The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components
作者： Y.Z. Gunata , C.L. Bayonove , R.L. Baumes , R.E. Cordonnier
DOI: 10.1016/0021-9673(85)80009-1
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摘要: Abstract A method of extraction and determination free glycosidically bound terpenols benzyl 2-phenylethyl alcohols is suggested. The was carried out by adsorbing these compounds on a non-ionic resin, Amberlite XAD-2, then elution with various selective solvents. Free forms were directly determined gas chromatography; first enzymatically hydrolysed to release aglycones. This applied number mature grape varieties. levels aromatic always high, usually much higher than the forms. varieties can be classified in two groups: those rich bounds which give wines (Muscat Gewurztraminer), contain small amounts more neutral wines.
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