Pregled bibliografske jedinice broj: 581770
Changes in the aromatic composition during off-vine drying of Plavac mali grapes
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 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 581770 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Changes in the aromatic composition during off-vine drying of Plavac mali grapes
Autori
Budić-Leto, Irena ; Zlatić, Emil ; Tomić-Potrebuješ, Iva ; Hribar, Janez ; Lovrić, Tomislav
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Abstract book of 6th Central European Congress on Food
/ Lević, Jovanka - Novi Sad : Futura, 2012, 502-502
ISBN
978-86-7994-028-5
Skup
6th Central European Congress on Food - CEFood2012
Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
dried grape; aroma compounds; terpens; esters; higher alcohols; GC/MS
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Lovrić, Tomislav, MZOS ) ( CroRIS)
Ustanove:
Institut za jadranske kulture i melioraciju krša, Split