Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction

Boido, E, Farina, L, Carrau, F, Dellacassa, E and Cozzolino, D 2013, 'Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction', Food Analytical Methods, vol. 6, no. 1, pp. 100-111.


Document type: Journal Article
Collection: Journal Articles

Title Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction
Author(s) Boido, E
Farina, L
Carrau, F
Dellacassa, E
Cozzolino, D
Year 2013
Journal name Food Analytical Methods
Volume number 6
Issue number 1
Start page 100
End page 111
Total pages 12
Publisher Springer New York LLC
Abstract The objective measure of grape quality is an important requirement to enhance wine quality. Particularly, the quantitation of glycosylated aroma compounds could be a useful index for winemakers. In the present work, we evaluated the bound compounds profile on Tannat grapes, and the potential of near infrared (NIR) spectroscopy coupled to chemometric techniques to determine the concentration of the different glycosylated aroma compounds present in this grape variety. The results showed phenols and norisoprenoids as the quantitative most important group of compounds, representing almost 80 % of the total glycosidic components present in Tannat grapes. The glycosidic form of ethyl-β-(4-hydroxy-3-methoxy-phenyl)-propionate was identified for the first time in grapes. The results suggested NIR technique as a screening tool for a fast analysis of the grape aroma potential. The application of such methodology would be ideal for fast grape screening purposes, contributing to the winemaking decisions, classification of the fruit, and perhaps maturity monitoring.
Subject Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
Keyword(s) Glycosylated aroma compounds
Near infrared spectroscopy
Tannat grape
DOI - identifier 10.1007/s12161-012-9423-5
Copyright notice © Springer Science+Business Media, LLC 2012
ISSN 1936-9751
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