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Changes in the aromatic composition during off-vine drying of Plavac mali grapes (CROSBI ID 586833)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Budić-Leto, Irena ; Zlatić, Emil ; Tomić-Potrebuješ, Iva ; Hribar, Janez ; Lovrić, Tomislav Changes in the aromatic composition during off-vine drying of Plavac mali grapes // Abstract book of 6th Central European Congress on Food / Lević, Jovanka (ur.). Novi Sad: Futura, 2012. str. 502-502

Podaci o odgovornosti

Budić-Leto, Irena ; Zlatić, Emil ; Tomić-Potrebuješ, Iva ; Hribar, Janez ; Lovrić, Tomislav

engleski

Changes in the aromatic composition during off-vine drying of Plavac mali grapes

The study was conducted in order to achieve chemical characterization of dried grape aroma and to improve our understanding of the changes in volatile compounds during dehydratation of grapes for dessert wine production. Red Plavac mali grapes grown at Pelješac in Croatia was harvested at 21 Brix. The grapes were placed on a perforated plastic holders located inside the glasshouse for 19 days to partially dry. Daily temperature was between 25 to 45 C. The grapes were dried until reaching sugar content of 31 Brix. Samples were analysed by gas chromatography-mass spectrometry (GC-MS) with HS-SPME. A total of 61 aroma compounds from different chemical groups were identified: 16 esters, 15 alcohols, 10 terpenes, 8 aldehydes, 6 ketones, 4 acids and 2 C-13 norisoprenoids. The drying process resulted in an increase of the aroma compounds. Higher alcohols are quantitatively the largest group of the volatile compounds in dried grapes. Hexanol and 2-phenylethanol were markedly the most abundant higher alcohols, thus their sensorial contribution with herbaceous and honey odour was expected. Among esters, higher amount of ethyl acetate, followed by isoamyl acetate and ethyl hexanoate was found in dried grapes. Ethyl esters of fatty acids (6–16 carbon atoms) were present in the lowest amount. Concentration of specific norisoprenoid β-damascenone in dried grape is associated with a fruity, floral, honey and berry-like aroma. Among terpenes, 4-terpineol had the highest relative concentration. In dried grapes, the total amount of terepens increased higher than that of other classes of compounds.The increase in some of these compounds was the result of simple concentration but it is also expected that the production of these compounds continues after the harverst. These compounds contribute to an increase in fruity and sweety character of dessert wine Prošek.

dried grape; aroma compounds; terpens; esters; higher alcohols; GC/MS

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Podaci o prilogu

502-502.

2012.

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objavljeno

978-86-7994-028-5

Podaci o matičnoj publikaciji

Abstract book of 6th Central European Congress on Food

Lević, Jovanka

Novi Sad: Futura

Podaci o skupu

6th Central European Congress on Food - CEFood2012

poster

23.05.2012-26.05.2012

Novi Sad, Srbija

Povezanost rada

Prehrambena tehnologija