Skip to main content
SpringerLink
Log in

The Production of Flavour & Aroma Compounds in Grape Berries

  • Chapter
Grapevine Molecular Physiology & Biotechnology

Wine is a complex mixture where the flavour and aroma compounds have multiple origins. The odour active components of wine can be traced to the direct contribution of compounds from grapes, oak and fermentation microbes. However, this complexity is multiplied by molecular transformations that can be catalysed by enzymes during the wine-making process or spontaneous chemical transitions that can occur in the wine matrix. Nevertheless, there is evidence that compounds derived from the grape berries are important contributors to the sensory attributes of wine. First, wines from different varieties have a fundamentally different array of flavour/aroma compounds which give them their typical character. This effect is determined solely by the difference in the genomes of the varieties. Second, seasonal and regional differences can be observed in the sensory properties of wines made from grapes of the same variety. These viticultural and environmental variables could alter grape composition by altering gene expression, but also may impact on compound stability.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 189.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 249.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Arn H, Acree TE (1998) Flavornet: a database of aroma compounds based on the odor potency in natural products. In: Contis ET, Ho CT, Mussinan CJ, Parliament TH, Shahidi F, Spanier AM (eds) Food Flavors: Formation, Analysis and Packaging Influences. Elsevier, Amsterdam

    Google Scholar 

  • Ahmed MA, El-Mawla A, Beerhues L (2002) Benzoic acid biosynthesis in cell cultures of Hypericum androsaemum. Planta 214: 727-733

    Google Scholar 

  • Allen MS, Lacey MJ, Boyd S (1994) Determination of methoxypyrazines in red wines by stableisotope dilution gas-chromatography mass-spectrometry. J Agric Food Chem 42: 1734-1738

    CAS  Google Scholar 

  • Allen MS, Lacey MJ, Harris RLN, Brown WV (1991) Contribution of methoxypyrazines to Sauvignon blanc wine aroma. Am J Enol Vitic 42: 109-112

    CAS  Google Scholar 

  • Angerosa F (2002) Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur J Lipid Sci Technol 104: 639-660

    CAS  Google Scholar 

  • Aparicio R, Morales MT (1998) Characterization of olive ripeness by green aroma compounds of virgin olive oil. J Agric Food Chem 46: 1116-1122

    CAS  Google Scholar 

  • Arimura G, Kost C, Boland W (2005) Herbivore-induced, indirect plant defenses. Biochim Biophys Acta 1734: 91-111

    PubMed  CAS  Google Scholar 

  • Arimura G, Ozawa R, Kugimiya S, Takabayashi J, Bohlmann J (2004) Herbivore-induced defense response in a model legume. Two-spotted spider mites induce emission of (E)-β-ocimene and transcript accumulation of (E)-β-ocimene synthase in Lotus japonicus. Plant Physiol 135: 1976-1983

    PubMed  CAS  Google Scholar 

  • Aubert C, Baumann S, Arguel H (2005) Optimization of the analysis of flavor volatile compounds by liquid-liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes. J Agric Food Chem 53: 8881-8895

    PubMed  CAS  Google Scholar 

  • Bailly S, Jerkovic V, Marchand-Brynaert J, Collin S, (2006) Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. J Agric Food Chem 54: 7227-7234

    PubMed  CAS  Google Scholar 

  • Basantani M, Srivastava A (2007) Plant glutathione transferases - a decade falls short. Can J Bot 85: 443-456

    CAS  Google Scholar 

  • Baumes R, Wirth J, Bureau S, Gunata Y, Razungles A (2002) Biogeneration of C-13- norisoprenoid compounds: experiments supportive for an apo-carotenoid pathway in grapevines. Anal Chim Acta 458: 3-14

    CAS  Google Scholar 

  • Belancic A, Agosin E (2007) Methoxypyrazines in grapes and wines of Vitis vinifera cv. Carmenere. Am J Enol Vitic 58: 462-469

    CAS  Google Scholar 

  • Bick JA, Lange BM (2003) Metabolic cross talk between cytosolic and plastidial pathways of isoprenoid biosynthesis: unidirectional transport of intermediates across the chloroplast envelope membrane. Arch Biochem Biophys 415: 146-154

    PubMed  CAS  Google Scholar 

  • Boatright J, Negre F, Chen XL, Kish CM, Wood B, Peel G, Orlova I, Gang D, Rhodes D, Dudareva N (2004) Understanding in vivo benzenoid metabolism in petunia petal tissue. Plant Physiol 135: 1993-2011

    PubMed  CAS  Google Scholar 

  • Bohlmann J, Meyer-Gauen G, Croteau R (1998) Plant terpenoid synthases: Molecular biology and phylogenetic analysis. Proc Natl Acad Sci USA 95:4126-4133

    PubMed  CAS  Google Scholar 

  • Boss PK, Dunlevy J, Cox A, Tomas A, Nicholson E, Krake L, Davies C (2008) The pathways to a greater understanding of grape flavour development. In: Blair R, Williams P, Pretorius S (eds) Proceedings of the 13th Australian Wine Industry Technical Conference

    Google Scholar 

  • Botella-Pavia P, Besumbes O, Phillips MA Carretero-Paulet L, Boronat A, Rodriguez- Concepcion M (2004) Regulation of carotenoid biosynthesis in plants: evidence for a key role of hydroxymethylbutenyl diphosphate reductase in controlling the supply of plastidial isoprenoid precursors. Plant J 40:188-199

    PubMed  CAS  Google Scholar 

  • Bouchilloux P, Darriet P, Dubourdieu D, Henry R, Reichert S, Mosandl A (2000) Stereodifferentiation of 3-mercapto-2-methylpropanol in wine. Eur Food Res Technol 210:349-352

    CAS  Google Scholar 

  • Bouchilloux P, Darriet P, Henry R, Lavigne-Cruege V, Dubourdieu D (1998) Identification of volatile and powerful odorous thiols in Bordeaux red wine varieties. J Agric Food Chem 46:3095-3099

    CAS  Google Scholar 

  • Bouvier F, Suire C, Mutterer J, Camara B (2003) Oxidative remodeling of chromoplast carotenoids: Identification of the carotenoid dioxygenase CsCCD and CsZCD genes involved in crocus secondary metabolite biogenesis. Plant Cell 15:47-62

    PubMed  CAS  Google Scholar 

  • Bureau SM, Baumes RL, Razungles AJ (2000) Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L cv Syrah. J Agric Food Chem 48:1290– 1297

    PubMed  CAS  Google Scholar 

  • Buttery RG, Seifert RM, Guadagni DG, Ling LC (1969) Characterization of some volatile constituents of bell peppers. Abstracts of Papers of the American Chemical Society, AG73

