Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification

  1. Salinas, M.R. 1
  2. De La Hoz, K.S. 1
  3. Zalacain, A. 1
  4. Lara, J.F. 1
  5. Garde-Cerdán, T. 1
  1. 1 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

Revista:
Talanta (Oxford)

ISSN: 0039-9140

Año de publicación: 2012

Volumen: 89

Páginas: 396-400

Tipo: Artículo

DOI: 10.1016/J.TALANTA.2011.12.050 PMID: 22284508 SCOPUS: 2-s2.0-84856349794 GOOGLE SCHOLAR

Otras publicaciones en: Talanta (Oxford)

Repositorio institucional: lockAcceso abierto Editor

Resumen

A method has been developed to analyse the glycosidic aroma precursor of non aromatic red grapes in terms of glucose GG. Due to the matrix interferences, an extract free of glycosylated polyphenols (especially anthocyanins and flavonols) and free glucose has been prepared. Such interferences have been eliminated by combining the use of Oasis MCX SPE and Fehling reagent. The glycosyl aroma precursor's fraction was subjected to an acidic hydrolysis (pH 1, 100 °C, 1 h), where equimolecular proportions of glucose (glucose GG) were released from their respective aglycones and quantified HPLC-IR. Compared with methods that require detailed analysis of the volatile aglycones, this one is able to estimate with good reproducibility the potential aroma of grapes by the only measurement of glucose GG. © 2011 Elsevier B.V. All rights reserved.