Abstract
In grape must, the aroma is an indication of adequate conservation status. It is able to indicate losses due to thermal degradation, besides representing a great contribution in the properties of the sensorial quality of the grape juices most appreciated by consumers. This study identified the volatile compounds in different must cultivars of Vitis labrusca grapes. The volatile composition was evaluated by the solid phase microextraction method (SPME), using the polydimethylsiloxane/divinylbenzene fiber (PDMS/DVB). The separation and identification of the volatile compounds were carried out through gas chromatography by mass spectrometry (GC-MS). The results showed the identification of forty-four compounds belonging to the following chemical classes: carboxylic acids, alcohol, aldehydes, ketones, furans esters and terpenes. The class of esters was the most numerous compounds identified and is largely responsible for the fresh and fruity aroma of the tested musts. Solid-phase microextraction proved to be a reproducible, sensitive and fast-response technique for the identification of chemical biomarkers in musts of different grape cultivars. Key words: Aroma, gas chromatography by mass spectrometry (GC-MS), headspace, solid phase microextraction method (SPME).
Highlights
The production and consumption of whole grape juice in Brazil and in the world increase every year
This study identified the volatile compounds in different must cultivars of Vitis labrusca grapes
The results showed the identification of forty-four compounds belonging to the following chemical classes: carboxylic acids, alcohol, aldehydes, ketones, furans esters and terpenes
Summary
The production and consumption of whole grape juice in Brazil and in the world increase every year. The grape is the fruit of the vine (Vitis sp.), a plant of the family Vitaceae, and is used in the production of juices, sweets, wines, and raisins in natura. In the grape juice production are used the species Vitis vinifera grapes from both white and purple varieties. In Brazil, the whole grape juice comes from the American group grapes (Vitis aestivalis, Vitis labrusca, Vitis bourquina). In Serra Gaúcha, the most widespread cultivars of V. labrusca species are Bordeaux, Concord, and Isabel, which are mainly used for the production of grape juice. One of the decisive attributes in the selection and acceptance of foods and beverages is the aroma, being perceived by the retronasal and gustatory sense, so that the demand for new flavors has attracted the aromatization industry‟s attention, for the characterization of volatile compounds that are responsible for these characteristics, which explains the importance they play in the quality of the fruits and their derivatives (Jiang and Song, 2010)
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