C13 Norisoprenoids Research Articles

Evaluation of three doses of urea applied to leaves, sprayed at pre-veraison and veraison, on Tempranillo must volatile composition over two seasons

The volatile composition of grapes has a direct impact on the final aromatic composition of wine and plays a crucial role in determining its quality. Various factors, such as agronomic practices, climatic conditions or grape variety, can influence the volatile composition of grape juices. This study aimed to determine the influence of three doses of urea, applied at two different phenological stages (pre-veraison and veraison), on the volatile composition of Tempranillo musts, during two consecutive seasons. The urea application did not have an impact on the yield of the vineyard or the general parameters of the Tempranillo must. However, the three different concentrations of urea modified the volatile composition. Specifically, the higher concentration of urea improved the terpenoids, C13 norisoprenoids, and benzenoid compounds in grape juice. Additionally, when urea treatments were applied at pre-veraison, terpenoids, C13 norisoprenoids, esters, and benzenoid compounds were improved in Tempranillo must. However, the weather was an important factor influencing the volatile compounds in Tempranillo musts. Consequently, foliar applications of urea could be an interesting viticulture practice in order to enhance the volatile compounds in Tempranillo musts.

Chemical Characterization of Sauvignon Blanc Wines from Three Cold-Climate-Growing Areas of Chile.

The influence of the geographical location on the chemical composition of commercial Sauvignon Blanc wines was investigated. The assay was carried out on Sauvignon Blanc wines from three cold-climate valleys in Central Chile, Casablanca, Leyda, and San Antonio. The analyses revealed clear variations in some chemical parameters, especially in titratable acidity, which was higher in the geographical areas closest to the Pacific Ocean, such as the Leyda and San Antonio valleys. Regarding the composition of low-molecular-weight phenolic compounds, 17 compounds were found, and the results show that the Casablanca valley exhibits a greater abundance of monomeric flavanols, such as (+)-catechin, whereas the Leyda valley shows a higher abundance in flavonols and phenolic acids esterified with tartaric acid. Concerning the aromatic compound profile, the wines from the Casablanca valley showed a greater abundance of esters, C13 norisoprenoids, and some terpenes. The PLS-DA analysis revealed some differences, especially between wines from Casablanca and Leyda, demonstrating that the difference in the chemical composition of the wines was influenced by the geographical area.

Chemical Profile and Healthy Properties of Sicilian Diplotaxis harra subsp. crassifolia (Raf.) Maire.

This study was aimed at investigating the phytochemical profile and bioactivity of Diplotaxis harra subsp. crassifolia (Brassicaceae), a species from central-southern Sicily (Italy), where it is consumed as a salad. For this purpose, LC-ESI/HRMSn analysis of the ethanolic extract was performed, highlighting the occurrence, along with flavonoids, hydroxycinnamic acid derivatives, and oxylipins, of sulfated secondary metabolites, including glucosinolates and various sulfooxy derivatives (e.g., C13 nor-isoprenoids, hydroxyphenyl, and hydroxybenzoic acid derivatives), most of which were never reported before in the Brassicaeae family or in the Diplotaxis genus. Following ethnomedicinal information regarding this species used for the treatment of various pathologies such as diabetes and hypercholesterolemia, D. harra ethanolic extract was evaluated for its antioxidant potential using different in vitro tests such as 2,2-diphenyl-1-picrylhydrazyl, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), Ferric Reducing Ability Power, and β-carotene bleaching tests. The inhibitory activity of carbohydrate-hydrolyzing enzymes (α-amylase and α-glucosidase) and pancreatic lipase was also assessed. In the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid assay, an IC50 value comparable to the positive control ascorbic acid (2.87 vs. 1.70 μg/mL, respectively) was obtained. The wild-wall rocket salad extract showed a significant α-amylase inhibitory effect. Obtained results indicate that Sicilian wild-wall rocket contains phytochemicals that can prevent hyperglycemia, hyperlipidemia, and obesity.

Nanoparticles doped with methyl jasmonate: Foliar application to Monastrell vines under two watering regimes. An alternative to improve the grape volatile composition?

