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Journal articles on the topic 'C13-norisoprenoids'

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Published: 25 May 2024

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1

Pérez, Cirilo, Juan M. Trujillo, Luz Nelly Almonacid, Eduardo Navarro, and Simeona J. Alonso. "New C13-Norisoprenoids fromApollonias barbujana." Natural Product Letters 8, no. 1 (February 1996): 1–6. http://dx.doi.org/10.1080/10575639608043230.

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2

Cutillo, Francesca, Marina Dellagreca, Lucio Previtera, and Armando Zarrelli. "C13 Norisoprenoids from Brassica Fruticulosa." Natural Product Research 19, no. 2 (February 2005): 99–103. http://dx.doi.org/10.1080/14786410410001686409.

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3

Yue, Xi-Dian, Gui-Wu Qu, Ba-Fang Li, Chang-Hu Xue, Gui-Sheng Li, and Sheng-Jun Dai. "Two new C13-norisoprenoids fromSolanum lyratum." Journal of Asian Natural Products Research 14, no. 5 (May 2012): 486–90. http://dx.doi.org/10.1080/10286020.2012.678331.

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4

Royo, Carolina, Pablo Carbonell-Bejerano, Rafael Torres-Pérez, Luisa Freire, Javier Ibáñez, José Miguel Martínez-Zapater, and Mar Vilanova. "Is aromatic terpenoid composition of grapes in Northwestern Iberian wine cultivars related to variation in VviDXS1 gene?" Journal of Berry Research 11, no. 2 (June 14, 2021): 187–200. http://dx.doi.org/10.3233/jbr-200609.

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BACKGROUND: Monoterpenes and C13-norisoprenoids are key terpenoid compounds for wine aroma. The enzyme encoded by VviDXS1 participates in terpenoid biosynthesis in grapevine fruits and gain-of-function mutations in this gene lead to characteristic muscat aroma. OBJECTIVE: To assess for VviDXS1 contribution to aroma variation in Northwestern Iberian wine cultivars, we resequenced this gene in 111 cultivars and compared grape juice terpenic composition in 12 of them. METHODS: VviDXS1 was capture-targeted for resequencing with Illumina paired-end reads, SAMtools was used for variant calling and gene haplotypes were reconstructed with PHASE. Monoterpenes and C13-norisoprenoids were quantified in free and glycosidically-bound forms from grape juice by gas chromatography-mass spectrometry. RESULTS: Terpenic composition discriminated between muscat, terpenic and neutral profiles across cultivars. While the terpenic profile of Loureira and Albariño white cultivars was not associated with muscat-like mutations, Albariño carries a V34L substitution in VviDXS1 that is also present in other aromatic cultivars and was not reported before. Tempranillo and Cabernet Sauvignon red cultivars accumulated higher levels of C13-norisoprenoids, which was not associated with specific variation in VviDXS1. CONCLUSIONS: Apart from the uncharacterized substitution present in Albariño, findings suggest that terpenoid pathway-related genes other than VviDXS1 could contribute to the aromatic attributes of these cultivars.
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5

Pérez, Cirilo, Juan Trujillo, Luz N. Almonacid, Jesus Trujillo, Eduardo Navarro, and Simeona J. Alonso. "Absolute Structures of Two New C13-Norisoprenoids fromApollonias barbujana." Journal of Natural Products 59, no. 1 (January 1996): 69–72. http://dx.doi.org/10.1021/np9600154.

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6

Vinholes, Juliana, Manuel A. Coimbra, and Sílvia M. Rocha. "Rapid tool for assessment of C13 norisoprenoids in wines." Journal of Chromatography A 1216, no. 47 (November 2009): 8398–403. http://dx.doi.org/10.1016/j.chroma.2009.09.061.

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7

Jia, Xuchao, Dan Yang, Yue Yang, and Haihui Xie. "Carotenoid-Derived Flavor Precursors from Averrhoa carambola Fresh Fruit." Molecules 24, no. 2 (January 11, 2019): 256. http://dx.doi.org/10.3390/molecules24020256.

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The fruit of Averrhoa carambola L. (Oxalidaceae), commonly known as star fruit or carambola, is popular in tropical and subtropical regions. Carotenoid-derived components, mainly C13- and C15-norisoprenoids, contribute greatly to the flavor of star fruit. Previously reported norisoprenoids were tentatively identified by GC-MS analysis after enzymatic hydrolysis. To gain accurate information about glycosidically bound flavor precursors in star fruit, a phytochemical study was conducted, which led to the isolation of 16 carotenoid derivatives—One new C13-norisoprenoid glucoside, (5R,6S,7E,9R)-5,6,9-trihydroxy-7-megastigmene 9-O-β-d-glucoside (1); one new C15-norisoprenoid, (6S,7E,10S)-Δ9,15-10-hydroxyabscisic alcohol (11); and 14 known ones, of which 12 were in glucoside form. The structures of the two new compounds were elucidated on the basis of extensive spectroscopic data analysis and chemical reaction. Compound 11 was a rare C15-norisoprenoid with a double bond between C-9 and C-15, and its possible biogenetic pathway was proposed. The known compounds were identified by comparison of their mass and nuclear magnetic resonance (NMR) data with those reported in the literature. The structure identification of one new (1) and seven known (3–7, 9, and 10) C13-norisoprenoid glucosides from the genus Averrhoa for the first time enriches the knowledge of carotenoid-derived flavor precursors in star fruit.
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8

Vilanova, Mar, Zlatina Genisheva, Miguel Tubío, Katia Alvarez, José Ramón Lissarrague, and José Maria Oliveira. "Rootstock Effect on Volatile Composition of Albariño Wines." Applied Sciences 11, no. 5 (February 28, 2021): 2135. http://dx.doi.org/10.3390/app11052135.

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Background: Rootstock is a viticultural practice used to combat the devastating Phylloxera vitifoliae (Fitch). Additionally, it is well-known that wine aroma composition depends mainly on variety, viticulture management and winemaking; therefore, rootstocks can affect to berry quality. This study evaluated the influence of nine rootstocks (110R, SO4, 196-17C, Riparia G, 161-49C, 420A, Gravesac, 3309C and 41B) on volatile composition of Albariño wine in two consecutive vintages. Material and Methods: Volatile compounds belonging to eight groups (alcohols, C6-compounds, ethyl esters+acetates, terpenes + C13-norisoprenoids, volatile phenols, volatile acids, lactones and carbonyl compounds) were determined in Albariño wines by GC–MS, during 2009 and 2010 vintages. Results: Rootstock 110R had a positive influence on Albariño wines, increasing total volatile concentration, due mainly to 2-phenylethanol, decanoic and hexanoic acids, ethyl esters and acetates, and C13-norisoprenoids. However, the higher contribution of volatile fatty acids to Albariño wine was shown when grapevines were grafted onto SO4. Conclusions: This work provides new information about the impact of rootstocks on Albariño wine volatile composition, where 110R had a positive influence on Albariño wines under the edaphoclimatic conditions of Salnés Valley (Galicia, Spain).
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9

Díaz-Fernández, Ángela, Emilia Díaz-Losada, and Sandra Cortés-Diéguez. "Diversity among Traditional Minority Red Grape Varieties According to Their Aromatic Profile." Agronomy 12, no. 8 (July 29, 2022): 1799. http://dx.doi.org/10.3390/agronomy12081799.

