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Qian X, Ling M, Sun Y, Han F, Shi Y, Duan C, Lan Y. Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies. Food Chem 2024; 440:138226. [PMID: 38141438 DOI: 10.1016/j.foodchem.2023.138226] [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: 09/25/2023] [Revised: 12/14/2023] [Accepted: 12/14/2023] [Indexed: 12/25/2023]
Abstract
The appeal of icewine is attributable to its distinct aroma characteristics, such as 'honey', 'caramel', and 'dried fruit', but little is known about the chemical basis of these aroma attributes. A set of icewines with different aroma intensities were selected by a panel of wine experts. Detailed volatile compound analyses and sensory descriptive analyses were performed on the selected icewines. Using partial least-squares regression, several lactones, esters, terpenes, furanones, and β-damascenone were positively correlated with 'honey', 'caramel', and 'dried fruit' aromas. Aroma reconstitution studies confirmed that terpenes could significantly enhance the 'honey' aroma, but weaken the 'caramel' aroma, while lactones and furanones could significantly enhance the 'caramel' and 'dried fruit' aromas. In addition, this study demonstrated that terpenes, lactones, and furanones interacted synergistically with each other to cause the sensory perception of the characteristic aromas of icewine.
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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; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing100083, China
| | - 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, Beijing100083, China
| | - Yanfeng Sun
- Ji'an Ginseng Industry Development Center, Tonghua 134000, China
| | - Fuliang Han
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, 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, Beijing100083, 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, Beijing100083, 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, Beijing100083, China.
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2
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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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3
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Zhang D, Wei Z, Han Y, Duan Y, Shi B, Ma W. A Review on Wine Flavour Profiles Altered by Bottle Aging. Molecules 2023; 28:6522. [PMID: 37764298 PMCID: PMC10534415 DOI: 10.3390/molecules28186522] [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: 08/03/2023] [Revised: 09/04/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.
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Affiliation(s)
- Di Zhang
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Ziyu Wei
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yufeng Han
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yaru Duan
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Baohui Shi
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Wen Ma
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
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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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Syed N, Singh S, Chaturvedi S, Nannaware AD, Khare SK, Rout PK. Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective. Crit Rev Food Sci Nutr 2022; 63:10047-10078. [PMID: 35531939 DOI: 10.1080/10408398.2022.2068124] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations to produce different stone-fruit flavors. The nature-identical and enantiomeric pure (+)-lactones are only produced through whole-cell biotransformation of yeast. The industrially important γ-decalactone and δ-decalactone are produced by a four-step aerobic-oxidation of ricinoleic acid (RA) following the lactonization mechanism. Recently, metabolic engineering strategies have opened up new possibilities for increasing productivity. Another strategy for increasing yield is to immobilize the RA and remove lactones from the broth regularly. Besides flavor impact, γ-, δ-, ε-, ω-lactones of the carbon chain (C8-C12), the macro-lactones and their derivatives are vital in pharmaceuticals and healthcare. These analogues are isolated from natural sources or commercially produced via biotransformation and chemical synthesis processes for medicinal use or as active pharmaceutical ingredients. The various approaches to biotransformation have been discussed in this review to generate more prospects from a commercial point of view. Finally, this work will be regarded as a magical brick capable of containing both traditional and genetic engineering technology while contributing to a wide range of commercial applications.
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Affiliation(s)
- Naziya Syed
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh, India
| | - Suman Singh
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh, India
| | - Shivani Chaturvedi
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology, New Delhi, India
| | - Ashween Deepak Nannaware
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Gaziabad, Uttar Pradesh, India
| | - Sunil Kumar Khare
- Enzyme and Microbial Biochemistry Laboratory, Department of Chemistry, Indian Institute of Technology, New Delhi, India
| | - Prasant Kumar Rout
- Phytochemistry Division, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, Uttar Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), Gaziabad, Uttar Pradesh, India
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6
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Porcelli C, Steinhaus M. Molecular characterisation of an atypical coconut-like odour in cocoa. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03981-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractParallel application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from a sample of fermented cocoa with an atypically pronounced coconut note and to the volatiles isolated from a reference cocoa sample revealed coconut-like smelling compounds δ-octalactone, δ-2-octenolactone, γ-nonalactone, γ-decalactone, δ-decalactone, and δ-2-decenolactone as potential causative odorants. Quantitation of these six compounds and calculation of odour activity values as ratios of the concentrations to the odour threshold values suggested δ-2-decenolactone as the crucial compound. Chiral analysis showed the presence of pure (R)-δ-2-decenolactone, commonly referred to as massoia lactone. Its key role for the coconut note was finally demonstrated in a spiking experiment: the addition of (R)-δ-2-decenolactone to the reference cocoa in an amount corresponding to the concentration difference between the two samples was able to provoke a coconut note in an intensity comparable to the one in the atypically smelling cocoa. To avoid an undesired coconut note caused by (R)-δ-2-decenolactone in the final products, the chocolate industry may consider its odour threshold value, that is 100 µg/kg, as a potential limit for the acceptance of fermented cocoa in the incoming goods inspection.
