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Courregelongue M, Pons A. Distribution and Sensory Impact of (2 E,4 E,6 Z)-nonatrienal and Trans-4,5-epoxy-( E)-2-decenal in Wines and Spirits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1244-1255. [PMID: 38170596 DOI: 10.1021/acs.jafc.3c06828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
This study reports the distribution of (2E,4E,6Z)-nonatrienal (1) and trans-4,5-epoxy-(E)-2-decenal (2) in wines and spirits. We validated a quantification method using solid-phase extraction (SPE) and negative chemical ionization (NCI, NH3) gas chromatography-mass spectrometry (GC-MS) analysis. Both were identified for the first time in wines and spirits from different grape varieties and raw materials. Their olfactory detection thresholds (ODTs) were 16 and 60 ng/L, respectively. Analysis of 66 wines showed that the highest levels of (1) (441.3 ng/L) and (2) (386.5 ng/L) were found in red and white wines, respectively. At these levels, they modify the balance of the fruity expression of red (fresh to cooked fruits) and white (vegetal/green hazelnut nuance) wines. Similar quantitative and sensory analyses were conducted in spirits. With ODT estimated at 500 and 400 ng/L and concentrations ranging from trace amounts to 1.1 and 2.4 μg/L respectively, (1) and (2) can contribute directly to the aroma of spirits.
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Affiliation(s)
- Marie Courregelongue
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, F-33170 Gradignan, France
- Tonnellerie Seguin Moreau, 16100 Merpins, France
| | - Alexandre Pons
- Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France
- Bordeaux Sciences Agro, F-33170 Gradignan, France
- Tonnellerie Seguin Moreau, 16100 Merpins, France
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2
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Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03473-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Peterson A, Cholet C, Geny L, Darriet P, Landais Y, Pons A. Identification and analysis of new α- and β-hydroxy ketones related to the formation of 3-methyl-2,4-nonanedione in musts and red wines. Food Chem 2020; 305:125486. [DOI: 10.1016/j.foodchem.2019.125486] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 09/04/2019] [Accepted: 09/04/2019] [Indexed: 11/29/2022]
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Sano T, Okabe R, Iwahashi M, Imagi J, Sato T, Yamashita T, Fukusaki E, Bamba T. Effect of Furan Fatty Acids and 3-Methyl-2,4-nonanedione on Light-Induced Off-Odor in Soybean Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2136-2140. [PMID: 28215079 DOI: 10.1021/acs.jafc.6b05056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Soybean oil is one of the most widely consumed vegetable oils. However, under photooxidative conditions, this oil develops a beany and green off-odor through a mechanism that has not yet been elucidated. Upon photooxidation, 3-methyl-2,4-nonanedione (3-MND) produces a strong aroma. In this study, the effect of furan fatty acids and 3-MND on odor reversion in soybean oil was investigated. Our findings suggest that the observed light-induced off-odor was likely attributable to the furan fatty acids present in the oil through the generation of 3-MND. While 3-MND may not be directly responsible for the development of light-induced off-odor, this compound appears to be involved because off-odor was detected in canola oil samples containing added 3-MND. In addition, in the present work, 3-hydroxy-3-methyl-2,4-nonanedione, which is derived from 3-MND, was identified for the first time in light-exposed soybean oil and shown to be one of the compounds responsible for odor reversion.
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Affiliation(s)
- Takashi Sano
- J-Oil Mills, Incorporated , 7-41 Daikoku-cho, Tsurumi-ku, Yokohama 230-0053, Japan
| | - Ryo Okabe
- J-Oil Mills, Incorporated , 7-41 Daikoku-cho, Tsurumi-ku, Yokohama 230-0053, Japan
| | - Maiko Iwahashi
- J-Oil Mills, Incorporated , 7-41 Daikoku-cho, Tsurumi-ku, Yokohama 230-0053, Japan
| | - Jun Imagi
- J-Oil Mills, Incorporated , 7-41 Daikoku-cho, Tsurumi-ku, Yokohama 230-0053, Japan
| | - Toshiro Sato
- J-Oil Mills, Incorporated , 7-41 Daikoku-cho, Tsurumi-ku, Yokohama 230-0053, Japan
| | - Toshiyuki Yamashita
- Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University , 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University , 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Takeshi Bamba
- Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University , 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Department of Biotechnology, Graduate School of Engineering, Osaka University , 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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Allamy L, Darriet P, Pons A. Identification and Organoleptic Contribution of (Z)-1,5-Octadien-3-one to the Flavor of Vitis vinifera cv. Merlot and Cabernet Sauvignon Musts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1915-1923. [PMID: 28190353 DOI: 10.1021/acs.jafc.6b05293] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The main goal of this research was to identify key aroma compounds involved in the dried fruits (prune and dried fig) aroma of musts. An odoriferous zone (OZ) was detected by gas chromatography coupled with olfactometry (GC-O) and identified as (Z)-1,5-octadien-3-one (geranium). A quantitation method by SPME-GC-MS (CI, MeOH) was developed and validated for assaying this very fragrant ketone in musts for the first time (LOD, 0.15 ng/L; LOQ, 0.5 ng/L). Concentrations of (Z)-1,5-octadien-3-one in musts marked by dried fruits flavors reached 90 ng/L, thus exceeding its detection threshold (Dth = 9 ng/L). Moreover, sensory experiments showed that this compound contributes to the dried fig nuance at concentrations ranging from 64 to 96 ng/L. Above that level, it contributes to the geranium nuance of the must. Its affinity with sulfur dioxide was also established; 30 mg/L of sulfur dioxide causes a decrease of concentration of 60%.
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Affiliation(s)
- Lucile Allamy
- Château Latour , Saint Lambert, F-33000 Pauillac, France
- Université de Bordeaux, ISVV, EA4577 Œnologie , F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F-33140 Villenave d'Ornon, France
| | - Philippe Darriet
- Université de Bordeaux, ISVV, EA4577 Œnologie , F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F-33140 Villenave d'Ornon, France
| | - Alexandre Pons
- Université de Bordeaux, ISVV, EA4577 Œnologie , F-33140 Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie , F-33140 Villenave d'Ornon, France
- Seguin Moreau France, Z.I. Merpins , B.P. 94, F-16103 Cognac, France
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