Elicitors induce defense mechanisms triggering the synthesis of secondary metabolites. Irrigation has implications for a more sustainable viticulture and for grape composition. The aim was to investigate the influence of foliar applications of amorphous calcium phosphate (ACP) nanoparticles and ACP doped with methyl jasmonate (ACP-MeJ), as elicitor, under rainfed and regulated deficit irrigation (RDI) grapevines, on grape aroma composition during 2019 and 2020. In both seasons, nearly all terpenoids, C13 norisoprenoids, benzenoid compounds and alcohols increased with ACP-MeJ under the RDI regimen. In 2019, under the rainfed regime, ACP treatments increased limonene, p-cymene, α-terpineol, TDN, 2-ethyl-1-hexanol, (E,E)-2,4-heptadienal and methyl jasmonate concentration respect to control. In 2020, rainfed regime treated with ACP-MeJ, only increased nonanoic acid content. Grape volatile compounds were most influenced by season and watering status, while the foliar application mainly affected the terpenoids. A RDI regime combined with the elicitor ACP-MeJ application could improve the synthesis of certain important volatile compounds, such as p-cymene, linalool, α-terpineol, geranyl acetone, β-ionone, 2-phenylethanol, benzyl alcohol and nonanoic acid in Monastrell grapes. This article is protected by copyright. All rights reserved.

Characterization of volatile compounds of Gök Üzüm raisins produced from grapes pre-treated with different dipping solutions

BackgroundRaisins contain a wide range of secondary metabolites, including volatile compounds that may contribute to the health benefits and preference of consumers. To our knowledge, this is one of the first studies concerning the analysis of volatile compounds in raisin. The goal of this study was to compare volatile composition of Gök Üzüm (Vitis vinifera L.) raisins produced from grapes dried before the application of two pre-treatments solutions: wood ash (WA) and potassium carbonate (K2CO3).ResultsGök Üzüm raisins produced from grapes dipped into the WA solution presented higher contents of most of the studied volatile compounds (including the total contents of C6 compounds, alcohols, benzenoids, esters, aldehydes, terpenes and C13 norisoprenoids) and lower contents of (Z)-2-hexenol and 2-hexenoic acid than the raisins produced from grapes dipped into K2CO solutions. Gök Üzüm raisins were characterized by fruity, floral and grass aromas according to their odor activity values. Drying Gök Üzüm grapes after the treatment of WA solutions promotes a higher aromatic composition compared to K2CO solutions.ConclusionThese findings can greatly assist raisin producers in deciding which dipping solution to use before using a dipping solution to dry the grapes.Graphical

Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine.

In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and spontaneous fermentation. A total of 113 aroma compounds and 35 polyphenolic compounds were analyzed. Sequential inoculation resulted in a decrease in alcohol content and pH (up to 0.3% v/v and 0.12 units, respectively) and an increase in total acidity (0.6 g/L, expressed as tartaric acid). The wines produced by spontaneous fermentation exhibited the greatest diversity of volatile compounds and the highest concentration of C13 norisoprenoids, lactones, and other compounds. These wines exhibited maximum hydroxycinnamic acids, prodelphinidin monomer units, epigallocatechin, B1, B3, and B4 dimers, and total flavan-3-ols. Sequential inoculation decreased the content of the aromas and polyphenols in the wines. The practical significance of this procedure lies in the selective effect on aroma compounds, the decrease in green aromas, undetectable volatile phenols, and the decrease in bitter and astringent compounds such as gallic acid, flavan-3-ol monomers (catechin and epicatechin), and dimers (B1, B2, B3, and B4). This work demonstrates the potential of sequential and spontaneous fermentation to improve the aromatic characteristics and overall quality of Plavac Mali wines.

Vine Foliar Treatments at Veraison and Post-Veraison with Methyl Jasmonate Enhanced Aromatic, Phenolic and Nitrogen Composition of Tempranillo Blanco Grapes.

