Abstract：
:The chemical profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymatically hydrolyzed to release aglycones. Free terpene compounds were identified using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Wine aroma characteristics were quantified by a trained sensory panel. Seventeen terpene glycosides were quantified in grapes and wines as pentosyl-glucopyranoside, the content of which ranged from 804 to 836 μg/kg, and from 155 to 192 μg/L, respectively. Eight free terpenes were present in wines with their content ranging from 40.1 to 59.7 μg/L. Linalool was abundant both in bound and free terpenes, and mathematical regression revealed that terpenes, especially linalool (contribution efficient > 0.4), contributed heavily to Meili wine aroma. Finally, a molecular rearrangement scheme based on linalool was proposed in Meili grape and wine.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yang Y,Jin GJ,Wang XJ,Kong CL,Liu J,Tao YSdoi
10.1016/j.foodchem.2019.01.106subject
Has Abstractpub_date
2019-06-30 00:00:00pages
155-161eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30174-8journal_volume
284pub_type
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