Quantification of Glycosides in Grapes, Juices, and Wines through a Determination of Glycosyl Glucose

Journal of Agricultural and Food Chemistry

Volumn 43, Issue 1, 1995, Pages 121-128

  Williams, Patrick J ^a   Cynkar, Wieslawa ^a   Francis, I Leigh ^a   Gray, John D ^b   Iland, Patrick G ^b   Coombe, Bryan G ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Glycosides; glycosyl glucose; quantification; Vitis vinifera grapes

Indexed keywords

EID: 33751156814     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00049a023     Document Type: Article

References (14)

1. Abbott, N. A.; Williams, P. J.; Coombe, B. G. Measure of potential wine quality by analysis of grape glycosides. In Proceedings, Eighth Australian Wine Industry Technical Conference; Stockley, C. S., Johnstone, R. S., Leske, P. A., Lee, T. H., Eds.; Winetitles: Adelaide, 1993; pp 72-75.
2. Dimitriadis, E.; Williams, P. J. The development and use of a rapid analytical technique for estimation of free and potentially volatile monoterpene flavorants of grapes. Am. J. Enol. Vitic. 1984, 35, 66-71.
3. Gunata, Y. Z.; Bayonove, C. L.; Baumes, R. L.; Cordonnier, R. E. The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J. Chromatogr. 1985, 331, 83-90.
4. Miller, J. C.; Miller, J. N. Statistics for Analytical Chemistry; 2nd ed.; Ellis Horwood: Chichester, U.K., 1988; 227 pp.
5. Mizukami, H.; Shiiba, K.; Ohashi, H. Enzymatic determination of stevioside in Stevia rebaudiana. Phytochemistry 1982, 21, 1927-1930.
6. Selvendran, R. R.; March, J. F.; Ring, S. G. Determination of aldoses and uronic acid content of vegetable fiber. Anal. Biochem. 1979, 96, 282-292.
7. Sticher, O. Quality of Ginkgo preparations. Planta Med. 1993, 59, 1-11.
8. Tazaki, H.; Hori, R.; Okuyama, H.; Okumura, M.; Fujimori, T.; Nabeta, K. The glycosides of oxygenated lower terpenes in plant leaves. In Food Flavors, Ingredients and Composition; Charalambous, G., Ed.; Elsevier Science Publishers: Amsterdam, 1993; pp 557-576.
9. Voirin, S. G.; Baumes, R. L.; Gunata, Z. Y.; Bitteur, S. M.; Bayonove, C. L. Analytical methods for monoterpene glycosides in grape and wine. I. XAD-2 extraction and gas chromatographic-mass spectrometric determination of synthetic glycosides. J. Chromatogr. 1992a, 590, 313-328.
10. Voirin, S. G.; Baumes, R. L.; Sapis, J.-C.; Bayonove, C. L. Analytical methods for monoterpene glycosides in grape and wine. II. Qualitative and quantitative determination of monoterpene glycosides in grape. J. Chromatogr. 1992b, 595, 269-281.
11. Williams, P. J. Hydrolytic flavor release in fruit and wines through hydrolysis of nonvolatile precursors. In Flavor Science Sensible Principles and Techniques; Acree, T. E., Teranishi, R., Eds.; American Chemical Society: Washington, DC, 1993; pp 287-303.
12. Williams, P. J.; Allen, M. S. The analysis of flavouring compounds in grapes. In Analysis of Fruits and Nuts; Linskens, H. F., Jackson, J. F., Eds.; Springer-Verlag: Berlin, 1995; Vol. 18, in press.
13. 18 reversed-phase liquid chromatography for the isolation of monoterpene glycosides and nor-isoprenoid precursors from grape juice and wines. J. Chromatogr. 1982, 235, 471-480.
14. Williams, P. J.; Sefton, M. A.; Marinos, V. A. Hydrolytic flavor release from nonvolatile precursors in fruits, wines and some other plant-derived foods. In Recent Developments In Flavor And Fragrance Chemistry, 3rd Haarmann And Reimer International Symposium, Kyoto, Japan; VCH: Weinheim, 1993; pp 283-290.