2010 Fiscal Year Final Research Report
Mechanism of accumulation of aroma constituents in grape berries.
| Project/Area Number |
20580024
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Horticulture/Landscape architecture
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| Research Institution | University of Yamanashi |
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Principal Investigator |
TAKAYANAGI Tsutomu University of Yamanashi, 応用生物学部, 教授 (00252007)
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| 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)
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| Project Period (FY) |
2008 – 2010
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| Keywords | ブドウ / 香り成分 / 糖転移酵素 |
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| 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.
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