Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice

H. H. Baek, K. R. Cadwallader

Research output: Contribution to journalArticle

Abstract

Free and glycosidically bound volatile compounds were isolated and identified from muscadine grape juice. Most abundant in free and bound form was the muscadine character-impact aroma compound 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol). Other aroma compounds, such as o-aminoacetophenone and 2-phenylethanol were found in free and bound forms. A high level of 2-phenylethanol was in the glycoside form and many bound monoterpenes were identified, p-Vinylguaiacol, a potential off-flavor in muscadine juice was found at a low level in bound form. Enzymatic hydrolysis of glycoside precursors could lead to release of volatile compounds with both potentially positive and deleterious effects on the overall aroma.

Original languageEnglish (US)
Pages (from-to)441-444
Number of pages4
JournalJournal of food science
Volume64
Issue number3
DOIs
StatePublished - Jan 1 1999
Externally publishedYes

Keywords

  • Aroma
  • Furaneol
  • Glycosidically bound
  • Muscadine grape
  • O-aminoactophenone

ASJC Scopus subject areas

  • Food Science

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