Structural identification and presence of some p-menth-1-enediols in grape products
DOI:
https://doi.org/10.5073/vitis.1991.30.143-149Keywords:
must, flavour, terpene, free and bound constituents, analysis, variety of vine, classification, allylic hydroxylaseAbstract
The present work aims at clearing the structure of some p-menthenediols, which are already known to be present in musts and wines as glycosides, referred to as isomers 1, 2 and 3. Isomers 2 and 3 correspond to cis-p-menth-1-ene-6,8-diol and p-menth-1-ene-7,8-diol; isomer 1, which is only found in traces, is probably identical with trans- p-menth-1-ene-6,8-diol. Their concentration is reported for both free and bound forms in musts from some varieties and compared with the alpha-terpineol and 2-exo-hydroxy-1,8-cineole concentrations.In general, the free forms were scarcely present; among the bound forms p-menth-1-ene-7,8-diol first and then cis-p-menth-1-ene-6,8-diol prevailed. Besides improvement of varietal classification, the compounds identified give evidence of allylic hydroxylase activity in grape berries.
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