Mechanism of accumulation of aroma constituents in grape berries.

• Project/Area Number: 20580024
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Horticulture/Landscape architecture
• Research Institution: University of Yamanashi
• Principal Investigator: TAKAYANAGI Tsutomu University of Yamanashi, 応用生物学部, 教授 (00252007)
• Co-Investigator(Kenkyū-buntansha): SUZUKI Shunji 山梨大学, 大学院・医学工学総合研究部, 准教授 (60372728)
• Project Period (FY): 2008 – 2010
• Project Status: Completed (Fiscal Year 2010)
• Budget Amount: ¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000); Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000); Fiscal Year 2009: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2008: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
• Keywords: ブドウ / 香り成分 / 糖転移酵素 / 香り化合物 / 配糖体

Research Abstract

To investigate the mechanism of accumulation of aroma constituents in grape berries, we analyzed free and glycosidically bound volatile compounds and searched for the glycosylation enzyme in grapes. The major volatile compounds detected in grape berries were aldehydes and alcohols (free volatile compounds) and benzyl alcohol glycoside (bound volatile compounds). Glycosylation activity for furaneol was found in Muscat Bailey A leaves. The elution pattern obtained by anion-exchange chromatography of the enzyme extract of the leaves suggested the presence of several isozymes.

Research Products

• [Presentation] 'マスカット・ベリーA'ブドウの香気成分分析 (2011)
  • Author(s): 高柳勉、曾根あゆみ、鈴木俊二
  • Organizer: 園芸学会平成23年度春季大会
  • Place of Presentation: 宇都宮大学
  • Year and Date: 2011-03-20