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Cucinotta L, Cannizzaro F, Paolini M, Roncone A, Camin F, Bontempo L, Larcher R, Sciarrone D, Mondello L. From grape to wine: A thorough compound specific isotopic, enantiomeric and quali-quantitative investigation by means of gas chromatographic analysis. J Chromatogr A 2024; 1730:465149. [PMID: 38991602 DOI: 10.1016/j.chroma.2024.465149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 07/04/2024] [Accepted: 07/06/2024] [Indexed: 07/13/2024]
Abstract
In this study, multiple analytical approaches, including simultaneous enantiomeric and isotopic analysis, were employed to thoroughly investigate the volatile fraction in Moscato giallo grape berries and wines. For the qualitative and quantitative profiling, a fast GC-QqQ/MS approach was successfully utilized. However, prior to isotopic analysis, the extracts underwent an additional concentration step, necessitating an assessment of isotopic fractionation during the concentration process. Once the absence of carbon isotopic fractionation was confirmed, this research aimed to develop a suitable gas chromatographic method for the simultaneous detection of both enantiomeric and isotopic ratios of target monoterpenoids in Moscato giallo samples. To address the limitations associated with a one-dimensional approach, multidimensional gas chromatography was employed to enhance separation before IRMS and qMS detections. Utilizing a Deans switch transfer device, the coupling of an apolar column in the first dimension and a chiral cyclodextrin-based stationary phase in the second dimension proved effective for this purpose. The data obtained from the analysis of Moscato giallo samples allowed for the assessment of natural isotopic and enantiomeric distributions in grapes and wines for the first time in the literature. Significant enantiomeric excesses were observed for the target terpenoids investigated. Regarding isotopic distribution, a consistent trend was observed for all detected target terpenols, including the linalool enantiomers. To date, this study represents the first investigation of simultaneous δ13C and chiral investigation of the main terpenoids in oenological products in the literature.
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Affiliation(s)
- Lorenzo Cucinotta
- Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc, Messina 98168, Italy; Fondazione Edmund Mach, via Mach 1, San Michele all'Adige 38010, Italy
| | - Francesca Cannizzaro
- Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc, Messina 98168, Italy
| | - Mauro Paolini
- Fondazione Edmund Mach, via Mach 1, San Michele all'Adige 38010, Italy
| | - Alberto Roncone
- Fondazione Edmund Mach, via Mach 1, San Michele all'Adige 38010, Italy
| | - Federica Camin
- Fondazione Edmund Mach, via Mach 1, San Michele all'Adige 38010, Italy; Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, San Michele all'Adige, TN 38010, Italy
| | - Luana Bontempo
- Fondazione Edmund Mach, via Mach 1, San Michele all'Adige 38010, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach, via Mach 1, San Michele all'Adige 38010, Italy
| | - Danilo Sciarrone
- Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc, Messina 98168, Italy.
| | - Luigi Mondello
- Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc, Messina 98168, Italy; Chromaleont s.r.l., c/o Messina Institute of Technology c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc, Messina 98168, Italy
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Paolini M, Roncone A, Cucinotta L, Sciarrone D, Mondello L, Camin F, Moser S, Larcher R, Bontempo L. Aromatic Characterisation of Moscato Giallo by GC-MS/MS and Validation of Stable Isotopic Ratio Analysis of the Major Volatile Compounds. Biomolecules 2024; 14:710. [PMID: 38927113 PMCID: PMC11201454 DOI: 10.3390/biom14060710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Revised: 06/09/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Among the Moscato grapes, Moscato Giallo is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of ripe fruit and flowers. The aromatic bouquet of Moscato Giallo is strongly influenced by the high concentration of linalool, geraniol, linalool oxides, limonene, α-terpineol, citronellol, hotrienol, diendiols, trans/cis-8-hydroxy linalool, geranic acid and myrcene, that give citrus, rose, and peach notes. Except for quali-quantitative analysis, no investigations regarding the isotopic values of the target volatile compounds in grapes and wines are documented in the literature. Nevertheless, the analysis of the stable isotope ratio represents a modern and powerful tool used by the laboratories responsible for official consumer protection, for food quality and genuineness assessment. To this aim, the aromatic compounds extracted from grapes and wine were analysed both by GC-MS/MS, to define the aroma profiles, and by GC-C/Py-IRMS, for a preliminary isotope compound-specific investigation. Seventeen samples of Moscato Giallo grapes were collected during the harvest season in 2021 from two Italian regions renowned for the cultivation of this aromatic variety, Trentino Alto Adige and Veneto, and the corresponding wines were produced at micro-winery scale. The GC-MS/MS analysis confirmed the presence of the typical terpenoids both in glycosylated and free forms, responsible for the characteristic aroma of the Moscato Giallo variety, while the compound-specific isotope ratio analysis allowed us to determine the carbon (δ13C) and hydrogen (δ2H) isotopic signatures of the major volatile compounds for the first time.
