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Food Science and Technology International
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Contribución al estudio del potencial aromático de tres variedades de Vitis vinifera Muscat: identificación de nuevos compuestos / Contribution to the study of the aromatic potential of three muscat Vitis vinifera varieties: identification of new compounds

N. Carro Marño

Dpto Química Analítica, Nutrición y Bromatología, Facultad de Química, Universidad de Santiago de Compostela, Avda de las Ciencias s/n, 15706 Santiago de Compostela, España

E. Lôpez Tamames

Area de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Barcelona, Avda Joan XX s/n., 08028 Barcelona, España

C.M. García Jares

Dpto Química Analítica, Nutrición y Bromatología, Facultad de Química, Universidad de Santiago de Compostela, Avda de las Ciencias s/n, 15706 Santiago de Compostela, España

About 60 components of the free and bound fractions of the aroma of three Vitis vinifera grape cultivars (i.e., Muscat d'Alexandrie, Muscat d'Hambourg, and Muscat de Frontignan) were determined. Free and bound fractions were isolated by selective retention on a nonionic resin (Amberlite XAD-2). The free fraction was directly analyzed by means of gas chromatography and gas chromatography-mass spectrometry (GC and GC-MS). The analysis of the bound fraction was performed following two methods: (1) by enzymatic hydrolysis, to release the volatile aglycons and (2) by TFA (trifluoroacetylation) of the glycosidic compounds. Several glycosidic compounds were identified as glucosides, arabinosides, rutinosides, and apiosides, which constitute an important grape aroma reserve.

Key Words: aroma • grape • Vitis vinifera • Muscat.

Food Science and Technology International, Vol. 1, No. 2-3, 105-116 (1995)
DOI: 10.1177/108201329500100206
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