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Free and glycosidically-bound aromatic characterization of 21 minority red grapevine varieties was carried out, along three consecutive vintages, using solid phase microextraction followed by gas chromatography-mass spectrometry methodology (SPME-GC-MS). The two main study aims were to evaluate the possibility of aromatically differentiated varieties based on their origin and to test the aromatic profile for being used as a chemotaxonomic tool. Based on the results obtained in this research, it would be also interesting to verify in future studies if this varietal diversity could translate into a diversification of quality products in the current globalized wine market. A volatile profile was established grouping aroma compounds into thirteen families: acids, alcohols, esters, C6 compounds, thiols, ketones, aldehydes, phenols, terpenes, C13-norisoprenoids, lactones, polycyclic aromatic hydrocarbons (PAHs), and sesquiterpenes. Significant differences were found among varieties for esters, phenols, terpenes, and total compounds in the free fraction and for alcohols, acids, C6 compounds, C13-norisoprenoids, terpenes, sesquiterpenes, and total compounds in the glycosidically-bound fraction. Subtle differentiation between different groups of varieties with common genetic origin was achieved by free aromatic profile (PCA) component analysis. Nevertheless, more in-depth studies are considered necessary to confirm the usefulness of the aromatic profile as a chemotaxonomic tool.
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10

Winterhalter, Peter, and Peter Schreier. "Free and bound C13 norisoprenoids in quince (Cydonia oblonga, Mill.) fruit." Journal of Agricultural and Food Chemistry 36, no. 6 (November 1988): 1251–56. http://dx.doi.org/10.1021/jf00084a031.

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11

Cooper, Chris M., Noel W. Davies, Cherie A. Motti, and Robert C. Menary. "Glycosidic Conjugates of C13 Norisoprenoids, Monoterpenoids, and Cucurbates inBoronia megastigma(Nees)." Journal of Agricultural and Food Chemistry 59, no. 6 (March 23, 2011): 2610–17. http://dx.doi.org/10.1021/jf104051t.

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12

Qu, Wei, and Jing Yu Liang. "Two isomeric compounds of C13-norisoprenoids from Saururus chinensis (Lour.) Baill." Chinese Chemical Letters 20, no. 11 (November 2009): 1342–44. http://dx.doi.org/10.1016/j.cclet.2009.05.023.

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13

Rodríguez-Bustamante, E., and S. Sánchez. "Microbial Production of C13-Norisoprenoids and Other Aroma Compounds via Carotenoid Cleavage." Critical Reviews in Microbiology 33, no. 3 (January 2007): 211–30. http://dx.doi.org/10.1080/10408410701473306.

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14

Tan, Shi Min, Shaun W. P. Rees, Rebecca E. Jelley, Jin Wang, Bruno Fedrizzi, and David Barker. "Enantioselective Total Synthesis of (R,R)-Blumenol B and d9-(R,R)-Blumenol B." Molecules 27, no. 21 (October 27, 2022): 7294. http://dx.doi.org/10.3390/molecules27217294.

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C13-norisoprenoids are of particular importance to grapes and wines, as these molecules influence wine aroma and have been shown to significantly contribute to the distinct character of various wine varieties. Blumenol B is a putative precursor to a number of important wine aroma compounds, including the well-known compounds theaspirone and vitispirane. The enantioselective synthesis of (R,R)-blumenol B from commercially available 4-oxoisophorone was achieved using a short and easily scaleable route, which was then successfully applied to the synthesis of poly-deuterated d9-blumenol B.
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15

Charoenying, Patchanee, Chamroon Laosinwattana, and Nawasit Chotsaeng. "The Allelopathic Activity of Extracts and Isolated from Spirulina platensis." Molecules 27, no. 12 (June 15, 2022): 3852. http://dx.doi.org/10.3390/molecules27123852.

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We determined the allelopathic effects of crude organic (hexane, ethyl acetate, and methanol) extracts of the cyanobacterial Spirulina platensis on barnyardgrass (Echinochloa crus-galli (L.) Beauv.) and Chinese amaranth (Amaranthus tricolor L.). The crude ethyl acetate extract showed the highest inhibitory activity and was subsequently fractionated by column chromatography into 23 fractions based on thin-layer chromatography band pattern similarities. Four concentrations (2000, 1000, 500, and 250 ppm) of each fraction were tested for their allelopathic activity. Fractions E6 and E13 exhibited the most significant inhibitory effects against Chinese amaranth. The constituents of the highly active E6F3-E6F5 fractions determined by GC-MS, chromatography, and spectroscopy included the fatty acids, γ-linolenic acid 15, oleic acid 12, and predominantly palmitic acid 7; minor constituents included 2-ethyl-3-methylmaleimide 9 and C11 norisoprenoids (dihydroactinidiolide 10 and 4-oxo-β-ionone 13). Isolation of E13 fraction by column chromatography revealed four C13 norisoprenoids: 3-hydroxy-β-ionone 17, 3-hydroxy-5α,6α-epoxy-β-ionone 18, 3-hydroxy-5β,6β-epoxy-β-ionone 19, and loliolide 20. Their structures were elucidated by NMR spectroscopy. All six isolated norisoprenoids inhibited seed germination and seedling growth of Chinese amaranth at concentrations of 250–1000 ppm. Allelochemicals from S. platensis could be utilized in the development of novel bioactive herbicides.
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16

Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (January 9, 2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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17

Voce, Sabrina, Giulia Pizzamiglio, Davide Mosetti, Giovanni Bigot, Andrea Lonardi, Piergiorgio Comuzzo, and Paolo Sivilotti. "Effects of leaf removal on aromatic precursor dynamics during maturation of Ribolla Gialla grapes (Vitis vinifera L.)." BIO Web of Conferences 13 (2019): 03008. http://dx.doi.org/10.1051/bioconf/20191303008.

