About 60 components of the free and bound fractions of the aroma of three Vitis vinifera grape cultivars (i.e., Muscat d'Alexandrie, Muscat d'Hambourg, and Muscat de Frontignan) were determined. Free and bound fractions were isolated by selective retention on a nonionic resin (Amberlite XAD-2). The free fraction was directly analyzed by means of gas chromatography and gas chromatography–mass spectrometry (GC and GC-MS). The analysis of the bound fraction was performed following two methods: (1) by enzymttic hydrolysis, to release the volatile aglycons and (2) by TFA (trifluoroacetylation) of the glycosidic compounds. Several glycosidic compounds were identified as glucosides, arabinosides, rutinosides, and apiosides, which constitute an important grape aroma reserve.
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Marino et al. (1995) studied this question.
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