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Miller GC, Barker D, Pilkington LI, Deed RC. Synthesis of a novel isotopically labelled standard for quantification of γ-nonalactone in New Zealand Pinot noir via SIDA-SPE-GC-MS. Anal Bioanal Chem 2023; 415:5035-5047. [PMID: 37308618 PMCID: PMC10386917 DOI: 10.1007/s00216-023-04789-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/31/2023] [Accepted: 06/01/2023] [Indexed: 06/14/2023]
Abstract
γ-Nonalactone is a linear aliphatic lactone ubiquitous in wine, associated with coconut, sweet, and stone fruit aroma descriptors. Little research has been conducted looking at the importance of this compound to New Zealand (NZ) wine aroma. 2H213C2-γ-Nonalactone, a novel isotopologue of γ-nonalactone, was synthesised in this work for use in a stable isotope dilution assay (SIDA) for quantification of γ-nonalactone in NZ Pinot noir wines for the first time. Synthesis was carried out using heptaldehyde as the starting material, and 13C atoms and 2H atoms were introduced via Wittig olefination and deuterogenation steps, respectively. The suitability of this compound as an internal standard was demonstrated by spiking model wine at normal and elevated conditions during sample preparation, with subsequent analysis via mass spectrometry showing stability of 2H213C2-γ-nonalactone. A model wine calibration, with concentrations of γ-nonalactone from 0 to 100 µg L-1, was shown to have excellent linearity (R2 > 0.99), reproducibility (0.72%), and repeatability (0.38%). Twelve NZ Pinot noir wines, representative of a range of NZ Pinot noir-producing regions, prices, and vintages, were analysed by solid-phase extraction-gas chromatography-mass spectrometry (SPE-GC-MS). The concentrations of γ-nonalactone ranged from 8.3 to 22.5 µg L-1, the latter of which was close to the odour detection threshold of this compound. These findings provide a basis for further research into γ-nonalactone and its impact on NZ Pinot noir aroma and provide a robust method for the quantification of this compound in Pinot noir.
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Affiliation(s)
- Gillean C Miller
- School of Chemical Sciences, University of Auckland, Auckland, 1010, New Zealand
| | - David Barker
- School of Chemical Sciences, University of Auckland, Auckland, 1010, New Zealand
- The MacDiarmid Institute for Advanced Materials and Nanotechnology, Wellington, 6012, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, University of Auckland, Auckland, 1010, New Zealand
- Te Pūnaha Matatini, Auckland, 1142, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, University of Auckland, Auckland, 1010, New Zealand.
- School of Biological Sciences, University of Auckland, Auckland, 1010, New Zealand.
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2
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Ling M, Bai X, Cui D, Shi Y, Duan C, Lan Y. An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines. Food Res Int 2023; 164:112440. [PMID: 36738004 DOI: 10.1016/j.foodres.2022.112440] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Correlating aroma expression with volatile compounds has long been an ambition in researches of flavor chemistry. To propose a reliable methodology to depict wine aroma, 76 oak barrel-aged dry red wines were investigated through the combination of machine learning algorithm and multivariate analysis. Aromatic characteristic was evaluated by quantitative descriptive analysis (QDA), while non- or oak derived volatiles were detected by HS-SPME-GC-MS and targeted SPE-GC-QqQ-MS/MS, respectively. Results showed that variable importance for projection values (VIPs) from partial least-squares regression (PLSR) and mean decrease accuracy (MDA) from random forest were efficient parameters for feature selection. The correlating accuracy of the optimal PLSR model to predict intensities of different aroma characteristics through selected volatile compounds could achieve 0.754 to 0.943, representing potential application to manage wine aroma by chemical assay in winemaking. From the perspective of mathematical modeling in the real wine matrix, the network analysis between aroma characteristics and key volatile compounds indicated that the expression of oak aroma was not only directly contributed by volatiles derived from oak wood, but also influenced by ethyl esters, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl decanoate, and ethyl nonanoate.