    Google Scholar 

  • Buttery RG, Seifert RM, Guadagni DG, Ling LC (1971) Characterization of additional volatile components of tomato. J Agric Food Chem 19:524-529

    CAS  Google Scholar 

  • Buttery RG, Teranishi R, Ling LC (1988) Identification of damascenone in tomato volatiles. Chemi Ind 7:238

    Google Scholar 

  • Buttery RG, Teranishi R, Ling LC, Turnbaugh J G (1990) Quantitative and sensory studies on tomato paste volatiles. J Agric Food Chem 38:336-340

    CAS  Google Scholar 

  • Callao MP, Borras JM, Lopez A, Rius FX (1991) Influence of the state of ripeness of Chardonnay grapes on wine composition. 2. Alcohols, aldehydes and acetoin. Acta Alimentaria 20: 253- 260

    CAS  Google Scholar 

  • Carretero-Paulet L, Ahumada I, Cunillera N, Rodriguez-Concepcion M, Ferrer A, Boronat A, Campos N (2002) Expression and molecular analysis of the Arabidopsis DXR gene encoding 1-deoxy-D-xylulose 5-phosphate reductoisomerase the first committed enzyme of the 2-Cmethyl- D-erythritol 4-phosphate pathway. Plant Physiol 129:1581-1591

    PubMed  CAS  Google Scholar 

  • Chapman DM, Thorngate JH, Matthews MA, Guinard JX, Ebeler SE (2004) Yield effects on 2- methoxy-3-isobutylpyrazine concentration in Cabernet Sauvignon using a solid phase microextraction gas chromatography/mass spectrometry method. J Agric Food Chem 52:5431-5435

    PubMed  CAS  Google Scholar 

  • Charles-Bernard M, Roberts DD, Kraehenbuehl K (2005) Interactions between volatile and nonvolatile coffee components. 2. Mechanistic study focused on volatile thiols. J Agric Food Chem 53:4426-4433

    PubMed  CAS  Google Scholar 

  • Chkaiban L, Botondi R, Bellicontro A, De Santis D, Kefalas P, Mencarelli F (2007) Influence of postharvest water stress on lipoxygenase and alcohol dehydrogenase activities and on the composition of some volatile compounds of gewurztraminer grapes dehydrated under controlled and uncontrolled thermohygrometric conditions. Aust J Grape Wine Res 13:142-149

    CAS  Google Scholar 

  • Coelho E, Rocha SM, Delgadillo I, Coimbra M A (2006) Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L cv ‘Baga’ ripening. Anal Chim Acta 563:204-214

    CAS  Google Scholar 

  • Costantini V, Bellincontro A, De Santis D, Botondi R, Mencarelli F (2006) Metabolic changes of Malvasia grapes for wine production during postharvest drying. J Agric Food Chem 54:3334– 3340

    PubMed  CAS  Google Scholar 

  • Cullere L, Escudero A, Cacho J, Ferreira, V (2004) Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J Agric Food Chem 52:1653-1660

    PubMed  CAS  Google Scholar 

  • Cunningham FX (2002) Regulation of carotenoid synthesis and accumulation in plants. Pure Appl Chem 74:1409-1417

    CAS  Google Scholar 

  • Davis EM, Croteau R (2000) Cyclization enzymes in the biosynthesis of monoterpenes sesquiterpenes and diterpenes. In: Leeper FJ, Vederas JC (eds) Biosynthesis: Aromatic Polyketides Isoprenoids Alkaloids, Springer-Verlag Berlin

    Google Scholar 

  • de Boubee DR, Van Leeuwen C, Dubourdieu D (2000) Organoleptic impact of 2-methoxy-3- isobutylpyrazine on red Bordeaux and Loire wines. Effect of environmental conditions on concentrations in grapes during ripening. J Agric Food Chem 48:4830-4834

    Google Scholar 

  • De Moraes CM, Mescher MC, Tumlinson JH (2001) Caterpillar-induced nocturnal plant volatiles repel conspecific females. Nature 410:577-580

    PubMed  Google Scholar 

  • Demmig Adams B, Gilmore AM, Adams WW (1996) Carotenoids. 3. In vivo functions of carotenoids in higher plants. FASEB J 10:403-412

    PubMed  CAS  Google Scholar 

  • des Gachons CP, Tominaga T, Dubourdieu D (2002) Sulfur aroma precursor present in Sglutathione conjugate form: Identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L cv Sauvignon blanc. J Agric Food Chem 50:4076-4079

    Google Scholar 

  • des Gachons CP, Van Leeuwen C, Tominaga T, Soyer JP, Gaudillere JP, Dubourdieu D (2005) Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions. J Sci Food Agric 85:73-85

    Google Scholar 

  • Dimitriadis E, Williams PJ (1984) The development and use of a rapid analytical technique for estimation of free and potentially volatile monoterpene flavorants of grapes. Am J Enol Vitic 35:66-71

    CAS  Google Scholar 

  • Dixon J, Hewett EW (2000) Factors affecting apple aroma/flavour volatile concentration: a review. NZ J Crop Hort Sci 28:155-173

    CAS  Google Scholar 

  • Dudareva N, Andersson S, Orlova I, Gatto N, Reichelt M, Rhodes D, Boland W, Gershenzon J (2005) The nonmevalonate pathway supports both monoterpene and sesquiterpene formation in snapdragon flowers. Proc Natl Acad Sci USA 102:933-938

    PubMed  CAS  Google Scholar 

  • Dudareva N, Martin D, Kish CM, Kolosova N, Gorenstein N, Faldt J, Miller B, Bohlmann J (2003) (E)-β-Ocimene and myrcene synthase genes of floral scent biosynthesis in snapdragon: function and expression of three terpene synthase genes of a new terpene synthase subfamily. Plant Cell 15:1227-1241

    PubMed  CAS  Google Scholar 

  • Dudareva N, Negre F, Nagegowda DA, Orlova I (2006) Plant volatiles: Recent advances and future perspectives. Crit Rev Plant Sci 25:417-440

    CAS  Google Scholar 

  • Dudareva N, Pichersky E, Gershenzon J (2004) Biochemistry of plant volatiles. Plant Physiol 135:1893-1902

    PubMed  CAS  Google Scholar 

  • Ebang-Oke J-P, De Billerbeck GM, Ambid C (2003) Temporal expression of the Lis gene from Vitis vinifera L cv Muscat de Frontignan. In: Le Quere J-L, Etievant PX (eds) Flavour Research at the Dawn of the Twenty-first Century. Proceeding of the 10th Weurman Flavour Research Symposium, Lavoisier, Paris

