The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may...

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Bibliographic Details
Main Authors: Andrew Caffrey, Susan E. Ebeler
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
glycosides
grapes
hops
analysis
aroma
fermentation
Online Access:https://www.mdpi.com/2304-8158/10/5/935
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spelling doaj-a4202a4c1400445384123ce3b6fa89162021-04-24T23:01:23ZengMDPI AGFoods2304-81582021-04-011093593510.3390/foods10050935The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma ProductionAndrew Caffrey0Susan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, CA 95616, USAVolatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.https://www.mdpi.com/2304-8158/10/5/935glycosidesgrapeshopsanalysisaromafermentation
collection DOAJ
language English
format Article
sources DOAJ
author Andrew Caffrey
Susan E. Ebeler
spellingShingle Andrew Caffrey
Susan E. Ebeler
The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
Foods
glycosides
grapes
hops
analysis
aroma
fermentation
author_facet Andrew Caffrey
Susan E. Ebeler
author_sort Andrew Caffrey
title The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
title_short The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
title_full The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
title_fullStr The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
title_full_unstemmed The Occurrence of Glycosylated Aroma Precursors in <i>Vitis vinifera</i> Fruit and <i>Humulus lupulus</i> Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production
title_sort occurrence of glycosylated aroma precursors in <i>vitis vinifera</i> fruit and <i>humulus lupulus</i> hop cones and their roles in wine and beer volatile aroma production
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2021-04-01
description Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.
topic glycosides
grapes
hops
analysis
aroma
fermentation
url https://www.mdpi.com/2304-8158/10/5/935
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