Original research articles

Aroma compounds of Vitis vinifera L. cv. Emir grown in central Anatolia

Abstract

Free and glycosidically bound aroma compounds of Emir grape juice obtained with or without skincontact were investigated. The aroma compounds were isolated by adsorbtion on Amberlite XAD-2 resin and analysed by gas chromatography-mass spectrometry (GC-MS). 32 free and 37 glycosidically bound compounds were identified. - Shikimate - derived compounds were major components. C13-norisoprenoid compounds usually detected in bound forms in grapes were also present in free forms in Emir grape. Monoterpenes were in lower levels that normally found in floral grape cultivars. The amounts of free and bound aroma compounds of the juice increased by skin-contact treatment. The levels of some compounds were significantly different in control and skin-contact jices. Additionally, skin-contact treatment resulted in an increase in pH, colour intensity, total phenolics, potassium, sodium and calcium.

Authors


Turgut Cabaroglu

Affiliation : University of Cukurova, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey

tcabar@mail.cu.edu.tr

Ahmet Canbas

Affiliation : University of Cukurova, Faculty of Agriculture, Department of Food Engineering, 01330 Adana, Turkey


Ziya Günata

Affiliation : Université Montpellier II, Laboratoire de Génie Biologique et Science des Aliments, 34095 Montpellier, France

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