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Contribution of Free and Glycosidically Bound Volatile Compounds to the Aroma of Muscadine Grape Juice
Author(s) -
Baek H.H.,
Cadwallader K.R.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15059.x
Subject(s) - aroma , chemistry , flavor , food science , glycoside , hydrolysis , organic chemistry
Free and glycosidically bound volatile compounds were isolated and identified from muscadine grape juice. Most abundant in free and bound form was the muscadine character‐impact aroma compound 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone (Furaneol). Other aroma compounds, such as o ‐aminoacetophenone and 2‐phenylethanol were found in free and bound forms. A high level of 2‐phenylethanol was intheglycosideformand many bound monoterpenes were identified. p ‐Vinylguaiacol, a potential off‐flavor in muscadine juice was found at a low level in bound form. Enzymatic hydrolysis of glycoside precursors could lead to release of volatile compounds with both potentially positive and deleterious effects on the overall aroma.