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7
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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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8
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Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines. Int J Food Microbiol 2022; 365:109554. [DOI: 10.1016/j.ijfoodmicro.2022.109554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 01/06/2022] [Accepted: 01/20/2022] [Indexed: 11/22/2022]
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9
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LU L, MI J, CHEN X, LUO Q, LI X, HE J, ZHAO R, JIN B, YAN Y, CAO Y. Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Lu LU
- National Wolfberry Engineering Research Center, China
| | - Jia MI
- National Wolfberry Engineering Research Center, China
| | | | - Qing LUO
- National Wolfberry Engineering Research Center, China
| | - Xiaoying LI
- National Wolfberry Engineering Research Center, China
| | - Jun HE
- National Wolfberry Engineering Research Center, China
| | - Rong ZHAO
- National Wolfberry Engineering Research Center, China
| | - Bo JIN
- National Wolfberry Engineering Research Center, China
| | - Yamei YAN
- National Wolfberry Engineering Research Center, China
| | - Youlong CAO
- National Wolfberry Engineering Research Center, China
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10
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Jiang Y, Peng W, Li Z, You C, Zhao Y, Tang D, Wang B, Li S. Unexpected Reactions of α,β‐Unsaturated Fatty Acids Provide Insight into the Mechanisms of CYP152 Peroxygenases. Angew Chem Int Ed Engl 2021. [DOI: 10.1002/ange.202111163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yuanyuan Jiang
- State Key Laboratory of Microbial Technology Shandong University No. 72 Binhai Road Qingdao Shandong 266237 China
- Shandong Provincial Key Laboratory of Synthetic Biology CAS Key Laboratory of Biofuels Qingdao Institute of Bioenergy and Bioprocess Technology Chinese Academy of Sciences No. 189 Songling Road Qingdao Shandong 266101 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Wei Peng
- State Key Laboratory of Physical Chemistry of Solid Surfaces and Fujian Provincial Key Laboratory of Theoretical and Computational Chemistry College of Chemistry and Chemical Engineering Xiamen University Xiamen 361005 China
| | - Zhong Li
- State Key Laboratory of Microbial Technology Shandong University No. 72 Binhai Road Qingdao Shandong 266237 China
- Shandong Provincial Key Laboratory of Synthetic Biology CAS Key Laboratory of Biofuels Qingdao Institute of Bioenergy and Bioprocess Technology Chinese Academy of Sciences No. 189 Songling Road Qingdao Shandong 266101 China
- University of Chinese Academy of Sciences Beijing 100049 China
| | - Cai You
- State Key Laboratory of Microbial Technology Shandong University No. 72 Binhai Road Qingdao Shandong 266237 China
| | - Yue Zhao
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery Ministry of Education School of Pharmaceutical Sciences Wuhan University Wuhan 430071 China
| | - Dandan Tang
- State Key Laboratory of Microbial Technology Shandong University No. 72 Binhai Road Qingdao Shandong 266237 China
| | - Binju Wang
- State Key Laboratory of Physical Chemistry of Solid Surfaces and Fujian Provincial Key Laboratory of Theoretical and Computational Chemistry College of Chemistry and Chemical Engineering Xiamen University Xiamen 361005 China
| | - Shengying Li
- State Key Laboratory of Microbial Technology Shandong University No. 72 Binhai Road Qingdao Shandong 266237 China
- Laboratory for Marine Biology and Biotechnology Qingdao National Laboratory for Marine Science and Technology Qingdao Shandong 266237 China
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11
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Jiang Y, Peng W, Li Z, You C, Zhao Y, Tang D, Wang B, Li S. Unexpected Reactions of α,β-Unsaturated Fatty Acids Provide Insight into the Mechanisms of CYP152 Peroxygenases. Angew Chem Int Ed Engl 2021; 60:24694-24701. [PMID: 34523786 DOI: 10.1002/anie.202111163] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/06/2021] [Indexed: 11/08/2022]
Abstract
CYP152 peroxygenases catalyze decarboxylation and hydroxylation of fatty acids using H2 O2 as cofactor. To understand the molecular basis for the chemo- and regioselectivity of these unique P450 enzymes, we analyze the activities of three CYP152 peroxygenases (OleTJE , P450SPα , P450BSβ ) towards cis- and trans-dodecenoic acids as substrate probes. The unexpected 6S-hydroxylation of the trans-isomer and 4R-hydroxylation of the cis-isomer by OleTJE , and molecular docking results suggest that the unprecedented selectivity is due to OleTJE 's preference of C2-C3 cis-configuration. In addition to the common epoxide products, undecanal is the unexpected major product of P450SPα and P450BSβ regardless of the cis/trans-configuration of substrates. The combined H2 18 O2 tracing experiments, MD simulations, and QM/MM calculations unravel an unusual mechanism for Compound I-mediated aldehyde formation in which the active site water derived from H2 O2 activation is involved in the generation of a four-membered ring lactone intermediate. These findings provide new insights into the unusual mechanisms of CYP152 peroxygenases.
