Localization of free and bound aromatic compounds among skin, juice and pulp fractions some grape varieties

Authors

  • E. Gomez
  • A. Martinez
  • J. Laencina

DOI:

https://doi.org/10.5073/vitis.1994.33.1-4

Keywords:

aroma compounds, red grapes, glycosidically-bound compounds, enzymes

Abstract

The localization and distribution of free and glycosidically-bound aroma compounds among the skin, pulp and juice of three red grape varieties (Vitis vinifera L. var. Monastrell, Cabernet Sauvignon and Tempranillo) have been studied. An Amberlite XAD-2 column was utilized to separate and extract the free aroma compounds and the glycosidically-bound aromatic compounds. A commercial enzymatic preparation (Pectinol C) was used to release the bound aroma compounds. Gas chromatography and gas chromatography-mass spectrometry were used for the analysis of the compounds.
The results showed that the major compounds in these varieties were alcohols and aldehydes, the skin being the fraction with the largest quantities of aromatic compounds. After the enzymatic hydrolysis. the analysis of the liberated compounds showed that they were mainly alcohols and monoterpenes. Two monoterpenes that did not appear as free aroma compounds could he found.

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Published

2015-08-19

Issue

Vol. 33 No. 1 (1994): Vitis

Section

Article

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