The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V-vinifera L. cv. Chardonnay under different environmental conditions
The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V-vinifera L. cv. Chardonnay under different environmental conditions
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DOI：
10.1002/jsfa.9389
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发表时间：
2019-03-15
影响因子：
4.1
通讯作者：
Koyama, Kazuya
中科院分区：
文献类型：
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作者：
Bahena-Garrido, Sharon Marie;Ohama, Tomoko;Koyama, Kazuya
背景Koshu是葡萄属葡萄属L.和V. davidii Foex，是日本最受欢迎的葡萄酒生产的本土品种。然而，人们对它所含的潜在芳香化合物以及环境因素如何影响这些化合物知之甚少。在这项研究中，我们获得了全面的配置文件的挥发性（糖苷结合和自由）和酚类化合物，发生在koshu浆果，并比较这些与类似的配置文件为葡萄品种。夏敦埃酒然后，我们比较了这两个品种的反应束遮光和成熟相关的植物激素脱落酸（阿坝）。结果与霞多丽浆果相比，Koshu浆果含有显著更高浓度的酚类化合物，如羟基肉桂酸衍生物，以及一些挥发性酚，如4-乙烯基愈创木酚和丁香酚，这被认为有助于Koshu酒的特征。此外，高州浆果与霞多丽浆果的萜类成分明显不同。遮荫降低了两个品种中的降异戊二烯的浓度，以及几种酚类化合物，特别是它们的挥发性衍生物在koshu浆果。外源阿坝的应用诱导成熟和增加的脂质衍生物，如己醇，辛醇，1-壬醇和1-辛烯-3-醇的浓度。多变量和判别分析表明，潜在的香气和风味化合物的浆果可以区分清楚的品种和环境线索，如光照。结论白酒独特的次生代谢产物谱及其对环境因子的不同响应，对开发不同类型的白酒及提高品质和文化特性的新品种具有重要价值。(c)2018年化学工业协会
BACKGROUND Koshu, a hybrid of Vitis vinifera L. and V. davidii Foex, is the most popular indigenous cultivar for wine production in Japan. However, little is known about the potential aroma compounds it contains and how environmental factors affect these. In this study, we obtained comprehensive profiles of the volatile (both glycosidically bound and free) and phenolic compounds that occur in koshu berries, and compared these with similar profiles for V. vinifera cv. chardonnay. We then compared the response of these two cultivars to bunch shading and the ripening-related phytohormone abscisic acid (ABA). RESULTS Koshu berries contained significantly higher concentrations of phenolic compounds, such as hydroxycinnamic acid derivatives, and some volatile phenols, such as 4-vinyl guaiacol and eugenol, than chardonnay berries, which are thought to contribute to the characteristics of koshu wine. In addition, koshu berries had a distinctly different terpenoid composition from chardonnay berries. Shading reduced the concentration of norisoprenoid in both cultivars, as well as several phenolic compounds, particularly their volatile derivatives in koshu berries. The exogenous application of ABA induced ripening and increased the concentrations of lipid derivatives, such as hexanol, octanol, 1-nonanol, and 1-octen-3-ol. Multivariate and discriminant analyses showed that the potential aroma and flavor compounds in the berries could be discriminated clearly based on cultivar and environmental cues, such as light exposure. CONCLUSION The unique secondary metabolite profiles of koshu and their different responses to environmental factors could be valuable for developing various types of koshu wines and new cultivars with improved quality and cultural characteristics. (c) 2018 Society of Chemical Industry