ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Free volatiles, and those hydrolytically released from glycosidic forms, were analyzed for Sauvignon Blanc juices from three successive vintages. Most of the 213 compounds identified were in one of the bio-genetic categories: norisoprenoids, benzene derivatives, monoterpenes or aliphatics. Several have not been previously reported as grape components. Monoterpenes were in lower concentration than normally found in floral grape varieties, but at higher levels than reported in Chardonnay juices. A notable proportion (40–50%) of the bound monoterpenes were monocyclic. Hydration of α-terpineol at pH 3 gave c-4-(1-hydroxy-1-methyIethyl)-1-methyl-r-1-cyclohexanol (cis-p-men-thane-1,8-diol) and t-4-(1-hydroxy-1-methylethyl)-1-methyl-r-1-cy-clohexanol (trans-p-menthane-1,8-diol) as the main products and a low yield of t-4-(1-methylethyl)-r-1-methylcyclohexane-1,4-diol (trans-p-menthane-1,4-diol). These were confirmed as major components of the acid hydrolysates of the bound fraction.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1994.tb06919.x
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