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Affiliation(s)
- Mengqi Ling
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaoxuan Bai
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dongsheng Cui
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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3
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Gottmann J, Vestner J, Fischer U. Sensory relevance of seven aroma compounds involved in unintended but potentially fraudulent aromatization of wine due to aroma carryover. Food Chem 2023; 402:134160. [PMID: 36194944 DOI: 10.1016/j.foodchem.2022.134160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 08/28/2022] [Accepted: 09/05/2022] [Indexed: 10/14/2022]
Abstract
Bottling regular wines following aromatized wines on the same filling lines bears the risk of unintentional aroma carryover, which has led to accusations of illegal aromatization. Obeying guidelines of good manufacturing practice, aroma carryover with no sensory relevance shall be considered as a technical unavoidable transfer having no legal consequences. To detect sensory relevance, odor activity values greater than one are proposed. Odor detection thresholds (OTs) were determined in water, model wine, and white wine for three lactones, α-ionone, ethyl 2-methylbutanoate, trans-cinnamaldehyde, and eugenol. Using different matrices OTs varied by factors of 2 for α-ionone and up to 23000 for ethyl 2-methylbutanoate. For α-ionone, being most prone for carryover, the three times higher OT of consumers did not trigger any preference for the aromatized wines, but rejection at 300 µg/L. Assessing α-ionone spiked wines by descriptive analysis, significant changes in sensory attributes only occurred at concentrations 10 times above OT.
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4
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Miller GC, Pilkington LI, Barker D, Deed RC. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15325-15346. [PMID: 36469412 DOI: 10.1021/acs.jafc.2c04527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction pathways associated with these compounds in wine are unclear, but higher concentrations have been linked to many common vitivinicultural practices, including grape variety, microbiological influence, oak- and bottle-aging, and wine styles such as late harvest, noble rot, and icewine. Development of analytical techniques has enabled increasingly accurate quantification of lactones in wine, shedding more light on their potential origins. This review provides an in-depth summary of the research into linear aliphatic lactones over the past 50 years and provides direction for possible future research to elucidate the biogenesis of these compounds and better estimate their impact on wine aroma.
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Affiliation(s)
- Gillean C Miller
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - David Barker
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- School of Biological Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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5
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Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods 2022; 11:foods11172598. [PMID: 36076783 PMCID: PMC9455666 DOI: 10.3390/foods11172598] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 12/02/2022] Open
Abstract
As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.
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Liu Y, Qian X, Xing J, Li N, Li J, Su Q, Chen Y, Zhang B, Zhu B. Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1971-1983. [PMID: 35112570 DOI: 10.1021/acs.jafc.1c06981] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
This paper clarifies the contribution of lactones and volatile phenols to the aroma of nongrape wine. A target method for the simultaneous determination of these two kinds of volatiles in nongrape wines was developed using headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-Orbitrap mass spectrometry (GC-Orbitrap-MS). A high-resolution mass spectrometry database including 12 lactones and 11 volatile phenols was established for qualitative accuracy. Different matrix-matched calibration standards should be prepared for specific samples due to the matrix effects. The method was successfully validated and applied in three nongrape wines. Hawthorn wine contained more lactones (δ/γ-hexalactone, δ/γ-nonalactone, δ/γ-decalactone, γ-undecalactone, δ/γ-dodecalactone, C10 massoia lactone, and whiskey lactone), while blueberry wine contained more volatile phenols (especially 4-vinylguaiacol and 4-ethylguiaiacol). Goji berry wines contained certain concentrations of δ-nonalactone, γ-nonalactone, δ-hexalactone, and 3-ethyl phenol. This study demonstrated that HS-SPME-GC-Orbitrap-MS can be applied for the accurate quantification of trace aroma compounds such as lactones and volatile phenols in fruit wines.
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Affiliation(s)
- Yaran Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Xu Qian
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | | | - Na Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Junlong Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Qingyu Su
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Yixin Chen
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
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7
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Plioni I, Bekatorou A, Terpou A, Mallouchos A, Plessas S, Koutinas AA, Katechaki E. Vinegar Production from Corinthian Currants Finishing Side-Stream: Development and Comparison of Methods Based on Immobilized Acetic Acid Bacteria. Foods 2021; 10:foods10123133. [PMID: 34945684 PMCID: PMC8700812 DOI: 10.3390/foods10123133] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/08/2021] [Accepted: 12/13/2021] [Indexed: 01/26/2023] Open
Abstract
Fruit wastes and side-streams can be used for vinegar production to create added value for the agri-food sector and enhance farmer incomes and local economies. In this study, methods for vinegar production by wild and selected acetic acid bacteria (the quick starter Acetobacter aceti and the acid-resistant Komagataeibacter europaeus), free (FC) and immobilized (IC) on a natural cellulosic carrier, are proposed using sweet wine made from the industrial finishing side-stream (FSS) of Corinthian currants as raw material. The results showed all cultures can produce vinegar with 46.65 ± 5.43 g/L acidity, from sweet FSS wine containing 5.08 ± 1.19% alcohol. The effect of immobilization was more obvious in the case of the selected culture, presenting better acetification efficiency, both fresh and after cold storage for 2 months. The vinegars had an antioxidant capacity of 263.5 ± 8.4 and 277.1 ± 6.7 mg/L (as ascorbic acid) and phenolic content 333.1 ± 12.0 and 222.2 ± 2.9 mg/L (as gallic acid) (for FC and IC, respectively). They also had a rich volatilome (140 compounds identified by SPME GC-MS), with higher percentages of esters identified in vinegars made by IC. The results are encouraging for vinegar production with IC of a mixed A. aceti and K. europaeus culture.