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Leaf removal is a viticultural practice applied in order to improve fruit-zone microclimate and berry quality. The aim of this trial was to evaluate the effect of post-flowering leaf removal on maturation and biosynthesis of terpenes and and C13-norisoprenoids in Ribolla Gialla grapes. In the seasons 2015 and 2016, basic maturation parameters were nearly unaffected by leaf removal. Contrarily, in the second season, 2016, one week before harvest, the concentration of several aroma compounds was significantly improved by leaf removal. In conclusion, the trial here showed that leaf removal improves the concentration of aroma compounds in the grapes, but the selection of the date of harvest is more crucial in order to maintain them during vinification.
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18

Jerković, Igor, Marina Kranjac, Marina Zekić, Ani Radonić, and Zvonimir Marijanović. "The Application of Headspace Solid-phase Microextraction as a Preparation Approach for Gas Chromatography with Mass Spectrometry." Kemija u industriji 69, no. 9-10 (2020): 515–20. http://dx.doi.org/10.15255/kui.2020.020.

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Reviewed in brief are the selected results of the application of headspace solid-phase microextraction as a preparative approach for gas chromatography – mass spectrometry (HS-SPME/GC-MS) for natural organic compounds research at the University of Split, Faculty of Chemistry and Technology. A wide variety of headspace compounds from different natural sources has been identified: lower aliphatic compounds (e.g., C5- and C6-compounds), aromatic compounds, monoterpenes (e.g., linalool derivatives (oxides, anhydro-oxides, epoxides), hotrienol), sesquiterpenes (e.g., eudesmol isomers, hydrocarbons), and C9- and C13-norisoprenoids (e.g., 3,4-dihydro-3-oxoedulan, 4-oxoisophorone, trans-β-damascenone). These compounds are important phytochemicals as flavour/fragrance compounds, chemical markers of the botanical origin or others (e.g., allelochemicals, pheromones, or acaricide residue).
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19

Zhu, Yifan, Meng Sun, Roland Harrison, Brian Jordan, Glen Creasy, and Rainer Hofmann. "Effects of UV-B and Water Deficit on Aroma Precursors in Grapes and Flavor Release during Wine Micro-Vinification and Consumption." Foods 11, no. 9 (May 4, 2022): 1336. http://dx.doi.org/10.3390/foods11091336.

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UV-B radiation and water availability can affect amino acids(AAs) concentration in berries, resulting in the evolution of aroma compounds during alcoholic fermentation. This study investigated the effects of UV-B exposure and water availability onwine aroma compounds in Pinot noir, focusing on the role of AAs in the process.Enhanced UV-B radiation significantly decreased total AA concentrations and most individual AAs inberries and wines, while water deficitincreased some individual AAsin wines. Higher alcohols, fatty acids, esters, monoterpenes, and C13-norisoprenoids were affected by UV-B interaction with water deficit in wines. These results suggested individual or combined UV-B exposure and water deficit had direct effects on fruit AAs, leading to significant differences in some wine aroma compounds.
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20

Crupi, Pasquale, Marika Santamaria, Fernando Vallejo, Francisco A. Tomás-Barberán, Gianvito Masi, Angelo Raffaele Caputo, Fabrizio Battista, and Luigi Tarricone. "How Pre-Harvest Inactivated Yeast Treatment May Influence the Norisoprenoid Aroma Potential in Wine Grapes." Applied Sciences 10, no. 10 (May 13, 2020): 3369. http://dx.doi.org/10.3390/app10103369.

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Carotenoids are important secondary metabolites in wine grapes and play a key role as potential precursors of aroma compounds (i.e., C13-norisoprenoids), which have a high sensorial impact in wines. There is scarce information about the influence of pre-harvest inactivated yeast treatment on the norisoprenoid aroma potential of grapes. Thus, this work aimed to study the effect of the foliar application of yeast extracts (YE) to Negro Amaro and Primitivo grapevines on the carotenoid content during grape ripening and the difference between the resulting véraison and maturity (ΔC). The results showed that β-carotene and (allE)-lutein were the most abundant carotenoids in all samples, ranging from 60% to 70% of total compounds. Their levels, as well as those of violaxanthin, (9′Z)-neoxanthin, and 5,6-epoxylutein, decreased during ripening. This was especially observed in treated grapes, with ΔC values from 2.6 to 4.2-fold higher than in untreated grapes. Besides this, a principal components analysis (PCA) demonstrated that lutein, β-carotene, and violaxanthin and (9′Z)-neoxanthin derivatives principally characterized Negro Amaro and Primitivo, respectively. Thereby, the YE treatment has proved to be effective in improving the C13-norisoprenoid aroma potentiality of Negro Amaro and Primitivo, which are fundamental cultivars in the context of Italian wine production.
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21

Mathieu, Sandrine, Jérémie Wirth, François-Xavier Sauvage, Jean-Paul Lepoutre, Raymond Baumes, and Ziya Gunata. "Biotransformation of C13-norisoprenoids and monoterpenes by a cell suspension culture of cv. Gamay (Vitis vinifera)." Plant Cell, Tissue and Organ Culture (PCTOC) 97, no. 2 (March 6, 2009): 203–13. http://dx.doi.org/10.1007/s11240-009-9516-z.

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22

Yuan, Fang, and Michael C. Qian. "Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes." Food Chemistry 192 (February 2016): 633–41. http://dx.doi.org/10.1016/j.foodchem.2015.07.050.

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23

He, Fei, Meng-Bo Tian, Wei-Peng Duan, Wei-Ming Yang, Xue Mao, Jun Wang, and Chang-Qing Duan. "Effects of Inner-Row Ground Management on the Volatomics of ‘Cabernet Sauvignon’ Grapes and Wines in the Region of the Eastern Foothills of the Ningxia Helan Mountains in Northwest China." Foods 12, no. 13 (June 23, 2023): 2472. http://dx.doi.org/10.3390/foods12132472.

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This two-consecutive-year study aimed to evaluate the effects of ground management methods on the volatomics of ‘Cabernet Sauvignon’ grapes and wines in Northwest China, in which inner-row crop covering with purslane (GRASS) and mulching with black plastic film (FILM) treatments were carried out, respectively. Compared with clean tillage (CK), the GRASS and FILM treatments changed the microclimates of grapevine fruit zones and rhizospheres, which delayed the ripening of grape berries and affected the accumulation of aroma substances in the mature grapes effectively. GRASS increased the concentration of terpenes and C13-norisoprenoids in berries and gave more floral, fruity, and caramel fragrances to wines, while FILM had the opposite effect of significantly increasing the synthesis of C6/C9 compounds and brought more green leaf flavors, showing that inner-row purslane covering is a potential and stable viticultural practice to improve the wine quality in this booming wine region.
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24

Sáenz de Urturi, Itziar, Freud M. Ribeiro-Gomes, Sandra Marín-San Román, Rebeca Murillo-Peña, Lesly Torres-Díaz, Miriam González-Lázaro, Eva P. Pérez-Álvarez, and Teresa Garde-Cerdán. "Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes." Foods 12, no. 6 (March 8, 2023): 1142. http://dx.doi.org/10.3390/foods12061142.

