Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O |
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Authors: | Goreti Botelho Arlete Mendes-Faia Maria Cristina Clímaco |
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Institution: | a INIA - Dois Portos, INRB, I.P., Quinta da Almoínha, 2565-191 Dois Portos, Portugal b Universidade de Trás-os-Montes e Alto Douro, 5000-911 Vila Real, Portugal c CEA - CERNAS - Centro de Estudos de Recursos Naturais, Ambiente e Sociedade, Escola Superior Agrária de Coimbra, Bencanta, 3040-316 Coimbra, Portugal d IBB - Centro de Genética e Biotecnologia, Universidade de Trás-os-Montes e Alto Douro, 5000-911 Vila Real, Portugal |
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Abstract: | To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by gas chromatography-mass spectrometry (GC-MS). A group of eight sniffers evaluated free and bound fractions of Aragonez musts and perceived forty-three and twenty-two odourant peaks respectively. Furaneol (burnt sugar, candy-cotton) and vanillin (vanilla, sweet) were identified in both free and bound fractions of Aragonez musts, indicating their grape-derived origin. Principal component analysis (PCA) was applied to the posterior intensity method data and a relationship between the different odourant compound variables and the free fractions was established. Two principal components (PCs) were found which together explained 100% of the total variance. A large number of potentially important but yet unknown odourants was detected by the GC-O analysis. |
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Keywords: | Gas chromatography-olfactometry Clonal red musts Free fractions Bound fractions Odourant compounds |
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