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Svedlund N, Evering S, Gibson B, Krogerus K. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation. Appl Microbiol Biotechnol 2022; 106:4929-4944. [PMID: 35851416 PMCID: PMC9329171 DOI: 10.1007/s00253-022-12068-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/26/2022] [Accepted: 07/02/2022] [Indexed: 11/17/2022]
Abstract
Abstract
There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted
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Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine. Foods 2022; 11:foods11142050. [PMID: 35885295 PMCID: PMC9318415 DOI: 10.3390/foods11142050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/04/2022] [Accepted: 07/08/2022] [Indexed: 02/04/2023] Open
Abstract
Volatile polyfunctional thiol compounds, particularly 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA), are key odorants contributing to the aroma profile of many wine styles, generally imparting tropical grapefruit and passionfruit aromas. 3SH and 3SHA are present in negligible concentrations in the grape berry, juice, and must, suggesting that they are released from non-volatile precursors present in the grape. The exploration of the nature and biogenesis of these precursors to 3SH and 3SHA has proven important for the elucidation of polyfunctional thiol biogenesis during alcoholic fermentation. The development and validation of appropriate analytical techniques for the analysis of 3SH precursors in enological matrices have been extensive, and this review explores the analysis and discovery of these precursor compounds. The development of analytical methods to analyze 3SH precursors, from the selection of the analytical instrument, sample preparation, and methods for standardization, will first be discussed, before highlighting how these techniques have been used in the elucidation of the biogenesis of 3SH and 3SHA in grape wines. Lastly, the future of thiol precursor analysis will be considered, with the development of new methods that greatly reduce the sample preparation time and enable multiple precursors, and the thiols themselves, to be quantitated using a single method.
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Wang X, Capone DL, Kang W, Roland A, Jeffery DW. Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines. Food Chem 2022; 372:131222. [PMID: 34638059 DOI: 10.1016/j.foodchem.2021.131222] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 09/20/2021] [Accepted: 09/23/2021] [Indexed: 11/29/2022]
Abstract
Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol precursor extraction and thiol formation. Water addition to grape must and skin contact time (SCT) during fermentation were also assessed. Although there was no difference for precursors in the must, ACE significantly decreased 3-S-glutathionylhexan-1-ol concentration during fermentation. 3-Sulfanylhexan-1-ol and ethyl esters were significantly influenced by crushing method and/or SCT, with NOACE or shorter SCT yielding higher concentrations. Acetates, higher alcohols, fatty acids, and isoprenoids differed according to the interaction of crushing method and SCT, with ACE and shorter SCT significantly enhancing all groups except acetates. Volatiles in Sauvignon blanc and Pinot noir wines produced at commercial scale with ACE were briefly evaluated, suggesting an impact of grape variety.
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Affiliation(s)
- Xingchen Wang
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Dimitra L Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia
| | - Wenyu Kang
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia
| | - Aurélie Roland
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide (UA), PMB 1, Glen Osmond, SA 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, UA, PMB 1, Glen Osmond, SA 5064, Australia.
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Alegre Y, Sáenz-Navajas MP, Hernández-Orte P, Ferreira V. Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes. Food Chem 2020; 331:127207. [PMID: 32569964 DOI: 10.1016/j.foodchem.2020.127207] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 05/13/2020] [Accepted: 05/31/2020] [Indexed: 11/29/2022]
Abstract
Reconstituted polyphenolic and aromatic fractions (PAFs) from 33 different Garnacha and Tempranillo grapes were incubated in strict anoxia (75 °C × 24 h). Obtained hydrolyzates were characterized by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Five different aroma categories emerged. Garnacha may develop specific tropical/citrus fruit, kerosene and floral and Tempranillo toasty-woody and red-fruit characteristics. Those notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background. Twenty-seven odorants were detected by GC-O. GC-MS data showed a clustering closely matching the one found by sensory analysis, suggesting the existence of five specific metabolomic profiles behind the five specific sensory profiles. Overall results suggest that 3-mercaptohexanol is responsible for tropical/citrus fruit, TDN for kerosene, volatile phenols for woody/toasty, β-damascenone and massoia lactone, likely with Z-1,5-octadien-3-one for fruit-in-syrup and alcoholic notes. Nine lipid-derived unsaturated aldehydes and ketones may be responsible for the vegetal background.
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Affiliation(s)
- Yohanna Alegre
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - María-Pilar Sáenz-Navajas
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Purificación Hernández-Orte
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.