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Methyl jasmonate (MeJ) is an elicitor that, when applied in the vineyard, can improve grape quality. There are several studies about the MeJ influence on red grape varieties; however, to our knowledge, there is little information about white grape varieties, specifically Tempranillo Blanco. Therefore, the aim of this work is to evaluate the effect of MeJ foliar treatments, carried out at veraison and post-veraison, on the aromatic, phenolic and nitrogen composition of Tempranillo Blanco grapes. The results showed that grape volatile compounds content increased after MeJ application, especially terpenoids, C13 norisoprenoids, benzenoids and alcohols, and, in general, mainly at post-veraison. Regarding phenolic and nitrogen compounds, their concentrations were enhanced after MeJ treatments, regardless of application time. Consequently, MeJ treatment improved grape volatile, phenolic and nitrogen composition, particularly when this elicitor was applied post-veraison. Therefore, this is a good and easy tool to modulate white grape quality.
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25

Marín-San Román, Sandra Marín-San, Eva Pilar Pérez-Álvarez, Itziar Sáenz de Sáenz de Urturi, Belén Parra-Torrejón, Gloria B. Ramírez-Rodríguez, José Manuel Delgado-López, and Teresa Garde-Cerdán. "Changes on Grape Aroma Composition as a Consequence of Foliar Application of Methyl Jasmonate and Nano-Sized Particles Doped with Methyl Jasmonate." Applied Sciences 13, no. 4 (February 15, 2023): 2487. http://dx.doi.org/10.3390/app13042487.

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In recent years, foliar application of elicitors to the vineyard has been increasingly used, in particular, elicitation with methyl jasmonate (MeJ). However, due to the high cost of this compound, it is necessary to find a form of application in which the amount to be used is considerably reduced. Therefore, the aim of this work was study for the first time the influence of foliar application of nanoparticles doped with MeJ (ACP-MeJ) and foliar application of methyl jasmonate (MeJ), using a dose of 1 mM versus 10 mM, respectively, on volatile composition of Tempranillo grapes during two consecutive vintages. Grape volatile composition was determined by SPME-GC-MS. The obtained results reveal that MeJ application increased the concentration of terpenoids, and total C6 compounds in 2019 and 2020, and C13 norisoprenoids in 2019. In addition, ACP-MeJ enhanced the amount of terpenoids, and benzenoids in 2020. These are encouraging results considering that the ACP-MeJ dose was 10 times lower than that of MeJ. Therefore, the foliar application of MeJ supported on nanoparticles could be a tool in order to improve grape volatile composition, favoring a more viable and sustainable viticulture.
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26

Meyers, James M., Gavin L. Sacks, and Justine E. Vanden Heuvel. "Glycosylated Aroma Compound Responses in ‘Riesling’ Wine Grapes to Cluster Exposure and Vine Yield." HortTechnology 23, no. 5 (October 2013): 581–88. http://dx.doi.org/10.21273/horttech.23.5.581.

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Concentrations of aroma precursor compounds in ‘Riesling’ wine grapes (Vitis vinifera) are reported to correlate with fruit zone cluster exposure, although optimal cultural influences with respect to exposure timing and canopy assessment methods have not been established. To determine the impact of cluster exposure on concentrations of potential aroma compounds, correlations between light exposure metrics during the growing season and relative concentrations of eight representative aroma compounds at harvest were determined. The aroma compounds were carbon-13 (C13) norisoprenoids [1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), β-damascenone, and vitispirane], monoterpenes (linalool oxide, α-terpineol), and phenolics (4-vinylguaiacol, vanillin and eugenol). Cluster exposure was determined using metrics of varying spatial precision [percent interior cluster (PIC), cluster exposure layer (CEL), ln(CEL), cluster exposure flux availability (CEFA), and the percent ambient photosynthetic photon flux (PPF)] at two sites and two phenological stages (fruit set and veraison) in two consecutive seasons (2008 and 2009). Pairwise combinations of cluster exposure metrics and compounds resulted in 360 permutations, of which 22 were significant. Response data suggested that none of the compounds studied respond to variable cluster exposure levels below 20% of ambient sunlight (CEFA < 0.2), and that low cluster exposure may be particularly effective in minimizing C13 norisoprenoid concentrations at harvest. Yield components were also tested but found to have lower R2 values compared with cluster exposure metrics. Active canopy management, in which vine vigor and fruit exposure are independently controlled, is likely to be more effective in influencing potential aroma compounds than selectively harvesting for naturally occurring variation in cluster exposure. In comparing the relative predictive strength among metrics, CEFA ≅ ln(CEL) > CEL > PIC ≅ percent PPF, suggesting that cluster exposure metrics with greater spatial sensitivity are more effective for establishing light response curves.
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27

Strauss, Christoper R., Eugene Dimitriadis, Bevan Wilson, and Patrick J. Williams. "Studies on the hydrolysis of two megastigma-3,6,9-triols rationalizing the origins of some volatile C13 norisoprenoids of Vitis vinifera grapes." Journal of Agricultural and Food Chemistry 34, no. 1 (January 1986): 145–49. http://dx.doi.org/10.1021/jf00067a039.

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28

Pérez-Jiménez, María, Carolina Muñoz-González, and María Angeles Pozo-Bayón. "Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method." Foods 10, no. 2 (February 13, 2021): 415. http://dx.doi.org/10.3390/foods10020415.

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The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losses in the mouth over the three sampling times and therefore showed a low oral aroma persistence. On the contrary, terpenes, lactones, and C13 norisoprenoids showed lower variations in oral aroma release over time, thus showing a higher oral aroma persistence. Additionally, and despite their low polarity, furanic acids and guaiacol showed the highest oral aroma persistence. This work represents the first large study regarding in-mouth aroma release behavior after wine tasting, using real wines, and it confirmed that oral release behavior does not only depend on the physicochemical properties of aroma compounds but also on other features, such as the molecular structure and probably, on the characteristics and composition of the oral environment.
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Rodríguez-Declet, Arleen, Antonio Castro-Marín, Alessandra Lombini, Onur Sevindik, Serkan Selli, Fabio Chinnici, and Adamo Domenico Rombolà. "Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L." Agronomy 12, no. 2 (January 29, 2022): 344. http://dx.doi.org/10.3390/agronomy12020344.

