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首页> 外文期刊>African Journal of Agricultural Research >Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS
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Characterization and evaluation of volatile compounds of three grape varieties (Vitis labrusca) from the region of Bento Gonalves RS

机译：Bento Gonalves RS地区的三个葡萄品种（Vitis labrusca）的挥发性化合物的表征和评估

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摘要

In grape must, the aroma is an indication of adequate conservation status. It is able to indicate losses due to thermal degradation, besides representing a great contribution in the properties of the sensorial quality of the grape juices most appreciated by consumers. This study identified the volatile compounds in different must cultivars of Vitis labrusca grapes. The volatile composition was evaluated by the solid phase microextraction method (SPME), using the polydimethylsiloxane/divinylbenzene fiber (PDMS/DVB). The separation and identification of the volatile compounds were carried out through gas chromatography by mass spectrometry (GC-MS). The results showed the identification of forty-four compounds belonging to the following chemical classes: carboxylic acids, alcohol, aldehydes, ketones, furans esters and terpenes. The class of esters was the most numerous compounds identified and is largely responsible for the fresh and fruity aroma of the tested musts. Solid-phase microextraction proved to be a reproducible, sensitive and fast-response technique for the identification of chemical biomarkers in musts of different grape cultivars.
机译：在葡萄汁中，香气表明有足够的保存状态。它能够表明由于热降解而造成的损失，除了对消费者最欣赏的葡萄汁的感官品质特性做出巨大贡献外。这项研究确定了Vitis labrusca葡萄不同葡萄栽培品种中的挥发性化合物。使用聚二甲基硅氧烷/二乙烯基苯纤维（PDMS / DVB），通过固相微萃取法（SPME）评价挥发性成分。挥发性化合物的分离和鉴定通过气相色谱质谱法（GC-MS）进行。结果表明，属于以下化学类别的四十四种化合物的鉴定：羧酸，醇，醛，酮，呋喃酯和萜烯。酯类是鉴定出的最多的化合物，并且在很大程度上决定了所测试葡萄汁的新鲜和果香。事实证明，固相微萃取是一种可重复，灵敏且快速响应的技术，可用于鉴定不同葡萄品种中的必不可少的化学生物标记。

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