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Affiliation(s)
- Mauro Paolini
- Fondazione Edmund Mach, Via Mach 1, 38098 San Michele all’Adige, Italy; (A.R.); (L.C.); (F.C.); (S.M.); (R.L.); (L.B.)
| | - Alberto Roncone
- Fondazione Edmund Mach, Via Mach 1, 38098 San Michele all’Adige, Italy; (A.R.); (L.C.); (F.C.); (S.M.); (R.L.); (L.B.)
| | - Lorenzo Cucinotta
- Fondazione Edmund Mach, Via Mach 1, 38098 San Michele all’Adige, Italy; (A.R.); (L.C.); (F.C.); (S.M.); (R.L.); (L.B.)
- Messina Institute of Technology, Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy; (D.S.); (L.M.)
| | - Danilo Sciarrone
- Messina Institute of Technology, Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy; (D.S.); (L.M.)
| | - Luigi Mondello
- Messina Institute of Technology, Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy; (D.S.); (L.M.)
- Chromaleont s.r.l., Messina Institute of Technology, Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, Former Veterinary School, University of Messina, Viale G. Palatucci snc, 98168 Messina, Italy
| | - Federica Camin
- Fondazione Edmund Mach, Via Mach 1, 38098 San Michele all’Adige, Italy; (A.R.); (L.C.); (F.C.); (S.M.); (R.L.); (L.B.)
- Center Agriculture Food Environment (C3A), University of Trento, Via Mach 1, 38010 San Michele all’Adige, Italy
| | - Sergio Moser
- Fondazione Edmund Mach, Via Mach 1, 38098 San Michele all’Adige, Italy; (A.R.); (L.C.); (F.C.); (S.M.); (R.L.); (L.B.)
| | - Roberto Larcher
- Fondazione Edmund Mach, Via Mach 1, 38098 San Michele all’Adige, Italy; (A.R.); (L.C.); (F.C.); (S.M.); (R.L.); (L.B.)
| | - Luana Bontempo
- Fondazione Edmund Mach, Via Mach 1, 38098 San Michele all’Adige, Italy; (A.R.); (L.C.); (F.C.); (S.M.); (R.L.); (L.B.)
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Lu H, Zhao H, Zhong T, Chen D, Wu Y, Xie Z. Molecular Regulatory Mechanisms Affecting Fruit Aroma. Foods 2024; 13:1870. [PMID: 38928811 PMCID: PMC11203305 DOI: 10.3390/foods13121870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/07/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Aroma, an important quality characteristic of plant fruits, is produced by volatile organic compounds (VOCs), mainly terpenes, aldehydes, alcohols, esters, ketones, and other secondary metabolites, in plant cells. There are significant differences in the VOC profile of various fruits. The main pathways involved in the synthesis of VOCs are the terpenoid, phenylalanine, and fatty acid biosynthesis pathways, which involve several key enzyme-encoding genes, transcription factors (TFs), and epigenetic factors. This paper reviews the main synthetic pathways of the main volatile components in fruit, summarizes studies on the regulation of aroma formation by key genes and TFs, summarizes the factors affecting the fruit aroma formation, describes relevant studies on the improvement of fruit flavor quality, and finally proposes potential challenges and prospects for future research directions. This study provides a theoretical basis for the further precise control of fruit aroma quality and variety improvement.
