期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 105, 期 -, 页码 37-47出版社
ELSEVIER
DOI: 10.1016/j.lwt.2019.01.055
关键词
Aroma compounds; Noble rotten grape; HS-SPME; GC x GC; Gas chromatography-mass spectrometry
资金
- Slovak Research and Development Agency [APVV-15-0333]
- Grant Agency of Ministry of Education of Slovak Republic [VEGA 1/0063/18, VEGA 1/0521/19]
The presented work compares basic parameters as well as comprehensive profiles of volatile organic compounds identified in healthy and noble-rotten grape berries of 6 Tokaj grapevine varieties (Muscat Lunel, Furmint, Lipovina, Zeta, Kabar and Fat grape). Volatile components were determined by GC x GC-HRTOF-MS with previous solid phase microextraction of volatiles from head space and expressed as relative concentrations. The greatest differences between the basic composition of healthy and noble-rotten grapes were found in glycerol, ethanol, citric, gluconic and succinic acid. 116 volatile compounds were identified and compared in scope of their ability to distinguish healthy and noble-rotten berries in context of aromatic or non-aromatic variety. Regardless of grapevine variety, 59 compounds significantly distinguished noble rot from healthy berries whereby the most important were 2-hepten-1-ol, 2-octen-1-ol, hexadecanoic acid, 3,5-octadien-2-one, sulcatol and hexyl acetate. Volatile profiles of healthy as well as noble-rotten berries of aromatic variety Muscat Lunel differed from non-aromatic ones and were characterized mostly by higher relative concentrations of terpenoids neo-allo ocimene, cis rose oxide, linalool, nerol oxide and sulcatol.
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