Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars
Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In th...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ghaste, Manoj [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 188(2015), Seite 309-319 |
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| Übergeordnetes Werk: |
volume:188 ; year:2015 ; pages:309-319 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2015.04.056 |
|---|
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OLC1965055923 |
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| 520 | |a Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data. | ||
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10.1016/j.foodchem.2015.04.056 doi PQ20160430 (DE-627)OLC1965055923 (DE-599)GBVOLC1965055923 (PRQ)c1302-d6654618e7cf58573f54ff5c790565795b7f2c646caae844178d0403aedf94cb0 (KEY)0039580320150000188000000309chemicalcompositionofvolatilearomametabolitesandth DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Ghaste, Manoj verfasserin aut Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Volatile Organic Compounds - analysis Fruit - chemistry Glycosides - analysis Vitis - chemistry Vitis - classification Narduzzi, Luca oth Carlin, Silvia oth Vrhovsek, Urska oth Shulaev, Vladimir oth Mattivi, Fulvio oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 188(2015), Seite 309-319 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:188 year:2015 pages:309-319 http://dx.doi.org/10.1016/j.foodchem.2015.04.056 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26041197 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 188 2015 309-319 |
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10.1016/j.foodchem.2015.04.056 doi PQ20160430 (DE-627)OLC1965055923 (DE-599)GBVOLC1965055923 (PRQ)c1302-d6654618e7cf58573f54ff5c790565795b7f2c646caae844178d0403aedf94cb0 (KEY)0039580320150000188000000309chemicalcompositionofvolatilearomametabolitesandth DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Ghaste, Manoj verfasserin aut Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Volatile Organic Compounds - analysis Fruit - chemistry Glycosides - analysis Vitis - chemistry Vitis - classification Narduzzi, Luca oth Carlin, Silvia oth Vrhovsek, Urska oth Shulaev, Vladimir oth Mattivi, Fulvio oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 188(2015), Seite 309-319 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:188 year:2015 pages:309-319 http://dx.doi.org/10.1016/j.foodchem.2015.04.056 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26041197 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 188 2015 309-319 |
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10.1016/j.foodchem.2015.04.056 doi PQ20160430 (DE-627)OLC1965055923 (DE-599)GBVOLC1965055923 (PRQ)c1302-d6654618e7cf58573f54ff5c790565795b7f2c646caae844178d0403aedf94cb0 (KEY)0039580320150000188000000309chemicalcompositionofvolatilearomametabolitesandth DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Ghaste, Manoj verfasserin aut Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data. Nutzungsrecht: Copyright © 2015 Elsevier Ltd. All rights reserved. Volatile Organic Compounds - analysis Fruit - chemistry Glycosides - analysis Vitis - chemistry Vitis - classification Narduzzi, Luca oth Carlin, Silvia oth Vrhovsek, Urska oth Shulaev, Vladimir oth Mattivi, Fulvio oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 188(2015), Seite 309-319 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:188 year:2015 pages:309-319 http://dx.doi.org/10.1016/j.foodchem.2015.04.056 Volltext http://www.ncbi.nlm.nih.gov/pubmed/26041197 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 188 2015 309-319 |
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Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars |
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Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars |
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Ghaste, Manoj |
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Food chemistry |
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10.1016/j.foodchem.2015.04.056 |
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chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars |
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Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars |
| abstract |
Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data. |
| abstractGer |
Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data. |
| abstract_unstemmed |
Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data. |
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| title_short |
Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars |
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http://dx.doi.org/10.1016/j.foodchem.2015.04.056 http://www.ncbi.nlm.nih.gov/pubmed/26041197 |
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Narduzzi, Luca Carlin, Silvia Vrhovsek, Urska Shulaev, Vladimir Mattivi, Fulvio |
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