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Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine. Apart from genetics, agronomic practices may impact the aroma composition and the concentration of volatiles in grape berries. The possible influence of intercropping with medicinal aromatic plants (MAPs) on the VOCs in grape berries’ profile has been poorly explored. Trebbiano Romagnolo is a white Vitis vinifera cultivar cultivated within the Italia region Emilia-Romagna. The study investigated, for the first time, the volatile organic profile of Trebbiano Romagnolo berries as well as the possible influences of intercropping with sage (Salvia officinalis L.) on the volatile composition of grape berries. A total of 48 free and bound aroma compounds were identified using solid phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS). In the free aroma fraction, the main classes were C6 derivatives, alcohols, and benzenes, while in the bound aroma fraction, the major classes were benzenes, C13 norisoprenoids, and terpenes. The results obtained in this experiment indicate that intercropping with Salvia officinalis may influence volatile compounds in grape berries, an interesting result in cultivars considered neutral such as Trebbiano Romagnolo, providing new insights for exploring the complexity of the terroir and the role of agroecological strategies.
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Carlin, Silvia, Cesare Lotti, Ludovica Correggi, Fulvio Mattivi, Panagiotis Arapitsas, and Urška Vrhovšek. "Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol." Metabolites 12, no. 2 (February 15, 2022): 180. http://dx.doi.org/10.3390/metabo12020180.

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Knowing in detail how the white and red wine aroma compounds behave under various storage conditions and especially at high temperature is important in order to understand the changes occurring to their sensorial character during the shelf life. The initial aim of this work was to develop and validate a fast, modern, robust, and comprehensive protocol for the quantification of 64 primary, secondary, and tertiary volatile compounds by using solid-phase extraction (SPE) cartridges in sample preparation and fast GC-MS/MS (gas chromatography-tandem mass spectrometry assay) in analysis. The protocol was applied to a study of the behavior of seven Gewürztraminer and seven Teroldego wines stored in anoxia at 50 °C for 2.5 and 5 weeks. The results demonstrated a sharp decrease of the main linear terpenes linalool, geraniol, and nerol and the consequent increase of the cyclic ones, such as α-terpineol and 1,8-cineole; the increase of the C13-norisoprenoids 1,1,6,-trimethyl-1,2-dihydronapthalene (TDN), and β-damascenone and the C10 norisoprenoid safranal; the hydrolysis of acetates and linear esters; and the increase of some branched-chain esters. In red wines, a moderate increase was observed for some lactones. Some unwanted compounds, such as 2-aminoacetophenone (2-AAP), showed a notable increase in some Gewürztraminer wines, exceeding the olfactory threshold.
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Cataldo, Eleonora, Linda Salvi, Francesca Paoli, Maddalena Fucile, and Giovan Battista Mattii. "Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review." Agronomy 11, no. 10 (October 9, 2021): 2027. http://dx.doi.org/10.3390/agronomy11102027.

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Climate change with rising temperatures and the unpredictability of rainy events during ripening leads to tough challenges for the winemakers in preserving the quality of white grape varieties. Grape quality is a complex concept that mainly refers to berry chemical composition, including secondary metabolites such as aroma compounds that in white berries play a key role in the identity of the wine. Terpenes, thiols, C13-norisoprenoids, methoxypyrazines, and nonterpenic alcohols are the most important aroma compounds in white grapes and several of them can be found as free volatiles or bound as glycoconjugate molecules. Agronomic practices in vineyards, such as biostimulant application, irrigation, defoliation, training systems, foliar fertilization, and bunch thinning, can have a positive effect on their concentration. This review aims to highlight the aromatic characteristics of the most utilized white grape cultivars and focus on agronomic techniques in the vineyard to enhance, implement, and intensify their aromatic characteristics. The purpose of this review paper is therefore to investigate the state of the art regarding the exaltation of aroma in white grapes in the scientific literature through sustainable agronomic techniques, but further future investigations are considered necessary given the uncertainty concerning some mechanisms of biosynthesis and their correlation with such agronomic practices.
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Jagatić Korenika, Ana-Marija, Darko Preiner, Ivana Tomaz, and Ana Jeromel. "Volatile Profile Characterization of Croatian Commercial Sparkling Wines." Molecules 25, no. 18 (September 22, 2020): 4349. http://dx.doi.org/10.3390/molecules25184349.

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Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.
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Wang, Yu, Wei-Kai Chen, Xiao-Tong Gao, Lei He, Xiao-Hui Yang, Fei He, Chang-Qing Duan, and Jun Wang. "Rootstock-Mediated Effects on Cabernet Sauvignon Performance: Vine Growth, Berry Ripening, Flavonoids, and Aromatic Profiles." International Journal of Molecular Sciences 20, no. 2 (January 18, 2019): 401. http://dx.doi.org/10.3390/ijms20020401.

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Rootstocks are widely used in viticulture due to their resistance to biotic and abiotic stress. Additionally, rootstocks can affect vine growth and berry quality. This study evaluated the effects of eight rootstocks (101-14, 110R, 5A, 5BB, Ganzin 1, Harmony, Riparia Gloire, and SO4) on the vine growth, berry ripening, and flavonoids and aromatic profiles of Cabernet Sauvignon in two consecutive seasons (2015–2016). With few exceptions, minor differences were observed among grafted and own-rooted vines. Own-rooted vines produced the least pruning weight but the highest yield. 101-14, 5BB, and SO4 slightly reduced total soluble solids, but increased acidity, showing tendencies for retarding maturation. Ganzin 1 inhibited the accumulation of flavan-3-ols in berry skins. Furthermore, concentrations and proportions of epicatechin-3-O-galate were decreased by rootstocks, except for 110R. 5A, Harmony, and Riparia Gloire enhanced flavonol concentrations. SO4 slightly decreased most of the individual anthocyanin concentrations. With respect to volatile compounds, 110R, Riparia Gloire, and SO4 induced reductions in concentrations of total esters, whilst 101-14, Ganzin 1, 110R, and 5BB led to increases in the concentrations of C13-norisoprenoids. Therefore, with respect to the negative effects of SO4 on berry ripening and the accumulation of anthocyanin and volatile esters, SO4 is not recommended in practice.
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Mucalo, Ana, Irena Budić-Leto, and Goran Zdunić. "Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine." Foods 12, no. 9 (May 7, 2023): 1912. http://dx.doi.org/10.3390/foods12091912.

