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 originale | English |
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pagine (da-a) | 186-190 |
Numero di pagine | 5 |
Rivista | Food Chemistry |
Volume | 145 |
DOI | |
Stato di pubblicazione | Pubblicato - 2014 |
Keywords
- Aroma compounds
- Carotenoid derived
- Gas chromatography
- Grape
- Mass spectrometry
- Norisoprenoids
- β-Isophorone