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Nicolini G, Roman T, Flamini R, Tonidandel L, Gardiman M, Larcher R. Thiol precursors in Vitis mould-tolerant hybrid varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3262-3268. [PMID: 32086798 DOI: 10.1002/jsfa.10344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 02/04/2020] [Accepted: 02/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Over recent years, a new wave of disease-tolerant to mildew varieties has flooded the viticulture sector, for reasons of human safety and economic expediency. These hybrid grape cultivars are selected mainly on the basis of their intrinsic capability to counter the attack of the main fungal diseases that affect grape production, such as downy mildew and powdery mildew. However, their organoleptic and oenological characteristics have not yet been studied in depth for purposes of both juice and wine production, due to the high number of newly proposed germplasms and the lack of information about their adaptability to different environments. This work examines the thiol aroma precursors concentration in 64 red and white disease-tolerant hybrid varieties in the vine germplasm collections of Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center and Fondazione Edmund Mach, both from the north-east of Italy. RESULTS All cultivars showed the presence of 3-mercaptohexan-1-ol (3MH) precursors, ranging from 4.4 to 1141 μg kg-1 for 3-S-glutathionyl hexan-1-ol (GSH-3MH), and from 0.3 to 136 μg kg-1 for 3-S-cysteinyl 3-hexan-1-ol. The concentration of GSH-3MH exceeded 600 μg kg-1 in eight varieties, with values comparable to those of the richest Vitis vinifera reported so far. On average, red grapes showed higher concentrations of 3MH precursors than white ones did. Only two hybrids had 4-mercapto-4-methylpentan-2-one (4MMP) precursors over the limit of quantification, albeit with a much higher concentration than those normally reported in Sauvignon Blanc. CONCLUSION This is the first detailed survey of 3MH and 4MMP precursors carried out taking into account a considerable number of hybrid grape varieties. The results show that some of these varieties could be interesting for the production of tropical juices or tropical-aromatic wines and soft drinks, through the enzymatic liberation of thiol aromas, as well as for the production of aromatizing tannins to be used in the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Giorgio Nicolini
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Tomas Roman
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Riccardo Flamini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center (CREA-VE), Conegliano, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Massimo Gardiman
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center (CREA-VE), Conegliano, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
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Roman T, Tonidandel L, Nicolini G, Bellantuono E, Barp L, Larcher R, Celotti E. Evidence of the Possible Interaction between Ultrasound and Thiol Precursors. Foods 2020; 9:E104. [PMID: 31963855 PMCID: PMC7023353 DOI: 10.3390/foods9010104] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 01/16/2020] [Accepted: 01/17/2020] [Indexed: 11/28/2022] Open
Abstract
The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathione (GSH) and cysteine (Cys). The treatment determined a positive extraction trend between the duration (untreated, 3 and 5 min) and the conductivity or the concentration of catechins and total phenols, significantly differentiated after 5 min. Nevertheless, the concentration of the thiol precursors in grape juice not only remained undifferentiated, but that of 3-S-glutathionyl mercaptohexan-1-ol showed a negative trend with the treatment time applied (168 ± 43, 156 ± 36, and 149 ± 32 μg/L, respectively, for control, 3 and 5 min). The divergence on the effect between families of compounds suggests an interaction between the sonication treatment and thiol precursor molecules. In order to evaluate the possible degradation properly, ultrasound was applied in a model solution spiked with 3MH and 4MMP precursors, reproducing the conditions of grapes. Except for Cys-3MH, the mean concentration (n = 5) for the rest of the precursors was significantly lower in treated samples, predominantly in those linked to glutathione (~-22% and ~18% for GSH-3MH and GSH-4MMP) rather than to cysteine (~-6%~-8% for Cys-3MH and Cys-4MMP). The degradation of precursors was associated with a significant increase of 3MH and 4MMP. The formation of volatile thiols following sonication is interesting from a technological point of view, as they are key aroma compounds of wine and potentially exploitable in the wine industry through specific vinification protocols.
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Affiliation(s)
- Tomas Roman
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Giorgio Nicolini
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Elisabetta Bellantuono
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
| | - Laura Barp
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach—Technology Transfer Center, via Edmund Mach 1, 38050 San Michele all’Adige, Italy
| | - Emilio Celotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy
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Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
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How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations? Food Res Int 2019; 122:1-9. [DOI: 10.1016/j.foodres.2019.03.066] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/18/2022]
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9
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Zhuang J, You J, Zhang S, Sun Z, Ji Z, Liu J, Yu Y. Determination of thiols by gas purge microsyringe extraction coupled with chemical derivatization by high performance liquid chromatography-fluorescence detection with mass spectrometry identification. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1502671] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Jianlin Zhuang
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu , China
| | - Jinmao You
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu , China
- Key Laboratory of Tibetan Medicine Research & Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources, Northwest Institute of Plateau Biology Chinese Academy of Science, Xining, China
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, China
| | - Shijuan Zhang
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu , China
| | - Zhiwei Sun
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu , China
| | - Zhongyin Ji
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu , China
| | - Jiamin Liu
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu , China
| | - Yanxin Yu
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu , China
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Geffroy O, Lopez R, Feilhes C, Violleau F, Kleiber D, Favarel JL, Ferreira V. Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature. Food Chem 2018; 257:7-14. [PMID: 29622232 DOI: 10.1016/j.foodchem.2018.02.153] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 02/02/2018] [Accepted: 02/27/2018] [Indexed: 11/16/2022]
Abstract
The impact of two temperature levels (50 °C and 75 °C) and heating times (30 min and 3 h) on the composition of thermovinified musts and wines from Carignan was investigated at the laboratory scale in 2014 and 2015. The heating temperature had a significant impact on the extraction of amino acids and a probable thermal degradation of anthocyanins was noted at 75 °C. In 2014, musts from grapes that underwent a heat treatment at 50 °C for 3 h had a similar level of phenolic compounds as those treated at 75 °C for 30 min. This indicates that the reduction of the heating temperature in some vintages can be compensated for through an extension of the heating period. Several grape-derived molecules were impacted by the rise in temperature and wines made from grapes treated at 50 °C in most cases contained larger concentrations of geraniol, β-citronellol, β-damascenone and 3-mercaptohexanol.
