Aromatic Compounds and Soluble Carbohydrate Profiles of Different Varieties of Tunisian Raisin (Vitis Vinifera L.)

作者：Bhouri Amira Mnari^*; Flamini Guido; Chraief Imed; Hammami Mohamed

来源：International Journal of Food Properties, 2016, 19(2): 339-350.

DOI：10.1080/10942912.2015.1027920

• Raisins
• Dried grapes
• Aromatic compounds
• Headspace solid phase micro-extraction
• gas chromatography-mass spectrometry (GC-MS)
• Carbohydrate profiles

This study analyzed the aromatic composition and established the soluble carbohydrate profiles of the Chriha, Razeki, Assli, and Meski varieties of Tunisian raisin (Vitis vinifera L.). A total of 80 compounds obtained by headspace solid phase micro-extraction were detected by gas chromatography-mass spectrometry. Non-terpene hydrocarbon derivatives were the major compounds of the Chriha and Assli varieties (35.8 and 26.3%, respectively). The Razeki variety accumulated 25.5%. apocarotenoids. Oxygenated non-terpene derivatives, including esters, alcohols, aldehydes, acids, ketones, and others were the most abundant (57.5%) in the Assli variety. The presence and amounts of volatiles were different among varieties and might be responsible, in part, for the aroma and taste of raisins. The concentration of total sugars was highest in the Razeki variety and lowest in the Chriha variety. The content of individual sugars differed quantitatively among the varieties in this study. The Razeki variety had the best fruit quality with higher contents of individual and total sugars compared to the other three varieties.

• 出版日期2016-2-1