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Optimizing extraction method of aroma compounds from grape pomace.
J Food Sci. 2020 Dec; 85(12):4225-4240.JF

Abstract

Grape pomace is a major wine industry byproduct. Extraction of volatile compounds from grape pomace is rarely explored. A cost-effective method was developed in this study for aroma compounds extraction from grape pomace with the potential for industrial application. Based on the solvent extraction procedure, experimental factors including pretreatment, enzymatic hydrolysis time, solvent concentration and distillation time were investigated to optimize the extraction process. Volatile compounds of the pomace extract were analyzed using headspace solid-phase microextraction gas-chromatography mass spectrometry (HS-SPME-GC-MS) method. Results revealed that enzymatic hydrolysis was the optimal pretreatment method. A maximum extraction efficiency was achieved under 48 hr of enzymatic hydrolysis, 70% of ethanol concentration and 20 min of distillation. A total of 65 volatile compounds were identified in the extract, including 16 alcohols, 1 alkane, 1 aldehyde, 9 esters, 3 ketones, 4 phenols, 6 terpenes, and 1 furan, of which 15 volatiles were determined as odor-active compounds. This study developed a feasible extraction technique to recycle the underutilized byproducts from wine industry to produce aroma/flavor food additives. PRACTICAL APPLICATION: This study develops a cost-effective method for aroma compounds extraction from grape pomace with the potential for industrial application as food additives.

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Publisher Full Text (DOI)

Authors+Show Affiliations

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia.

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia.

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia.

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia.

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia.

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, 3010, Australia.

MeSH

AlcoholsDistillationEstersFlavoring AgentsGas Chromatography-Mass SpectrometryOdorantsPhenolsSolid Phase MicroextractionSolventsTasteTerpenesVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33190228

Citation

Liang, Zijian, et al. "Optimizing Extraction Method of Aroma Compounds From Grape Pomace." Journal of Food Science, vol. 85, no. 12, 2020, pp. 4225-4240.

Liang Z, Pai A, Liu D, et al. Optimizing extraction method of aroma compounds from grape pomace. J Food Sci. 2020;85(12):4225-4240.

Liang, Z., Pai, A., Liu, D., Luo, J., Wu, J., Fang, Z., & Zhang, P. (2020). Optimizing extraction method of aroma compounds from grape pomace. Journal of Food Science, 85(12), 4225-4240. https://doi.org/10.1111/1750-3841.15533

Liang Z, et al. Optimizing Extraction Method of Aroma Compounds From Grape Pomace. J Food Sci. 2020;85(12):4225-4240. PubMed PMID: 33190228.

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

TY - JOUR T1 - Optimizing extraction method of aroma compounds from grape pomace. AU - Liang,Zijian, AU - Pai,Ahalya, AU - Liu,Di, AU - Luo,Jiaqiang, AU - Wu,Jihong, AU - Fang,Zhongxiang, AU - Zhang,Pangzhen, Y1 - 2020/11/14/ PY - 2020/03/12/received PY - 2020/10/20/revised PY - 2020/10/23/accepted PY - 2020/11/16/pubmed PY - 2021/2/27/medline PY - 2020/11/15/entrez KW - distillation KW - enzymatic hydrolysis KW - ethanol KW - grape pomace KW - volatile compounds SP - 4225 EP - 4240 JF - Journal of food science JO - J Food Sci VL - 85 IS - 12 N2 - Grape pomace is a major wine industry byproduct. Extraction of volatile compounds from grape pomace is rarely explored. A cost-effective method was developed in this study for aroma compounds extraction from grape pomace with the potential for industrial application. Based on the solvent extraction procedure, experimental factors including pretreatment, enzymatic hydrolysis time, solvent concentration and distillation time were investigated to optimize the extraction process. Volatile compounds of the pomace extract were analyzed using headspace solid-phase microextraction gas-chromatography mass spectrometry (HS-SPME-GC-MS) method. Results revealed that enzymatic hydrolysis was the optimal pretreatment method. A maximum extraction efficiency was achieved under 48 hr of enzymatic hydrolysis, 70% of ethanol concentration and 20 min of distillation. A total of 65 volatile compounds were identified in the extract, including 16 alcohols, 1 alkane, 1 aldehyde, 9 esters, 3 ketones, 4 phenols, 6 terpenes, and 1 furan, of which 15 volatiles were determined as odor-active compounds. This study developed a feasible extraction technique to recycle the underutilized byproducts from wine industry to produce aroma/flavor food additives. PRACTICAL APPLICATION: This study develops a cost-effective method for aroma compounds extraction from grape pomace with the potential for industrial application as food additives. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/33190228/Optimizing_extraction_method_of_aroma_compounds_from_grape_pomace_ DB - PRIME DP - Unbound Medicine ER -