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葡萄与葡萄酒单萜化合物的研究进展 被引量：38

Progress in Study of Monoterpene Compounds in Grape and Wine
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摘要 单萜化合物是葡萄与葡萄酒中一类典型香气成分,以游离态和结合态形式存在。重点阐述了葡萄果实单萜化合物的生物合成途径及其关键酶——单萜合成酶的研究进展,葡萄果实与葡萄酒中的单萜化合物及其影响因素,糖苷结合态单萜化合物的结构、含量及其分析方法,并对单萜化合物的研究前景进行了展望。 Monoterpene compounds are a kind of typical aroma components in grapes and wine,with both free and bound forms.This review focuses on progress of monoterpene biosynthesis pathway and the key enzyme-monoterpene synthase in grapes,classification of monoterpene compounds as well as the structure,content,research methodology of glycosidically conjugated monoterpenes in grapes and wine.Also,the prospect of monoterpenes research is suggested.
作者 涂崔 潘秋红 朱保庆 吴玉文 王志群 段长青
机构地区 中国农业大学食品科学与营养工程学院
出处 《园艺学报》 CAS CSCD 北大核心 2011年第7期1397-1406,共10页 Acta Horticulturae Sinica
基金 国家农业产业技术体系专项(nycytx-30)
关键词 葡萄 葡萄酒 单萜化合物 糖苷结合态 grapes wine monoterpene compounds glycosidically conjugated aroma compounds
分类号 S663.1 [农业科学—果树学]
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参考文献54

  • 1Aryan A P, Wilson B, Strauss C R, Williams P J. 1987. The properties of glycosidases of Vitis vinifera and comparison of their,β-glucosidase activity with that of exogenous enzymes. An assessment of possible applications in enology. Amer/can Journal of Enology and Viticulture, 38:182 - 188.
  • 2Berger R G. 2007. Flavours and Fragrances. Verlag Berlin Heidelberg.- Springer.
  • 3Bohlmann J, Meyer-Gauen G, Croteau R. 1998. Plant terpenoid synthases.. Molecular biology and phylogenetic analysis. Proceedings of the National Academy of Sciences, USA, 95: 4126- 4133,.
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  • 5Cabrita M J, Freitas A M C, Laureano O, Di Stefano R. 2006. Glycosidic aroma compounds of some Portuguese grape cultivars. Journal of the Science of Food and Agriculture, 86:922 - 931.
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  • 7Croteau R. 1986. Evidence for the ionization steps in monoterpene cyclization reactions using 2-Fluorogeranyl and 2-Fluorolinalyl pyrophosphates as substrates. Archives of Biochemistry and Biophysics, 251 : 777 - 782.
  • 8Croteau R. 1987. Biosynthesis and catabolism ofmonoterpenoids. Chemical Reviews, 87:929 - 954.
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二级参考文献56

  • 1Ribereau-Gayon J, Glories Y, Maujean A, Dubourdieu D. The chemistry of wine stabilization and treatments. In: Handbook of Enology, New York: John Wiley & Sons, 2000: 187-255.
  • 2Rodriguez-Bencomo J J, Conde J E, Rodriguez-Delgado M A, Garcia-Montelongo F, Perez-Trujillo J P. Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography. Journal of Chromatography A, 2002, 963: 213 -223.
  • 3Salinas M R, Garijo J, Pardo F, Zalacain A, Alonso G L. Color, polyphenol, and aroma compounds in Rose wines after prefermentative maceration and enzymatic treatments. American Journal of Enology and Viticulture, 2003, 54: 195-202.
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  • 6Mateo J J, Jimenez M. Monoterpenes in grape juice and wines. Journal of Chromatography A, 2000, 881: 557-567.
  • 7Cabrita M J, Freitas A M C, Laureano O, Di Stefano R. Glycosidic aroma compounds of some Portuguese grape cultivars. Journal of the Science of Food and Agriculture, 2006, 86:922-931.
  • 8Guth H. Quantitation and sensory studies of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry, 1997, 45: 3027-3032.
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  • 10Hashizume K, Samuta T. Green odorants of grape cluster stem and their ability to cause a wine stemmy flavor. Journal of Agricultural and Food Chemistry, 1997, 45: 1333-1337.

共引文献115

同被引文献657

引证文献38

二级引证文献391

园艺学报
2011年 第7期

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