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Affiliation(s)
- Haifei Lu
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Hongfei Zhao
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Tailin Zhong
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Danwei Chen
- College of Urban Construction, Zhejiang Shuren University, Hangzhou 310015, China; (H.L.); (H.Z.); (T.Z.); (D.C.)
| | - Yaqiong Wu
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Nanjing 210014, China
- College of Forestry and Grassland, Nanjing Forestry University, Nanjing 210037, China
| | - Zhengwan Xie
- School of Tea and Coffee, Puer University, Puer 665000, China
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Abstract
An authenticity study on Italian grape marc spirit was carried out by gas chromatography (GC) and chemometrics. A grape marc spirit produced in Italy takes the particular name of “grappa”, a product which has peculiar tradition and production in its country of origin. Therefore, the evaluation of its authenticity plays an important role for its consumption in Italy, as well as for its exportation all around the world. For the present work, 123 samples of grappa and several kinds of spirits were analyzed in their alcohol content by electronic densimetry, and in their volatile fraction by gas-chromatography with a flame-ionization detector. Part of these samples (94) was employed as a training set to compute a chemometric model (by linear discriminant analysis, LDA) and the other part (29 samples) was used as a test set to validate it. Finally, two grappa samples seized from the market by the Italian Customs and Monopolies Agency and considered suspicious due to their aroma reported as non-compliant were projected onto the LDA model to evaluate the compliance with the “grappa” class. A further one-class classification method by principal component analysis (PCA) was carried out to evaluate the compliance with other classes. Results showed that the suspicious samples were not recognized as belonging to any of the analyzed spirit classes, confirming the starting hypothesis that they could be grappa samples adulterated in some way.
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Fontana A, Rodríguez I, Cela R. Dispersive liquid–liquid microextraction and gas chromatography accurate mass spectrometry for extraction and non-targeted profiling of volatile and semi-volatile compounds in grape marc distillates. J Chromatogr A 2018. [DOI: 10.1016/j.chroma.2018.03.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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D'Onofrio C, Matarese F, Cuzzola A. Study of the terpene profile at harvest and during berry development of Vitis vinifera L. aromatic varieties Aleatico, Brachetto, Malvasia di Candia aromatica and Moscato bianco. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2898-2907. [PMID: 27801497 DOI: 10.1002/jsfa.8126] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2016] [Revised: 10/24/2016] [Accepted: 10/26/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND In this work, we evaluated the aromatic composition of berries at harvest and during the whole berry development of Aleatico, Brachetto, Malvasia di Candia aromatica and Moscato bianco grapevine varieties, which were cultivated in the same vineyard and under the same agricultural conditions. RESULTS Malvasia had a total concentration of aroma which was significantly higher than the other grapes that showed comparable amounts with each other. The class of monoterpenes was quantitatively predominant for all four grapes, in the free and in the most plentiful bound form. In Malvasia and Aleatico there was a high prevalence of geraniol derivatives throughout the entire berry development while in Brachetto and in Moscato there was a prevalence of linalool derivatives during the green phase and geraniol derivatives during ripening. CONCLUSION The study of the monoterpene profile allowed us to highlight similarities and differences among the four aromatic varieties and to present a hypothesis about their biosynthetic dynamics. This information is useful for further studies on gene functional characterisation and the regulation of these important berry pathways. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Claudio D'Onofrio
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy
- Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy
| | - Fabiola Matarese
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy
| | - Angela Cuzzola
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124, Pisa, Italy
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Oller-Ruiz A, Viñas P, Campillo N, Fenoll J, Hernández-Córdoba M. Triple Quadrupole Mass Spectrometry with Liquid Chromatography and Dispersive Liquid-Liquid Microextraction for the Determination of Monoterpenes in Alcoholic Drinks. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0937-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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9
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10
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Bovo B, Carlot M, Fontana F, Lombardi A, Soligo S, Giacomini A, Corich V. Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality. Food Microbiol 2015; 46:573-581. [DOI: 10.1016/j.fm.2014.10.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2014] [Revised: 08/26/2014] [Accepted: 10/06/2014] [Indexed: 10/24/2022]