Methyl jasmonate (MeJ) is an elicitor that, when applied in the vineyard, can improve grape quality. There are several studies about the MeJ influence on red grape varieties; however, to our knowledge, there is little information about white grape varieties, specifically Tempranillo Blanco. Therefore, the aim of this work is to evaluate the effect of MeJ foliar treatments, carried out at veraison and post-veraison, on the aromatic, phenolic and nitrogen composition of Tempranillo Blanco grapes. The results showed that grape volatile compounds content increased after MeJ application, especially terpenoids, C13 norisoprenoids, benzenoids and alcohols, and, in general, mainly at post-veraison. Regarding phenolic and nitrogen compounds, their concentrations were enhanced after MeJ treatments, regardless of application time. Consequently, MeJ treatment improved grape volatile, phenolic and nitrogen composition, particularly when this elicitor was applied post-veraison. Therefore, this is a good and easy tool to modulate white grape quality.

Changes on Grape Aroma Composition as a Consequence of Foliar Application of Methyl Jasmonate and Nano-Sized Particles Doped with Methyl Jasmonate

In recent years, foliar application of elicitors to the vineyard has been increasingly used, in particular, elicitation with methyl jasmonate (MeJ). However, due to the high cost of this compound, it is necessary to find a form of application in which the amount to be used is considerably reduced. Therefore, the aim of this work was study for the first time the influence of foliar application of nanoparticles doped with MeJ (ACP-MeJ) and foliar application of methyl jasmonate (MeJ), using a dose of 1 mM versus 10 mM, respectively, on volatile composition of Tempranillo grapes during two consecutive vintages. Grape volatile composition was determined by SPME-GC-MS. The obtained results reveal that MeJ application increased the concentration of terpenoids, and total C6 compounds in 2019 and 2020, and C13 norisoprenoids in 2019. In addition, ACP-MeJ enhanced the amount of terpenoids, and benzenoids in 2020. These are encouraging results considering that the ACP-MeJ dose was 10 times lower than that of MeJ. Therefore, the foliar application of MeJ supported on nanoparticles could be a tool in order to improve grape volatile composition, favoring a more viable and sustainable viticulture.

Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging.

The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of Vitis vinifera L. Tempranillo Blanco berries during ripening. A total of 236 spectra in the VIS+short wave near-infrared (VIS+SW-NIR) range (400-1000 nm) of intact berries were acquired contactless under laboratory conditions. As gold standard values, a total of 20 volatile compounds were quantified by gas chromatography-mass spectrometry (GC-MS), and the concentration of total soluble solids (TSS) was measured by refractometry. Calibration, cross-validation, and prediction models were built using partial least squares (PLS). Values of RCV2 ≥ 0.70 were obtained for α-terpineol, p-cymene, β-damascenone, β-ionone, benzaldehyde, benzyl alcohol, hexanal, citral, linalool, 2-phenylethanol, octanoic acid, nonanoic acid, 2-hexenal, 2-hexen-1-ol, (Z)-3-hexen-1-ol, total C13 norisoprenoids, total C6 compounds, total positive compounds (i.e., the sum of all families except C6 compounds), total benzenoids, and total soluble solids (TSS). Therefore, it can be affirmed that HSI in the VIS + SW-NIR range could be a good tool to estimate the aromatic composition of Tempranillo Blanco grape berries in a contactless, fast, and nondestructive way.

Untargeted metabolomic profiling of fresh and dried leaf extracts of young and mature Eucalyptus globulus trees indicates differences in the presence of specialized metabolites.

