Effects of different ß-D-glycosidases on bound aroma compounds in muscat grape determined by HS-SPME and GC-MS

Journal of the Institute of Brewing

Volumn 116, Issue 1, 2010, Pages 70-77

  Kang, Wenhuai ^a   Xu, Yan ^a   Qin, Ling ^b   Wang, Yuxia ^b  

^a JIANGNAN UNIVERSITY   (China)

^b HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Bound aroma compound; Flavour; GC MS; HS SPME; Muscat grape; D glycosidase

Indexed keywords

VITACEAE;

EID: 77952807557     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00400.x     Document Type: Article

References (42)

1. Arevalo Villena, M., Diez Perez, J., Ubeda, J. F., Navascues, E. and Briones, A. I., A rapid method for quantifying aroma precursors: Application to grape extract, musts and wines made from several varieties. Food Chem., 2006, 99, 183-190.
2. Baek, H. H. and Cadwallader, K. R., Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice. J. Food Sci., 1999, 64, 441-444.
3. Berger, R. G., Flavours and Fragrances. Springer Verlag: Berlin, 2007.
4. Bloem, A., Lonvaud, A., Bertrand, A., de Revel, G., Wender, L. P. B. and Mikael Agerlin, P., Ability of Oenococcus oeni to influence vanillin levels. Dev. Food Sci., 2006, 43, 137-140.
5. Bonino, M., Schellino, R., Rizzi, C., Aigotti, R., Delfini, C. and Baiocchi, C., Aroma compounds of an Italian wine (Ruche) by HS-SPME analysis coupled with GC-ITMS. Food Chem., 2003, 80, 125-133.
6. Cabaroglu, T., Selli, S., Canbas, A., Lepoutre, J.-P. and Gunata, Z., Wine flavor enhancement through the use of exogenous fungal glycosidases. Enzyme Microb. Technol., 2003, 33, 581-587.
7. Cabrita, M. J., Freitas, A. M. C., Laureano, O., Borsa, D. and Di Stefano, R., Aroma compounds in varietal wines from Alentejo, Portugal. J. Food Comp. Anal., 2007, 20, 375-390.
8. Canuti, V., Conversano, M., Calzi, M. L., Heymann, H., Matthews, M. A. and Ebeler, S. E., Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. J. Chromatogr. A 2009, 1216, 3012-3022.
9. Castro Vázquez, L., Pérez-Coello, M. S. and Cabezudo, M. D., Effects of enzyme treatment and skin extraction on varietal vol-atiles in Spanish wines made from chardonnay, muscat, airen, and macabeo grapes. Anal. Chim. Acta, 2002, 458, 39-44.
10. Clarke, R. J. and Bakker, J., Wine flavour chemistry. Blackwell Pub: Oxford, 2004.
11. D'Incecco, N., Bartowsky, E., Kassara, S., Lante, A., SpettoHi, P. and Henschke, P., Release of glycosidically bound flavour compounds of chardonnay by Oenococcus oeni during malo-lactic fermentation. Food Microbiol., 2004, 21, 257-265.
12. Fan, W. L., Xu, Y. and Yu, A. M., Influence of oak chips geographical origin, toast level, dosage and aging time on volatile compounds of apple cider. J. Inst. Brew., 2006, 112, 255-263.
13. Fang, Y. Development of volatile compounds in pinot noir grapes and their contributions to wine aroma. PhD thesis, Oregon State University, 2006.
14. Ferreira, A. M., Clímaco, M. C. and Faia, A. M., The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components. J. Appl. Microbiol., 2001, 91, 67-71.
15. Fugelsang, K. C. and Edwards, C. G., Wine Microbiology: Practical Applications and Procedures. Springer: New York, 2007.
16. Gunata, Y. Z., Bayonove, C. L., Tapiero, C. and Cordonnier, R. E., Hydrolysis of grape monoterpenyl ß-D-glucosides by various ß-glucosidases. J. Agr. Food Chem., 1990, 38, 1232-1236.
17. Hernandez-Orte, P., Cersosimo, M., Loscos, N., Cacho, J., Gar-cia-Moruno, E. and Ferreira, V., The development of varietal aroma from non-floral grapes by yeasts of different genera. Food Chem., 2008, 107, 1064-1077.
18. Liu, L., Zhu, S., Zhu, T., Zhang, M., Wu, J. and Chen, J., Production of gentiooligosaccharide by recombinant ß-glucosidase. Wei Sheng Wu Xue Bao, 2009, 49, 597-602.
19. Lopez, R., Ezpeleta, E., Sanchez, I., Cacho, J. and Ferreira, V., Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from tempranillo and grenache grapes using gas chromatog-raphy-olfactometry. Food Chem., 2004, 88, 95-103.
20. Mateo, J. J. and Di Stefano, R., Description of the ß-glucosidase activity of wine yeasts. Food Microbiol., 1997, 14, 583-591.
