TitleDevelopment of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes.
Publication TypeJournal Article
Year of Publication2016
AuthorsYuan, F, Qian, MC
JournalFood Chem
Volume192
Pagination633-41
Date Published2016 Feb 01
ISSN0308-8146
KeywordsAlcohols, beta Carotene, Carotenoids, Chromatography, High Pressure Liquid, Fruit, Lutein, Norisoprenoids, Taste, Vitis, Volatile Organic Compounds, Wine, Xanthophylls
Abstract

Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis showed continued decrease of lutein, β-carotene, neochrome a and neoxanthin continued to decrease during berry development, with rapid decrease of lutein and (9'z)-neoxanthin occurred two weeks before véraison. Neochrome b and violaxanthin accumulated at early development and started to decrease two weeks before véraison. Volatile analysis demonstrated that total β-damascenone, TDN and vitispirane all increased dramatically, especially at later stage of ripening, whereas the changes for α-ionone and β-ionone were not obvious. The correlation between carotenoids and C13-norisoprenoids in the grape berries was compound-dependent, suggesting dependency on enzyme activity and specificity. In addition, C6-alcohols accumulated before véraison and decreased towards maturation, and 3-isobutyl-2-methoxyprazine decreased with increasing maturity.

DOI10.1016/j.foodchem.2015.07.050
Alternate JournalFood Chem
PubMed ID26304393