    Google Scholar 

  • Engelberth J, Alborn HT, Schmelz EA, Tumlinson JH (2004) Airborne signals prime plants against insect herbivore attack. Proc Natl Acad Sci USA 101:1781-1785

    PubMed  CAS  Google Scholar 

  • Enjuto M, Lumbreras V, Marin C, Boronat A (1995) Expression of the Arabidopsis Hmg2 gene encoding 3-hydroxy-3-methylglutaryl Coenzyme-A reductase is restricted to meristematic and floral tissues. Plant Cell 7:517-527

    PubMed  CAS  Google Scholar 

  • Escudero A, Campo E, Farina L, Cacho J, Ferreira V (2007) Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. J Agric Food Chem 55:4501-4510

    PubMed  CAS  Google Scholar 

  • Estevez JM, Cantero A, Reindl A, Reichler S, Leon P (2001) 1-deoxy-D-xylulose-5-phosphate synthase, a limiting enzyme for plastidic isoprenoid biosynthesis in plants. J Biol Chem 276:22901-22909

    PubMed  CAS  Google Scholar 

  • Esti M, Tamborra P (2006) Influence of winemaking techniques on aroma precursors. Anal Chim Acta 563:173-179

    CAS  Google Scholar 

  • Ferreira V, Lopez R, Cacho JF (2000) Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric 80:1659-1667

    CAS  Google Scholar 

  • Ferreira V, Ortin N, Cacho JF (2007) Optimization of a procedure for the selective isolation of some powerful aroma thiols - Development and validation of a quantitative method for their determination in wine. J Chromatogr A 1143:190-198

    PubMed  CAS  Google Scholar 

  • Ferreira V, Ortin N, Escudero A, Lopez R, Cacho J (2002) Chemical characterization of the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J Agric Food Chem 50:4048-4054

    PubMed  CAS  Google Scholar 

  • Feussner I, Wasternack C (2002) The lipoxygenase pathway. Annu Rev Plant Biol 53:275-297

    PubMed  CAS  Google Scholar 

  • Francis IL, Newton JL (2005) Determining wine aroma from compositional data. Aust J Grape Wine Res 11:114-126

    CAS  Google Scholar 

  • Francis IL, Sefton MA, Williams PJ (1992) Sensory descriptive analysis of the aroma of hydrolyzed precursor fractions from Semillon, Chardonnay and Sauvignon blanc grape juices. J Sci Food Agric 59:511-520

    CAS  Google Scholar 

  • Gallois A, Kergomard A, Adda J (1988) Study of the biosynthesis of 3-isopropyl-2- methoxypyrazine produced by Pseudomonas taetrolens. Food Chem 28:299-309

    CAS  Google Scholar 

  • Gardner HW (1991) Recent investigations into the lipoxygenase pathway of plants. Biochim Biophys Acta 1084:221-239

    PubMed  CAS  Google Scholar 

  • Gardner HW, Grove MJ, Salch YP (1996) Enzymic pathway to ethyl vinyl ketone and 2-pentenal in soybean preparations. J Agric Food Chem 44:882-886

    CAS  Google Scholar 

  • Gershenzon J, Dudareva N (2007) The function of terpene natural products in the natural world Nat Chem Biol 3:408-414

    Google Scholar 

  • Goiris K, De Ridder M, De Rouck G, Boeykens A, Van Opstaele F, Aerts G, De Cooman L, De Keukeleire D (2002) The oxygenated sesquiterpenoid fraction of hops in relation to the spicy hop character of beer. J Inst Brewing 108:86-93

    CAS  Google Scholar 

  • Gomez-Miguez MJ, Cacho JF, Ferreira V, Vicario IM, Heredia FJ (2007) Volatile components of Zalema white wines. Food Chem 100:1464-1473

    CAS  Google Scholar 

  • Gunata YZ, Bayonove CL, Baumes RL, Cordonnier RE (1985) The aroma of grapes. 1. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J Chromatogr A 331:83-90

    CAS  Google Scholar 

  • Guterman I, Masci T, Chen, XL, Negre F, Pichersky E, Dudareva N, Weiss D, Vainstein A (2006) Generation of phenylpropanoid pathway-derived volatiles in transgenic plants: Rose alcohol acetyltransferase produces phenylethyl acetate and benzyl acetate in petunia flowers. Plant Mol Biol 60:555-563

    PubMed  CAS  Google Scholar 

  • Guth H (1997) Quantitation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45:3027-3032

    CAS  Google Scholar 

  • Hampel D, Mosandl A, Wust M (2005) Induction of de novo volatile terpene biosynthesis via cytosolic and plastidial pathways by methyl jasmonate in foliage of Vitis vinifera L. J Agric Food Chem 53:2652-2657

    PubMed  CAS  Google Scholar 

  • Hashizume K, Samuta T (1999) Grape maturity and light exposure affect berry methoxypyrazine concentration. Am J Enol Vitic 50:194-198

    CAS  Google Scholar 

  • Hashizume K, Tozawa K, Endo M, Aramaki I (2001a) S-adenosyl-L-methionine-dependent Omethylation of 2-hydroxy-3-alkylpyrazine in wine grapes: A putative final step of methoxypyrazine biosynthesis. Biosci Biotechnol Biochem 65:795-801

    Google Scholar 

  • Hashizume K, Tozawa K, Hiraga Y, Aramaki I (2001b) Purification and characterization of a it methyltransferase capable of methylating 2-hydroxy-3-alkylpyrazine from Vitis vinifera L (cv Cabernet Sauvignon). Biosci Biotechnol Biochem 65:2213-2219

    Google Scholar 

  • Hatanaka A (1993) The biogeneration of green odor by green leaves. Phytochemistry 34:1201– 1218

    CAS  Google Scholar 

  • Hertweck C, Jarvis AP, Xiang LK, Moore BS, Oldham NJ (2001) A mechanism of benzoic acid biosynthesis in plants and bacteria that mirrors fatty acid β-oxidation. Chembiochem 2:784– 786

    PubMed  CAS  Google Scholar 

  • Hertweck C, Moore BS (2000) A plant-like biosynthesis of benzoyl-CoA in the marine bacterium Streptomyces maritimus. Tetrahedron 56:9115-9120

    CAS  Google Scholar 

  • Holland D. Larkov O, Bar-Ya’Akov I, Bar E, Zax A, Brandeis E, Ravid U, Lewinsohn E (2005) Developmental and varietal differences in volatile ester formation and acetyl-CoA:alcohol acetyl transferase activities in apple (Malus domestica Borkh) fruit. J Agric Food Chem 53:7198– 7203