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Affiliation(s)
- Iris Plioni
- Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.); (A.A.K.)
| | - Argyro Bekatorou
- Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.); (A.A.K.)
- Correspondence: ; Tel.: +30-2610962964
| | - Antonia Terpou
- Department of Agricultural Development, Agri-Food, and Natural Resources Management, School of Agricultural Development, Nutrition & Sustainability, National and Kapodistrian University of Athens, 34400 Athens, Greece;
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece;
| | - Stavros Plessas
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece;
| | - Athanasios A Koutinas
- Department of Chemistry, University of Patras, 26504 Patras, Greece; (I.P.); (A.A.K.)
| | - Eleftheria Katechaki
- Agricultural Cooperatives Union of Aeghion S. A., Korinthou 201, 25100 Aeghion, Greece;
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Lisanti MT, Laboyrie J, Marchand-Marion S, de Revel G, Moio L, Riquier L, Franc C. Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method. Food Chem 2021; 361:130029. [PMID: 34077885 DOI: 10.1016/j.foodchem.2021.130029] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 05/03/2021] [Accepted: 05/04/2021] [Indexed: 01/29/2023]
Abstract
A novel automated method was developed for the quantitative determination of nine terpenoids that could contribute to the minty notes of red wine bouquet. The method couples headspace SPME-Arrow extraction with GC-MS/MS analysis. PDMS/DVB fiber was chosen for the extraction and an ionization energy of 30 eV permitted to optimize the analyte detection. The optimal sample preparation consists of a two-fold dilution of the wine sample with addition of 4 g of sodium chloride while the most suitable extraction conditions take place at 50 °C for 1 h. The method shows good linearity, intraday variations between 2 and 25%, interday variations between 7 and 23% and recoveries between 80 and 119%. The method exhibits the required low detection (between 3 and 60 ng/L) and quantification (between 6 ng/L and 200 ng/L) limits. These limits have permitted the quantification of the pool of minty terpenoids in fourteen red Bordeaux wines.
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Affiliation(s)
- Maria Tiziana Lisanti
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy.
| | - Justine Laboyrie
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Stephanie Marchand-Marion
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Gilles de Revel
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Luigi Moio
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy
| | - Laurent Riquier
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Céline Franc
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
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9
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Li Y, Li Q, Zhang B, Shen C, Xu Y, Tang K. Identification, quantitation and sensorial contribution of lactones in brandies between China and France. Food Chem 2021; 357:129761. [PMID: 33878580 DOI: 10.1016/j.foodchem.2021.129761] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 04/04/2021] [Accepted: 04/06/2021] [Indexed: 10/21/2022]
Abstract
Lactones are important flavor compounds in lots of foodstuffs. They also play an important role in brandy, but have not been studied at large. In this study, solid-phase extraction (SPE) and stir bar sorptive extraction (SBSE) combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOFMS) were applied to identify and quantify lactones in brandies between China and France. Totally 17 lactones were identified, four of which were detected only in SBSE. Among them, γ-valerolactone, γ-heptalactone, δ-octalactone, γ-undecanolactone and δ-dodecalactone were detected in brandy for the first time. The results of partial least squares-discriminant analysis (PLS-DA) revealed that lactones distinguished regional characteristics among different brandies. The omission test showed that four lactones (OAV > 1) had direct impact on the aroma of brandy, and other seven lactones at sub-threshold (0.1 < OAV < 1) provided peach and apricot aroma characteristics through synergistic effects.
