Przejdź do głównego menu Przejdź do sekcji głównej Przejdź do stopki
ASPHC Baner

Tom 17 Nr 5 (2018)

Artykuły

EFFECTS OF KAOLIN AND DICARBOXYLIC ACID BASED STRESS INHIBITORS ON AROMA COMPOSITION OF TWO TABLE GRAPE CULTIVARS (V. VINIFERA L.)

DOI: https://doi.org/10.24326/asphc.2018.5.4
Przesłane: 29 listopada 2018
Opublikowane: 2018-11-29

Abstrakt

In this study, effects of two stress inhibitors (particle film – PF and dicarboxylic acid – DA) on aroma composition of Beauty Seedless and Tekirdag Seedless grape cultivars were investigated. Analysis of the aroma components was carried out using solid-phase microextraction technique with gas chromatography (GC) and mass spectrometry (MS). A total of 36 and 24 aroma compounds were identified in Beauty Seedless and Tekirdag Seedless, respectively. The C6-compounds (hexanal and 2-hexenal) were determined as the most abundant compounds in both grape cultivars and they accounted for 40.1% and 72.3% of total aroma composition in Beauty Seedless and Tekirdag Seedless, respectively. Monoterpenes (geraniol, nerol and neric acid) and sesquiterpenes (α-ylangene and germacrene) had a significant contribution of 35% to the total flavor of Beauty Seedless. Benzophenone, maltol, 6-methyl-5-hepten-2-one, 2-ethyl hexanol, 2-pentyl furan, acetic acid, hexanoic acid were other compounds detected at the highest amount. In Tekirdag Seedless, benzene acetaldehyde, 2-ethyl hexanol, maltol, 4-hexen-1-ol, acetic acid and hexanoic acid were determined as proportionally important compounds. When taken into consideration the use of stress inhibitors becoming an interesting area in viticulture, the effects of treatments in the aromatic composition is limited. In the presented study, proportional levels of any aroma compounds could not be attributed to influence of the stress inhibitors. However, findings presented useful contribution for future studies. On the other hand, this study is the first report on aroma composition of Beauty Seedless and Tekirdag Seedless grape cultivars.

