Biosynthesis of aroma compounds in grape berries: development of a novel practice for aroma compounds in wine

2014 Fiscal Year Final Research Report

• Project/Area Number: 23580038
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Horticulture/Landscape architecture
• Research Institution: University of Yamanashi
• Principal Investigator: SUZUKI Shunji 山梨大学, 総合研究部, 准教授 (60372728)
• Co-Investigator(Kenkyū-buntansha): FUJITA Keiko 県立広島大学, 生命環境学部, 助教 (50467726)
• Project Period (FY): 2011-04-28 – 2015-03-31
• Keywords: ブドウ / 香り / 3-メルカプトヘキサノール / 環境ストレス / 日周性 / ワイン

Outline of Final Research Achievements

S-(3-hexan-1-ol)cysteinylglycine, which are proposed as the flavor precursors of 3-mercaptohexan-1-ol (3MH) in grape berries, was detected using liquid chromatography-tandem mass spectrometry. Synthesis of 3MH precursors was catalyzed by glutathione S-transferases (VvGST3 and VvGST4). Accumulation of 3MH precursors was enhanced in berries treated with various environmental stresses in accordance with upregulation of VvGST3 and VvGST4 gene expression. 3MH precursors were highly accumulated at 16-18 weeks post-flowering. The accumulation of 3MH precursors in berries increased in early morning and decreased during the day.

Free Research Field

園芸学