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Free and bound volatile aroma compounds of ´Maraština´ grapes as influenced by dehydration techniques
ID
Budić-Leto, Irena
(
Author
),
ID
Humar, Iva
(
Author
),
ID
Gajdoš Kljusurić, Jasenka
(
Author
),
ID
Zdunić, Goran
(
Author
),
ID
Zlatić, Emil
(
Author
)
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https://www.mdpi.com/2076-3417/10/24/8928
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Abstract
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
Views:
664
Downloads:
119
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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
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