Bibliografia

  1. Bernardo, S., Dinis, L.T., Luzio, A., Pinto, G., Meijónc, M., Valledor, L., Conde, A., Gerós, H., Correia, C.M., Moutinho-Pereira, J. (2017). Kaolin particle film application lowers oxidative damage and DNA methylation on grapevine (Vitis vinifera L.). Environ. Exp. Bot., 139, 39–47. DOI: http://dx.doi.org/10.1016/j. envexpbot. 2017.04.002.
  2. Brillante, L. Belfiore, N. Gaiotti, F., Lovat, L., Sansone, L., Poni, S., Tomasi, D. (2016). Comparing kaolin and pinolene to improve sustainable grapevine production during drought. Plos One, 11(6), e0156631. DOI: 10.1371/journal.pone.0156631.
  3. Coniberti, A., Ferrari, V., Dellacassa, E., Boido, E., Carrau, F., Gepp, V., Disegna, E. (2013). Kaolin over sun-exposed fruit affects berry temperature, must composition and wine sensory attributes of Sauvignon Blanc. Eur. J. Agron., 50, 75–81. DOI: 10.1016/j.eja.2013. 06.001.
  4. Darriet, P., Thibon, C., Dubourdieu, D. (2012). Aroma and aroma precursors in grape berry. In: The biochemistry of the grape berry, Gerós, H., Chaves, M., Delrot, S. (eds). Bentham Science Publishers, 111–136.
  5. Dinis, L.T., Bernardo, S., Conde, A., Pimentela, D., Ferreira, H., Félix, L., Gerós, H., Correia, C.M., Moutinho-Pereira, J. (2016). Kaolin exogenous application boosts antioxidant capacity and phenolic content in berries and leaves of grapevine under summer stress. J. Plant Phys., 191, 45–53. DOI: http://dx.doi.org/ 10.1016/j.jplph.2015.12.005.
  6. Duan, L., Pan, Q., Tang, X., Yang, Q., Jiang, R., Shi, Y., Duan, C. (2014). Characteristic aroma compounds in two new Vitis vinifera cultivars (table grapes) and impact of vintage and greenhouse cultivation. S. Afr. J. Enol. Viticult., 35(2), 264–277.
  7. Glenn, D.M., Puterka, G.J., van der Zwet, T., Byers, R.E., Feldhake, C. (1999). Hydrophobic particle films: a new paradigm for suppression of arthropod pests and plant diseases. J. Econ. Entomol., 92, 759–771.
  8. Günata, Y.Z., Bayonove, C., Baumes, R., Cordonnier, R.E. (1985). The aroma of grapes. II. The localization and evolution of free and bound fractions of some grape aroma components cv. Muscat during development and maturation. J. Sci. Food Agric., 36, 857–862.
  9. Kalua, C.M., Boss, P.K. (2010). Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruit set to harvest. Aust. J. Grape Wine Res., 16, 337–348.
  10. Khaleghi, E., Arzani, K., Moallemi, N., Barzegar. M. (2015). The efficacy of kaolin particle film on oil quality indices of olive trees (Olea europaea L.) cv ‘Zard’ grown under warm and semi-arid region of Iran. Food Chem., 166, 35–41. DOI: http://dx.doi.org/10.1016/j. foodchem. 2014.06.006.
  11. Kök, D., Bal, E. (2017). Leaf removal treatments combined with kaolin particle film technique from different directions of grapevine’s canopy affect the composition of phytochemicals of cv. Muscat Hamburg (V. vinifera L.). Erwerbs-Obstbau, 60(1): 39-45. DOI: https://doi.org/10.1007/s10341-017-0346-6.
  12. Kuhn, N., Guan, L., Dai, Z.W., Wu, B., Lauvergeat, V., Gomès, E., Li, S.H., Godoy, F., Arce-Johnson, P., Delrot, S. (2014). Berry ripening: recently heard through the grapevine-Review paper. J. Exp. Bot., 65(16), 4543–4559.
  13. Moreno, J., Peinado, R. (2012). Must aromas. In: Enological chemistry. Academic Press, Spain, 23–39.
  14. Okazaki, Y., Saito, K. (2014). Roles of lipids as signaling molecules and mitigators during stress response in plants. Plant J., 79, 584–596. DOI: 10.1111/tpj.12556.
  15. Oliveira, J.M., Faria, M., Sá, F., Barros, F., Araújo, I.M. (2006). C6-alcohols as varietal markers for assessment of wine origin. Anal. Chim. Acta, 563, 300–309. DOI:10.1016/j.aca.2005.12.029.
  16. Ou, C., Du, X., Shellie, K., Ross, C., Qian, M.C. (2010). Volatile compounds and sensory attributes of wine from cv. Merlot (Vitis vinifera L.) grown under differential levels of water deficit with or without a kaolin-based, foliar reflectant particle film. J. Agric. Food Chem, 58, 12890–12898. DOI:10.1021/jf102587x.
  17. Parker, M., Pollnitz, A.P., Cozzolino, D., Francis, I.L., Herderich, M.J. (2007). Identification and quantification of a marker compound for ‘pepper’ aroma and flavor in Shiraz grape berries by combination of chemometrics and Gas Chromatography-Mass Spectrometry. J. Agric. Food Chem, 55(15), 5948–5955. DOI: 10.1021/jf0705320.
  18. Razungles, A.J., Baumes, R.L., Dufour, C., Sznaper, C.N., Bayonove, C.L. (1998). Effect of sun exposure on carotenoids and C13 norisoprenoid glicosides in Syrah berries (Vitis vinifera L.). Sci. Alim., 18, 361–373.
  19. Shalit, M., Katzir, N., Tadmor, Y., Larkov, O., Burger, Y., Shalekhet, F., Lastochkin, E., Ravid, U., Amar, O., Edelstein, M., Karchi, Z., Lewinsohn, E. (2001). Acetyl-CoA: alcohol acetyltransferase activity and aroma formation in ripening melon fruits. J. Agric. Food Chem., 49, 794–799. DOI: 10.1021/jf001075p.
  20. Song, J., Shellie, K.C., Wanga, H., Qian, M.C. (2012). Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.). Food Chem., 134, 841–850. DOI:10.1016/j.foodchem.2012.02.193.
  21. Spayd, S.E., Tarara, J.M., Mee, D.L., Ferguson, J.C. (2002). Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. Am. J. Enol. Viticult., 53(3), 171–182.
  22. Teixeira, A., Eiras-Dias, J., Castellarin, S.D., Gerós, H. (2013). Berry phenolics of grapevine under challenging environments – Review. Int. J. Mol. Sci., 14, 18711–18739. DOI:10.3390/ijms140918711.
  23. Wu, Y., Duan, S., Zhao, L., Gao, Z., Luo, M., Song, S., Xu, W., Zhang, C., Ma, C., Wang, S. (2016). Aroma characterization based on aromatic series analysis in table grapes. Sci. Rep., 6(3), 1–16. DOI: 10.1038/srep31116.
  24. Yazıcı, K., Kaynak, L. (2009). Effects of kaolin and shading treatments on sunburn on fruit of Hicaznar cultivar of pomegranate (Punica granatum L.cv. Hicaznar). Proc. 1st IS on Pomegranate. Acta Hort., 818, ISHS. DOI: 10.17660/ActaHortic.2009.818.24.
  25. Yu, J., Du, H., Xu, M., Huang, B. (2012). Metabolic responses to heat stress under elevated atmospheric CO2 concentration in a cool-season grass species J. Amer. Soc. Hort. Sci., 137(4), 221–228.

Downloads

Download data is not yet available.

Podobne artykuły

1 2 3 4 5 6 7 8 9 10 > >> 

Możesz również Rozpocznij zaawansowane wyszukiwanie podobieństw dla tego artykułu.