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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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Tonidandel L, Larcher R, Barbero A, Jelley RE, Fedrizzi B. A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine. J Chromatogr A 2021; 1658:462603. [PMID: 34670176 DOI: 10.1016/j.chroma.2021.462603] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 10/01/2021] [Accepted: 10/04/2021] [Indexed: 10/20/2022]
Abstract
This research details the development of a novel LC-MS/MS method involving a QuEChERS-based extraction that, for the first time, achieves the fast and concurrent analysis of both free varietal thiols (3-sulfanylhexan-1-ol, 3-sulfanylhexyl acetate, and 4-methyl-4-sulfanylpentan-2-one) and their S-glutathionylated/S-cysteinylated precursors in wine samples. Limits of detections for the free thiols were comparable to or lower than those obtained with previously reported more laborious methods. Repeatability for the free thiols ranged between 3-19% and from 0.1-7.7% for the thiol precursors. The method was subsequently applied to the analysis of a selection of 22 wines from a range of different grape varieties. The rapidity of this method combined with its sensitivity makes it suitable for both research and industry applications.
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Affiliation(s)
- Loris Tonidandel
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all' Adige, Italy
| | - Roberto Larcher
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all' Adige, Italy.
| | - Alice Barbero
- Technology Transfer Centre, Fondazione Edmund Mach, Via E. Mach 1, 38010, San Michele all' Adige, Italy
| | - Rebecca E Jelley
- School of Chemical Sciences, The University of Auckland, 23 Symonds Street, Auckland 1142, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, The University of Auckland, 23 Symonds Street, Auckland 1142, New Zealand
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Abrão LCDC, Silveira AT, de Faria HD, Machado SC, Mendes TV, Plácido RV, Marciano LPDA, Martins I. Toxicological analyses: analytical method validation for prevention or diagnosis. Toxicol Mech Methods 2020; 31:18-32. [PMID: 33081560 DOI: 10.1080/15376516.2020.1839612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The need for reliable results in Toxicological Analysis is recognized and required worldwide. The analytical validation ensures that a method will provide trustworthy information about a particular sample when applied in accordance with a predefined protocol, being able to determine a specific analyte at a distinct concentration range for a well-defined purpose. The driving force for developing method validation for bioanalytical projects comes from the regulatory agencies. Thus, the approach of this work is to present theoretical and practical aspects of method validation based on the analysis objective, whether for prevention or diagnosis. Although various legislative bodies accept differing interpretations of requirements for validation, the process for applying validation criteria should be adaptable for each scientific intent or analytical purpose.
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Affiliation(s)
| | - Alberto Thalison Silveira
- Laboratory of Toxicant and Drug Analysis, Federal University of Alfenas - Unifal-MG, Alfenas, Brazil
| | - Henrique Dipe de Faria
- Laboratory of Toxicant and Drug Analysis, Federal University of Alfenas - Unifal-MG, Alfenas, Brazil
| | - Simone Caetani Machado
- Laboratory of Toxicant and Drug Analysis, Federal University of Alfenas - Unifal-MG, Alfenas, Brazil
| | - Tássia Venga Mendes
- Laboratory of Toxicant and Drug Analysis, Federal University of Alfenas - Unifal-MG, Alfenas, Brazil
| | - Rodrigo Vicentino Plácido
- Laboratory of Toxicant and Drug Analysis, Federal University of Alfenas - Unifal-MG, Alfenas, Brazil
| | | | - Isarita Martins
- Laboratory of Toxicant and Drug Analysis, Federal University of Alfenas - Unifal-MG, Alfenas, Brazil
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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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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Appl Microbiol Biotechnol 2019; 103:7425-7450. [PMID: 31377872 DOI: 10.1007/s00253-019-10008-9] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/29/2019] [Accepted: 07/01/2019] [Indexed: 01/28/2023]
Abstract
Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.
