Volatile compounds in Prošek dessert wines produced from white and red grapes

Irena Budić-Leto, Iva Humar, Goran Zdunić, Janez Hribar and Emil Zlatić
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Irena Budić-Leto: Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
Iva Humar: Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
Goran Zdunić: Institute for Adriatic Crops and Karst Reclamation, Split, Croatia
Janez Hribar: Biotechnical Faculty, Department of Food Science, University of Ljubljana, Ljubljana, Slovenia
Emil Zlatić: Biotechnical Faculty, Department of Food Science, University of Ljubljana, Ljubljana, Slovenia

Czech Journal of Food Sciences, 2015, vol. 33, issue 4, 354-360

Abstract: Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of Prošek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prošek: five esters and four alcohols. The remaining volatile compounds consisted of 11 alcohols, 11 esters, 10 terpenes, 8 aldehydes, 10 ketones, 4 acids, 1 lactone, and 1 norisoprenoide. Only 13 of the 61 aroma compounds showed significant differences between the varieties investigated. These results suggest that the characteristic aroma of Prošek is very complex and determined predominantly by the unique process of the grape drying.

Keywords: aroma; HS-SPME-GC-MS; cv. Pošip; cv. Plavac mali (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:4:id:28-2015-cjfs

DOI: 10.17221/28/2015-CJFS

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