Grape, Concord

Conchiolin Conco Concoderm Concord grape Concordin Conco Sulfate A Conco Sulfate EP Conco Sulfate P Conco Sulfate WRDry Concrete... 

Cha.ra.cter Impa.ct Items. The character impact item is a chemical or blend of chemicals that provide the principal portion of a flavor s sensory identity, ie, when tasted and/or smelled, the item is reminiscent of the named character, eg, vanillin is the character impact item for vanilla flavors (Table 6). A character item for one flavor can contribute to another flavor in a different way, for example, ethyl oenanthate is a character item for the grape flavor of the Vinus vinifera type and is a contributor to the flavor of the concord grape, ie, the labmska-type grape. 

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

Shukitt-Hale B, Carey A, Simon L, Mark D and Joseph J. 2006. Effect of Concord grape juice on cognitive motor deficits in aging. Nutrition 22 295-302. 

The principal aroma and flavor agent of Concord grapes, methyl anthranilate, provides a related example ... 

Feeding repellents for pest birds are the most important application of chemical stimuli to manipulate bird behavior. Methyl anthranilate (Fig. 13.1) and dimethyl anthranilate, esters of benzoic acid, are found in concord grapes and are used as artificial flavorings. Starlings, Sturnus vulgaris, have an aversion to methyl anthranilate, which irritates the trigeminal nerve, and they feed less on food flavored with a variety of anthranilates. They avoid the more volatile anthranilates most. The odor is partly responsible for the effect contact is not necessary. In one particular experiment, only volatile compounds were aversive (Mason and Clark, 1987). If only anthranilate-treated food is offered, the birds will accept more of the flavored food than they do if they offered a choice between... 

O Byrne, D.J., Devaraj, S., Grundy, S.M., and Jialal, I., Comparison of the antioxidant effects of Concord grape juice flavonoids alpha-tocopherol on markers of oxidative stress in healthy adults. Am. J. Clin. Nutr., 76, 1367, 2002. 

Fig. 5.1. A sample of floral scent compounds. (1) Substituted methyl esters of benzoic acid. The ester smells unpleasantly sweet when R = H (methyl benzoate), of wintergreen when R = OH (methyl salicylate), and of concord grape when R = NH2 (methyl anthranylate). Odorants with unusual origins and biological functions include the homoterpene 4,8-dimethyl-1,3,7-nonatriene (2) and the wet-earth compound geosmin (3). Some ubiquitous fragrance compounds are ben-zaldehyde (4), benzyl alcohol (5), indole (6), (S)-linalool (7), ( )-/ -ocimene (8), and of-farnesene (9).

Figure I. Changes in Brix and acid contents of Concord grapes during...

The development of methyl anthranilate in Concord grapes was reported by Robinson et al. (43) to occur during the last stages of maturity and within the four week period from mid-September to mid-... 

Stem et al. (46) identified 59 compounds from Concord grape essence esters represented the largest per cent of these. The esters had a pleasant odor which contributed to the overall pleasant aroma of Con-... 

Figure F1.3.3 HPLC chromatogram of concord grape juice. Peaks identified on figure.

Anthocyanidin standards (optional) e.g., concord grape juice (cyanidin,... 

Figure FI. 3.4 shows HPLC chromatograms for anthocyanidins generated from acid hydrolysis of concord grape and strawberry juices. Extraneous peaks may be present because of incomplete hydrolysis, and degradation and polymerization of the labile aglycons even more of a problem. For acylated anthocyanins, higher yields of anthocyanidins will be achieved if the sample is first saponified (see Basic Protocol 3) and then subjected to acid hydrolysis (see Basic Protocol 2).

Basic Protocol 2 takes about an hour to prepare a sample, but by staggering the start of preparation, 2 to 3 samples/hour can be prepared. The limiting factor is getting them analyzed before they degrade, since the analysis time is about 30 min between injections. Remember that it will likely be necessary to prepare a concord grape standard and/or a strawberry standard periodically to confirm retention times. 

Quantify peaks of interest (e.g., methyl anthranilate in Concord grape samples). 

Figure G1.1.3 FID gas chromatogram of a direct injection of the headspace above concentrated extract of Concord grape essence using OV101 substrate. Note the size of the methyl anthranilate peak and the absence of a convincing peak for p-damascenone.

Figure G1.1.3 shows a chromatogram of the headspace of Concord grape essence prepared by direct injection. At retention index 1320 is the peak caused by methyl anthranilate, one of the strongest odorants characterizing Concord grapes however, (i-damascenone, the second most potent odorant in Concord grapes, elutes at 1360 but is not visible. This is because P-damascenone is lOOOx more potent (i.e., its odor threshold is lOOOx lower than methyl anthranilate). This is typical result for the direct injection of headspace from natural products. Figure Gl.1.4, on the other hand, shows the injection of an extract of Concord grape essence concentrated 500-fold with the fi-damascenone peak large enough for quantitation.

Figured.1.4 An FID chromatogram of concentrated extract of the same Concord grape essence shown Figure G1.1.3, drawn to display the data on a linear retention index scale. By simply comparing the index of a peak with the data listed in the flavornet, the odorants that have similar retention indices can be determined. Notice how large the methyl anthranilate peak is, but still no convincing peak for p-damascenone, even though both compounds have the same odor activity (intensity).

Figure G 1.8.4 shows a graphical display of dilution analysis data and Table Gl.8.1 shows the data in tabular form. Notice that, as also shown for concord grapes in Figure G1.1.3, the methyl anthranilate peak in the FID is ten times...

Figure 11.3.12 HPLC chromatograms of polyphenolics in Concord grape extract detected at 280 nm. (A) All polyphenolics, including anthocyanins. (B) Nonanthocyanin polyphenolics after fractionation. Peak identification 1, cis-caftaric acid 2, frans-caftaric acid 3, procyanidin B3 4, c/s-coutaric acid 5, frans-coutaric acid 6, epicatechin 7, quercetin galactoside 8, quercetin glucoside. Reproduced from Oszmianski and Lee (1990) with permission from the American Society for Enology and Viticulture.

Hall D, de Luca Y. 2007. Mesocarp localization of a bi-functional resveratrol/hydro-xycinnamic acid glucosyltransferase of Concord grape (Vitis labrusca). Plant J 49 579-591. 

CM reduces the foxy and raspberry aromas of hybrid direct producers (Gallay and Vuichoud, 1938), Concord grapes (Fuleki, 1974), and Musca-dirtia rotundifolia cultivars (Carroll, 1986). 

Fuleki, T. (1974). Application of carbonic maceration to change the bouquet and flavor characteristics of red table wines made from concord grapes. /. Inst. Can. Sci. Technol. Aliment. 7, 269-273. 

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