Table 5.
Free and bound VP content (ng/g) and inter-replicate RSD (in brackets, n = 3) of grape berries after exposure to different levels of smoke.
| VPs | Free VPs | Bound VPs | ||||
|---|---|---|---|---|---|---|
| L | M | H | L | M | H | |
| Guaiacol | 2.7 (10.6) | 4.3 (4.7) | 4.6 (5.2) | 24.8 (2.9) | 29.3 (6.9) | 117.6 (2.8) |
| 4-methylguaiacol | <1 | <1 | 1.5 (6.6) | 7.2 (4.8) | 12.6 (25.4) | 19.3 (3.9) |
| Syringol | 6.4 (15.7) | 37.4 (16.4) | 17.7 (24.0) | 47.1 (20.1) | 78.3 (20.9) | 486.3 (1.7) |
| 4-methylsyringol | 4.5 (9.9) | 2.9 (13.6) | 6.6 (14.5) | 32.2 (18.8) | <2.5 | 17.0 (19.6) |
| o-cresol | <1 | <1 | <1 | <2.5 | 2.5 (16.1) | 11.9 (6.1) |
| p-cresol | <1 | <1 | <1 | 6.3 (6.2) | 12.5 (7.1) | 22.4 (3.9) |
| m-cresol | <1 | <1 | <1 | 4.4 (4.4) | 5.6 (5.3) | 8.4 (2.4) |
| Phenol | 6.4 (11.2) | 6.2 (1.3) | 6.6 (6.2) | 50.5 (3.7) | 88.9 (2.8) | 94.7 (12.1) |
| 4-ethylguaiacol | <1 | <1 | <1 | <2.5 | <2.5 | 3.9 (16.7) |
| Isoeugenol | 2.7 (2.7) | 3.7 (6.7) | 3.2 (32.4) | |||
| 2,4-dimethylphenol | <2.5 | 2.8 (7.6) | 6.3 (5.7) | |||
| 4-ethylphenol | <1 | <1 | <1 | 29.8 (5.4) | 65.0 (4.4) | 30.5 (3.0) |
| Vanillin | 175.6 (4.8) | 110.5 (7.6) | 219.5 (8.1) | 139.7 (4.6) | 136.1 (4.9) | 160.9 (7.2) |
| Acetovanillone | 5.6 (5.7) | 9.7 (7.4) | 8.0 (2.8) | 43.3 (3.7) | 38.4 (5.7) | 63.1 (9.3) |
| Sum of all VPs | 204.0 | 174.7 | 267.7 | 385.3 | 472.0 | 1042.3 |
L: low-level smoke; M: medium-level smoke; H: high-level smoke. Hydrolysis was conducted with 1.25 N H2SO4 for bound VP determination.