Free and bound volatile aroma compounds of ´Maraština´ grapes as influenced by dehydration techniques

Budić-Leto, Irena (author), Humar, Iva (author), Gajdoš Kljusurić, Jasenka (author), Zdunić, Goran (author), Zlatić, Emil (author)

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.

• Language: English
• Keywords: free and bound volatiles, varietal aroma, terpenes, β-damascenone, drying
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2020
• Number of pages: 14 str.
• Numbering: Vol. 10, iss. 24, art. 8928
• PID: 20.500.12556/RUL-134800
• UDC: 634.8+663.2:543.613.3
• ISSN on article: 2076-3417
• DOI: 10.3390/app10248928
• COBISS.SI-ID: 51785475
• Publication date in RUL: 02.02.2022

Record is a part of a journal

• Title: Applied sciences
• Shortened title: Appl. sci.
• Publisher: MDPI
• ISSN: 2076-3417
• COBISS.SI-ID: 522979353

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 14.12.2020

Secondary language

• Language: Slovenian
• Keywords: grozdje, Maraština, sušenje, hlapne spojine, aromatične snovi, terpeni

Projects

• Funder: MZOS - Ministry of Science, Education and Sports of the Republic of Croatia
• Name: Biotechnological Parameters of Premium-Quality Dalmatian Dessert Wine-Prošek