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Affiliation(s)
- Yuanyi Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Qianqian Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Baochun Zhang
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Chunhua Shen
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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10
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Philipp C, Eder P, Sari S, Hussain N, Patzl-Fischerleitner E, Eder R. Aromatypicity of Austrian Pinot Blanc Wines. Molecules 2020; 25:molecules25235705. [PMID: 33287238 PMCID: PMC7729673 DOI: 10.3390/molecules25235705] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 11/30/2020] [Accepted: 12/01/2020] [Indexed: 11/20/2022] Open
Abstract
Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma of wines of this variety. In the course of this project, the relationship between aroma profile and the typicity of Austrian Pinot blanc wines was studied. The aim was to describe the typicity and to find significant differences in aroma profiles and aroma descriptors of typical and atypical Pinot blanc wines. Since the typicity of a jointly anchored prototype is embedded in the memory, typical attributes for Austrian Pinot blanc wines were first identified by consumers and experts or producers. According to this, 131 flawless commercial Austrian wines of the variety Pinot blanc of the vintages 2015 to 2017 were analysed for more than 100 volatile substances. The wines of the vintages 2015 to 2017 were judged by a panel of producers and experts for their typicity; furthermore, the wines of the vintage 2017 were also evaluated by a consumer panel and a trained descriptive panel. Subsequently, typical and atypical wines were described by the trained descriptive panel. It was found that Pinot blanc wines typical of Austria showed significantly higher concentrations of the ester compounds ethyl hexanoate, ethyl butanoate, ethyl octanoate, ethyl decanoate, methyl hexanoate, hexyl acetate and isoamyl acetate, while atypical wines had higher concentrations of free monoterpenes such as linalool, trans-linalool oxide, nerol oxide, nerol and alpha-terpineol. The sensory description of typical Pinot blanc wines was significantly more pronounced for the attribute “yellow pome fruit”, and tended to be more pronounced for the attributes “green pome fruit”, “pear”, “walnut”, “pineapple”, “banana” and “vanilla”, while the atypical Pinot blanc wines were described more by the attribute “citrus”. These findings could help to ensure that, through targeted measures, Austrian Pinot blanc wines become even more typical and distinguish themselves from other origins such as Germany or South Tyrol through a clear concept of typicity.
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Qian X, Lan Y, Han S, Liang N, Zhu B, Shi Y, Duan C. Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry. Food Res Int 2020; 137:109650. [PMID: 33233229 DOI: 10.1016/j.foodres.2020.109650] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 08/01/2020] [Accepted: 08/27/2020] [Indexed: 10/23/2022]
Abstract
A number of lactones and furanones associated with pleasant odorants play a vital role in grape and wine aroma profiles. However, they are usually present at trace levels and are particularly challenging to measure. In this work, an optimized method based on solid-phase extraction (SPE) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-QqQ-MS/MS) was developed for simultaneous determination of 14 lactones and 3 furanones. The validation was carried out using different types of wine as matrices, and satisfactory linearity, sensitivity, trueness and precision were confirmed. Furaneol and sotolon showed significantly lower limits of detection (LODs) in three real wines compared to model wine due to the matrix effect. Furthermore, the method was successfully applied to investigate the concentration range of lactones and furanones in several icewines, dry red and white wines. Icewines contained higher concentrations of most lactones and furanones compared with dry red and white wines. Partial least squares-discriminate analysis (PLS-DA) also indicated that γ-hexa-, γ-octa-, γ-nona-, γ-deca-, δ-hexa-, and δ-decalactone, as well as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone), sotolon and homofuraneol contributed greatly to the discrimination between icewines and dry wines. Moreover, the calculation of odor activity value (OAV) suggested that γ-octa-, γ-nona-, and γ-decalactone, as well as furaneol and homofuraneol contributed greatest to the aroma of icewines.