    PubMed  CAS  Google Scholar 

  • Howell KS, Klein M, Swiegers JH, Hayasaka Y, Elsey GM, Fleet GH, Hoj PB, Pretorius IS, Lopes MAD (2005) Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation. Appl Environ Microbiol 71:5420-5426

    PubMed  CAS  Google Scholar 

  • Howitt C A, Pogson B J (2006) Carotenoid accumulation and function in seeds and non-green tissues. Plant Cell Environ 29:435-445

    PubMed  CAS  Google Scholar 

  • Humphreys JM, Chapple C (2002) Rewriting the lignin roadmap. Curr Opin Plant Biol 5:224-229

    PubMed  CAS  Google Scholar 

  • Jaillon O, Aury JM, Noel B, Policriti A, Clepet C, Casagrande A, Choisne N, Aubourg S, Vitulo N, Jubin C, Vezzi A, Legeai F, Hugueney P, Dasilva C, Horner D, Mica E, Jublot D, Poulain J, Bruyere C, Billault A, Segurens B, Gouyvenoux M, Ugarte E, Cattonaro F, Anthouard V, Vico V, Del Fabbro C, Alaux M, Di Gaspero G, Dumas V, Felice N, Paillard S, Juman I, Moroldo M, Scalabrin S, Canaguier A, Le Clainche I, Malacrida G, Durand E, Pesole G, Laucou V, Chatelet P, Merdinoglu D, Delledonne M, Pezzotti M, Lecharny A, Scarpelli C, Artiguenave F, Pe ME, Valle G, Morgante M, Caboche M, Adam-Blondon AF, Weissenbach J, Quetier F, Wincker P (2007) The grapevine genome sequence suggests ancestral hexaploidization in major angiosperm phyla. Nature 449:463-465

    PubMed  CAS  Google Scholar 

  • Janusz A, Capone DL, Puglisi CJ, Perkins MV, Elsey GM, Sefton MA (2003) (E)-1-(2,3,6- trimethylphenyl)buta-1,3-diene:A potent grape-derived odorant in wine. J Agric Food Chem 51:7759-7763

    PubMed  CAS  Google Scholar 

  • Jayanty S, Song J, Rubinstein NM, Chong A, Beaudry RM (2002) Temporal relationship between ester biosynthesis and ripening events in bananas. J Am Soc Hort Sci 127:998-1005

    CAS  Google Scholar 

  • Jorgensen U, Hansen M, Christensen LP, Jensen K, Kaack K (2000) Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L) drink processed from five cultivars. J Agric Food Chem 48:2376-2383

    PubMed  CAS  Google Scholar 

  • Kalua CM, Allen MS, Bedgood DR, Bishop AG, Prenzler PD, Robards K (2007) Olive oil volatile compounds, flavour development and quality: A critical review. Food Chem 100:273-286

    CAS  Google Scholar 

  • Kaminaga Y, Schnepp J, Peel G, Kish CM, Ben-Nissan G, Weiss D, Orlova I, Lavie O, Rhodes D, Wood K, Porterfield DM, Cooper AJL, Schloss JV, Pichersky E, Vainstein A, Dudareva N (2006) Plant phenylacetaldehyde synthase is a bifunctional homotetrameric enzyme that catalyzes phenylalanine decarboxylation and oxidation. J Biol Chem 281:23357-23366

    PubMed  CAS  Google Scholar 

  • Karapinar M, Aktug SE (1987) Inhibition of foodborne pathogens by thymol eugenol menthol and anethole. Int J Food Microbiol 4:161-166

    Google Scholar 

  • Kloer DP, Schulz GE (2006) Structural and biological aspects of carotenoid cleavage. Cell Mol Life Sci 63:2291-2303

    PubMed  CAS  Google Scholar 

  • Koeduka T, Fridman E, Gang DR, Vassao DG, Jackson BL, Kish CM, Orlova I, Spassova SM, Lewis NG, Noel JP, Baiga TJ, Dudareva N, Pichersky E (2006) Eugenol and isoeugenol, characteristic aromatic constituents of spices are biosynthesized via reduction of a coniferyl alcohol ester. Proc Natl Acad Sci USA 103:10128-10133

    PubMed  CAS  Google Scholar 

  • Kolosova N, Gorenstein N, Kish CM, Dudareva N (2001) Regulation of circadian methyl benzoate emission in diurnally and nocturnally emitting plants. Plant Cell 13:2333-2347

    PubMed  CAS  Google Scholar 

  • Kotseridis Y, Baumes R (2000) Identification of impact odorants in Bordeaux red grape juice In the commercial yeast used for its fermentation and in the produced wine. J Agric Food Chem 48:400-406

    PubMed  CAS  Google Scholar 

  • Kotseridis Y, Baumes RL, Bertrand A, Skouroumounis GK (1999) Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay. J Chromatogr A 841:229-237

    PubMed  CAS  Google Scholar 

  • Lacey MJ, Allen MS, Harris RLN, Brown WV (1991) Methoxypyrazines in Sauvignon blanc grapes and wines. Am J Enol Vitic 42:103-108

    CAS  Google Scholar 

  • Laule O, Furholz A, Chang HS, Zhu T, Wang X, Heifetz PB, Gruissem W, Lange BM (2003) Crosstalk between cytosolic and plastidial pathways of isoprenoid biosynthesis in Arabidopsis thaliana. Proc Natl Acad Sci U S A 100:6866-6871

    PubMed  CAS  Google Scholar 

  • Leete E, Bjorklund JA, Reineccius GA, Cheng TB (1992) Biosynthesis of 3-isopropyl-2- methoxypyrazine and other alkylpyrazines: widely distributed flavour compounds. In: Patterson RLS, Charlwood BV, MacLeod G, Williams AA (eds) Bioformation of Flavours. The Royal Society of Chemistry, Cambridge

    Google Scholar 

  • Leitereg TJ, Guadagni DG, Harris J, Mon TR, Teranish R (1971) Evidence for difference between odours of optical isomers (+)-carvone and (-)-carvone. Nature 230:455

    PubMed  CAS  Google Scholar 

  • Lewinsohn E, Sitrit Y, Bar E, Azulay Y, Ibdah M, Meir A, Yosef E, Zamir D, Tadmor Y (2005) Not just colors - carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit. Trends Food Sci Technol 16:407-415

