Ghaste Manoj, Narduzzi Luca, Carlin Silvia, Vrhovsek Urska, Shulaev Vladimir, Mattivi Fulvio
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy; International Doctoral School in Biomolecular Science, University of Trento, Via Sommarive 14, 38123 Povo-Trento, Italy.
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
Food Chem. 2015 Dec 1;188:309-19. doi: 10.1016/j.foodchem.2015.04.056. Epub 2015 Apr 24.
Every grape cultivar has its own unique genetic characteristics, leading to the production of a different secondary metabolite profile. Aroma is one of the most important aspects in terms of the quality of grapes and previous studies have assigned specific aromas to particular grape cultivars. In this study we present the molecular profiling of volatile aroma metabolites and their precursors in ten selected genotypes, including six Vitis vinifera cultivars, two American species (Arizonica Texas, Vitis cinerea) and two interspecific crosses. Chemical profiling was achieved through combined use of two orthogonal techniques, GC-MS and LC-HRMS, before and after enzymatic hydrolysis. The results show that both free and glycosidically bound aroma precursors behave differently in each different grape cultivar and species. As many as 66 free aroma volatile molecules (originally existing and released after hydrolysis) were profiled through GC-MS analysis, while 15 glycosylated precursors of volatiles were identified through LC-HRMS and correlation with GC-MS data.
每个葡萄品种都有其独特的遗传特性，从而导致不同次生代谢产物谱的产生。就葡萄品质而言，香气是最重要的方面之一，先前的研究已将特定的香气赋予特定的葡萄品种。在本研究中，我们展示了十个选定基因型中挥发性香气代谢物及其前体的分子谱，包括六个欧亚种葡萄品种、两个美洲种（德克萨斯河岸葡萄、灰葡萄）和两个种间杂交品种。在酶解前后，通过结合使用气相色谱-质谱联用（GC-MS）和液相色谱-高分辨质谱联用（LC-HRMS）这两种正交技术实现了化学分析。结果表明，游离态和糖苷结合态的香气前体在每个不同的葡萄品种和种类中表现各异。通过GC-MS分析鉴定出多达66种游离态香气挥发性分子（原本存在并在水解后释放），同时通过LC-HRMS并与GC-MS数据相关联，鉴定出15种挥发性物质的糖基化前体。