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In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenolic compounds were analyzed. Sequential inoculation resulted in a decrease in alcohol content and pH (up to 0.3% v/v and 0.12 units, respectively) and an increase in total acidity (0.6 g/L, expressed as tartaric acid). The wines produced by spontaneous fermentation exhibited the greatest diversity of volatile compounds and the highest concentration of C13 norisoprenoids, lactones, and other compounds. These wines exhibited maximum hydroxycinnamic acids, prodelphinidin monomer units, epigallocatechin, B1, B3, and B4 dimers, and total flavan-3-ols. Sequential inoculation decreased the content of the aromas and polyphenols in the wines. The practical significance of this procedure lies in the selective effect on aroma compounds, the decrease in green aromas, undetectable volatile phenols, and the decrease in bitter and astringent compounds such as gallic acid, flavan-3-ol monomers (catechin and epicatechin), and dimers (B1, B2, B3, and B4). This work demonstrates the potential of sequential and spontaneous fermentation to improve the aromatic characteristics and overall quality of Plavac Mali wines.
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Fonseca, Daniela, Nuno Martins, Raquel Garcia, and Maria João Cabrita. "Comprehensive Two-Dimensional Gas Chromatography with a TOF MS Detector—An Effective Tool to Trace the Signature of Grape Varieties." Molecules 29, no. 9 (April 26, 2024): 1989. http://dx.doi.org/10.3390/molecules29091989.

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Varietal volatile compounds are characteristic of each variety of grapes and come from the skins of the grapes. This work focuses on the development of a methodology for the analysis of free compounds in grapes from Trincadeira, Cabernet Sauvignon, Syrah, Castelão and Tinta Barroca from the 2021 and 2022 harvests, using HS-SPME-GC × GC-TOFMS. To achieve this purpose, a previous optimization step of sample preparation was implemented, with the optimized conditions being 4 g of grapes, 2 g of NaCl, and 2 mL of H2O. The extraction conditions were also optimized, and it was observed that performing the extraction for 40 min at 60 °C was the best for identifying more varietal compounds. The fiber used was a triple fiber of carboxen/divinylbenzene/polydimethylsiloxane (CAR/DVB/PDMS). In addition to the sample preparation, the analytical conditions were also optimized, enabling the adequate separation of analytes. Using the optimized methodology, it was possible to identify fifty-two free volatile compounds, including seventeen monoterpenes, twenty-eight sesquiterpenes, and seven C13-norisoprenoids. It was observed that in 2021, more free varietal volatile compounds were identifiable compared to 2022. According to the results obtained through a linear discriminant analysis (LDA), the differences in volatile varietal signature are observed both among different grape varieties and across different years.
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RISTIC, R., K. BINDON, L. I. FRANCIS, M. J. HERDERICH, and P. G. ILAND. "Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties." Australian Journal of Grape and Wine Research 16, no. 3 (September 28, 2010): 369–88. http://dx.doi.org/10.1111/j.1755-0238.2010.00099.x.

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Lukić, Igor, Silvia Carlin, and Urska Vrhovsek. "Utility of Comprehensive GC×GC Gas Chromatography in Finding Varietal Markers among Volatile Compounds in Non-Aromatic Red Wines." Agronomy 12, no. 10 (October 14, 2022): 2512. http://dx.doi.org/10.3390/agronomy12102512.

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To investigate the utility of comprehensive GC×GC gas chromatography metabolomics in finding varietal markers among volatile compounds in non-aromatic red wines, representative samples of the two most important Croatian monovarietal red wines, Plavac mali and Teran, were subjected to analysis by both conventional gas chromatography–mass spectrometry (GC-MS) and comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) after headspace solid-phase microextraction (HS-SPME). GC-MS was useful for the determination of the basic volatile profile composed mainly of major esters and acids, followed by terpenes and C13-norisoprenoids. GC×GC-TOF-MS allowed the identification of 209 volatiles, among which 49 were significantly different across monovarietal wines. The compounds most characteristic for Teran were two theaspirane isomers, ethyl 3-(methylsulfanyl)propanoate, ethyl methyhexanoate, and ho-trienol, whereas Plavac mali stood out with higher concentrations of tridecane and a 2,3-butanediol isomer. The two monovarietal wines were successfully differentiated between each other by multivariate statistical methods mostly based on GC×GC-TOF-MS data. The presented approach that combines conventional GC-MS and advanced GC×GC-TOF-MS showed a great potential for tracking chemical markers of varietal origin and could be practically applied in managing wine production, quality and typicity, marketing, and protection from forgery.
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Lukić, Igor, Silvia Carlin, and Urska Vrhovsek. "Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation." Foods 9, no. 12 (December 2, 2020): 1787. http://dx.doi.org/10.3390/foods9121787.

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To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.
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Winterhalter, Peter, Markus Herderich, and Peter Schreier. "4-Hydroxy-7, 8-dihydro-.beta.-ionone and isomeric megastigma-6,8-dien-4-ones: new C13 norisoprenoids in quince (Cydonia oblonga, Mill.) fruit." Journal of Agricultural and Food Chemistry 38, no. 3 (March 1990): 796–99. http://dx.doi.org/10.1021/jf00093a043.

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Falcão, Leila Denise, Gilles de Revel, Marie Claire Perello, Anastasia Moutsiou, Mauro Celso Zanus, and Marilde T. Bordignon-Luiz. "A Survey of Seasonal Temperatures and Vineyard Altitude Influences on 2-Methoxy-3-isobutylpyrazine, C13-Norisoprenoids, and the Sensory Profile of Brazilian Cabernet Sauvignon Wines." Journal of Agricultural and Food Chemistry 55, no. 9 (May 2007): 3605–12. http://dx.doi.org/10.1021/jf070185u.

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ESTRADA-BELTRAN, Aztrid, Nora A. SALAS-SALAZAR, Rafael A. PARRA-QUEZADA, Ana C. GONZALEZ-FRANCO, Mayra C. SOTO-CABALLERO, Maria J. RODRIGUEZ-ROQUE, Maria A. FLORES-CORDOVA, and America CHAVEZ-MARTINEZ. "Effect of conventional and organic fertilizers on volatile compounds of raspberry fruit." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48, no. 2 (June 30, 2020): 862–70. http://dx.doi.org/10.15835/nbha48211810.

