Grapes flavor

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. 

Other Acids. Ascorbic acid (3) is used primarily as an antioxidant and to a lesser extent as an added nutrient ia beverages. It oxidizes readily, preventing the oxidation of certain flavoting compounds. Tartaric (4) and adipic acids are used to a lesser extent ia grape flavored beverages. Malic acid can be used as an alternative to citric acid ia some fmit flavored beverages. 

Unsweetened grape-flavored Kool-Aid powder (obtained locally) and dissolved in purified water at approximately the manufacturer s suggested concentration (0.3 g/100 mL) in a volumetric flask. (Note This solution is not intended for food use). 

Dubourdieu, D., Tominaga, T, Mnsneuf, I., Peyrot de Gachons, C. Murat, M.L. (2006). The role of yeast in grape flavor development during fermentation the example of Sauvignon Wane. Am. 

Lopez et al. (2004) Hydrolyzed Grape Flavor precursors from Grenache and TempraniUo Simple extraction with DCM XAD-2 extraction (musts) AEDA... 

The unique flavors of wines are due not only to grape flavors but also to those formed during the primary yeast fermentation and any secondary bacterial or yeast fermentation that can occur. Many of the factors affecting fermenta-tions-related flavors remain controversial (e.g., spontaneous versus inoculated yeast fermentations) or are still not well understood. The effects of grape composition, seasonal variations, and the identification of odor impact compounds need much more investigation. However, novel enzymatic syntheses are leading to an increased understanding of the pathways by which fermentation flavors are formed. These topics are discussed in Chapters 6-9. 

Nonvolatile Conjugates of Secondary Metabolites as Precursors of Varietal Grape Flavor Components... 

Ihe major reason for this deficiency is the tiny quantity of volatiles present in juices of these non-floral grapes. Thus, in spite of constant advances being made in the techniques of QC/MS for the identification of flavor compounds (18) there has been little progress in this area of varietal grape flavor research. 

Williams, P.J., Sefton, M.A. and Wilson, B. (1989) Nonvolatile conjugates of secondary metabolites as precursors of varietal grape flavor components, in R. Teranishi, R.G. Buttery, and F. Shahidi, (Eds), Flavor chemistry trends and developments, ACS Symp. Series 388, Am. Chem. Soc., Washington DC. 

Vltlcultural aspects. Vitlcultural research would benefit from detailed investigations concerning influences of major preharvest variables on monoterpene composition of fruit. Different pruning techniques, trellis designs, soil characteristics and climatic variables have yet to be assessed for their impact on grape flavorants. Research has been carried out on some of these factors in relation to wine quality (92,93) and now their effect on fruit... 

The subsequent recognition of glycosides of C13 norisoprenoid compounds and of shikimic acid-derived metabolites as precursors of non-floral grape flavor, was a later development (6). Further aspects of the involvement of glycosides in the flavor of grapes and wines have been recently discussed (7-9). 

In 1978 near Port Kaituma, Guyana, the followers of the Reverend Jim Jones drank a grape-flavored drink laced with cyanide, and more than 900 children and adult members of the People s Temple committed mass suicide.14... 

One of the dangers of placing too much importance on the presence of methyl anthranilate in grape products is that such products may tend to smell more like the simple imitation grape flavors rather than the natural product. It is one of the goals of flavor research to prevent such ironies from occurring unintentionally. 

Tartaric acid INS No 334, FW 150.09 Chem. name L-tartaric acid, L-2,3-dihydroxybutonedioic acid, L-2,3-dihydroxybutonedioic acid, L-2,3-dihydroxysuccinic acid. Even thongh tartaric acid can be used in a broad range of foods, its usage is limited to grape-flavored foods. Tartaric acid is extracted from the residues of the wine industry. 

Ethyl 3-mercaptopropanoate see fruit flavors (grape flavor). 

Synonyms Butanoic acid, 3-hydroxy-, ethyl ester Butyric acid, 3-hydroxy-, ethyl ester Ethyl 3-hydroxybutanoate Ethyl p-hydroxybutyrate Ethyl DL-3-hydroxybutyrate 3-Hydroxybutanoic acid ethyl ester DL-p-Hydroxy-n-butric acid ethyl ester 3-Hydroxybutyric acid ethyl ester DL-3-Hydroxybutyric acid ethyl ester Definition Ester commonly found in grapes and other berries Empirical C6H12O3 Formula CH3CH(0H)CH2C(0)0C2Hs Properties Colorless liq. fresh fruity grape flavor sol. 23 C > 100 mg/ml in water, DMSO, 95% ethanol, acetone sol. in alcohol m.w. 132.16 sp.gr. 1.017 b.p. 170 C flash pt. 64 C ref. index 1.4182(20 C)... 

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