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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