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Lafontaine S, Varnum S, Roland A, Delpech S, Dagan L, Vollmer D, Kishimoto T, Shellhammer T. Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping. Food Chem 2019; 278:228-239. [DOI: 10.1016/j.foodchem.2018.10.148] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 10/29/2018] [Accepted: 10/31/2018] [Indexed: 11/24/2022]
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7
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First identification and quantification of S-3-(hexan-1-ol)-γ-glutamyl-cysteine in grape must as a potential thiol precursor, using UPLC-MS/MS analysis and stable isotope dilution assay. Food Chem 2017; 237:877-886. [DOI: 10.1016/j.foodchem.2017.05.116] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 05/22/2017] [Accepted: 05/22/2017] [Indexed: 11/19/2022]
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8
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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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9
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Belda I, Ruiz J, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Benito S, Santos A. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. Int J Food Microbiol 2017; 257:183-191. [PMID: 28668728 DOI: 10.1016/j.ijfoodmicro.2017.06.028] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2017] [Revised: 06/25/2017] [Accepted: 06/26/2017] [Indexed: 01/14/2023]
Abstract
In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinctive aroma of certain white wines. In this context, Torulaspora delbrueckii is in the spotlight because of its positive contribution to several wine quality parameters. This work studies the physiological properties of an industrial T. delbrueckii strain, for the production of wines with increased thiol concentrations. IRC7 gene, previously described in S. cerevisiae, has been identified in T. delbrueckii, establishing the genetics basis of its thiol-releasing capability. Fermentations involving T. delbrueckii showed improvements on several parameters (such as glycerol content, ethanol index, and major volatile compounds composition), but especially on thiols release. These results confirm the potential of T. delbrueckii on wine improvement, describing new metabolic features regarding the release of cysteinylated aroma precursors.
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Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Javier Ruiz
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Beata Beisert
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Eva Navascués
- Agrovin, S.A., Alcázar de San Juan, 13600 Ciudad Real, Spain; Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
| | - Domingo Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - Fernando Calderón
- Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366 Geisenheim, Germany
| | - Santiago Benito
- Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
| | - Antonio Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
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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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11
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Larcher R, Tonidandel L, Román Villegas T, Nardin T, Fedrizzi B, Nicolini G. Pre-fermentation addition of grape tannin increases the varietal thiols content in wine. Food Chem 2015; 166:56-61. [DOI: 10.1016/j.foodchem.2014.05.149] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Revised: 05/26/2014] [Accepted: 05/28/2014] [Indexed: 10/25/2022]
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12
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Concejero B, Peña-Gallego A, Fernandez-Zurbano P, Hernández-Orte P, Ferreira V. Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry. Anal Chim Acta 2014; 812:250-7. [PMID: 24491789 DOI: 10.1016/j.aca.2014.01.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Revised: 12/26/2013] [Accepted: 01/02/2014] [Indexed: 11/25/2022]
Abstract
A direct method for the quantitative determination in grapes of four known precursors of the varietal aromas of the thiol character of wine has been optimized and validated. A small volume of centrifuged and filtered must is directly injected in the ultrahigh liquid performance chromatography coupled to mass spectrometry system (UHPLC-MS-MS). Must sugars and other early eluting polar compounds are diverted to the waste, not entering the ion source. Cysteinyl (CYS) and glutathionyl (GLU) precursors from 3-mercaptohexanol (3MH) and 4-mercapto-4-methylpentanone (4M4MP) are separated in 5 min rendering narrow peaks (W1/2<9s). No system performance degradation has been noticed in series of more than 200 injections. A standard addition procedure using the consecutive injection of a spiked sample made it possible to satisfactorily correct for matrix effects, with recoveries very close to 100% in all cases. Intermediate reproducibility was satisfactory (RSD between 1 and 10%), except for the glutathione-4-mercapto-4-methyl-2-pentanone (GLUMP) precursor, for which this value is around 20%. The limits of detection in real-must were below 1 μg L(-1) for the precursors of the 4M4MP and for cysteine-3-mercaptohexan-1-ol (CYSMH) and glutathione-3-mercaptohexan-1-ol (GLUMH), 2 and 7 μg L(-1), respectively, what is enough for the determination of these precursors in musts of any variety.
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Affiliation(s)
- B Concejero
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, c/Pedro Cerbuna 12, University of Zaragoza, 50009 Zaragoza, Spain
| | - A Peña-Gallego
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, c/Pedro Cerbuna 12, University of Zaragoza, 50009 Zaragoza, Spain
| | - P Fernandez-Zurbano
- Research Centre of Vine-and-Wine-Related Science (ICVV), CSIC, Gobierno de La Rioja. C/Madre de Dios, 51, 26006 Logroño, Spain
| | - P Hernández-Orte
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, c/Pedro Cerbuna 12, University of Zaragoza, 50009 Zaragoza, Spain.
