Development of C₁₃-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes Public Deposited

http://ir.library.oregonstate.edu/concern/articles/j098zg280

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/food-chemistry/

Access to this item has been restricted by repository administrators at the request of the publisher, Elsevier, until July 16, 2016.

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  • Development of Carotenoids, C13-Norisoprenoids and Other Volatile Compounds in Vitis vinifera L. Cv. Pinot Noir Grapes
  • Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes
  • Development of Carotenoids, C₁₃-Norisoprenoids and Other Volatile Compounds in Vitis vinifera L. Cv. Pinot Noir Grapes
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  • Developmental changes in the carotenoids and volatile compounds of Pinot noir grape berries were investigated in this study from pea size to harvest during 2012. HPLC analysis showed continued decrease of lutein, β-carotene, neochrome a and neoxanthin continued to decrease during berry development, with rapid decrease of lutein and (9′z)-neoxanthin occurred two weeks before véraison. Neochrome b and violaxanthin accumulated at early development and started to decrease two weeks before véraison. Volatile analysis demonstrated that total β-damascenone, TDN and vitispirane all increased dramatically, especially at later stage of ripening, whereas the changes for α-ionone and β-ionone were not obvious. The correlation between carotenoids and C₁₃-norisoprenoids in the grape berries was compound-dependent, suggesting dependency on enzyme activity and specificity. In addition, C₆-alcohols accumulated before véraison and decreased towards maturation, and 3-isobutyl-2-methoxyprazine decreased with increasing maturity.
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  • Yuan, F., & Qian, M. C. (2016). Development of C₁₃-norisoprenoids, carotenoids and other volatile compounds in Vitis vinifera L. Cv. Pinot noir grapes. Food Chemistry, 192, 633-641. doi:10.1016/j.foodchem.2015.07.050
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