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Gallo A, Roman T, Paolini M, Tonidandel L, Leonardelli A, Celotti E, Nardin T, Natolino A, Cappello N, Larcher R. Influence of flash heating and aspergillopepsin I supplementation on must and wine attributes of aromatic varieties. Food Res Int 2024; 186:114332. [PMID: 38729715 DOI: 10.1016/j.foodres.2024.114332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The protein instability with haze formation represents one of the main faults occurring in white and rosé wines. Among the various solutions industrially proposed, aspergillopepsin I (AP-I) supplementation coupled with must heating (60-75 °C) has been recently approved by OIV and the European Commission for ensuring protein stability of wines. This study investigates the impact of AP-I either applied independently or in combination with flash pasteurization on the chemical composition of grape must and wines derived from Sauvignon Blanc and Gewürztraminer. The efficacy on protein stability of a complete treatment combining heat (70 °C) and AP-I (HP) was confirmed through heat test and bentonite requirement, although no differences were observed between must heating and HP treatments. However, high-performance liquid chromatography analysis of unstable pathogenesis-related proteins revealed that AP-I supplementation reduced chitinases and thaumatin-like proteins compared to the non-enzymed samples, with and without must heating. Amino acid increase was reported only in HP musts, particularly in Sauvignon Blanc. The concentration of yeast-derived aroma compounds in Gewürztraminer wines was increased by must heating; compared to controls, flash pasteurization rose the overall acetate esters content of 85 % and HP of 43 %, mostly due to isoamyl acetate. However, heat treatments -with or without AP-I- reduced terpenes up to 68 %. Despite the different aroma profiles, no differences were observed for any descriptor for both varieties in wine tasting, and only a slight decrease trend was observed for the floral intensity and the typicality descriptors in heated wines.
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Affiliation(s)
- Adelaide Gallo
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Tomas Roman
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy.
| | - Mauro Paolini
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Andrea Leonardelli
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Emilio Celotti
- Università degli Studi di Udine-Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Via delle Scienze 206, Udine, Italy
| | - Tiziana Nardin
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Andrea Natolino
- Università degli Studi di Udine-Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Via delle Scienze 206, Udine, Italy
| | - Nicola Cappello
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach-Technology Transfer Center, via Edmund Mach 1, 38098 San Michele all'Adige, Italy
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2
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Rodrigues M, Forestan C, Ravazzolo L, Hugueney P, Baltenweck R, Rasori A, Cardillo V, Carraro P, Malagoli M, Brizzolara S, Quaggiotti S, Porro D, Meggio F, Bonghi C, Battista F, Ruperti B. Metabolic and Molecular Rearrangements of Sauvignon Blanc ( Vitis vinifera L.) Berries in Response to Foliar Applications of Specific Dry Yeast. PLANTS (BASEL, SWITZERLAND) 2023; 12:3423. [PMID: 37836164 PMCID: PMC10574919 DOI: 10.3390/plants12193423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023]
Abstract
Dry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning molecular mechanisms is lacking. This work aimed to unravel, through a systematic approach, the metabolic and molecular responses of Sauvignon Blanc berries to DYE treatments. To accomplish this, DYE spraying was performed in a commercial vineyard for two consecutive years. Berries were sampled at several time points after the treatment, and grapes were analyzed for sugars, acidity, free and bound aroma precursors, amino acids, and targeted and untargeted RNA-Seq transcriptional profiles. The results obtained indicated that the DYE treatment did not interfere with the technological ripening parameters of sugars and acidity. Some aroma precursors, including cys-3MH and GSH-3MH, responsible for the typical aromatic nuances of Sauvignon Blanc, were stimulated by the treatment during both vintages. The levels of amino acids and the global RNA-seq transcriptional profiles indicated that DYE spraying upregulated ROS homeostatic and thermotolerance genes, as well as ethylene and jasmonic acid biosynthetic genes, and activated abiotic and biotic stress responses. Overall, the data suggested that the DYE reduced berry oxidative stress through the regulation of specific subsets of metabolic and hormonal pathways.
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Affiliation(s)
- Marta Rodrigues
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Cristian Forestan
- Department of Agricultural and Food Sciences, University of Bologna, 40127 Bologna, Italy;
| | - Laura Ravazzolo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Philippe Hugueney
- National Research Institute for Agriculture, Food and Environment (INRAE), SVQV UMR A1131, University of Strasbourg, 67081 Strasbourg, France; (P.H.); (R.B.)
| | - Raymonde Baltenweck
- National Research Institute for Agriculture, Food and Environment (INRAE), SVQV UMR A1131, University of Strasbourg, 67081 Strasbourg, France; (P.H.); (R.B.)
| | - Angela Rasori
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Valerio Cardillo
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Pietro Carraro
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Mario Malagoli
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Stefano Brizzolara
- Crop Science Research Center, Scuola Superiore Sant’Anna, 56127 Pisa, Italy;
| | - Silvia Quaggiotti
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
| | - Duilio Porro
- Technology Transfer Centre, Edmund Mach Foundation, Via E. Mach 1, 38010 San Michele all ‘Adige, Italy;
| | - Franco Meggio
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
- Interdepartmental Research Centre for Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015 Treviso, Italy
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
- Interdepartmental Research Centre for Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015 Treviso, Italy
| | | | - Benedetto Ruperti
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Padova, Italy; (M.R.); (L.R.); (A.R.); (V.C.); (P.C.); (M.M.); (S.Q.); (F.M.); (C.B.)
