Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 1115841

Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques


Budić-Leto, Irena; Humar, Iva; Gajdoš Kljusurić, Jasenka; Zdunić, Goran; Zlatić, Emil
Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques // Applied Sciences, 10 (2020), 24; 1-14 doi:10.3390/app10248928 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1115841 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques

Autori
Budić-Leto, Irena ; Humar, Iva ; Gajdoš Kljusurić, Jasenka ; Zdunić, Goran ; Zlatić, Emil

Izvornik
Applied Sciences (2076-3417) 10 (2020), 24; 1-14

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Keywords: free and bound vvolatiles ; varietal aroma ; terpenes ; β-damascenone ; drying

Sažetak
Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Institut za jadranske kulture i melioraciju krša, Split

Citiraj ovu publikaciju

Budić-Leto, Irena; Humar, Iva; Gajdoš Kljusurić, Jasenka; Zdunić, Goran; Zlatić, Emil
Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques // Applied Sciences, 10 (2020), 24; 1-14 doi:10.3390/app10248928 (međunarodna recenzija, članak, znanstveni)
Budić-Leto, I., Humar, I., Gajdoš Kljusurić, J., Zdunić, G. & Zlatić, E. (2020) Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques. Applied Sciences, 10 (24), 1-14 doi:10.3390/app10248928.
@article{article, year = {2020}, pages = {1-14}, DOI = {10.3390/app10248928}, keywords = {Keywords: free and bound vvolatiles, varietal aroma, terpenes, β-damascenone, drying}, journal = {Applied Sciences}, doi = {10.3390/app10248928}, volume = {10}, number = {24}, issn = {2076-3417}, title = {Free and Bound Volatile Aroma Compounds of ´Mara\v{s}tina´ Grapes as Influenced by Dehydration Techniques}, keyword = {Keywords: free and bound vvolatiles, varietal aroma, terpenes, β-damascenone, drying} }
@article{article, year = {2020}, pages = {1-14}, DOI = {10.3390/app10248928}, keywords = {Keywords: free and bound vvolatiles, varietal aroma, terpenes, β-damascenone, drying}, journal = {Applied Sciences}, doi = {10.3390/app10248928}, volume = {10}, number = {24}, issn = {2076-3417}, title = {Free and Bound Volatile Aroma Compounds of ´Mara\v{s}tina´ Grapes as Influenced by Dehydration Techniques}, keyword = {Keywords: free and bound vvolatiles, varietal aroma, terpenes, β-damascenone, drying} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati





    Contrast
    Increase Font
    Decrease Font
    Dyslexic Font