    CAS  Google Scholar 

  • Lois LM, Rodriguez-Concepcion M, Gallego F, Campos N, Boronat A (2000) Carotenoid biosynthesis during tomato fruit development: regulatory role of 1-deoxy-D-xylulose 5-phosphate synthase. Plant J 22:503-513

    PubMed  CAS  Google Scholar 

  • Lopez R, Aznar M, Cacho J, Ferreira V (2002) Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. J Chromatogr A 966:167-177

    PubMed  CAS  Google Scholar 

  • Loscos N, Hernandez-Orte P, Cacho J, Ferreira, V (2007) Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions. J Agric Food Chem 55:6674-6684

    PubMed  CAS  Google Scholar 

  • Luan F, Hampel D, Mosandl A, Wust M (2004) Enantioselective analysis of free and glycosidically bound monoterpene polyols in Vitis vinifera L cvs Morio Muscat and Muscat Ottonel: Evidence for an oxidative monoterpene metabolism in grapes. J Agric Food Chem 52:2036– 2041

    PubMed  CAS  Google Scholar 

  • Luan F, Mosandl A, Degenhardt A, Gubesch M, Wust M (2006) Metabolism of linalool and substrate analogs in grape berry mesocarp of Vitis vinifera L cv Morio Muscat: demonstration of stereoselective oxygenation and glycosylation. Anal Chim Acta 563:353-364

    CAS  Google Scholar 

  • Luan F, Mosandl A, Munch A, Wust M (2005) Metabolism of geraniol in grape berry mesocarp of Vitis vinifera L cv Scheurebe:demonstration of stereoselective reduction E/Z-isome-rization, oxidation and glycosylation. Phytochemistry 66:295-303

    PubMed  CAS  Google Scholar 

  • Luan F, Wust M (2002) Differential incorporation of 1-deoxy-D-xylulose into (3S)-linalool and geraniol in grape berry exocarp and mesocarp. Phytochemistry 60:451-459

    PubMed  CAS  Google Scholar 

  • Lucker J, Bowen P, Bohlmann J (2004) Vitis vinifera terpenoid cyclases:functional identification of two sesquiterpene synthase cDNAs encoding (+)-valencene synthase and (-)-germacrene D synthase and expression of mono- and sesquiterpene synthases in grapevine flowers and berries. Phytochemistry 65:2649-2659

    PubMed  Google Scholar 

  • Maga JA, Lorenz K (1973) Taste threshold values for phenolic acids which can influence flavor properties of certain flours grains and oilseeds. Cereal Science Today 18:326-330

    CAS  Google Scholar 

  • Martin DM, Bohmann J (2004) Identification of Vitis vinifera (-)-α-terpineol synthase by in silico screening of full-length cDNA ESTs and functional characterization of recombinant terpene synthase. Phytochemistry 65:1223-1229

    PubMed  CAS  Google Scholar 

  • Mathieu S, Terrier N, Procureur J, Bigey F, Gunata Z (2005) A Carotenoid Cleavage Dioxygenase from Vitis vinifera L: functional characterization and expression during grape berry development in relation to C13-norisoprenoid accumulation. J Exp Bot 56:2721-2731

    PubMed  CAS  Google Scholar 

  • Matsui K (2006) Green leaf volatiles:hydroperoxide lyase pathway of oxylipin metabolism. Curr Opin Plant Biol 9:274-280

    PubMed  CAS  Google Scholar 

  • Matteo JJ, Jiminez M (2000) Monoterpenes in grape juice and wines. J Chromatogr A 881:557– 567

    Google Scholar 

  • Meinwald J, Erickson K, Hartshor M, Meinwald YC, Eisner T (1968) Defensive mechanisms of arthropods. 23. An allenic sesquiterpenoid from grasshopper Romalea microptera. Tetrahedron Lett 2959-2962

    Google Scholar 

  • Mestres M, Busto O, Guasch J (2000) Analysis of organic sulfur compounds in wine aroma. J Chromatogr A 881:569-581

    PubMed  CAS  Google Scholar 

  • Mihara S, Masuda H, Nishimura O, Tateba H (1990) Determination of the enantiomeric composition of 2-methoxy-3-(1’-methylpropyl)pyrazine from galbanum oil using achiral and chiral lanthanide shift-reagents. J Agric Food Chem 38:465-467

    CAS  Google Scholar 

  • Mita G, Quarta A, Fasano P, De Paolis A, Di Sansebastiano GP, Perrotta C, Iannacone R, Belfield E, Hughes R, Tsesmetzis N, Casey R, Santino A (2005) Molecular cloning and characterization of an almond 9-hydroperoxide lyase. A new CYP74 targeted to lipid bodies. J Exp Bot 56:2321-2333

    CAS  Google Scholar 

  • Morales MT, Luna G, Aparicio R (2005) Comparative study of virgin olive oil sensory defects. Food Chem 91:293-301

    CAS  Google Scholar 

  • Moreira N, Mendes F, Pereira O, De Pinho PG, Hogg T, Vasconcelos I (2002) Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts. Anal Chim Acta 458:157-167

    CAS  Google Scholar 

  • Mottram DS, Madruga MS, Whitfield FB (1995) Some novel meatlike aroma compounds from the reactions of alkanediones with hydrogen-sulfide and furanthiols. J Agric Food Chem 43:189-193

    CAS  Google Scholar 

  • Murray KE, Shipton J, Whitfiel FB (1970) 2-Methoxypyrazines and flavour of green peas (Pisum sativum). Chem Ind 27:897-898

    PubMed  CAS  Google Scholar 

  • Murray KE, Whitfield F B (1975) Occurrence of 3-alkyl-2-methoxypyrazines in raw vegetables. J Sci Food Agric 26:973-986

    CAS  Google Scholar 

  • Noordermeer MA, Veldink GA, Vliegenthart JFG (1999) Alfalfa contains substantial 9- hydroperoxide lyase activity and a 3Z:2E-enal isomerase. FEBS Lett 443:201-204

    PubMed  CAS  Google Scholar 

  • Nykanen L (1986) Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. Am J Enol Vitic 37:84-96

    CAS  Google Scholar 

  • Ohkama-Ohtsu N, Zhao P, Xiang CB, Oliver DJ (2007) Glutathione conjugates in the vacuole are degraded by gamma-glutamyl transpeptidase GGT3 in Arabidopsis. Plant J 49:878-888

    PubMed  CAS  Google Scholar 

  • Oliveira C, Ferreira AC, Costa P, Guerra J, De Pinho PG (2004) Effect of some viticultural parameters on the grape carotenoid profile. J Agric Food Chem 52:4178-4184

