Original scientific paper

https://doi.org/10.31727/gzb.41.3.5

Primary aroma compounds of white cultivars from interspecific hybrids

Luna Maslov Bandić orcid.org/0000-0003-1296-5777 ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Filip Peršin ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Jasminka Karoglan Kontić ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

Along with a large number of vine cultivars (Vitis vinifera L.), today's attention is paid to the possibilities of cultivating interspecific hybrids cultivars with resistance to fungal diseases and abiotic stresses. Intermediate hybrids cultivars were created by crossing the vine cultivars (Vitis vinifera L.) and some other species of Vitis. Interspecific hybrids often involve the presence of some undesirable aromas (most commonly referred to as foxy or strawberry-like flavorings) originating from the aromatic compounds identified in the earliest generation of interspecific hybrids. Therefore, when evaluating these cultivars, their aromatic profile are of great importance. The study was conducted on 11 cultivars. The analyzed cultivars belong to the crossbreeds created in breeding programs in Hungary, Germany and Serbia: "Bačka", "Bianca", "Johanniter", "Kozmopolita", "Lisa", "Merzling", "Orion", "Phoenix", "Sirius "," Solaris "and" Staufer ". In this study, an analysis of the composition of aromatic compounds found in grape skins was carried out. The aromatic profiles of cultivars were determined by gas chromatography-mass spectrometry (GC-MS)

Keywords

interspecific hybrids of grape; aroma compounds; primary aroma compunds of grape

Hrčak ID:

201107

URI

https://hrcak.srce.hr/201107

Publication date:

10.6.2018.

Article data in other languages: croatian

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