Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)
Evolution of Volatile Compounds during the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)
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DOI：
10.1021/jf803471n
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发表时间：
2009-05-13
影响因子：
6.1
通讯作者：
Boss, Paul K.
中科院分区：
文献类型：
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作者：
Kalua, Curtis M.;Boss, Paul K.
从坐果到晚熟，每两周一次对葡萄浆果中挥发性化合物的演变进行了探索，以确定何时可以针对生物合成途径来增强葡萄和葡萄酒的香气。逐步线性判别分析 (SLDA) 完全识别了浆果生理发育阶段的模式，并解释了大部分方差 (>99.0%)。浆果前期发育阶段被认为是挥发性化合物生物合成的过渡阶段，此时大多数化合物可能与非挥发性缀合物隔离，并且浆果失去了合成酯和萜烯的潜力。萜烯（主要是桉树脑、β-石竹烯和α-葎草烯）是浆果早期发育的特征，而苯衍生物（2-苯乙醇和2-苯乙醛）则表现为晚熟。此外，在浆果发育的早期、中期和晚期，C(6)挥发性化合物分别从乙酸酯转变为醛，最后转变为醇。醇在浆果发育的后期阶段占主导地位，而醛先于醇，这为醇与醛的比例提供了一个机会，可用于预测收获时间，以增强葡萄和葡萄酒的香气。浆果发育过程中挥发性化合物的演变表明，与脂肪酸不饱和程度相比，对酶活性和特异性的依赖性更大。浆果发育阶段依赖于脂氧合酶途径中乙醇脱氢酶（ADH）、乙醇乙酰转移酶（AAT）和烯醛异构酶活性产物的积累，这为操纵葡萄和葡萄酒的香气特征提供了可能性。
The evolution of volatile compounds was explored in grape berries at fortnightly intervals from fruit-set to late ripening to identify when biosynthetic pathways may be targeted for enhancement of grape and wine aroma. Stepwise linear discriminant analysis (SLDA) fully recognized patterns in berry physiological developmental stages with most of the variance (>99.0%) explained. The preveraison berry developmental stage was identified as a transition stage for volatile compound biosynthesis when most compounds were potentially sequestered to nonvolatile conjugates and berries lost their potential to synthesize esters and terpenes. Terpenes (predominantly eucalyptol, beta-caryophyllene, and alpha-humulene) characterized early berry development, whereas benzene derivatives (2-phenylethanol and 2-phenylethanal) appeared toward late ripening. Furthermore, C(6) volatile compounds changed from acetate esters to aldehydes and finally to alcohols during early, middle, and late berry developmental stages, respectively. The dominance of alcohols in the late stages of berry development, preceded by aldehydes, offers an opportunity for alcohols to aldehydes ratios to be used in the prediction of harvest timing for enhanced grape and wine aroma. The evolution of volatile compounds during berry development suggests a greater dependency on enzyme activity and specificity than extent of fatty acid unsaturation. The dependence of the stage of berry development on the accumulation of the products of alcohol dehydrogenase (ADH), alcohol acetyl transferase (AAT), and enal isomerase enzyme activity from the lipoxygenase pathway raises possibilities for the manipulation of aroma profiles in grapes and wines.