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Fotakis C, Christodouleas D, Kokkotou K, Zervou M, Zoumpoulakis P, Moulos P, Liouni M, Calokerinos A. NMR metabolite profiling of Greek grape marc spirits. Food Chem 2013; 138:1837-46. [DOI: 10.1016/j.foodchem.2012.11.128] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2011] [Revised: 11/12/2012] [Accepted: 11/17/2012] [Indexed: 01/11/2023]
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12
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Agudelo-Romero P, Erban A, Sousa L, Pais MS, Kopka J, Fortes AM. Search for transcriptional and metabolic markers of grape pre-ripening and ripening and insights into specific aroma development in three Portuguese cultivars. PLoS One 2013; 8:e60422. [PMID: 23565246 PMCID: PMC3614522 DOI: 10.1371/journal.pone.0060422] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Accepted: 02/25/2013] [Indexed: 11/18/2022] Open
Abstract
Background Grapes (Vitis species) are economically the most important fruit crop worldwide. However, the complexity of molecular and biochemical events that lead to ripening of berries as well as how aroma is developed are not fully understood. Methodology/Principal Findings In an attempt to identify the common mechanisms associated with the onset of ripening independently of the cultivar, grapes of Portuguese elite cultivars, Trincadeira, Aragonês, and Touriga Nacional, were studied. The mRNA expression profiles corresponding to veraison (EL35) and mature berries (EL36) were compared. Across the three varieties, 9,8% (2255) probesets corresponding to 1915 unigenes were robustly differentially expressed at EL 36 compared to EL 35. Eleven functional categories were represented in this differential gene set. Information on gene expression related to primary and secondary metabolism was verified by RT-qPCR analysis of selected candidate genes at four developmental stages (EL32, EL35, EL36 and EL 38). Gene expression data were integrated with metabolic profiling data from GC-EI-TOF/MS and headspace GC-EI-MS platforms. Conclusions/Significance Putative molecular and metabolic markers of grape pre-ripening and ripening related to primary and secondary metabolism were established and revealed a substantial developmental reprogramming of cellular metabolism. Altogether the results provide valuable new information on the main metabolic events leading to grape ripening. Furthermore, we provide first hints about how the development of a cultivar specific aroma is controlled at transcriptional level.
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Affiliation(s)
- Patricia Agudelo-Romero
- Universidade de Lisboa, Faculdade de Ciências de Lisboa, Center for Biodiversity, Functional & Integrative Genomics, Campo Grande, Lisboa, Portugal
| | - Alexander Erban
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Potsdam, Golm, Germany
| | - Lisete Sousa
- Department of Statistics and Operational Research, Centro de Estatística e Aplicações da UL, Faculdade de Ciências de Lisboa, Lisbon, Portugal
| | - Maria Salomé Pais
- Universidade de Lisboa, Faculdade de Ciências de Lisboa, Center for Biodiversity, Functional & Integrative Genomics, Campo Grande, Lisboa, Portugal
| | - Joachim Kopka
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Potsdam, Golm, Germany
| | - Ana Margarida Fortes
- Universidade de Lisboa, Faculdade de Ciências de Lisboa, Center for Biodiversity, Functional & Integrative Genomics, Campo Grande, Lisboa, Portugal
- * E-mail:
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Comparison of solid-phase extraction sorbents for the fractionation and determination of important free and glycosidically-bound varietal aroma compounds in wines by gas chromatography-mass spectrometry. OPEN CHEM 2013. [DOI: 10.2478/s11532-012-0154-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
AbstractA critical comparison was made of seven solid-phase extraction (SPE) sorbents for the fractionation and isolation of 21 important free and glycosidically-bound varietal volatile aroma compounds. The sample was subjected to SPE and the free aromatics were eluted with dichloromethane followed by elution of the glucoconjugates with methanol; after fractionation, the free fraction was analyzed directly by GC-MS while the sugar-bound fraction was enzymatically hydrolyzed to liberate the free compounds before analysis by GC-MS. The extraction efficiency for the free compounds was evaluated based on the analytes’ signal recovery and for the glycosidically-bound compounds in terms of the relative peak areas. The best results for both the free and bound fractions were obtained with the Isolute ENV+ resin. Following selection of the most efficient SPE material, a GC-MS method was validated (in terms of selectivity, linearity, limits of detection (LODs) and limits of quantification (LOQs), recovery, repeatability, within-laboratory reproducibility and uncertainty) for the quantitative determination of the free primary volatiles in white wines. Validation results are presented at 4 fortification levels (10, 50, 200 and 500 µL−1). Regarding linearity, the correlation coefficient of the matrix-matched calibration plots was ≥0.99 for all the compounds. The LOQs were in the range 0.6–17.5 µg L−1. Recoveries ranged from 61% to 120% while the% relative standard deviation of the within-laboratory reproducibility was in the range 1.3% to 17.7%. Finally, the% expanded uncertainty ranged from 3.1% to 40.3%. The method has been successfully applied to the analysis of 20 white wine samples.