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Affiliation(s)
- Xu Qian
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Shen Han
- Technology Center, Beijing Customs, Beijing 100026, China
| | - Nana Liang
- Technology Center, Beijing Customs, Beijing 100026, China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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12
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Ziegler M, Schmarr HG. Comparison of Solid-Phase Microextraction Using Classical Fibers Versus Mini-Arrows Applying Multiple Headspace Extraction and Various Agitation Techniques. Chromatographia 2018. [DOI: 10.1007/s10337-018-3659-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Allamy L, Darriet P, Pons A. Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening. Food Chem 2018; 266:245-253. [DOI: 10.1016/j.foodchem.2018.06.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 06/01/2018] [Accepted: 06/04/2018] [Indexed: 10/14/2022]
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14
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Siebert TE, Barker A, Barter SR, de Barros Lopes MA, Herderich MJ, Francis IL. Analysis, potency and occurrence of (Z)-6-dodeceno-γ-lactone in white wine. Food Chem 2018; 256:85-90. [DOI: 10.1016/j.foodchem.2018.02.094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2017] [Revised: 02/09/2018] [Accepted: 02/17/2018] [Indexed: 10/18/2022]
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15
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Investigation of ‘stone fruit’ aroma in Chardonnay, Viognier and botrytis Semillon wines. Food Chem 2018; 256:286-296. [DOI: 10.1016/j.foodchem.2018.02.115] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 02/19/2018] [Accepted: 02/21/2018] [Indexed: 11/24/2022]
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16
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Jo Y, Benoist DM, Barbano DM, Drake MA. Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization. J Dairy Sci 2018; 101:3812-3828. [PMID: 29501345 DOI: 10.3168/jds.2017-14071] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2017] [Accepted: 01/03/2018] [Indexed: 11/19/2022]
Abstract
Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks.
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Affiliation(s)
- Y Jo
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - D M Benoist
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - D M Barbano
- Northeast Dairy Research Center, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - M A Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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17
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Hotchko RA, Shellhammer TH. Influence of Ethyl Esters, Oxygenated Terpenes, and Aliphatic γ- and δ-Lactones (C9–12) on Beer Fruit Aroma. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-1805-01] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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18
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Pons A, Mouakka N, Deliere L, Crachereau JC, Davidou L, Sauris P, Guilbault P, Darriet P. Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor. Food Chem 2018; 239:102-110. [DOI: 10.1016/j.foodchem.2017.06.087] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 05/29/2017] [Accepted: 06/14/2017] [Indexed: 11/28/2022]
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19
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Pons A, Allamy L, Lavigne V, Dubourdieu D, Darriet P. Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines. Food Chem 2017; 232:229-236. [DOI: 10.1016/j.foodchem.2017.03.151] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2017] [Revised: 03/17/2017] [Accepted: 03/28/2017] [Indexed: 10/19/2022]
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20
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Floch M, Shinkaruk S, Darriet P, Pons A. Identification and Organoleptic Contribution of Vanillylthiol in Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1318-1325. [PMID: 26806420 DOI: 10.1021/acs.jafc.5b05733] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels.
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Affiliation(s)
- Morgan Floch
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France
| | - Svitlana Shinkaruk
- Univ. Bordeaux, CNRS, UMR 5255 ISM, 351 Cours de la Libération, F-33405 Talence Cedex, France
- Bordeaux Sciences Agro , 1 Cours du Général de Gaulle, F-33175 Gradignan, France
| | - Philippe Darriet
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
| | - Alexandre Pons
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France
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21
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Comparison of electron and chemical ionization modes for the quantification of thiols and oxidative compounds in white wines by gas chromatography–tandem mass spectrometry. J Chromatogr A 2015; 1415:123-33. [DOI: 10.1016/j.chroma.2015.08.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2015] [Revised: 08/06/2015] [Accepted: 08/10/2015] [Indexed: 11/21/2022]
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22
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Steingass CB, Langen J, Carle R, Schmarr HG. Authentication of pineapple (Ananas comosus [L.] Merr.) fruit maturity stages by quantitative analysis of γ- and δ-lactones using headspace solid-phase microextraction and chirospecific gas chromatography–selected ion monitoring mass spectrometry (HS-SPME–GC–SIM-MS). Food Chem 2015; 168:496-503. [DOI: 10.1016/j.foodchem.2014.07.071] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Revised: 07/05/2014] [Accepted: 07/13/2014] [Indexed: 11/29/2022]
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23
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Cheng JT, Chen XY, Ye S. N-heterocyclic carbene-catalyzed cyclocondensation of 2-aryl carboxylic acids and enones: highly enantioselective synthesis of δ-lactones. Org Biomol Chem 2015; 13:1313-6. [DOI: 10.1039/c4ob02330g] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The NHC-catalyzed [4 + 2] cyclocondensation of 2-aryl carboxylic acids with enones was developed, giving δ-lactones in good yields with high enantioselectivities.
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Affiliation(s)
- Jin-Tang Cheng
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Molecular Recognition and Function
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
| | - Xiang-Yu Chen
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Molecular Recognition and Function
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
| | - Song Ye
- Beijing National Laboratory for Molecular Sciences
- Key Laboratory of Molecular Recognition and Function
- Institute of Chemistry
- Chinese Academy of Sciences
- Beijing 100190
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