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Raspberries are widely consumed; the taste of the fruit is determined by the interaction between sugars, organic acids and a set of volatile compounds. Meanwhile, organic agriculture has developed rapidly as an alternative to conventional system and has been driven by the demand for pesticide-free food that brings greater benefits to human health. However, this system can alter the integral quality of the fruit, including the aroma, which has been little studied. Therefore, the objective of this study was to evaluate the effect of the application of organic and conventional fertilizers, in the presence of volatile compounds synthesized in the cv. ‘Heritage’ raspberry, during two crop cycles. The qualitative profile of volatile compounds was analysed by mass gas chromatography, obtaining as a result that fertilization treatments significantly affected the emission of volatile compounds in the most abundant functional group (C13 norisoprenoids) 48.5 vs. 25.8% and 56.9 vs. 29.1% in conventional and organic, in 2017 and 2018, respectively (p ≤ 0.05). The crop cycle affected the concentration of aldehydes (11.2 vs. 30.6% in organic, in 2017 and 2018, respectively (p ≤ 0.05). Impact compounds such as α-ionone (13.92 vs. 9.08% and 25.34 vs. 9.17% in conventional and organic in 2017 and 2018, respectively) and β-ionone (24.93 vs. 14.10% and 22.66 vs. 15.94% in conventional and organic in 2017 and 2018, respectively), presented greater abundance in conventional fertilization (p ≤ 0.05). Since there were changes in the volatile compounds, it is recommended to study whether the consumer perceives these changes.
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Oliveira, J. M., P. Oliveira, R. L. Baumes, and M. O. Maia. "Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines." Food Science and Technology International 14, no. 4 (August 2008): 341–53. http://dx.doi.org/10.1177/1082013208097442.

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Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, regarding free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by gas chromatography—mass spectrometry after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids, and carbonyl compounds. Globally, the wines of the two cultivars present similar composition on volatiles. However, regarding varietal compounds, Loureiro wines were richer than Alvarinho ones with respect to C6-compounds and monoterpenic compounds, occurring the opposite for volatile phenols. It was also demonstrated that wines of both varieties might benefit the aroma reserve, present as glycoconjugates, as it is susceptible of being technologically explored. Linalool, Ho-trienol, (α-terpineol, contributing with fruity and floral notes, and (β-damascenone mostly for Alvarinho, confering tropical fruit notes, are the varietal compounds which may particularly influence the aroma of these wines. Respecting fermentative compounds, Alvarinho is also particularly rich in fatty acids ethyl esters related to lipid metabolism and acetates of fusel alcohols, which can provide it a fruity character; Loureiro contains higher levels of esters of organic acids and 2-phenylethanol, conferring fruity and floral notes. Sensory analysis agreed with chemical analyses showing a pronounced tree and tropical fruit character for Alvarinho wines while Loureiro wines present more intense citrus fruit notes.
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Díaz-Fernández, Ángela, Sandra Cortés-Diéguez, Gregorio Muñoz-Organero, Félix Cabello, M. Belén Puertas, Anna Puig-Pujol, Carme Domingo, et al. "The Valorization of Spanish Minority Grapevine Varieties—The Volatile Profile of Their Wines as a Characterization Feature." Agronomy 14, no. 5 (May 13, 2024): 1033. http://dx.doi.org/10.3390/agronomy14051033.

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Despite the large number of existing varieties of Vitis vinifera L., only few occupy a large niche in today’s highly globalized wine market. The increasing consumer demand for diversified products, as well as the changing climatic conditions, make establishing a process of varietal diversification essential to achieve both challenges. It is for this reason that the study of minority varieties, which have a higher level of adaptation to each area of origin, is of particular interest. With the main objective of achieving an in-depth knowledge of minority varieties in Spain, the national research project ‘Valorization of Minority Grapevine Varieties for their Potential for Wine Diversification and Resilience to Climate Change’ (MINORVIN), has been proposed. Within this extensive project, the present study describes the aroma profiles of 60 single-variety wines, corresponding with 44 different varieties, with 12 of these varieties being studied at the same time in several Spanish regions. Volatile compounds were determined through three consecutive vintages using gas chromatography-mass spectrometry (GC-MS) and gas chromatography–flame ionization detector (GC-FID). Compounds were grouped into major compounds, including alcohols, C6 compounds, esters, acetates, acids, carbonyl compounds, and other type of compounds, and minor compounds, including lactones, terpenes, and C13-norisoprenoids, according to their concentration in the wines being analyzed. Among this last group of compounds, lactones were quantitatively the most abundant, followed by terpenes. This study reflects that minority variety wines show distinctive aromatic profiles, supporting the importance of valuing and promoting the autochthonous minority grapevine varieties for the Spanish winemaking industry.
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Perestrelo, Rosa, Catarina Silva, Miguel X. Fernandes, and José S. Câmara. "Prediction of Terpenoid Toxicity Based on a Quantitative Structure–Activity Relationship Model." Foods 8, no. 12 (December 1, 2019): 628. http://dx.doi.org/10.3390/foods8120628.

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Terpenoids, including monoterpenoids (C10), norisoprenoids (C13), and sesquiterpenoids (C15), constitute a large group of plant-derived naturally occurring secondary metabolites with highly diverse chemical structures. A quantitative structure–activity relationship (QSAR) model to predict terpenoid toxicity and to evaluate the influence of their chemical structures was developed in this study by assessing in real time the toxicity of 27 terpenoid standards using the Gram-negative bioluminescent Vibrio fischeri. Under the test conditions, at a concentration of 1 µM, the terpenoids showed a toxicity level lower than 5%, with the exception of geraniol, citral, (S)-citronellal, geranic acid, (±)-α-terpinyl acetate, and geranyl acetone. Moreover, the standards tested displayed a toxicity level higher than 30% at concentrations of 50–100 µM, with the exception of (+)-valencene, eucalyptol, (+)-borneol, guaiazulene, β-caryophellene, and linalool oxide. Regarding the functional group, terpenoid toxicity was observed in the following order: alcohol > aldehyde ~ ketone > ester > hydrocarbons. The CODESSA software was employed to develop QSAR models based on the correlation of terpenoid toxicity and a pool of descriptors related to each chemical structure. The QSAR models, based on t-test values, showed that terpenoid toxicity was mainly attributed to geometric (e.g., asphericity) and electronic (e.g., maximum partial charge for a carbon (C) atom (Zefirov’s partial charge (PC)) descriptors. Statistically, the most significant overall correlation was the four-parameter equation with a training coefficient and test coefficient correlation higher than 0.810 and 0.535, respectively, and a square coefficient of cross-validation (Q2) higher than 0.689. According to the obtained data, the QSAR models are suitable and rapid tools to predict terpenoid toxicity in a diversity of food products.
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Gao, Pingping, Faisal Eudes Sam, Bo Zhang, Shuai Peng, Min Li, and Jing Wang. "Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging." Foods 11, no. 6 (March 17, 2022): 852. http://dx.doi.org/10.3390/foods11060852.

