(20) Lopez, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira, V.
Analysis of the Aroma Intensities of Volatile Compounds Released from
Mild-Acid Hydrolysates of Odor-less Precursors extracted from Tempranillo and
Grenache Grapes Using Gas Chromatography-Olfactometry
Food Chemistry 2004, in press.
Abstract
The odorants released by mild acid hydrolysis from an Amberlite XAD-2 odor-less fraction of flavor precursors isolated from Tempranillo and Grenache grapes were studied in an Aroma Extract Concentration Analysis (AECA) experiment. Ninety-eight odor-active regions were detected in the AECA. The most important odorants released were unsaturated fatty acid derivatives such as hexanal, octanol, 1-octen-3-one, E-2-heptenal, E,E-2,4-decadienal, fatty acids and several aliphatic lactones: ?-nona, -deca- and undecalactones, ?-decalactone and ?-dodecalactone (tentative identification). Some shikimic acid derivatives, such as guaiacol, 2-phenylethanol, ethyl dihydrocinnamate, ethyl cinnamate, 2,6-dimethoxyphenol, 4-vinylphenol, isoeugenol, phenyl acetic acid, and vanillin, were also important. As a contrast, ?-damascenone, 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and an unknown were the only impact odorants derived from carotenoids, and farnesol and 3,7-dimethyl-1-ene-3,7-diol the only terpenols.