Liu Jibin, Zhu Xiao-Lin, Ullah Niamat, Tao Yong-Sheng
College of Enology, Northwest A&F Univ., Yangling, Shaanxi, 712100, China.
Dept. of Human Nutrition, The Univ. of Agriculture Peshawar, Peshawar, 25000, Pakistan.
J Food Sci. 2017 Feb;82(2):248-259. doi: 10.1111/1750-3841.13598. Epub 2017 Feb 1.
The major aroma components in grapes and wine include free volatile compounds and glycosidic nonvolatile compounds. The latter group of compounds is more than 10 times abundant of the former, and constitutes a big aroma reserve in grapes and wine. This review summarizes the research results obtained recently for the identification of aroma glycosides in grapes and wine, including grape glycoside structures, differences in aroma glycosides among grape varieties, hydrolysis mechanisms, and the factors that influence them. It also presents the analytical techniques used to identify the glycosidic aroma precursors. The operational strategies, challenges, and improvements of each step encountered in the analysis of glycosidic aroma precursors are described. This review intends to provide a convenient reference for researchers interested in the methods used for the determination of the aroma glucosides composition and the recognition of their chemical structures.
葡萄和葡萄酒中的主要香气成分包括游离挥发性化合物和糖苷类非挥发性化合物。后一组化合物的含量比前一组多10倍以上，是葡萄和葡萄酒中的一个巨大香气储备。本文综述了近期在葡萄和葡萄酒中香气糖苷鉴定方面取得的研究成果，包括葡萄糖苷结构、葡萄品种间香气糖苷的差异、水解机制及其影响因素。还介绍了用于鉴定糖苷类香气前体的分析技术。描述了糖苷类香气前体分析中每个步骤的操作策略、挑战和改进。本文旨在为对测定香气葡糖苷组成及其化学结构识别方法感兴趣的研究人员提供便利的参考。
