Abstract：
:The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentration of the bound fraction increased significantly throughout ripening. Response surface methodology was used to assess the simultaneous effect of sampling time and berry density on the volatile composition, which was satisfactorily fitted to regression models for some key terpene compounds. Total free and bound terpenes were more affected by grape density than by sampling date. The same behaviour was observed for free and bound linalool and bound nerol, whereas the stronger effect of sampling date was exhibited for bound t-rose oxide, c-rose oxide and geraniol. The results showed that the sampling strategy impacted strongly on the aroma quality of berries.
journal_name
Food Chemjournal_title
Food chemistryauthors
Torchio F,Giacosa S,Vilanova M,Río Segade S,Gerbi V,Giordano M,Rolle Ldoi
10.1016/j.foodchem.2016.05.191subject
Has Abstractpub_date
2016-12-01 00:00:00pages
576-84eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30880-9journal_volume
212pub_type
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