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Changes in volatile compounds during maturation of some grape varieties
Author(s) -
Gómez Encarna,
Martínez Adrian,
Laencina José
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670213
Subject(s) - vitis vinifera , chemistry , gas chromatography , mass spectrometry , maturity (psychological) , chromatography , gas chromatography–mass spectrometry , kovats retention index , food science , horticulture , biology , psychology , developmental psychology
The evolution of volatile compounds in three Vitis vinifera varieties (Monastrell, Cabernet Sauvignon and Tempranillo) was followed during maturation to determine whether they could be used as a maturation index. The volatile compounds were extracted and analysed by gas chromatography and gas chromatography‐mass spectrometry. The volatile compounds of these non‐aromatic varieties generally occurred in very low concentrations and only the C 6 compounds appeared in sufficiently high concentrations for their evolution to be followed and used to determine optimum maturity.