Aroma Components of Vitis vinifera L. cv. Chenin blanc Grapes and Their Changes During Maturation | Zendy

O.P.H. Augustyn | Zendy; A. Rapp | Zendy

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Aroma Components of Vitis vinifera L. cv. Chenin blanc Grapes and Their Changes During Maturation

Author(s) -

O.P.H. Augustyn,

A. Rapp

Publication year - 1985

Publication title -

south african journal of enology and viticulture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.419

H-Index - 25

eISSN - 2224-7904

pISSN - 0253-939X

DOI - 10.21548/3-2-2381

Subject(s) - aroma , vitis vinifera , maturity (psychological) , cultivar , chemistry , horticulture , chromatography , botany , food science , biology , psychology , developmental psychology

Samples of Chenin blanc grapes from 3 localities and at various stages of maturity were harvested over a period of 11 weeks. The freon extracted aroma components were subjected to gas chromatographic and coupled gas chromatographic-mass spectrometric analyses. No measureable amounts ofterpenoid components were detected in any of the samples. Two isomers of 2,4-decadienal, a novel component in Vitis vinifera L. cultivars, occurred in relatively large concentrations in all samples. Origin of sample and degree of maturity have an insignificant effect on the concentration of selected aroma components.

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