RT Journal Article
SR Electronic
T1 Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 1
OP 11
DO 10.5344/ajev.2014.14104
VO 66
IS 1
A1 Anna K. Hjelmeland
A1 Susan E. Ebeler
YR 2015
UL http://www.ajevonline.org/content/66/1/1.abstract
AB Volatile aroma compounds in plants are typically found both as “free” and “bound” to a sugar moiety. When bound, these compounds are not odor active; however, upon hydrolysis of the glycoside, these compounds may then be volatilized. In grapes and wine, a large proportion of volatile aroma compounds are found in the bound form. A review of glycosides in grapes and in wine is presented with a focus on identified glycoside structures, their biosynthesis, their potential roles in the plant, and methods for their analysis. Studies of these compounds and their concentration changes during the winemaking process are discussed.