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The application of β-glucosidase from non-Saccharomyces yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). Therefore, the application of β-glucosidase in wine aging needs further research. In this study, the β-glucosidases Mg-βgl and Hu-βgl extracted from Meyerozyma guilliermondii NM218 and Hanseniaspora uvarum BF345 were purified and used in young Chardonnay wines aged for 50 days. The enzyme activity of the two enzymes was measured. The effects of the two enzymes and a commercial β-glucosidase (An-βgl) on the volatile composition and sensory quality of the wine were also determined. The results showed that Mg-βgl and Hu-βgl had high specific activity of 1.95 U/mg and 2.11 U/mg, respectively, maintaining the activity of 70–80% at 20 °C, pH of 3.0–4.0, and 15% ethanol, corresponding to wine aging conditions. Analysis of volatiles with GC-MS showed a 65–70% increase in total terpenoids and new detection of C13-norisoprenoids when the wines were treated with the three β-glucosidases. In addition, wines treated with Mg-βgl and Hu-βgl had more hexanol, phenylethanol, ethyl octanoate, ethyl heptanoate, and ethyl caprate than wines treated without and with An-βgl. In sensory analysis, the judges showed a greater preference for Hu-βgl-treated wines, to which they attributed pleasant sweet, floral, honey, pomelo, and banana aromas. The results of this study not only offer a way to improve flavor complexity in wine but also provide a reference for the use of other edible sources of β-glucosidase in wine aging.
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Sam, Faisal Eudes, Tengzhen Ma, Yuhua Liang, Wenle Qiang, Richard Atinpoore Atuna, Francis Kweku Amagloh, Antonio Morata, and Shunyu Han. "Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines." Membranes 11, no. 12 (December 1, 2021): 957. http://dx.doi.org/10.3390/membranes11120957.

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Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality.
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Winterhalter, Peter. "1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) formation in wine. 1. Studies on the hydrolysis of 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene-2,8-diol rationalizing the origin of TDN and related C13 norisoprenoids in Riesling wine." Journal of Agricultural and Food Chemistry 39, no. 10 (October 1991): 1825–29. http://dx.doi.org/10.1021/jf00010a027.

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48

Nicolle, Paméla, Catherine Barthe, Martine Dorais, Gaëlle Dubé, Paul Angers, and Karine Pedneault. "Impact of cluster thinning and harvest date on berry volatile composition and sensory profile of <i>Vitis</i> sp. Seyval blanc and Vandal-Cliche." OENO One 57, no. 4 (November 8, 2023). http://dx.doi.org/10.20870/oeno-one.2023.57.4.7719.

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Abstract:
Northern conditions are challenging for grape and wine producers. To cope with these challenges, the use of early ripening interspecific hybrid Vitis sp., such as Seyval blanc and Vandal-Cliche, is often preferred to traditional V. vinifera. However, knowledge about cultural practices suitable for interspecific hybrid varieties are still scarce, especially regarding their impact on profiles of volatile compounds and the sensory perception of berries. In this study, the impact of cluster thinning and harvest date on grapevine physiology, must chemical composition and berry sensory attributes of Seyval blanc and Vandal-Cliche was investigated. Three crop loads (100 %, 70 % and 40 % crop) and three harvest dates corresponding to pre-maturity, maturity, and post-maturity were assessed in 2012 and 2013. Cluster thinning significantly decreased the yield of Vandal-Cliche, but not of Seyval blanc, for which it instead improved fruit set without affecting yield. The impact of cluster thinning on must chemical composition was limited for both cultivars, although some significant changes were observed, especially in the cool season of 2013. Clear variations during ripening, in terms of technological parameters and aroma characteristics, were observed depending on the cultivars and the seasons. In Seyval blanc, C6-alcohols and C13-norisoprenoids decreased during ripening, while C6-aldehydes and linalool increased. In Vandal-Cliche, berries from the first and the last sampling dates of the warm season of 2012 showed the highest levels of C13-norisoprenoids, whereas berries from the last sampling date in the cold season of 2013 showed the highest levels of terpenes, C13-norisoprenoids and ethyl esters. Despite its limited impact on fruit chemical composition, cluster thinning significantly impacted the sensory perception of Vandal-Cliche berries in both years. Cluster-thinned berries had softer skin, sweeter and less acidic pulp, and fruitier skin and pulp aroma. Skin softness allowed excellent discrimination of the maturity of both cultivars during the two study years, suggesting that this descriptor could be a suitable maturity marker for these interspecific hybrid varieties. In summary, cluster thinning proves beneficial for enhancing fruit set in Seyval Blanc in a northern climate; however, its influence on fruit quality is minimal for both cultivars.
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Arcari, Stefany, Vinícius Caliari, Edson Souza, and Helena Godoy. "AROMA PROFILE AND PHENOLIC CONTENT OF MERLOT RED WINES PRODUCED IN HIGH-ALTITUDE REGIONS IN BRAZIL." Química Nova, 2020. http://dx.doi.org/10.21577/0100-4042.20170687.

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In Brazil, wine-growing regions of high altitude have been evaluated for the cultivation of grapes destined for the production of quality wines. In this study the phenolic content, the volatile compounds profile and the in vitro antioxidant activity of samples produced in Água Doce, Campos Novos and Tangará were determined using spectrophotometric and chromatographic techniques. A total of 95 volatile compounds were identified in the samples analyzed, of which borneol is reported in Brazilian Merlot wines for the first time. The quantitative results showed that the most important volatile compounds for wine aroma were esters, fatty acids, 1-hexanol and 2-phenylethanol alcohols, and C13-norisoprenoids β-damascenone and α-ionone. The phenolic content observed was comparable to the results obtained for Merlot red wines from other regions in Brazil and in other countries. Also, the wine samples were effective in capturing the free radicals DPPH and ABTS.
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Picard, Magali, Clara Oulieu, Marie-Françoise Nonier, Nathalie Vivas, and Nicolas Vivas. "The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation." Journal of the Institute of Brewing 129, no. 1 (March 1, 2023). http://dx.doi.org/10.58430/jib.v129i1.8.

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Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consistent flavour profiles remains difficult since the odorant molecules are mostly present in low concentration. A semi-preparative ultra-high-performance liquid chromatography (UHPLC) method was applied to whisky and oak wood extracts and used to isolate fractions characterised by floral and mint aromas. To investigate the contribution of terpenoids in these floral and fresh fragrances, a similar analytical process was applied on solutions of targeted reference compounds. This approach, coupled to gas-chromatography/mass-spectrometry analyses, indicated the presence of terpenoids in the fractions of interest as well as selective separation according to chemical structure (i.e., monoterpenes, monoterpenols, ketone monoterpenes, and C13-norisoprenoids). This approach resulted in the detection of respectively, ten and seven new terpenoids in whisky and oak wood. To the best of our knowledge, piperitone, mintlactones, and
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