- Interdepartmental Research Centre for Viticulture and Enology (CIRVE), University of Padova, Via XXVIII Aprile 14, Conegliano, 31015 Treviso, Italy
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Muhl JR, Derycke M, Pilkington LI, Fedrizzi B, Deed RC. A green liquid chromatography-tandem mass spectrometry method for the simultaneous analysis of volatile thiols and their precursors in oenological samples. J Chromatogr A 2023; 1707:464273. [PMID: 37579701 DOI: 10.1016/j.chroma.2023.464273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/16/2023]
Abstract
Improvements to the quantification of three white wine impact odorants 3-sulfanylhexan-1-ol, 3-sulfanylhexyl acetate, and 4-sulfanyl-4-methylpentan-2-one, and the non-volatile precursors from which they are released during fermentation, is of great interest to the wine science community. Recent reports of a "Quick, Easy, Cheap, Effective, Rugged and Safe" (QuEChERS) based method for the concurrent analysis of these thiols and their precursors via liquid chromatography tandem mass spectrometry (LC-MS/MS) has enabled the development of far simpler methods, as well as aligning these analyses with principles of green analytical chemistry. This current work reports the development and validation of a QuEChERS based LC-MS/MS method utilising a safer derivatising agent, 4,4'-dithiodipyridine, while greatly minimising the reagents involved and waste produced. We demonstrate that this new method compares favourably to the previously reported method with repeatability of 0.2-1.3%RSD and 0.4-5.2%RSD for precursors and free thiols. Further, the commercially available internal standard, 1-hexanethiol, used in previous analytical methods was compared to stable isotope labelled analogues of the analytes, with results suggesting that it may not be a reliable internal standard.
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Affiliation(s)
- Jennifer R Muhl
- School of Chemical Sciences, The University of Auckland | Waipapa Taumata Rau, Auckland, New Zealand
| | - Mathilde Derycke
- School of Chemical Sciences, The University of Auckland | Waipapa Taumata Rau, Auckland, New Zealand; École Nationale Supérieure de Chimie de Mulhouse, Mulhouse, France
| | - Lisa I Pilkington
- School of Chemical Sciences, The University of Auckland | Waipapa Taumata Rau, Auckland, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, The University of Auckland | Waipapa Taumata Rau, Auckland, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, The University of Auckland | Waipapa Taumata Rau, Auckland, New Zealand; School of Biological Sciences, The University of Auckland | Waipapa Taumata Rau, Auckland, New Zealand.
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Xiang D, Li P, Gong R, Sun Y, Chen X, Wei H, Xu Y. Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process. Foods 2023; 12:2658. [PMID: 37509751 PMCID: PMC10378441 DOI: 10.3390/foods12142658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/08/2023] [Indexed: 07/30/2023] Open
Abstract
Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were pre-treated using a modified QuEChERS method. 4,4'-Dithiodipyridine (DTDP) derivatization reaction improved the detectability and stability of volatile thiol compounds. From the end of the first round to the end of the seventh round of fermentation and different fermentation states from the fifth round of fermented grains of the sauce-aroma baijiu production process were analyzed. The results showed that the concentrations of methanethiol (67.64-205.37 μg/kg), ethanethiol (1.22-1.76 μg/kg), 2-furfurylthiol (0.51-3.03 μg/kg), and 2-methyl-3-furanthiol (1.70-12.74 μg/kg) were increased with the number of fermentation rounds. Methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol increased during fermentation and distillation in the fifth round. Fermentation and distillation were important stages for their widespread production. After distillation, there were still a large number of volatile thiol compounds in the fermented grains. The thermal reaction was of great significance in the formation of these thiols.
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Affiliation(s)
- Danhua Xiang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
| | - Peiqi Li
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
| | - Rong Gong
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Yanbin Sun
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Xiangmei Chen
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Heli Wei
- Guizhou Jinsha Liquor Wine Cellar Co., Ltd., Bijie 551800, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China
- Key Laboratory of Baijiu Supervision Technology for State Market Regulation, Chengdu 610097, China
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5
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Ma JH, Zhong Y, Zhou Y, Zhang Y, Feng XS. Organosulfur in food samples: Recent updates on sampling, pretreatment and determination technologies. J Chromatogr A 2023; 1689:463769. [PMID: 36610185 DOI: 10.1016/j.chroma.2022.463769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 12/25/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Organosulfur compounds (OSCs), mainly found in garlic, are the main biologically active substances for their pharmacological effects, including lowering of blood pressure and cholesterol, anti-cancer effect, liver protection, and anti-inflammatory. Efficient and sensitive pretreatment and determination methods of OSCs in different food matrices are of great significance. This review provides a comprehensive summary about the pretreatment and determination methods for OSCs in different food samples since 2010. Commonly used pretreatment methods, such as liquid-liquid extraction, microwave-assisted extraction, pressurized liquid extraction, liquid-liquid microextraction, solid phase extraction, dispersive solid phase extraction, solid-phase microextraction, and so on, have been summarized and overviewed in this paper. In particular, we discussed and compared various analysis methods including high performance liquid chromatography coupled with different detectors, gas chromatography-based methods, and few other methods. Finally, we tried to highlight the applicability, advantages and disadvantages of different pretreatment and analysis methods, and identified future prospects in this field.
