tannins and geraniol
tannins has been researched along with geraniol* in 2 studies
Other Studies
2 other study(ies) available for tannins and geraniol
| Article | Year |
|---|---|
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).
Moscato nero d'Acqui is an Italian aromatic black winegrape variety characterized by a low content of anthocyanins (mostly tri-substituted), a satisfactory content of high molecular mass tannins, and a fair amount of terpenes. The grapes were subjected to a postharvest dehydration process under controlled thermohygrometric conditions (16-18°C, 55-70 RH%, 0.6m/s air speed) with the aim to produce three different special wine types (fortified, sfursat, and passito) from fresh, partially dehydrated (27°Brix), and withered (36°Brix) grapes, respectively. Chemical traits of produced grapes and wines were then evaluated through spectrophotometric, HPLC, and GC-MS methods. Increased contents of skin phenolic compounds and reduced extractable contents of seed phenolic compounds were observed as dehydration progressed. Few significant differences were found in the anthocyanin profile of grapes, although the relative abundance of coumaroylated anthocyanins was higher in dehydrated grapes. The predominant free volatile compound found in grapes was geraniol, which decreased with increasing water loss, whereas the contents of major glycosylated volatile compounds increased even above the concentration effect. The changes in the phenolic composition among wines agreed with those among grape skins. Fortified wines were chromatically unsatisfactory probably due to the low content of total anthocyanins, whereas sfursat and passito wines meet good chromatic characteristics as a result of the concentration effect during grape dehydration. Fortified and sfursat wines had free aroma profiles richer in 2-phenylethanol and citronellol, whereas passito wines were mainly composed of 2-phenylethanol and 2-phenylethyl acetate, citronellol being the predominant terpenol in all the wine types studied. Topics: Acyclic Monoterpenes; Anthocyanins; Chromatography, High Pressure Liquid; Color; Desiccation; Food Handling; Fruit; Gas Chromatography-Mass Spectrometry; Humans; Italy; Monoterpenes; Odorants; Phenols; Species Specificity; Tannins; Terpenes; Vitis; Volatile Organic Compounds; Water; Wine | 2017 |
Essential oil composition, total phenolic, flavonoid contents, and antioxidant activity of Thymus species collected from different regions of Iran.
In this study, the essential oil (EO) composition, flavonoid and phenolic contents, and antioxidant activities of fourteen Thymus accessions belonging to ten species were evaluated. Gas chromatography-mass spectrometry (GC-MS) analysis revealed the presence of 38 compounds with the major constituents including thymol (12.4-79.74%), carvacrol (4.37-42.14%), geraniol (0.3-22.44%), and p-cymene (0.8-12.86%). Cluster analysis identified three groups of high thymol, geraniol/linalool, and high carvacrol. The highest phenolic and flavonoid contents were detected in T. daenensis-1 (70.6mg tannic acid equivalents (TAE) g Topics: Acyclic Monoterpenes; Antioxidants; Cluster Analysis; Cymenes; Flavonoids; Gas Chromatography-Mass Spectrometry; Iran; Linear Models; Monoterpenes; Oils, Volatile; Phenols; Plant Extracts; Principal Component Analysis; Tannins; Terpenes; Thymol; Thymus Plant | 2017 |