    PubMed  CAS  Google Scholar 

  • Palomo ES, Diaz-Maroto MC, Vinas MAG, Soriano-Perez A, Perez-Coello MS (2007) Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening. Food Control 18:398-403

    CAS  Google Scholar 

  • Parker M, Pollnitz AP, Cozzolino D, Francis IL, Herderich MJ (2007) Identification and quantification of a marker compound for Pepper aroma and flavor in Shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry. J Agric Food Chem 55:5948-5955

    PubMed  CAS  Google Scholar 

  • Parr WV, Green JA, White KG, Sherlock RR (2007) The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals. Food Quality Preference 18:849-861

    Google Scholar 

  • Pelusio F, Nilsson T, Montanarella L, Tilio R, Larsen B, Facchetti S, Madsen JO (1995) Headspace solid-phase microextraction analysis of volatile organic sulfur-compounds in black-andwhite truffle aroma. J Agric Food Chem 43:2138-2143

    CAS  Google Scholar 

  • Perez AG, Sanz C, Olias R, Rios JJ, Olias JM (1996) Evolution of strawberry alcohol acyltransferase activity during fruit development and storage. J Agric Food Chem 44:3286-3290

    CAS  Google Scholar 

  • Pichersky E, Noel JP, Dudareva N (2006) Biosynthesis of plant volatiles: Nature’s diversity and ingenuity. Science 311:808-811

    PubMed  CAS  Google Scholar 

  • Pickering GJ, Karthik A, Inglis D, Sears M, Ker K (2007) Determination of ortho- and retronasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine. J Food Sci 72:S468-S472

    PubMed  CAS  Google Scholar 

  • Pineau B, Barbe JC, Van Leeuwen C, Dubourdieu D (2007) Which impact for β-damascenone on red wines aroma? J Agric Food Chem 55:4103-4108

    PubMed  CAS  Google Scholar 

  • Puglisi CJ, Daniel MA, Capone DL, Elsey GM, Prager RH, Sefton MA (2005) Precursors to damascenone: Synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes. J Agric Food Chem 53:4895-4900

    PubMed  CAS  Google Scholar 

  • Puglisi C, J Elsey GM, Prager RH, Skouroumounis GK, Sefton MA (2001) Identification of a precursor to naturally occurring β-damascenone. Tetrahedron Lett 42:6937-6939

    CAS  Google Scholar 

  • Querol J, Campos N, Imperial S, Boronat A, Rodriguez-Concepcion M (2002) Functional analysis of the Arabidopsis thaliana GCPE protein involved in plastid isoprenoid biosynthesis. FEBS Letts 514:343-346

    CAS  Google Scholar 

  • Rapp A (1998) Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Nahrung-Food 42:351-363

    CAS  Google Scholar 

  • Razungles A, Gunata Z, Pinatel S, Baumes R, Bayonove C (1993) Quantitative studies on terpenes, norisoprenoides and their precursors in several varieties of grapes. Sciences Des Aliments 13:59-72

    CAS  Google Scholar 

  • Richards TA, Dacks JB, Campbell SA, Blanchard JL, Foster PG, McLeod R, Roberts CW (2006) Evolutionary origins of the eukaryotic shikimate pathway: gene fusions, horizontal gene transfer and endosymbiotic replacements. Eukaryotic Cell 5:1517-1531

    PubMed  CAS  Google Scholar 

  • Rocha SM, Coutinho P, Delgadillo I, Cardoso AD, Coimbra MA (2005) Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials. J Sci Food Agric 85:199-205

    CAS  Google Scholar 

  • Rodriguez-Concepcion M, Boronat A (2002) Elucidation of the methylerythritol phosphate pathway for isoprenoid biosynthesis in bacteria and plastids. A metabolic milestone achieved through genomics. Plant Physiol 130:1079-1089

    CAS  Google Scholar 

  • Rohdich F, Wungsintaweekul J, Eisenreich W, Richter G, Schuhr CA, Hecht S, Zenk MH, Bacher A (2000a) Biosynthesis of terpenoids: 4-diphosphocytidyl-2C-methyl-D-erythritol synthase of Arabidopsis thaliana. Proc Natl Acad Sci USA 97:6451-6456

    Google Scholar 

  • Rohdich F, Wungsintaweekul J, Luttgen H, Fischer M, Eisenreich W, Schuhr CA, Fellermeier M, Schramek N, Zenk MH, Bacher A (2000b) Biosynthesis of terpenoids: 4-diphosphocytidyl-2- C-methyl-D-erythritol kinase from tomato. Proc Natl Acad Sci USA 97:8251-8256

    Google Scholar 

  • Sala C, Busto O, Guasch J, Zamora F (2004) Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety Cabernet Sauvignon. J Agric Food Chem 52:3492-3497

    PubMed  CAS  Google Scholar 

  • Sala C, Busto O, Guasch J, Zamora F (2005) Contents of 3-alkyl-2-meithoxypyrazines in musts and wines from Vitis vinifera variety Cabernet Sauvignon: influence of irrigation and plantation density. J Sci Food Agric 85:1131-1136

    CAS  Google Scholar 

  • Salas JJ, Sanchez J, Ramli US, Manaf AM, Williams M, Harwood JL (2000) Biochemistry of lipid metabolism in olive and other oil fruits. Prog Lipid Res 39:151-180

    PubMed  CAS  Google Scholar 

  • Salas JJ, Williams M, Harwood JL, Sanchez J (1999) Lipoxygenase activity in olive (Olea europaea) fruit. J Am Oil Chem Soc 76:1163-1168

    CAS  Google Scholar 

  • Schaller H, Grausem B, Benveniste P, Chye ML, Tan CT, Song CT, Chua NH (1995) Expression of the Hevea brasiliensis (H.B.K.) Müll. Arg. 3-hydroxy-3-methylglutaryl-Coenzyme A reductase- 1 in tobacco results in sterol overproduction. Plant Physiol 109:761-770

    CAS  Google Scholar 

  • Schneider R, Charrier F, Razungles A, Baumes R (2006) Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines. Anal Chim Acta 563:58-64

    CAS  Google Scholar 

  • Schreier P (1979) Flavor composition of wines – review. CRC Crit Rev Food Sci Nutr 12:59-111

    PubMed  CAS  Google Scholar 

  • Schreier P, Drawert F, Junker A (1976) Identification of volatile constituents from grapes. J Agric Food Chem 24:331-336

    CAS  Google Scholar 

  • Schwab W, Davidovich-Rikanati R, Lewinsohn E (2008) Biosynthesis of plant-derived flavor compounds. Plant J 54:712-732

