Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/113929
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Type: Journal article
Title: Aroma precursors in grapes and wine: flavor release during wine production and consumption
Author: Parker, M.
Capone, D.
Francis, I.
Herderich, M.
Citation: Journal of Agricultural and Food Chemistry, 2018; 66(10):2281-2286
Publisher: AMER CHEMICAL SOC
Issue Date: 2018
ISSN: 0021-8561
1520-5118
Statement of
Responsibility: 
Mango Parker, Dimitra L. Capone, I. Leigh Francis and Markus J. Herderich
Abstract: Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.
Keywords: Vitis vinifera; aroma; flavor; glycoside; grape; precursor; wine
Rights: © 2017 American Chemical Society
RMID: 0030066481
DOI: 10.1021/acs.jafc.6b05255
Appears in Collections:Agriculture, Food and Wine publications

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