Research Progress of Glycosidically-bound Terpenes in Grapes

ACTA HORTICULTURAE SINICA ›› 2012, Vol. 39 ›› Issue (9): 1679-1686.

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Research Progress of Glycosidically-bound Terpenes in Grapes

WEN Ya-Qin, CUI Jing, PAN Qiu-Hong

（Centre for Viticulture and Enology，College of Food Science and Nutritional Engineering，China Agricultural University，Beijing 100083，China）

Online:2012-09-25 Published:2012-09-25

Abstract

Abstract: Terpenes，the main components of varietal aroma of grapes，exist in free volatile form and glycosidically-bound form as well. Generally，glycosidically-bound terpenes accumulate in much higher amounts than free forms in developing grape berries，and they are thus considered to be the important aroma precursors. The present paper summarizes the research progress of glycosidically-bound terpenes in grapes，including the composition and content of glycosidically-bound terpenes，the factors affecting the accumulation of these compounds，the study statue concerning terpene-specific glycosyltransferases as well as the qualitative and quantitative methods of glycosidically-bound terpenes.

Key words: grape, fruit, glycosidically-bound terpene, terpene-specific glycosyltransferase

CLC Number:

S 663.1

WEN Ya-Qin, CUI Jing, PAN Qiu-Hong. Research Progress of Glycosidically-bound Terpenes in Grapes[J]. ACTA HORTICULTURAE SINICA, 2012, 39(9): 1679-1686.

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Research Progress of Glycosidically-bound Terpenes in Grapes

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