Mississippi Agricultural and Forestry Experiment Station manuscript No. J-8947.
Identification of Predominant Aroma Compounds in Muscadine Grape Juice
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 249–252, March 1997
How to Cite
BAEK, H.H., CADWALLADER, K.R., MARROQUIN, E. and SILVA, J.L. (1997), Identification of Predominant Aroma Compounds in Muscadine Grape Juice. Journal of Food Science, 62: 249–252. doi: 10.1111/j.1365-2621.1997.tb03978.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 5/27/96, revised 10/18/96, accepted 10/29/96.
- grape juice;
- flavor dilution chromatograms
The aroma components of muscadine (Vitis rotundifolia Michx) grape juice were analyzed by gas chromatography (GC)/mass spectrometry and GC/olfactometry (aroma extract dilution analysis). 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol), with a burnt sugar-like aroma, was the most intense aroma in the juice. Other predominant compounds included 2,3-butanedione, ethyl butanoate, ethyl 2-methylbutanoate, 2-phenylethanol, and o-aminoacetophenone. These compounds were described as buttery/cream cheese, bubble gum/fruity, green apple/fruity, rosy, and foxy, respectively. Furaneol and o-aminoacetophenone were thought to be responsible for characteristic candy and foxy-like aroma notes of muscadine grape juice. Flavor dilution chromatograms were similar for juices prepared from grapes harvested on different dates and from different locations.