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López-Vázquez C, Orriols I, Perelló MC, de Revel G. Determination of aldehydes as pentafluorobenzyl derivatives in grape pomace distillates by HS-SPME-GC/MS. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.140] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bovo B, Nardi T, Fontana F, Carlot M, Giacomini A, Corich V. Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation. Int J Food Microbiol 2012; 152:100-6. [DOI: 10.1016/j.ijfoodmicro.2011.10.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2011] [Revised: 10/09/2011] [Accepted: 10/11/2011] [Indexed: 10/16/2022]
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Abstract
The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and show synergistic (i.e., the presence of one compound enhances the perception of another) and antagonistic (a compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the grape, the fermentation microflora (in particular the yeast Saccharomyces cerevisiae), secondary microbial fermentations that may occur, and the aging and storage conditions. Grape composition depends on the varietal and clonal genotype of the vine and on the interaction of the genotype and its phenotype with many environmental factors which, in wine terms, are usually grouped under the concept of "terroir" (macro, meso and microclimate, soil, topography). The microflora, and in particular the yeast responsible for fermentation, contributes to wine aroma by several mechanisms: firstly by utilizing grape juice constituents and biotransforming them into aroma- or flavor-impacting components, secondly by producing enzymes that transform neutral grape compounds into flavor-active compounds, and lastly by the de novo synthesis of many flavor-active primary (e.g., ethanol, glycerol, acetic acid, and acetaldehyde) and secondary metabolites (e.g., esters, higher alcohols, fatty acids). This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites. The contribution of malolactic fermentation, ageing, and maturation on the aroma and flavor of wine is also discussed.
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Bovo B, Fontana F, Giacomini A, Corich V. Effects of yeast inoculation on volatile compound production by grape marcs. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0106-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Unraveling different chemical fingerprints between a champagne wine and its aerosols. Proc Natl Acad Sci U S A 2009; 106:16545-9. [PMID: 19805335 DOI: 10.1073/pnas.0906483106] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
As champagne or sparkling wine is poured into a glass, the myriad of ascending bubbles collapse and radiate a multitude of tiny droplets above the free surface into the form of very characteristic and refreshing aerosols. Ultrahigh-resolution MS was used as a nontargeted approach to discriminate hundreds of surface active compounds that are preferentially partitioning in champagne aerosols; thus, unraveling different chemical fingerprints between the champagne bulk and its aerosols. Based on accurate exact mass analysis and database search, tens of these compounds overconcentrating in champagne aerosols were unambiguously discriminated and assigned to compounds showing organoleptic interest or being aromas precursors. By drawing a parallel between the fizz of the ocean and the fizz in Champagne wines, our results closely link bursting bubbles and flavor release; thus, supporting the idea that rising and collapsing bubbles act as a continuous paternoster lift for aromas in every glass of champagne.
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Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniques. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.03.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Downey MO, Rochfort S. Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin. J Chromatogr A 2008; 1201:43-7. [PMID: 18573501 DOI: 10.1016/j.chroma.2008.06.002] [Citation(s) in RCA: 94] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2008] [Revised: 05/27/2008] [Accepted: 06/02/2008] [Indexed: 11/18/2022]
Abstract
A limitation of large-scale viticultural trials is the time and cost of comprehensive compositional analysis of the fruit by high-performance liquid chromatography (HPLC). In addition, separate methods have generally been required to identify and quantify different classes of metabolites. To address these shortcomings a reversed-phase HPLC method was developed to simultaneously separate the anthocyanins and flavonols present in grape skins. The method employs a methanol and water gradient acidified with 10% formic acid with a run-time of 48 min including re-equilibration. Identity of anthocyanins and flavonols in Shiraz (Vitis vinifera L.) skin was confirmed by mass spectral analysis.
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Affiliation(s)
- Mark O Downey
- Viticulture, Future Farming Systems Research, Department of Primary Industries Victoria, P.O. Box 905, Mildura, Vic. 3502, Australia.