Aqueous extracts from Eucalyptus globulus leaves contain a wide variety of specialized metabolites, mainly polyphenols and appreciable amounts of volatile compounds, which are responsible for their diverse biological activities, such as antioxidant, antimicrobial, and allelopathic features. For this reason, several studies have been conducted to explore the composition of E. globulus leaf extracts for multiple therapeutic and commercial applications. However, so far, the available bibliographic reports only refer to the chemical composition of extracts prepared with leaves from mature trees, leaving much to clarify about the composition of juvenile eucalyptus leaf extracts. Furthermore, there is no consensus regarding the type of leaves, fresh or dried ones, to be used in the extraction procedure, considering the highest recovery of biologically active compounds. In this sense, this study aimed to characterize the chemical composition of aqueous extracts prepared with fresh and dried leaves from young and mature E. globulus trees. For this, leaf biomass from young and mature E. globulus trees was collected in three distinct places from a forest area, and after oven-drying a portion of the leaves, an extraction in hot water was carried out, followed by GC-MS and HPLC-MS/MS analyses. The results revealed that the maturity of eucalyptus trees and biomass drying significantly influenced the volatile and non-volatile composition of the aqueous extracts. Accordingly, while fresh leaf extracts of young trees had great levels of hydrolysable tannins, extracts prepared with fresh leaves from mature trees presented a wide range of terpenes. When dried leaf material was used, extracts had notorious contents of amino acids derivatives, C13 norisoprenoids, fatty and other organic acids. Overall, this study showed, for the first time, that plant maturity (young vs mature) and pre-processing (fresh vs dried) of foliar biomass of E. globulus trees need to be considered in the preparation of leaf aqueous extracts depending on the desired purposes, since major changes in what regards biologically active compounds were found.

The Allelopathic Activity of Extracts and Isolated from Spirulina platensis.

We determined the allelopathic effects of crude organic (hexane, ethyl acetate, and methanol) extracts of the cyanobacterial Spirulina platensis on barnyardgrass (Echinochloa crus-galli (L.) Beauv.) and Chinese amaranth (Amaranthus tricolor L.). The crude ethyl acetate extract showed the highest inhibitory activity and was subsequently fractionated by column chromatography into 23 fractions based on thin-layer chromatography band pattern similarities. Four concentrations (2000, 1000, 500, and 250 ppm) of each fraction were tested for their allelopathic activity. Fractions E6 and E13 exhibited the most significant inhibitory effects against Chinese amaranth. The constituents of the highly active E6F3-E6F5 fractions determined by GC-MS, chromatography, and spectroscopy included the fatty acids, γ-linolenic acid 15, oleic acid 12, and predominantly palmitic acid 7; minor constituents included 2-ethyl-3-methylmaleimide 9 and C11 norisoprenoids (dihydroactinidiolide 10 and 4-oxo-β-ionone 13). Isolation of E13 fraction by column chromatography revealed four C13 norisoprenoids: 3-hydroxy-β-ionone 17, 3-hydroxy-5α,6α-epoxy-β-ionone 18, 3-hydroxy-5β,6β-epoxy-β-ionone 19, and loliolide 20. Their structures were elucidated by NMR spectroscopy. All six isolated norisoprenoids inhibited seed germination and seedling growth of Chinese amaranth at concentrations of 250–1000 ppm. Allelochemicals from S. platensis could be utilized in the development of novel bioactive herbicides.

Diterpenoids and C13 Nor-Isoprenoid Identified From the Leaves and Twigs of Croton yanhuii Activating Apoptosis and Pyroptosis.

Croton yanhuii (Family Euphorbiaceae) is an annual aromatic plant endemic to Yunnan Province, China, which yields an aromatic, spicy oil used as a flavoring and fragrance. The aim of the present study was to acquire secondary metabolites from the leaves and twigs of C. yanhuii and to evaluate their cytotoxic activity. Five new diterpenoids, croyanhuins A–E (1–5), and one new C13 nor-isoprenoid, croyanhuin F (6), were isolated from the leaves and twigs of C. yanhuii. Their structures and absolute configurations were determined by extensive spectroscopic methods (1D and 2D NMR, IR, and HRESIMS) and confirmed by electronic circular dichroism (ECD) spectra or single-crystal X-ray diffraction analysis. Among the new terpenoids, compounds 1 and 3 inhibited cell proliferation and viability in a dose- and time-dependent manner, whereas both induced cleavage of either caspase-3 or PARP-1 in the SW480 cell line. Additionally, we observed that Z-YVAD-FMK and Z-VAD-FMK, two caspase inhibitors, inhibited the compound-dependent cell viability loss, suggesting that either of them can induce pyroptosis and caspase-dependent apoptosis. These biological assay results revealed that compounds 1 and 3 induce different kinds of programmed cell death in SW480 cells.

Influence on grape aromatic compounds of natural fungicides used for the control of downy mildew.