    PubMed  CAS  Google Scholar 

  • Schwartz SH, Qin XQ, Zeevaart JAD (2001) Characterization of a novel carotenoid cleavage dioxygenase from plants. J Biol Chem 276:25208-25211

    PubMed  CAS  Google Scholar 

  • Schwender J, Muller C, Zeidler J, Lichlenthaler HK (1999) Cloning and heterologous expression of a cDNA encoding 1-deoxy-D-xylulose-5-phosphate reductoisomerase of Arabidopsis thaliana. FEBS Letters 455:140-144

    PubMed  CAS  Google Scholar 

  • Sefton MA (1998) Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs Merlot and Cabernet Sauvignon. Aust J Grape Wine Res 4:30-38

    CAS  Google Scholar 

  • Sefton MA, Francis IL, Williams PJ (1993) The volatile composition of Chardonnay juices - a study by flavor precursor analysis. Am J Enol Vitic 44:359-370

    CAS  Google Scholar 

  • Sefton MA, Francis IL, Williams PJ (1994) Free and bound volatile secondary metabolites of Vitis vinifera grape cv Sauvignon blanc J Food Sci 59:142-147

    CAS  Google Scholar 

  • Sefton MA, Francis IL, Williams PJ (1996) The free and bound volatile secondary metabolites of Vitis vinifera grape cv Semillon. Aust J Grape Wine Res:179-183

    Google Scholar 

  • Segurel MA, Razungles AJ, Riou C, Salles M, Baumes RL (2004) Contribution of dimethyl sulfide to the aroma of Syrah and Grenache noir wines and estimation of its potential in grapes of these varieties. J Agric Food Chem 52:7084-7093

    PubMed  CAS  Google Scholar 

  • Seifert RM, Buttery RG, Guadagni DG, Black DR, Harris JG (1970) Synthesis of some 2- methoxy-3-alkylpyrazines with strong bell-pepper-like odors. J Agric Food Chem 18:246-&

    CAS  Google Scholar 

  • Seigler DS (1995) Plant Secondary Metabolism. Kluwer Academic Publishers, Boston Semmelroch P, Grosch W (1996) Studies on character impact odorants of coffee brews. J Agric Food Chem 44:537-543

    Google Scholar 

  • Sharon-Asa L, Shalit M, Frydman A, Bar E, Holland D, Or E, Lavi U, Lewinsohn E, Eyal Y (2003) Citrus fruit flavor and aroma biosynthesis: isolation, functional characterization and developmental regulation of Cstps1, a key gene in the production of the sesquiterpene aroma compound valencene. Plant J 36:664-674

    PubMed  CAS  Google Scholar 

  • Siebert TE, Smyth HE, Capone DL, Neuwohner C, Pardon KH, Skouroumounis GK, Herderich M, Sefton MA, Pollnitz AP (2005) Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS. Anal Bioanal Chem 381:937-947

    PubMed  CAS  Google Scholar 

  • Simkin AJ, Schwartz SH, Auldridge M, Taylor MG, Klee HJ (2004a) The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles β-ionone pseudoionone and geranylacetone. Plant J 40:882-892

    Google Scholar 

  • Simkin AJ, Underwood BA Auldridge M, Loucas HM Shibuya K, Schmelz E, Clark DG, Klee HJ (2004b) Circadian regulation of the PhCCD1 carotenoid cleavage dioxygenase controls emission of β-ionone, a fragrance volatile of petunia flowers. Plant Physiol 136:3504-3514 Simpson RF (1978) 1,1,6-Trimethyl-1,2-dihydronaphthalene - important contributor to bottle aged bouquet of wine. Chem Ind 1:37

    Google Scholar 

  • Skouroumounis GK, Sefton MA (2000) Acid-catalyzed hydrolysis of alcohols and their β-Dglucopyranosides. J Agric Food Chem 48:2033-2039

    PubMed  CAS  Google Scholar 

  • Strauss CR, Dimitriadis E, Wilson B, Williams PJ (1986a) Studies on the hydrolysis of 2 megastigma- 3,6,9-triols rationalizing the origins of some volatile C-13 norisoprenoids of Vitis vinifera grapes. J Agric Food Chem 34:145-149

    Google Scholar 

  • Strauss CR, Wilson B, Gooley PR, Williams PJ (1986b) Role of monoterpenes in grape and wine flavor. ACS Symposium Series 317:222-242

    Google Scholar 

  • Suzuki M, Kamide Y, Nagata N, Seki H, Ohyama K, Kato H, Masuda K, Sato S, Kato T, Tabata S, Yoshida S, Muranaka T (2004) Loss of function of 3-hydroxy-3-methylglutaryl Coenzyme A reductase 1 (HMG1) in Arabidopsis leads to dwarfing early senescence and male sterility and reduced sterol levels. Plant J 37:750-761

    PubMed  CAS  Google Scholar 

  • Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11:139-173

    CAS  Google Scholar 

  • Swiegers JH, Pretorius IS (2007) Modulation of volatile sulfur compounds by wine yeast. Appl Microbiol Biotechnol 74:954-960

    PubMed  CAS  Google Scholar 

  • Tesniere C, Verries C (2000) Molecular cloning and expression of cDNAs encoding alcohol dehydrogenases from Vitis vinifera L during berry development. Plant Sci 157:77-88

    PubMed  CAS  Google Scholar 

  • Tesniere CM, Romieu C, Vayda ME (1993) Changes in the gene-expression of grapes in response to hypoxia. Am J Enol Vitic 44:445-451

    CAS  Google Scholar 

  • Tholl D, Chen F, Petri J, Gershenzon J, Pichersky E (2005) Two sesquiterpene synthases are responsible for the complex mixture of sesquiterpenes emitted from Arabidopsis flowers. Plant J 42:757-771

    PubMed  CAS  Google Scholar 

  • Tholl D, Kish CM, Orlova I, Sherman D, Gershenzon J, Pichersky E, Dudareva N (2004) Formation of monoterpenes in Antirrhinum majus and Clarkia breweri flowers involves heterodimeric geranyl diphosphate synthases. Plant Cell 16:977-992

    PubMed  CAS  Google Scholar 

  • Tieman D, Taylor M, Schauer N, Fernie AR, Hanson AD, Klee HJ (2006) Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde. Proc Natl Acad Sci USA 103:8287-8292

    PubMed  CAS  Google Scholar 

  • Tominaga T, Blanchard L, Darriet P, Dubourdieu D (2000) A powerful aromatic volatile thiol, 2- furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties. J Agric Food Chem 48:1799-1802