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Affiliation(s)
- Olivier Geffroy
- Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V'innopôle, BP22, F-81310 Lisle Sur Tarn, France; Université de Toulouse, Ecole d'Ingénieurs de Purpan, Laboratoire d'Agro-Physiologie, 75 voie du TOEC, BP57611, F-31076 Toulouse Cedex 3, France.
| | - Ricardo Lopez
- Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad Zaragoza, E-50009 Zaragoza, Spain
| | - Carole Feilhes
- Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V'innopôle, BP22, F-81310 Lisle Sur Tarn, France
| | - Frédéric Violleau
- Université de Toulouse, Ecole d'Ingénieurs de Purpan, Laboratoire d'Agro-Physiologie, 75 voie du TOEC, BP57611, F-31076 Toulouse Cedex 3, France
| | - Didier Kleiber
- Université de Toulouse, Ecole d'Ingénieurs de Purpan, Laboratoire d'Agro-Physiologie, 75 voie du TOEC, BP57611, F-31076 Toulouse Cedex 3, France
| | | | - Vicente Ferreira
- Laboratory for Flavor Analysis and Enology, Instituto Agroalimentario de Aragón (IA2), Department of Analytical Chemistry, Faculty of Sciences, Universidad Zaragoza, E-50009 Zaragoza, Spain
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Alegre Y, Culleré L, Ferreira V, Hernández-Orte P. Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors. Food Res Int 2017; 100:740-747. [DOI: 10.1016/j.foodres.2017.07.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 07/27/2017] [Accepted: 07/31/2017] [Indexed: 11/16/2022]
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12
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Román T, Tonidandel T, Larcher R, Celotti E, Nicolini G. Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2963-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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First identification and quantification of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-methyl-4-mercaptopentan-2-one in hops (Humulus lupulus). FLAVOUR FRAG J 2016. [DOI: 10.1002/ffj.3337] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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14
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Evolution of polyfunctional mercaptans and their precursors during Merlot alcoholic fermentation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Cordente AG, Capone DL, Curtin CD. Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one. Appl Microbiol Biotechnol 2015; 99:9709-22. [PMID: 26227410 DOI: 10.1007/s00253-015-6833-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 07/07/2015] [Accepted: 07/11/2015] [Indexed: 11/29/2022]
Abstract
Sulfur-containing aroma compounds are key contributors to the flavour of a diverse range of foods and beverages, such as wine. The tropical fruit characters of Sauvignon Blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3-MH), its acetate ester 3-mercaptohexyl acetate (3-MHA), and 4-mercapto-4-methylpentan-2-one (4-MMP). These aromatic thiols are not detectable in grape juice to any significant extent but are released by yeast during alcoholic fermentation. While the processes involved in the release of 3-MH and 4-MMP from their cysteinylated precursors have been studied extensively, degradation pathways for glutathione S-conjugates (GSH-3-MH and GSH-4-MMP) have not. In this study, a candidate gene approach was taken, focusing on genes known to play a role in glutathione and glutathione-S-conjugate turnover in Saccharomyces cerevisiae. Our results confirm the role of Opt1p as the major transporter responsible for uptake of GSH-3-MH and GSH-4-MMP, and identify vacuolar Ecm38p as a key determinant of 3-MH release from GSH-3-MH. ECM38 was unimportant, on the other hand, for release of 4-MMP, and abolition of vacuolar biogenesis caused an increase in the amount of 4-MMP released. The alternative cytosolic glutathione degradation pathway was not involved in release of either thiol from their glutathionylated precursors. Finally, cycling of GSH-3-MH and/or its breakdown intermediates between the cytosol and the vacuole or extracellular space was implicated in modulation of 3-MH formation. Together, these results provide new targets for development of yeast strains that optimize release of these potent volatile sulfur compounds, and further our understanding of the processes involved in glutathione-S-conjugate turnover.
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Affiliation(s)
- Antonio G Cordente
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA, 5064, Australia
| | - Dimitra L Capone
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA, 5064, Australia
| | - Chris D Curtin
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA, 5064, Australia.
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