engleski

New extraction method for determination of primary aromas in grape

Significant part of plant secondary metabolites exists in their glycosylated form. Flavour compounds besides their occurrence in the free form, in which they contribute directly to plant/fruit flavour, are also present in their bound form. Most of the quantitative studies on glycosidic flavour compounds in fruits and plants were performed by the analysis of hydrolytically liberated aglycones because the reference glycosides are not commercially available. Most methods for extraction of aroma compounds in grape include first isolation of glycosides from grape then enzymatic or acid hydrolysis, and determination of aglycones by gas chromatography. The goal was to develop a simple and fast method without a lot of sample preparation steps for screening of aroma compounds in grape. Grape skins were directly treated with enzymatic β- glucosidase preparation. After incubation, hydrolysates were applied to solid phase extraction (SPE) to extract liberated aroma compounds from grape. Qualitative and quantitative analysis of aroma compounds was carried out by gas chromatography coupled to mass spectrometer (GC-MS). Optimization of extraction conditions such as grape mass skin, concentration of β-glycosidase and time of incubation were investigated by experimental design

primary aromas, GC-MS, beta-glycosidase

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