IDENTIFICATION OF MAIN VOLATILE COMPOUNDS FROM THE MUST OF HYBRID GRAPES GROWN IN ROMANIA

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Luminiţa Valerica VIŞAN, Ricuţa Vasilica DOBRINOIU, Diana GROPOȘILĂ-CONSTANTINESCU, Silvana DĂNĂILĂ-GUIDEA, Radiana TAMBA-BEREHOIU

Grape must originated from American hybrids Vitis labrusca (first generation) were analyzed by Gas Chromatography/Mass Spectrometry (GC/MS) and Gas Chromatography/Olfactometry (GC/O) to identify the maincompounds that characterize aroma of these vine varieties. Were detected a number of 29 compounds, from which 23 were identify as: volatile aldehydes and acids, ketones, esters, alcohols, terpenes. The responsible compounds with the specific character of grape labrusca are o-Aminoacetophenone, compound which give that foxy aroma of these hybrids and 2,5-dimethyl tetra hydro (2H)-3-furanone, known for having that sweet candy and candy-floss aroma. Other compounds identified in higher concentrations were the hydroxyl esters, they contributed at that “fruity” character of labrusca grapes.

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