Fatty acid content of unripe and ripe ‘Pedro Ximénez’ Vitis vinifera grapes

Abstract We studied the fatty acid composition of musts obtained from Pedro XimenezVitis vinifera grapes at two ripening stages (unripe and ripe). The overall fatty acid content was found to increase with ripening while the proportion of unsaturated acids decreased. Linoleic acid underwent the most marked decrease in this respect, which reveals that grapes lose some of their potential herbaceous aroma on ripening. Unsaturated fatty acids C16:l, C18:l and C18:2 prevailed in the neutral lipid fraction and their proportions increased with ripening. On the other hand, palmitic acid (C16:0) was preferentially encountered in the polar lipid fraction and its proportion increased with ripening.

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