Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry.
J Mass Spectrom. 2005 Jun; 40(6):705-13.JM

Abstract

Mass spectrometry plays a very important role in acquiring knowledge of the chemistry of grape and its derivative products. By liquid mass spectrometry, anthocyanins of grape were studied, and in hybrid grape extracts, delphinidin, cyanidin, petunidin and malvidin 3-O-(6-O-p-coumaroyl)-5-O-diglucosides were found. A semiquantitative procedure to estimate the amounts and percentages of monoglucoside and diglucoside anthocyanins without chromatography was developed. By gas chromatography mass spectrometry (GC/MS), aroma compounds of grape, wine and the distillate Italian grappa were studied, and molecular structures characterized. The representative aroma profile of Muscat grape was characterized by 23 terpenols, present in both free and bonded form, and direct correlation between aroma and genetic profile permitted to distinguish between different Muscat grape varieties. Aroma of Italian grappa resulted from and was characterized by several compounds linked to the grape variety, such as vitispiranes, terpenols, ethyl cinnamate, salicylic esters, benzaldehyde and farnesol. Synthesis of O-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine (PFBOA) derivatives and GC/MS analysis resulted in a sensitive and selective method to study carbonyl compounds at the low levels occurring in wine.

Authors+Show Affiliations

Flamini R

CRA--Istituto Sperimentale per la Viticoltura, Viale XXVIII Aprile, 26, I-31015 -- Conegliano (TV), Italy. riccardo.flamini@ispervit.it

MeSH

Food TechnologyGas Chromatography-Mass SpectrometryMolecular StructureVitisWine

Pub Type(s)

Journal Article

Review

Language

eng

PubMed ID

15954164

Citation

Flamini, Riccardo. "Some Advances in the Knowledge of Grape, Wine and Distillates Chemistry as Achieved By Mass Spectrometry." Journal of Mass Spectrometry : JMS, vol. 40, no. 6, 2005, pp. 705-13.

Flamini R. Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry. J Mass Spectrom. 2005;40(6):705-13.

Flamini, R. (2005). Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry. Journal of Mass Spectrometry : JMS, 40(6), 705-13.

Flamini R. Some Advances in the Knowledge of Grape, Wine and Distillates Chemistry as Achieved By Mass Spectrometry. J Mass Spectrom. 2005;40(6):705-13. PubMed PMID: 15954164.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry. A1 - Flamini,Riccardo, PY - 2005/6/15/pubmed PY - 2005/8/5/medline PY - 2005/6/15/entrez SP - 705 EP - 13 JF - Journal of mass spectrometry : JMS JO - J Mass Spectrom VL - 40 IS - 6 N2 - Mass spectrometry plays a very important role in acquiring knowledge of the chemistry of grape and its derivative products. By liquid mass spectrometry, anthocyanins of grape were studied, and in hybrid grape extracts, delphinidin, cyanidin, petunidin and malvidin 3-O-(6-O-p-coumaroyl)-5-O-diglucosides were found. A semiquantitative procedure to estimate the amounts and percentages of monoglucoside and diglucoside anthocyanins without chromatography was developed. By gas chromatography mass spectrometry (GC/MS), aroma compounds of grape, wine and the distillate Italian grappa were studied, and molecular structures characterized. The representative aroma profile of Muscat grape was characterized by 23 terpenols, present in both free and bonded form, and direct correlation between aroma and genetic profile permitted to distinguish between different Muscat grape varieties. Aroma of Italian grappa resulted from and was characterized by several compounds linked to the grape variety, such as vitispiranes, terpenols, ethyl cinnamate, salicylic esters, benzaldehyde and farnesol. Synthesis of O-(2,3,4,5,6-pentafluorobenzyl)-hydroxylamine (PFBOA) derivatives and GC/MS analysis resulted in a sensitive and selective method to study carbonyl compounds at the low levels occurring in wine. SN - 1076-5174 UR - https://www.unboundmedicine.com/medline/citation/15954164/Some_advances_in_the_knowledge_of_grape_wine_and_distillates_chemistry_as_achieved_by_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -

Tags

Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry.J Mass Spectrom. 2005 Jun; 40(6):705-13.JM