期刊
FOOD CHEMISTRY
卷 139, 期 1-4, 页码 1052-1061出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.12.048
关键词
Vitis vinifera L. cv. Garnacha Tintorera; Volatile compounds; Grapes; Raisining; Gas chromatography-mass spectrometry (GC-MS); Odour activity value (OAV)
资金
- EU FEDER
- Galician Regional Government [INCITE09-383-322-PR]
- Xunta de Galicia through the Isidro Parga Pondal research program
- Spanish Ministry of Education through the FPU research program
- University of Vigo
The postharvest dehydration is one of the most important steps in obtaining a high quality naturally sweet wine and it can play an important role in modulating the production and the release of volatile compounds. However, only a few studies have analysed the changes in the free and bound volatile compounds of grapes throughout the process. In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process. The total water loss in 83 days was about 62% and the sugar concentration rose from 225 to 464 g/L. Within the free volatile compounds, isoamyl alcohols, benzaldehyde and guaiacol registered the largest increase above the concentration effect due to water loss; while within the bound volatile compounds were isoamyl alcohols, ethyl vanillate and benzoic acid. The aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned. (c) 2013 Elsevier Ltd. All rights reserved.
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