    PubMed  CAS  Google Scholar 

  • Tominaga T, Des Gachons CP, Dubourdieu D (1998a) A new type of flavor precursors in Vitis vinifera L cv Sauvignon blanc: S-cysteine conjugates. J Agric Food Chem 46:5215-5219

    Google Scholar 

  • Tominaga T, Dubourdieu D (2006) A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties. J Agric Food Chem 54:29-33

    PubMed  CAS  Google Scholar 

  • Tominaga T, Murat ML, Dubourdieu D (1998b) Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L cv Sauvignon blanc. J Agric Food Chem 46:1044-1048

    Google Scholar 

  • Tominaga T, Niclass Y, Frerot E, Dubourdieu D (2006) Stereoisomeric distribution of 3- mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (var Sauvignon blanc and Semillon). J Agric Food Chem 54:7251-7255

    PubMed  CAS  Google Scholar 

  • Torregrosa L, Pradal M, Souquet JM, Rambert M, Gunata Z, Tesniere C (2008) Manipulation of VvAdh to investigate its function in grape berry development. Plant Sci 174:149-155

    CAS  Google Scholar 

  • Tressl R, Drawert F (1973) Biogenesis of banana volatiles. J Agric Food Chem 21:560-565

    CAS  Google Scholar 

  • Ulrich D, Hoberg E, Bittner T, Engewald W, Meilchen K (2001) Contribution of volatile compounds to the flavor of cooked asparagus. Eur Food Res Technol 213:200-204

    CAS  Google Scholar 

  • Vancanneyt G, Sanz C, Farmaki T, Paneque M, Ortego F, Castanera P, Sanchez-Serrano JJ (2001) Hydroperoxide lyase depletion in transgenic potato plants leads to an increase in aphid performance. Proc Natl Acad Sci USA 98:8139-8144

    PubMed  CAS  Google Scholar 

  • Versini G, Rapp A, Marais J, Mattivi F, Spraul M (1996) A new 1,1,6-trimethyl-1,2- dihydronaphthalene (TDN) precursor isolated from Riesling grape products: Partial structure elucidation and possible reaction mechanism. Vitis 35:15-21

    CAS  Google Scholar 

  • Vogel JT, Tan BC, McCarty DR, Klee HJ (2008) The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, cleaving multiple carotenoids at two different bond positions. J Biol Chem 283:11364-11373

    PubMed  CAS  Google Scholar 

  • Voirin SG, Baumes RL, Bitteur SM, Gunata ZY, Bayonove CL (1990) Novel monoterpene disaccharide glycosides of Vitis vinifera grapes. J Agric Food Chem 38:1373-1378

    CAS  Google Scholar 

  • Wakabayashi H, Wakabayashi M, Eisenreich W, Engel KH (2004) Stereochemical course of the generation of 3-mercaptohexanal and 3-mercaptohexanol by β-lyase-catalyzed cleavage of Scysteine conjugates. J Agric Food Chem 52:110-116

    PubMed  CAS  Google Scholar 

  • Walton NJ, Narbad A, Faulds CB,Williamson G (2000) Novel approaches to the biosynthesis of vanillin. Curr Opin Biotechnol 11:490-496

    PubMed  CAS  Google Scholar 

  • Williams P, Strauss C, Wilson B, Dimitriadis E (1985) Origins of some volatile monoterpenes and nor-isoprenoids in grapes and wine - biosynthetic and biogenetic considerations. In: Berger R, Nitz S, Schreier P (eds) Topics in Flavour Research. Eichborn Verlag Marzling- Hangenham Germany

    Google Scholar 

  • Williams PJ, Sefton MA, Francis IL (1992) Glycosidic precursors of varietal grape and wine flavor. In: Teranishi R, Takeoka GR, Güntert M (eds) Flavor Precursors - Thermal and Enzymatic Conversions, American Chemical Society, Washington DC

    Google Scholar 

  • Williams PJ, Sefton MA, Wilson B (1989) Nonvolatile conjugates of secondary metabolites as precursors of varietal grape flavor components. ACS Symposium Series 388:35-48

    CAS  Google Scholar 

  • Williams PJ, Strauss CR, Wilson B (1980) New linalool derivatives in Muscat of Alexandria grapes and wines. Phytochemistry 19:1137-1139

    CAS  Google Scholar 

  • Williams PJ, Strauss CR, Wilson B, Massy-Westropp RA (1982) Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines. Phytochemistry 21:2013-2020

    CAS  Google Scholar 

  • Wilson B, Strauss CR, Williams PJ (1984) Changes in free and glycosidically bound monoterpenes in developing muscat grapes. J Agric Food Chem 32:919-924

    CAS  Google Scholar 

  • Winterhalter P, Schreier P (1994) C13-norisoprenoid glycosides in plant tissues: an overview on their occurrence, composition and role as flavour precursors. Flavour Fragrance J 9:281-287

    CAS  Google Scholar 

  • Wood C, Siebert TE, Parker M, Capone DL, Elsey GM, Pollnitz AP, Eggers M, Meier M, Vossing T, Widder S, Krammer G, Sefton MA, Herderich MJ (2008) From wine to pepper: Rotundone an obscure sesquiterpene is a potent spicy aroma compound. J Agric Food Chem 56:3738-3744

    PubMed  CAS  Google Scholar 

  • Wu Z, Robinson DS, Hughes RK, Casey R, Hardy D, West SI (1999) Co-oxidation of β-carotene catalyzed by soybean and recombinant pea lipoxygenases. J Agric Food Chem 47:4899-4906

    PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. School of Biological Sciences, Flinders University, GPO Box 2100, Adelaide, South Australia 5001, Australia

    J.D. Dunlevy

  2. Food Futures Flagship and Plant Industry, Commonwealth Scientific and Industrial Research Organisation, PO Box 350, Glen Osmond, South Australia 5064, Australia

    C.M. Kalua, R.A. Keyzers & P.K. Boss

Authors
  1. J.D. Dunlevy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. C.M. Kalua
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R.A. Keyzers
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. P.K. Boss
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Dept. Biology, University of Crete, 714 09 Heraklion, Crete, Greece

    Kalliopi A. Roubelakis-Angelakis

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer Science+Business Media B.V.

About this chapter

Cite this chapter

Dunlevy, J., Kalua, C., Keyzers, R., Boss, P. (2009). The Production of Flavour & Aroma Compounds in Grape Berries. In: Roubelakis-Angelakis, K.A. (eds) Grapevine Molecular Physiology & Biotechnology. Springer, Dordrecht. https://doi.org/10.1007/978-90-481-2305-6_11

Download citation

Publish with us

Policies and ethics

Search

Navigation