کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1171633 1491181 2006 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening
چکیده انگلیسی

Grape berries of Vitis vinifera L. cv. Baga were collected during 7 weeks since half-véraison to a post-maturation stage. Two vineyards in different locations in Bairrada Appellation, Pedralvites (Ped) and Colégio (Col) were used. The free varietal and pre-fermentative related volatile compounds that arise in the first 2 h after crushing the grapes were followed by Headspace-Solid Phase Microextraction (HS-SPME). Twenty-three sesquiterpenoids, 13 monoterpenoids, 6 norisoprenoids, 2 aromatic alcohols, and 1 diterpenoid were detected in both vineyards. However, 40 sesquiterpenoids and 10 norisoprenoids were detected in Ped. The maximum gas chromatographic peak area was reached at the maturity, and remained constant until post-maturation. At maturity sesquiterpenoids represented 56% and 80% of the total varietal GC peak area in Col and Ped, respectively, which was the group with higher number of constituent varietal compounds. The results obtained indicated a high number of sesquiterpenoid compounds, namely (+)-cycloisosativene, γ-elemene, α-ylangene, β-bourbonene, β-cubenene, β-caryophyllene, 3,7-guaiadiene, (−)-isoledene, (+)-aromadendrene, α-amorphene, (−)-δ-selinene, germacrene D, epizonarene, β-cadinene, γ-cadinene, δ-cadinene, α-muurolene, α-calacorene in ‘Baga’ ripe grapes, which allows to suggest that this variety is a potential source of sesquiterpenoids.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Analytica Chimica Acta - Volume 563, Issues 1–2, 23 March 2006, Pages 204–214
نویسندگان
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