The grape volatile fraction determines to a great extent its aroma, which is one of the most important characteristics influencing wine quality and consumer preferences. Grapevine downy mildew (GDM) is one of the most important and devastating diseases of grapevines worldwide. In this study, the impact on the volatile composition of cv. Verdicchio grapes of classical copper formulations, was compared to that of alternative products. Thus, 11 treatments were foliar applied throughout one grapevine cycle. Most of the volatile compounds present in the grapes were not affected by the treatments used in order to prevent GDM. In the case of the total C13 norisoprenoids, some differences were found between grapes untreated control and those applied with the grapefruit seed extract. Moreover, the content of alcohols was smaller in grapes from Bordeaux mixture treatment and higher in the samples from chitosan application. Therefore, from the qualitative point of view of the berry, treatment with tested products alternative to copper is recommended, which minimize the environmental and health problems that this heavy metal brings to the soil and in the winery, since it means that their applications did not affect the grape aroma. © 2022 Society of Chemical Industry.

Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L.

Volatile organic compounds (VOCs) are secondary metabolites responsible for the aroma of grapes and the quality of wine. Apart from genetics, agronomic practices may impact the aroma composition and the concentration of volatiles in grape berries. The possible influence of intercropping with medicinal aromatic plants (MAPs) on the VOCs in grape berries’ profile has been poorly explored. Trebbiano Romagnolo is a white Vitis vinifera cultivar cultivated within the Italia region Emilia-Romagna. The study investigated, for the first time, the volatile organic profile of Trebbiano Romagnolo berries as well as the possible influences of intercropping with sage (Salvia officinalis L.) on the volatile composition of grape berries. A total of 48 free and bound aroma compounds were identified using solid phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS). In the free aroma fraction, the main classes were C6 derivatives, alcohols, and benzenes, while in the bound aroma fraction, the major classes were benzenes, C13 norisoprenoids, and terpenes. The results obtained in this experiment indicate that intercropping with Salvia officinalis may influence volatile compounds in grape berries, an interesting result in cultivars considered neutral such as Trebbiano Romagnolo, providing new insights for exploring the complexity of the terroir and the role of agroecological strategies.

Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method.

The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losses in the mouth over the three sampling times and therefore showed a low oral aroma persistence. On the contrary, terpenes, lactones, and C13 norisoprenoids showed lower variations in oral aroma release over time, thus showing a higher oral aroma persistence. Additionally, and despite their low polarity, furanic acids and guaiacol showed the highest oral aroma persistence. This work represents the first large study regarding in-mouth aroma release behavior after wine tasting, using real wines, and it confirmed that oral release behavior does not only depend on the physicochemical properties of aroma compounds but also on other features, such as the molecular structure and probably, on the characteristics and composition of the oral environment.

Pre-fermentative maceration with SO2 enhanced the must aromatic composition

SO2 is the additive most used in winemaking, due to its antioxidant and antiseptic activities. There have been several studies focused on these activities; however, there are hardly any studies that address its role as extractant. Therefore, the objective of this work was to study the effect of SO2 on the must volatile composition after a pre-fermentation maceration. The results showed that the influence of SO2 on the extraction of the two most important families of varietal compounds, terpenoids and C13 norisoprenoids, was different: the content of total terpenoids increased by 95%, while for the total of C13 norisoprenoids no significant differences were observed. The other three families of volatile compounds studied, benzenoid compounds, esters, and C6 compounds, were found in greater quantity in the samples with SO2, increasing by 51%, 164%, and 45%, respectively. Consequently, SO2 can enhance the must aromatic composition of neutral varieties, such as Tempranillo.

Scalable synthesis of the aroma compounds d6-β-ionone and d6-β-cyclocitral for use as internal standards in stable isotope dilution assays

C13 Norisoprenoids are important aroma compounds in wine, giving positive attributes to the overall wine aroma even when found at very low levels. β-Ionone is considered one of the most important aroma compounds giving violet, woody and raspberry aromas to wine, fruits and vegetables in which it is found. Due to its potent aroma at low levels, precise analytical methods are desired for its quantification. Stable isotope dilution assay (SIDA) is one of the most important of these methods but requires the use of isotopically labelled standards. Herein, we describe the scalable synthesis of d6-β-ionone and d6-β-cyclocitral, another aroma compound with smokey and fruity notes, starting from the relatively inexpensive deuterated starting material d6-acetone.

