Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification

A method has been developed to analyse the glycosidic aroma precursor of non aromatic red grapes in terms of glucose GG. Due to the matrix interferences, an extract free of glycosylated polyphenols (especially anthocyanins and flavonols) and free glucose has been prepared. Such interferences have been eliminated by combining the use of Oasis MCX SPE and Fehling reagent. The glycosyl aroma precursorʹs fraction was subjected to an acidic hydrolysis (pH 1, 100 °C, 1 h), where equimolecular proportions of glucose (glucose GG) were released from their respective aglycones and quantified HPLC–IR. Compared with methods that require detailed analysis of the volatile aglycones, this one is able to estimate with good reproducibility the potential aroma of grapes by the only measurement of glucose GG.