Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

  • Mihai Lucian LUNG University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372, Cluj-Napoca, Romania
  • Doru PAMFIL University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372, Cluj-Napoca, Romania
  • Nastasia POP University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372, Cluj-Napoca, Romania
  • Corina CATANA University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372, Cluj-Napoca, Romania
  • Simona Laura LAZAR University of Agricultural Sciences and Veterinary Medicine, Calea Mănăstur 3-5, 400372, Cluj-Napoca, Romania
  • Simone GIACOSA Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
  • Fabrizio TORCHIO Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
  • Alessandra FERRANDINO Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
  • Susana RIO SEGADE Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
  • Luca ROLLE Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy

Abstract

The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Iaşi’ and ‘Timpuriu de Cluj’) and two red table grapes (‘Napoca’ and ‘Someşan’) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, ‘Aromat de Iaşi’ stands out for the great number of aroma compounds, and ‘Timpuriu de Cluj’ showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg kg-1, respectively) and total skin HCTs (181.6 mg kg-1). The red variety ‘Napoca’ had high contents of total anthocyanins (380 mg kg-1) and total skin HCTs (183.2 mg kg-1), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). ‘Someşan’ grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 µg kg-1). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.

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Published
2016-06-13
How to Cite
LUNG, M. L., PAMFIL, D., POP, N., CATANA, C., LAZAR, S. L., GIACOSA, S., TORCHIO, F., FERRANDINO, A., RIO SEGADE, S., & ROLLE, L. (2016). Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 44(1), 140-146. https://doi.org/10.15835/nbha44110139
Section
Research Articles