The aroma glycosides composition of Burgundy Pinot noir must

Introduction: The sensory significance of hydrolysis products of glycosidically bound compounds to varietal aroma has been well established (WILLIAMS and FRANCIS 1996). Varieties such as Muscat (VOIRIN et al. 1990 and 1992), Syrah (RAZUNGLES et al. 1993) and Riesling (SKOUROUMOUNIS and WINTERHALTER 1994) have been the most studied cultivars to establish databases of aroma glycosides. For Pinot noir, only volatile compounds released after enzymatic hydrolysis of glycosidic extracts from clones were reported (PIGELLA et al. 1998). Tt has previously been found that enzymatic hydrolysis takes place sequentially (GUNATA et al. 1988). According to this finding and to the glycosidase specificity, the structure of aroma glycosides needs to be known to control the enzymatic hydrolysis process for the release of volatile compounds. This study aimed at the identification of aroma glycosides from a must with the analysis of glycosidic extract by GC-MS after trifluoroacetylation.