| | - V Ferreira
- Laboratory for Flavor Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, c/Pedro Cerbuna 12, University of Zaragoza, 50009 Zaragoza, Spain
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Fanali C, Dugo L, Dugo P, Mondello L. Capillary-liquid chromatography (CLC) and nano-LC in food analysis. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.05.021] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Larcher R, Tonidandel L, Nicolini G, Fedrizzi B. First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins. Food Chem 2013; 141:1196-202. [DOI: 10.1016/j.foodchem.2013.04.037] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2013] [Revised: 04/11/2013] [Accepted: 04/16/2013] [Indexed: 11/29/2022]
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15
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Influence of volatile thiols in the development of blackcurrant aroma in red wine. Food Chem 2013; 142:242-8. [PMID: 24001837 DOI: 10.1016/j.foodchem.2013.07.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Revised: 06/27/2013] [Accepted: 07/03/2013] [Indexed: 11/21/2022]
Abstract
A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(mercapto)hexyl acetate (3MHA) and 3-mercapto-1-hexanol (3MH) are compounds potentially responsible for the development of this aroma. In order to demonstrate the correlation between thiols concentrations in red wines and blackcurrant aroma intensity, a multiple variable analysis was realised with thiols concentrations obtained by chemical analysis and blackcurrant aroma intensities obtained by descriptive sensory analysis. The 4MMP concentration was very well correlated to the blackcurrant aroma, and 3MHA and 3MH present at high concentrations act as enhancers of the perception of this aroma. This correlation was further supported after performing a sensory comparison by classification test. The different factors that could impact on the development of blackcurrant aroma in red wine were discussed.
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16
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Revue bibliographique sur les adduits cystéinés et glutathionés de la vigne en vue de leur investigation dans le houblon et la bière. ACTA ACUST UNITED AC 2013. [DOI: 10.1016/j.cervis.2013.04.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Roland A, Cavelier F, Schneider R. How organic and analytical chemistry contribute to knowledge of the biogenesis of varietal thiols in wine. A review. FLAVOUR FRAG J 2012. [DOI: 10.1002/ffj.3100] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Florine Cavelier
- IBMM, UMR-CNRS 5247, Place Eugène Bataillon; 34095; Montpellier; France
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Peña-Gallego A, Hernández-Orte P, Cacho J, Ferreira V. S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.07.079] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Roland A, Schneider R, Razungles A, Cavelier F. Varietal thiols in wine: discovery, analysis and applications. Chem Rev 2011; 111:7355-76. [PMID: 21780789 DOI: 10.1021/cr100205b] [Citation(s) in RCA: 138] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.050] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Roland A, Schneider R, Razungles A, Le Guernevé C, Cavelier F. Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:10684-10689. [PMID: 20825191 DOI: 10.1021/jf101996p] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Straightforward synthesis of labeled S-3-(hexan-1-ol)-glutathione and S-4-(4-methylpentan-2-one)-glutathione has been developed through a conjugate addition optimization study. Sauvignon blanc fermentation experiments with the [(2)H(10)] S-4-(4-methylpentan-2-one)-glutathione used as a tracer released the corresponding deuterated thiol, thus proving the direct relationship with the 4-mercapto-4-methylpentan-2-one under enological conditions. The conversion yield of such transformation was estimated to be close to 0.3%, opening an avenue for additional study on varietal thiol biogenesis.
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Affiliation(s)
- Aurélie Roland
- Interloire, 12 rue Etienne Pallu, BP 1921, 37019 Tours Cedex 01, France.
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Roland A, Vialaret J, Razungles A, Rigou P, Schneider R. Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4406-4413. [PMID: 20199086 DOI: 10.1021/jf904164t] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-mercaptohexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one (4MMP). This characterization allowed the study of thiol precursor evolution during ripening of Sauvignon blanc grapes in several viticultural situations together with grape reaction product (GRP) and the main substrate of polyphenoloxidase, that is, caftaric acid. Concentration of precursors greatly increased during ripening except for the cysteinylated conjugate of 4MMP. Precursor evolution was also monitored during the oxidation of grape juice. Addition of oxygen to a grape juice set off the enzymatic oxidation of hydroxycinnamic acids but did not negatively affect precursor concentrations. Part of the glutathionylated precursor of the 3MH was produced during prefermentative operations (up to 140% in Sauvignon blanc). Consequently, this precursor naturally occurring in grapes was also formed during prefermentative operations. The proportion of biogenetic and prefermentary formation of the glutathionylated precursor of 3MH was different under industrial conditions depending on the grape variety considered. Addition of glutathione and hexenal in grape juices of Melon B. and Sauvignon induced an increase of the production of 3MH and consequently of its acetate in the resulting wines. Residual glutathione in must has to be preserved to enhance the aromatic potential of grapes.
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