Veränderungen des <i>trans</i> 2-Hexenal-Gehalts in Rebblättern während der Vegetationsperiode
DOI:
https://doi.org/10.5073/vitis.1996.35.129-132Keywords:
grapevine, leaves, aroma, hexenalAbstract
Ungesättigte Fettsäuren sind in der Rebe Vorstufen einer biologisch wichtigen Gruppe, der ungesättigten C6-Alkohole und -Aldehyde, die Bestandteile eines typischen Aromas ("green grass flavour") sind. Außer den charakteristischen sensorischen Eigenschaften schützen diese Verbindungen die Rebe vor Pilz- oder Bakterieninfektionen. Die saisonalen Veränderungen des trans 2-Hexenal-Gehalts von Rebblättern wurden von Mai bis August 1994 bei sieben verschiedenen Rebsorten untersucht. Der höchste Wert wurde Ende Juli, zu Beginn des Traubenschlusses bei der Sorte Irsay Oliver mit 4,1 g/kg Trockensubstanz festgestellt.
Investigation of the trans 2-hexenal content in leaves of grapevines during the vegetation period
Unsaturated fatty acids in plants are known to be precursors of the biologically important group of unsaturated C6-alcohols and C6-aldehydes. These compounds constitute the basis of aroma components called ''green grass flavour''. On the other hand they protect grapevines against fungal or bacterial infections. Seasonal changes of the content of trans 2-hexenal in leaves of seven varieties of Vitis vinifera were investigated from May to August 1994. The highest content of trans 2-hexenal was detected in leaf samples harvested in the last decade of July when clusters started to close (cv. Irsay Oliver 4.1 g/kg dry weight).
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