Open Access

Table 1.

Average peak area (×105) and standard deviation of volatile compounds determined by SPME-GC-MS from vine leaves infusion of Touriga Nacional and Tinta Roriz leaves collected in two different dates.

Vine leaves infusions
Compounds (sensorial attributes) Touriga Nacional Tinta Roriz
30 d (I) 60 d (II) 30 d 60 d
Heptane-1,2,4,6-tetraene nd 15.4a±1.5 (6.8%) 12.8a±8.7 (2.1%) 14.9a±0.05 (7.0%)
6-Methyl-5-hepten-2-one (wood, currant) 45.1b±1.0 (4.7%) (III) 35.9ab±3.5 (16%) 44.0ab±0.3 (7.4%) 35.4ab±0.2 (17%)
1,6-Octadien-3-ol,3,7-Dimethyl (mushroom) 105.9a±39.2 (11%) 62.8b±0.1 (28%) 47.8b±0.2 (8.0%) 48.5b±4.3 (23%)
1-Undecene (burnt) nd 1.0a±0.1 (0.4%) 18.7b±1.3 (3.1%) 11.6a±0.7 (5.5%)
Z-Citral (lemon) nd 24.8ab±8.2 (11%) nd 35.5b±1.0 (17%)
5,9 -Undecadien-2-one-6,10-dimethyl-(5E) 32.6a±9.6 (3.5%) 39.6a±0.1 (18%) 36.4a±0.03 (6.1%) 28.7a±0.5 (14%)
Cyclohexene, 1-methyl-4-(1-methylethyl) nd nd 5.3a±0.04 (0.9%) 31.1b±0.5 (15%)
Cedrenol (cedar wood) 42.2d±3.9 (4.5%) 45.8d±5.8 (20%) nd 5.8ab±1.2 (2.7%)
DL-Limonene (citrus) 33.6a±3.7 (3.6%) nd nd nd
2,4-Hexadien-2-ol (geranium, leaves) nd nd 7.7b±0.06 (1.3%) nd
α-Cedrol (amphora) nd nd 10.7±3.1 (1.8%) nd
Benzaldehyde (almond) 683.9b±19.8 (73%) nd 414.4ab±50.6 (69%) nd
Total average peak area 943.2b 225.2a 597.7c 211.5a

(I) 30 days after grape harvest; (II) 60 days after grape harvest; (III) percentage area of each compound; data given as area units of chromatograph peaks; nd = not detected; in brackets are shown some of the sensory attributes for the volatile compounds analyzed. Different letters indicates the existence of statistical differences for each line (p<0.05) by Ducan Test.

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