The Analysis of Flavouring Compounds in Grapes

Abstract

A major stimulus to research on grape flavour has been wine production, because grape varietal flavour is a primary determinant of wine style, quality and price. This emphasis on winegrape varietal flavour contrasts with the flavour requirements of grapes destined for drying or the table market, for which the concentrations of sugars and acids are of prime importance. The flavour of dried grapes is also strongly influenced by Maillard chemistry, and because this topic has been reviewed extensively (Vernin and Párkányi 1982; Waller and Feather 1983) it will not be treated in the present work. The specific flavour attributes of table grapes have attracted little attention (Webb 1981) although floral characteristics would doubtless be appreciated and information about winegrape flavour is of relevance to this topic.