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Peña RM, Barciela J, Herrero C, García-Martín S. Headspace solid-phase microextraction gas chromatography-mass spectrometry analysis of volatiles in orujo spirits from a defined geographical origin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:2788-2794. [PMID: 18361494 DOI: 10.1021/jf073481f] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A headspace solid-phase microextraction (HS-SPME) and gas chromatography-selective ion monitoring/mass spectrometry (GC-SIM/MS) method was optimized for analysis of 22 volatile compounds in orujo spirit samples from the Geographic Denomination "Orujo de Galicia/Augardente de Galicia". HS-SPME experimental conditions, such as fiber coating, extraction temperature, extraction and pre-equilibrium time, sample volume, and the presence of salt, were studied to improve the extraction process. The best results were obtained using a 65 microm Carbowax-divinylbenzene fiber during a headspace extraction at 40 degrees C with constant magnetic stirring for 15 min and after a 5 min period of pre-equilibrium time. The sample volume was 6 mL of orujo containing 25% of NaCl, placed in 12 mL glass vials equipped with a screw cap and PTFE/silicone septum. Desorption was performed directly in the gas chromatograph injector port for 5 min at 250 degrees C using the splitless mode. The proposed method is sensible (with detection limits between 0.0045 and 0.2399 mg/L), precise (with coefficients of variation in the range 0.99-8.18%), and linear over more than 1 order of magnitude. The developed method presented recoveries comprised between 76.0 and 112.4%. The applicability of the new method was demonstrated by determining the considered 22 volatile compounds in nine orujo commercial samples with quality and origin brands.
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Affiliation(s)
- Rosa M Peña
- Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Ciencias, Universidad de Santiago de Compostela, Avda. Alfonso X El Sabio s/n, 27002 Lugo, Spain
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Ruberto G, Renda A, Amico V, Tringali C. Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L. BIORESOURCE TECHNOLOGY 2008; 99:260-8. [PMID: 17321134 DOI: 10.1016/j.biortech.2006.12.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2006] [Revised: 12/22/2006] [Accepted: 12/23/2006] [Indexed: 05/14/2023]
Abstract
The volatile components of grape pomace coming from the processing of some of the most important varieties of grape (Vitis vinifera L.) cultivated in Sicily, namely Nero d'Avola, Nerello Mascalese, Frappato and Cabernet Sauvignon, have been determined by gas-chromatography (GC) and gas-chromatography-mass spectrometry (GC-MS). According to the winemaking procedure that entails the removal of stalks before fermentation, two kinds of grape pomace are obtained. The first consists of skins, pulp residues and seeds, the proper grape pomace, which is partially used for grappa, a typical Italian spirit, and alcohol production, the second consists almost exclusively of stalks. On the whole, 38 components have been characterized in the samples of grape pomaces, with Frappato cv. showing the richest composition; instead, 88 components have been detected in the stalks of Frappato, Nero d'Avola, Nerello Mascalese and Cabernet Sauvignon varieties. In order to make a comparison between the grape varieties easier, the volatile components detected in the two sets of samples (grape pomaces and stalks) have been grouped in different classes. Significant differences among varieties have been detected and statistical treatment of data is also reported. This study is part of a wider project aimed at the possible exploitation of the main agro-industrial by-products. At the same time it is one of the first reports on the volatile components of this waste material.
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Affiliation(s)
- Giuseppe Ruberto
- Istituto del CNR di Chimica Biomolecolare, Via del Santuario 110, I-95028 Valverde, CT, Italy.
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de Azevedo LC, Reis MM, Motta LF, da Rocha GO, Silva LA, de Andrade JB. Evaluation of the formation and stability of hydroxyalkylsulfonic acids in wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:8670-80. [PMID: 17877410 DOI: 10.1021/jf0709653] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The presence of carbonyl compounds (CCs) in wines has sparked the interest of researchers in several countries. The quantification of some of these compounds has been used as a parameter of quality for many fermented beverages. Although present in minute quantities (except for acetaldehyde), they have a strong olfactory impact. In addition, the CCs found in wines have a strong affinity for bisulfite and can form stable adducts, which will also interfere in the characteristics of aroma. The greatest challenge, however, is to predict which CCs have the strongest affinity for S(IV) and what conditions favor this interaction. To better understand the reaction of CC-bisulfite adduct formation (HASA), this study has evaluated the profile of 22 CCs in a "synthetic wine" containing bisulfite and in 10 real samples of different wines from the São Francisco Valley, northeastern Brazil. On the basis of principal component analysis (PCA) and dissociation constants, the results revealed that aliphatic aldehydes form adducts with S(IV), whereas ketones, cyclic aldehydes, and trans-alkenes interact weakly and are found predominantly in their free form. These results revealed also that pH 10 and 11 were defined as the most appropriate for CC-SO 2 adduct dissociation, and the total CCs were quantified reliably.
