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Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
J Mass Spectrom 2018; 53(5):444-454JM

Abstract

The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins.

Authors+Show Affiliations

Food Engineering Department, Faculty of Agriculture, University of Cukurova, 01330, Adana, Turkey.Food Engineering Department, Faculty of Agriculture, University of Cukurova, 01330, Adana, Turkey.Food Engineering Department, Faculty of Engineering, Adana Science and Technology University, 01250, Adana, Turkey.Food Engineering Department, Faculty of Agriculture, University of Cukurova, 01330, Adana, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29469168

Citation

Tetik, Mehmet Ali, et al. "Screening of Key Odorants and Anthocyanin Compounds of Cv. Okuzgozu (Vitis Vinifera L.) Red Wines With a Free Run and Pressed Pomace Using GC-MS-Olfactometry and LC-MS-MS." Journal of Mass Spectrometry : JMS, vol. 53, no. 5, 2018, pp. 444-454.
Tetik MA, Sevindik O, Kelebek H, et al. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS. J Mass Spectrom. 2018;53(5):444-454.
Tetik, M. A., Sevindik, O., Kelebek, H., & Selli, S. (2018). Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS. Journal of Mass Spectrometry : JMS, 53(5), pp. 444-454. doi:10.1002/jms.4074.
Tetik MA, et al. Screening of Key Odorants and Anthocyanin Compounds of Cv. Okuzgozu (Vitis Vinifera L.) Red Wines With a Free Run and Pressed Pomace Using GC-MS-Olfactometry and LC-MS-MS. J Mass Spectrom. 2018;53(5):444-454. PubMed PMID: 29469168.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS. AU - Tetik,Mehmet Ali, AU - Sevindik,Onur, AU - Kelebek,Hasim, AU - Selli,Serkan, PY - 2017/11/20/received PY - 2018/02/09/revised PY - 2018/02/12/accepted PY - 2018/2/23/pubmed PY - 2018/5/23/medline PY - 2018/2/23/entrez KW - Okuzgozu wine KW - anthocyanin KW - aroma compounds KW - free-run KW - key odorants KW - pressing SP - 444 EP - 454 JF - Journal of mass spectrometry : JMS JO - J Mass Spectrom VL - 53 IS - 5 N2 - The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice wine (FRW) and pressed pomace wine (PW). Alcohols were found as the most dominant group among aroma compounds followed by esters and acids. However, among all these compounds, only 11 and 13 of them could be considered as key odorants in aromatic extracts of FRW and PW, respectively. According to GC-MS-O analysis, ethyl octanoate (fruity), phenyl ethyl acetate (fruity), and 2-phenyl ethanol (flowery) were found as the main contributors to the overall scent of both wines. Beyond the aroma profiles, anthocyanin contents of both types of wines were also investigated, and total 14 and 15 anthocyanins were identified and quantified in FRW and PW. Malvidin-3-glycoside and its acetyl and coumaroyl forms were identified as the dominant anthocyanins in both wines. It is worth noting the pressing application (2.0 atm) led to an increase of some unpleasant notes in the aroma providing chemical, pharmacy, and fermented aromas in wine. On the other hand, the wines produced with pressed pomace presented higher amounts of anthocyanins. SN - 1096-9888 UR - https://www.unboundmedicine.com/medline/citation/29469168/Screening_of_key_odorants_and_anthocyanin_compounds_of_cv__Okuzgozu__Vitis_vinifera_L___red_wines_with_a_free_run_and_pressed_pomace_using_GC_MS_Olfactometry_and_LC_MS_MS_ L2 - https://doi.org/10.1002/jms.4074 DB - PRIME DP - Unbound Medicine ER -