The arbuscular mycorrhizal fungus Funneliformis mosseae induces changes and increases the concentration of volatile organic compounds in Vitis vinifera cv. Sangiovese leaf tissue

Arbuscular mycorrhizal fungi (AMF) are beneficial obligate symbionts of plant roots. Volatile organic compounds (VOCs) participate in plant communication and defence. The aim of this study was to analyse the effects of the arbuscular mycorrhizal fungus Funneliformis mosseae IMA1 on VOCs in Vitis vinifera cv. Sangiovese leaf tissue. Grapevine plants inoculated with F. mosseae IMA1 were incubated for 23 weeks. VOCs were extracted from leaves and identified using headspace solid-phase microextraction (HS–SPME) coupled to GC-MS. VOCs in leaf tissue were strongly enhanced (85%) by F. mosseae IMA1. The mycorrhizal fungus IMA1 modified the levels of specific VOCs synthesised in different anabolic pathways. An increase in volatiles that have been related to plant defences under pathogen/herbivore attack or linked to water stress, such as (E)–2–hexenal, 3–hexenal, geraniol, benzaldehyde and methyl salicylate, was observed in mycorrhizal plants. In contrast, some C13–norisoprenoids decreased strongly in mycorrhizal plants. The study of the effects of AMF on VOCs in grapevine plants may provide useful information to establish sustainable viticultural practices.

Effect of conventional and organic fertilizers on volatile compounds of raspberry fruit

Raspberries are widely consumed; the taste of the fruit is determined by the interaction between sugars, organic acids and a set of volatile compounds. Meanwhile, organic agriculture has developed rapidly as an alternative to conventional system and has been driven by the demand for pesticide-free food that brings greater benefits to human health. However, this system can alter the integral quality of the fruit, including the aroma, which has been little studied. Therefore, the objective of this study was to evaluate the effect of the application of organic and conventional fertilizers, in the presence of volatile compounds synthesized in the cv. ‘Heritage’ raspberry, during two crop cycles. The qualitative profile of volatile compounds was analysed by mass gas chromatography, obtaining as a result that fertilization treatments significantly affected the emission of volatile compounds in the most abundant functional group (C13 norisoprenoids) 48.5 vs. 25.8% and 56.9 vs. 29.1% in conventional and organic, in 2017 and 2018, respectively (p ≤ 0.05). The crop cycle affected the concentration of aldehydes (11.2 vs. 30.6% in organic, in 2017 and 2018, respectively (p ≤ 0.05). Impact compounds such as α-ionone (13.92 vs. 9.08% and 25.34 vs. 9.17% in conventional and organic in 2017 and 2018, respectively) and β-ionone (24.93 vs. 14.10% and 22.66 vs. 15.94% in conventional and organic in 2017 and 2018, respectively), presented greater abundance in conventional fertilization (p ≤ 0.05). Since there were changes in the volatile compounds, it is recommended to study whether the consumer perceives these changes.

Foliar application of phenylalanine plus methyl jasmonate as a tool to improve Grenache grape aromatic composition

The aromas of the grape are compounds that are directly related to the quality of the must and the wine. In this work, the effect of foliar application of phenylalanine (Phe), methyl jasmonate (MeJ) and a mixture of both (Phe + MeJ) on the content of volatile compounds in grapes of the Grenache variety has been studied. The results showed that the most effective treatment in order to improve the content of terpenoids and C13 norisoprenoids was MeJ; while, for enhancement of the benzenoid compounds and the total positive compounds was Phe. In the case of terpenoids and benzenoids, the treatment based on Phe + MeJ was the one that most potentiated their increase. C6 compounds, which contribute to the wine herbaceous aromas considered as negative, did not increase with any treatment. In conclusion, all treatments applied in the vineyard improved the content of volatile compounds in grapes of Grenache variety.