Yang, Yu; Jin, Guo-Jie; Wang, Xing-Jie; Kong, Cai-Lin; Liu, Ji Bin; Tao, Yong-Sheng published the artcile< Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wine>, Quality Control of 78-70-6, the main research area is aroma terpene glycoside grape wine; Cedrol (PubChem CID: 65575); Citronellol (PubChem CID: 8842); Farnesol (PubChem CID: 445070); GC–MS; Geraniol (PubChem CID: 637566); Geranyl acetone (PubChem CID: 1549778); Linalool (PubChem CID: 6549); Mathematical regression; Meili; Menthol (PubChem CID: 1254); Nerol (PubChem CID: 643820); Terpene compound; Terpinene (PubChem CID: 7462); Terpineol (PubChem CID: 17100); Wine aroma.
The chem. profiles and aroma contribution of terpene compounds in Meili grapes and wine were analyzed. Bound terpene compounds were extracted using methanol, purified using Amberlite XAD-2 resin, concentrated in methanol/ethyl acetate, and enzymically hydrolyzed to release aglycons. Free terpene compounds were identified using solid-phase microextraction (SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Wine aroma characteristics were quantified by a trained sensory panel. Seventeen terpene glycosides were quantified in grapes and wines as pentosyl-glucopyranoside, the content of which ranged from 804 to 836 μg/kg, and from 155 to 192 μg/L, resp. Eight free terpenes were present in wines with their content ranging from 40.1 to 59.7 μg/L. Linalool was abundant both in bound and free terpenes, and math. regression revealed that terpenes, especially linalool (contribution efficient > 0.4), contributed heavily to Meili wine aroma. Finally, a mol. rearrangement scheme based on linalool was proposed in Meili grape and wine.
Food Chemistry published new progress about Flavor. 78-70-6 belongs to class alcohols-buliding-blocks, and the molecular formula is C10H18O, Quality Control of 78-70-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts