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Reference: Profiling terpene glycosides from ecolly, cabernet gernischet, and muscat hamburg grapes by ultra performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry
Key Statements


Terpene glycosides (TGs) in the berry skins of Ecolly and Cabernet Gernischet (CG) grapes were profiled by ultra performance liquid chromatography‐quadrupole time‐of‐flight mass spectrometry (UPLC‐Q‐TOF‐MS) and compared to that of Muscat Hamburg (MH) grapes. The aroma glycosides in grape skins were extracted by methanol, purified using Amberlite XAD‐2 resins, eluted in methanol/ethyl acetate, and analyzed by UPLC‐Q‐TOF‐MS. MS/MS fragmentation and the TG database were used for identification, while semiquantification was achieved by the internal standard, octyl‐β ‐D‐glucopyranoside. Seven, nine, and thirteen TGs were identified in Ecolly, CG, and MH, respectively, whereas only four TGs were detected in all the varieties. Compared to MH, linalool‐3‐O ‐α ‐L‐arabinofuranosyl‐β ‐D‐glucopyranoside was unique for Ecolly, and pyran linalool oxide‐α ‐L‐arabinofuranosyl‐β ‐D‐glucopyranoside was unique for CG. Furthermore, the total concentrations of TGs were 7.32, 3.50, and 81.27 mg/kg in Ecolly, CG, and MH, respectively. Diendiol I‐α ‐D‐apiofuranosyl‐β ‐D‐glucopyranoside, furanosyl‐linalool oxide‐7‐O ‐α ‐L‐arabinofuranosyl‐β ‐D‐glucopyranoside, and nerol‐l‐O ‐α ‐D‐apiofuranosyl‐β ‐D‐glucopyranoside were most abundant in Ecolly, CG, and MH, respectively.

Practical Application
Terpene glycosides (TGs) are important aroma precursors for wines and it is meaningful to reveal the profiles of TGs in grapes. By analyzing the differences of TGs among the Ecolly, Cabernet Gernischet (CG), and Muscat Hamburg grape varieties, it is expected to provide guidance for the study on the aroma characteristics and aroma enhancing brewing of Ecolly and CG grapes. The results may provide technical experience on aroma glycoside identification and their quantification in grapes and wines for future studies.

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Publication Details

Published: 2020
Publication: Journal of Food Science
Issue: 2020 Online June 2020
Author: Song H 2020


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