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Affiliation(s)
- Luciana C de Azevedo
- Instituto de Química, Universidade Federal da Bahia, Campus Universitário de Ondina, Salvador 40, 170-290 Bahia, Brazil
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Alcalde-Eon C, Escribano-Bailón MT, Santos-Buelga C, Rivas-Gonzalo JC. Identification of dimeric anthocyanins and new oligomeric pigments in red wine by means of HPLC-DAD-ESI/MSn. JOURNAL OF MASS SPECTROMETRY : JMS 2007; 42:735-48. [PMID: 17511019 DOI: 10.1002/jms.1208] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
High-pressure liquid chromatography-diode array detector-electrospray ionisation/ion trap mass spectrometry (HPLC-DAD-ESI/MS(n)) analyses carried out in red wine fractions revealed the existence of dimeric anthocyanins (A-A(+)), previously detected in grape skin, and allowed the detection and identification, for the first time, of other derived oligomers. The structure of these compounds was characterised according to their MS(n)(n = 1-4) fragmentation patterns. The newly detected oligomers consisted of a flavanol, (epi)catechin or (epi)gallocatechin, linked through its C(4) position to the nucleophilic positions of the upper unit of a dimeric anthocyanin (F-A-A(+)). All the compounds contained malvidin as one of the anthocyanin subunits, whereas the other anthocyanin moiety could be either delphinidin, cyanidin, petunidin, peonidin or malvidin. With the fractionation method employed, the dimeric anthocyanins eluted in the same fractions as the monomeric anthocyanins. However, the new F-A-A(+) oligomers were found in the same fractions as F-A(+) dimers, which might indicate a structural similarity between both types of compounds. ESI/MS(n) analyses, coupled or not to HPLC, showed to be a useful and powerful tool for detecting and identifying these oligomers in wines, which usually elute from reversed-phase columns as humps and/or are overlapped by the peaks of other compounds. The detection of these oligomeric pigments in wine has provided more information about the complex pigments responsible for the elevation of the base line observed in the chromatograms of wines and has also revealed that oligomeric anthocyanins can take part in the reactions usually undergone by monomeric anthocyanins.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia. Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain
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Peña-Alvarez A, Capella S, Juárez R, Labastida C. Determination of terpenes in tequila by solid phase microextraction-gas chromatography-mass spectrometry. J Chromatogr A 2006; 1134:291-7. [PMID: 16996530 DOI: 10.1016/j.chroma.2006.09.005] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2005] [Revised: 08/30/2006] [Accepted: 09/04/2006] [Indexed: 11/27/2022]
Abstract
Solid phase microextraction and capillary gas chromatography-mass spectrometry were used for the determination of seven terpenes in tequila. The method was selected based on the following parameters: coating selection (PA, PDMS, CW/DVB, and PDMS/DVB), extraction temperature, addition of salt, and extraction time profile. The extraction conditions were: PDMS/DVB fiber, Headspace, 100% NaCl, 25 degrees C extraction temperature, 30 min extraction time and stirring at 1200 rpm. The calibration curves (50-1000 ng/ml) for the terpenes followed linear relationships with correlation coefficients (r) greater than 0.99, except for trans,trans-farnesol (r = 0.98). RSD values were smaller than 10% confirmed that the technique was precise. Samples from 18 different trade brands of "Aged" tequila analyzed with the developed method showed the same terpenes in different concentrations. The analytical procedure used is selective, robust (more than 100 analyses with the same fiber), fast and of low-cost.
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Affiliation(s)
- Araceli Peña-Alvarez
- Departamento de Química Analítica, Facultad de Química, Universidad Nacional Autónoma de México, Circuito Interior Cd. Universitaria, 04510 México D.F., Mexico.
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Current literature in mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2005; 40:1110-21. [PMID: 16106339 DOI: 10.1002/jms.809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
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