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Evaluation of Differences in the Aroma Composition of Free‐Run and Pressed Neutral Grape Juices Obtained from Emir ( Vitis vinifera L.)
Author(s) -
Selli Serkan,
Bagatar Berfu,
Sen Kemal,
Kelebek Haşim
Publication year - 2011
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201100053
Subject(s) - chemistry , aroma , isobutanol , winemaking , browning , isoamyl alcohol , odor , gas chromatography , food science , vitis vinifera , chromatography , extraction (chemistry) , composition (language) , gas chromatography–mass spectrometry , alcohol , wine , mass spectrometry , botany , organic chemistry , linguistics , philosophy , biology
In this study, the differences in the aroma compounds released after the free‐run and pressed juices of cv. Emir grape ( Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid‐liquid extraction with CH 2 Cl 2 , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C 6 ‐alcohol levels (green‐herbaceaous odor) as compared to the free‐run juice. From all the aroma compounds identified in both juices, hexan‐1‐ol, ( E )‐hex‐2‐en‐1‐ol, isobutanol, isoamyl alcohol, and 2‐phenylethanol were the most abundant volatile compounds.