Articles
CHANGES IN AROMA PROFILE OF KOREAN GRAPE CULTIVAR ‘DOONURI’ AT DIFFERENT RIPENING STAGES
Article number
1082_45
Pages
327 – 333
Language
English
Abstract
Grape aroma is formed by hundreds of volatile compounds of different chemical natures and origins, found at a wide range of concentrations.
One of the most influential factors affecting the aroma characteristic of a grape is the stage of ripening of the grape.
The concentration of varietal aroma compounds in grapes is influenced by several factors such as grape cultivar and degree of maturity, vintage, climate of the vineyard, and management techniques.
The goal of the present work was to investigate the changes in volatile compounds occurring at different ripening stages (immature, veraison, maturation) of the Doonuri cultivar.
Six alcohols, 7 aldehydes, 11 esters, 5 ketones and lactones, and 2 other odor-active compounds were identified in grapes during ripening.
The concentrations of aldehydes were highest during initial ripening.
Ester, ketone, and lactone compounds formed primarily after veraison with a constant increase in levels during ripening and maturation.
Ester, ketone, and lactone compounds in grape had higher odor activity values than other compounds.
The flavor of the Doonuri grape comes primarily from ester, ketone, and lactone compounds.
One of the most influential factors affecting the aroma characteristic of a grape is the stage of ripening of the grape.
The concentration of varietal aroma compounds in grapes is influenced by several factors such as grape cultivar and degree of maturity, vintage, climate of the vineyard, and management techniques.
The goal of the present work was to investigate the changes in volatile compounds occurring at different ripening stages (immature, veraison, maturation) of the Doonuri cultivar.
Six alcohols, 7 aldehydes, 11 esters, 5 ketones and lactones, and 2 other odor-active compounds were identified in grapes during ripening.
The concentrations of aldehydes were highest during initial ripening.
Ester, ketone, and lactone compounds formed primarily after veraison with a constant increase in levels during ripening and maturation.
Ester, ketone, and lactone compounds in grape had higher odor activity values than other compounds.
The flavor of the Doonuri grape comes primarily from ester, ketone, and lactone compounds.
Authors
Eun-Ha Chang, Sung-Min Jeong, Youn-Young Hur, Kyo-Sun Park , In-Myung Choi
Keywords
grape, aroma, flavor, ripening, maturity
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