Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques
Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been st...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/10/24/8928 |
| _version_ | 1797544687902392320 |
|---|---|
| author | Irena Budić-Leto Iva Humar Jasenka Gajdoš Kljusurić Goran Zdunić Emil Zlatić |
| author_facet | Irena Budić-Leto Iva Humar Jasenka Gajdoš Kljusurić Goran Zdunić Emil Zlatić |
| author_sort | Irena Budić-Leto |
| collection | DOAJ |
| description | Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes. |
| first_indexed | 2024-03-10T14:05:05Z |
| format | Article |
| id | doaj.art-95d2a7f840334af4abdaabb245e5b055 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T14:05:05Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-95d2a7f840334af4abdaabb245e5b0552023-11-21T00:47:34ZengMDPI AGApplied Sciences2076-34172020-12-011024892810.3390/app10248928Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration TechniquesIrena Budić-Leto0Iva Humar1Jasenka Gajdoš Kljusurić2Goran Zdunić3Emil Zlatić4Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21 000 Split, CroatiaInstitute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21 000 Split, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, CroatiaInstitute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21 000 Split, CroatiaDepartment of Food Science and Technology, Biotechnical Faculty, University of LjubljanaJamnikarjeva 101, 1000 Ljubljana, SloveniaDehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.https://www.mdpi.com/2076-3417/10/24/8928free and bound volatilesvarietal aromaterpenesβ-damascenonedrying |
| spellingShingle | Irena Budić-Leto Iva Humar Jasenka Gajdoš Kljusurić Goran Zdunić Emil Zlatić Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques Applied Sciences free and bound volatiles varietal aroma terpenes β-damascenone drying |
| title | Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques |
| title_full | Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques |
| title_fullStr | Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques |
| title_full_unstemmed | Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques |
| title_short | Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques |
| title_sort | free and bound volatile aroma compounds of ´marastina´ grapes as influenced by dehydration techniques |
| topic | free and bound volatiles varietal aroma terpenes β-damascenone drying |
| url | https://www.mdpi.com/2076-3417/10/24/8928 |
| work_keys_str_mv | AT irenabudicleto freeandboundvolatilearomacompoundsofmarastinagrapesasinfluencedbydehydrationtechniques AT ivahumar freeandboundvolatilearomacompoundsofmarastinagrapesasinfluencedbydehydrationtechniques AT jasenkagajdoskljusuric freeandboundvolatilearomacompoundsofmarastinagrapesasinfluencedbydehydrationtechniques AT goranzdunic freeandboundvolatilearomacompoundsofmarastinagrapesasinfluencedbydehydrationtechniques AT emilzlatic freeandboundvolatilearomacompoundsofmarastinagrapesasinfluencedbydehydrationtechniques |