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Affiliation(s)
- Jia-Hui Ma
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Yang Zhong
- Department of Chemistry, School of Forensic Medicine, China Medical University, Shenyang 110122, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100021 China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Hou R, Jelley RE, van Leeuwen KA, Pinu FR, Fedrizzi B, Deed RC. Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release. FEMS Yeast Res 2023; 23:foad031. [PMID: 37279910 PMCID: PMC10569440 DOI: 10.1093/femsyr/foad031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 05/29/2023] [Accepted: 06/02/2023] [Indexed: 06/08/2023] Open
Abstract
Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest the early production of hydrogen sulfide (H2S) is associated with the release of a range of volatile sulfur compounds (VSCs), as well as the production of varietal thiol compounds 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) from six-carbon precursors, including (E)-hex-2-enal. In this study, we investigated the early H2S potential, VSCs/thiol output, and precursor metabolism of 11 commonly used laboratory and commercial Saccharomyces cerevisiae strains in chemically defined synthetic grape medium (SGM) within 12 h after inoculation. Considerable variability in early H2S potential was observed among the strains surveyed. Chemical profiling suggested that early H2S production correlates with the production of dimethyl disulfide, 2-mercaptoethanol, and diethyl sulfide, but not with 3SH or 3SHA. All strains were capable of metabolizing (E)-hex-2-enal, while the F15 strain showed significantly higher residue at 12 h. Early production of 3SH, but not 3SHA, can be detected in the presence of exogenous (E)-hex-2-enal and H2S. Therefore, the natural variability of early yeast H2S production contributes to the early output of selected VSCs, but the threshold of which is likely not high enough to contribute substantially to free varietal thiols in SGM.
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Affiliation(s)
- Ruoyu Hou
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
| | - Rebecca E Jelley
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
| | - Katryna A van Leeuwen
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
| | - Farhana R Pinu
- Biological Chemistry & Bioactives, The New Zealand Institute for Plant and Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, University of Auckland, 23 Symonds St, Auckland 1010, New Zealand
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand
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7
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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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Jelley RE, Jones-Moore H, Guan A, Ren CZJ, Chen JLY, Tonidandel L, Larcher R, Fedrizzi B. Simultaneous extraction, derivatisation and analysis of varietal thiols and their non-volatile precursors from beer. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Carlin S, Piergiovanni M, Pittari E, Tiziana Lisanti M, Moio L, Piombino P, Marangon M, Curioni A, Rolle L, Rio Segade S, Versari A, Ricci A, Paola Parpinello G, Luzzini G, Ugliano M, Perenzoni D, Vrhovsek U, Mattivi F. The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines. Food Res Int 2022; 157:111404. [DOI: 10.1016/j.foodres.2022.111404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/14/2022] [Accepted: 05/21/2022] [Indexed: 11/25/2022]
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10
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Chen L, Darriet P. Qualitative Screening of Volatile Thiols in Wine by Selective Silver Ion Solid-Phase Extraction with Heart-Cutting Multidimensional Gas Chromatography Mass Spectrometry/Olfactometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4701-4711. [PMID: 35404059 DOI: 10.1021/acs.jafc.2c00243] [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: 06/14/2023]
Abstract
The chemical analysis of odorous volatile thiols is intrinsically challenging. Substantial progress has been made in quantitative analysis of targeted thiols at ultra-trace concentrations (ng/L), but lesser analytical attention has been given to the qualitative screening of unknown thiols. This work presents a solid-phase extraction (SPE) method using a silver ion (Ag+)-based sorbent to isolate volatile thiols from red wine. This proposed Ag+ SPE method was effective (recovery: 87-101% for four non-furan thiols and 35-49% for two furan thiols), simple, safe, and greatly reduced artifacts, testifying to its suitability as the sample preparation protocol for a qualitative screening experiment. Separation and detection were conducted using heart-cutting multidimensional gas chromatography coupled to mass spectrometry/olfactometry (H/C MDGC-MS/O). Key parameters including H/C width, main host oven temperature, and cryogenic trapping temperature were investigated for optimal instrument performance. The developed Ag+ SPE H/C MDGC-MS/O strategy was readily applicable for qualitative screening of odorous volatile thiols in wine, as demonstrated by two case studies.
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Affiliation(s)
- Liang Chen
- University of Bordeaux, INRAE, Bordeaux INP, UMR1366 Œnologie, ISVV, F-33140 Villenave d'Ornon, France
| | - Philippe Darriet
- University of Bordeaux, INRAE, Bordeaux INP, UMR1366 Œnologie, ISVV, F-33140 Villenave d'Ornon, France
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