21. Moreno-Arribas, M. V. and Polo, C., Wine Chemistry and Biochemistry. Springer New York: New York, 2008.
22. Ong, P. K., The flavor chemistry of rambutan (Nephelium lap-paceum l.) and lychee (Litchi chinesis sonn.). PhD thesis, Cornell University, 1998.
23. Orlic, S., Huic, K., Urlic, B. and Redzepovic, S., Screening for production of extracellular hydrolytic enzymes by Saccharo-myces wine yeasts isolated from Croatian vineyards. Periodicum Biologorum, 2007, 109, 201-204.
24. Palomo, E. S., Hidalgo, M. C. D., Gonzalez-Vinas, M. A. and Perez-Coello, M. S., Aroma enhancement in wines from different grape varieties using exogenous glycosidases. Food Chem., 2005, 92, 627-635.
25. Rapp, A. and Mandery, H., Wine aroma. Cell. Molec. Life Sci., 1986, 42, 873-884.
26. Rodríguez, M. E., Lopes, C. A., Broock, M., Valles, S., Ramón, D. and Caballero, A. C., Screening and typing of Patagonian wine yeasts for glycosidase activities. J. Appl. Microbiol., 2004, 96, 84-95.
27. Rodriguez-Bencomo, J. J., Conde, J. E., Garcia-Montelongo, F. and Perez-Trujillo, J. P., Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography. J. Chromatogr. A, 2003, 991, 13-22.
28. Rodriguez-Bencomo, J. J., Mendez-Siverio, J. J., Perez-Trujillo, J. P. and Cacho, J., Effect of skin contact on bound aroma and free volatiles of Listan Blanco wine. Food Chem., 2008, 110, 214-225.
29. Schneider, R., Charrier, F., Moutounet, M. and Baumes, R., Rapid analysis of grape aroma glycoconjugates using Fourier-transform infrared spectrometry and chemometric techniques. Anal. Chim. Acta, 2004, 513, 91-96.
30. Schneider, R., Razungles, A., Augier, C. and Baumes, R., Mon-oterpenic and norisoprenoidic glycoconjugates of Vitis vinifera l. Cv. Melon b. As precursors of odorants in muscadet wines. J. Chromatogr. A, 2001, 936, 145-157.
31. Selli, S., Cabaroglu, T., Canbas, A., Erten, H. and Nurgel, C., Effect of skin contact on the aroma composition of the musts of Vitis vinifera l. Cv. Muscat of bornova and narince grown in Turkey. Food Chem., 2003, 81, 341-347.
32. Ugliano, M., Bartowsky, E. J., McCarthy, J., Moio, L. and Henschke, P. A., Hydrolysis and transformation of grape glyco-sidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. J. Agr. Food Chem., 2006, 54, 6322-6331.
33. Ugliano, M., Genovese, A. and Moio, L., Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. J. Agr. Food Chem., 2003, 51, 5073-5078.
34. van Rensburg, P. and Pretorius, I. S., Enzymes in winemaking: Harnessing natural catalysts for efficient biotransformations - a review. S. Afr. J. Enol. Viticult., 2000, 21 (Special issue), 52-70.
35. Villena, M. A., Iranzo, J. F. U. and Perez, A. I. B., ß-Gluco-sidase activity in wine yeasts: Application in enology. Enzyme Microb. Technol., 2007, 40, 420-425.
36. Voirin, S. G., Baumes, R. L., Bitteur, S. M., Gunata, Z. Y. and Bayonove, C. L., Novel monoterpene disaccharide glycosides of Vitis vinifera grapes. J. Agr. Food Chem., 1990, 38, 1373-1378.
37. Wang, L., Xu, Y., Zhao, G. and Li, J., Rapid analysis of flavor volatiles in apple wine using headspace solid-phase microex-traction. J. Inst. Brew., 2004, 110, 57-65.
38. Williams, P. J., Cynkar, W., Francis, I. L., Gray, J. D., Iland, P. G. and Coombe, B. G., Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose. J. Agr. Food Chem., 1995, 43, 121-128.
39. Williams, P. J., Sefton, M. A. and Marinos, V. A., Hydrolytic flavor release from non-volatile precursors in fruits, wines and some other plant-derived foods. In: Recent Developments in Flavor and Fragrance Chemistry. R. Hopp and K. Mori, Eds.,1993, pp. 283-290.
40. Williams, P. J., Strauss, C. R., Wilson, B. and Massywestropp, R. A., Studies on the hydrolysis of Vitis vinifera monoterpene precursor compounds and model monoterpene ß-D-glucosides rationalizing the monoterpene composition of grapes. J. Agr. Food Chem., 1982, 30, 1219-1223.
41. Wilson, B., Strauss, C. R. and Williams, P. J., Changes in free and glycosidically bound monoterpenes in developing muscat grapes. J. Agr. Food Chem., 1984, 32, 919-924.
42. Xu, Y., Fan, W. L. and Qian, M. C., Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction. J. Agr. Food Chem., 2007, 55, 3051-3057.