Download or read book Advanced Analytical Instrumentation Methods for the Study of Flavor and Flavor Precursors in Grapes and Wine written by Anna Kirsten Hjelmeland and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is arguably the most important factor in the quality of any food or beverage. While many sensory perceptions affect flavor, aroma is considered to have the largest impact and is by far the most complex. The study of aroma entails not only the analysis of the volatile composition of a food or beverage, but also the effects of the non-volatile matrix on the volatile profile and the study of direct precursors of volatile aroma compounds. This dissertation focuses on the use of advanced analytical instrumentation for the development of highly sensitive, novel methods and approaches to study flavor in grapes and wine. A brief overview of aroma analysis in wine is presented, with an emphasis on current analytical challenges. The following chapter provides an in depth review of volatile aroma glycosides in grapes and wine, including information on elucidated structures, their biosynthesis, theories on their roles in the plant, analytical methods for their analysis, and research on the effects of winemaking on their composition and concentration. Chapter three presents a novel analytical method and approach to study the glycosides of a class of volatile aroma compounds, monoterpenes, in grapes. An application of the method to relate underlying genetic relationships among cultivars to their monoterpene glycoside profiles is explored in chapter four. Finally, chapter five presents a highly sensitive, quantitative method developed for the analysis of volatile methoxypyrazines in wine, using advanced instrumentation to resolve compounds which previously required more involved sampling and analysis times.