Identification of saffron aroma compound β-isophorone (3,5,5-trimethyl-3-cyclohexen-1-one) in some V. vinifera grape varieties

Luigi Bavaresco, Annarita Panighel, Itay Maoz, Mirko De Rosso, Fabiola De Marchi, Antonio Dalla Vedova, Massimo Gardiman, Riccardo Flamini

Risultato della ricerca: Contributo in rivistaArticolo in rivista

8 Citazioni (Scopus)

Abstract

Carotenoid-derived aroma compounds play an important role in the composition of aroma and grapes, and consequently of wine. The volatile composition of forty-five grape varieties harvested in 2011 and 2012 was investigated by solid phase extraction of samples and gas chromatography-mass spectrometry (GC-MS) analysis. In grape extracts of cultivars Barbera, Refosco dal Peducolo Rosso, Ribolla gialla and Rossese, the C9-norisoprenoid compound β-isophorone (3,5,5-trimethyl-3-cyclohexen-1-one) was found and quantified. This carotenoid-derived compound is characterised by a saffron aroma and is here reported in grape for the first time.
Lingua originaleEnglish
pagine (da-a)186-190
Numero di pagine5
RivistaFood Chemistry
Volume145
DOI
Stato di pubblicazionePubblicato - 2014

Keywords

  • Aroma compounds
  • Carotenoid derived
  • Gas chromatography
  • Grape
  • Mass spectrometry
  • Norisoprenoids
  • β-Isophorone

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