Gas Chromatographic Comparison of Volatile Aroma Materials Extracted from Eight Different Muscat-Flavored Varieties Of Vitis Vinifera

¹ University of California, Davis 95616.

Eight muscat flavored grape varieties— Aleatico, Early Muscat, Malvasia bianca, Muscat of Alexandria, Muscat Hamburg, Orange Muscat, and two new varieties of intense flavor, P 20-59 and Q 26-39—were studied from the point of view of their volatile constituents. Samples of the order of 100 lb were reduced to purée in the Langsenkamp pulper after washing and hand-destemming. The volatiles were stripped from the purée at reduced pressure in a Precision laboratory evaporator, and the distillate from the evaporator was extracted with the pentane-ether azeotrope to isolate the desired volatile components. The volatile aroma concentrates obtained on distilling away the extracting solvent through a Vigreaux column were analyzed gas chromatographically on a 10 ft x in FFAP column in an Aerograph 660 instrument. Low-boiling volatile constituents were separated using a programmed temperature regime, whereas the higher-boiling constituents were analyzed isothermally in the gas chromatgraph. Infrared spectra were determined on a number of the isolated and repurified volatile components. Significant variations in relative concentrations of a number of the components of high intrinsic odor were found. Orange Muscat and P 20-59 contained the highest concentrations of linaloöl. Early Muscat and Q 26-39 were intermediate in concentration of this substance, while the rest of the varieties contained only small amounts. Hexanal and trans-hex-2-enal were present in Early Muscat, Malvasia bianca, and Muscat of Alexandria at relatively high concentrations, while the other varieties contained lesser amounts. The corresponding alcohols, hexanol and trans-hex-2-en-l-ol, were present in relatively large concentrations in all varieties except P 20-59, and there seemed to be no inverse relationship between the aldehyde and alcohol concentrations.

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