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Affiliation(s)
- Yuanyuan Jiang
- State Key Laboratory of Microbial Technology, Shandong University, No. 72 Binhai Road, Qingdao, Shandong, 266237, China.,Shandong Provincial Key Laboratory of Synthetic Biology, CAS Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao, Shandong, 266101, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Wei Peng
- State Key Laboratory of Physical Chemistry of Solid Surfaces and Fujian Provincial Key Laboratory of Theoretical and Computational Chemistry, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, China
| | - Zhong Li
- State Key Laboratory of Microbial Technology, Shandong University, No. 72 Binhai Road, Qingdao, Shandong, 266237, China.,Shandong Provincial Key Laboratory of Synthetic Biology, CAS Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, No. 189 Songling Road, Qingdao, Shandong, 266101, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Cai You
- State Key Laboratory of Microbial Technology, Shandong University, No. 72 Binhai Road, Qingdao, Shandong, 266237, China
| | - Yue Zhao
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Ministry of Education, School of Pharmaceutical Sciences, Wuhan University, Wuhan, 430071, China
| | - Dandan Tang
- State Key Laboratory of Microbial Technology, Shandong University, No. 72 Binhai Road, Qingdao, Shandong, 266237, China
| | - Binju Wang
- State Key Laboratory of Physical Chemistry of Solid Surfaces and Fujian Provincial Key Laboratory of Theoretical and Computational Chemistry, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, China
| | - Shengying Li
- State Key Laboratory of Microbial Technology, Shandong University, No. 72 Binhai Road, Qingdao, Shandong, 266237, China.,Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, 266237, China
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12
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Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111781] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Chen L, Darriet P. Strategies for the identification and sensory evaluation of volatile constituents in wine. Compr Rev Food Sci Food Saf 2021; 20:4549-4583. [PMID: 34370385 DOI: 10.1111/1541-4337.12810] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 11/27/2022]
Abstract
Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.
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Affiliation(s)
- Liang Chen
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
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14
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Kang XX, Jia SL, Wei X, Zhang M, Liu GL, Hu Z, Chi Z, Chi ZM. Liamocins biosynthesis, its regulation in Aureobasidium spp., and their bioactivities. Crit Rev Biotechnol 2021; 42:93-105. [PMID: 34154468 DOI: 10.1080/07388551.2021.1931017] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Liamocins synthesized by Aureobasidium spp. are glycolipids composed of a single mannitol or arabitol headgroup linked to either three, four or even six 3,5-dihydroxydecanoic ester tail-groups. The highest titer of liamocin achieved was over 40.0 g/L. The substrates for liamocins synthesis include glucose, sucrose, xylose, mannitol, and others. The Pks1 is responsible for the biosynthesis of the tail-group 3,5-dihydroxydecanoic acid, both mannitol dehydrogenase (MDH) and mannitol 1-phosphate 5-dehydrogenase (MPDH) catalyze the mannitol biosynthesis and the arabitol biosynthesis is controlled by arabitol dehydrogenase (ArDH). The ester bond formation between 3,5-dihydroxydecanoic acid and mannitol or arabitol is catalyzed by the esterase (Est1). Liamocin biosynthesis is regulated by the specific transcriptional activator (Gal1), global transcriptional activator (Msn2), various signaling pathways, acetyl-CoA flux while Pks1 activity is controlled by PPTase activity. The synthesized liamocins have high bioactivity against the pathogenic bacteria Streptococcus spp. and some kinds of cancer cells while Massoia lactone released liamocins which exhibited obvious antifungal and anticancer activities. Therefore, liamocins and Massoia lactone have many applications in various sectors of biotechnology.
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Affiliation(s)
- Xin-Xin Kang
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong, China
| | - Shu-Lei Jia
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong, China
| | - Xin Wei
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong, China
| | - Mei Zhang
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong, China
| | - Guang-Lei Liu
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong, China.,Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, China
| | - Zhong Hu
- Department of Biology, Shantou University, Shantou, Guangdong, China
| | - Zhe Chi
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong, China.,Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, China
| | - Zhen-Ming Chi
- College of Marine Life Science, Ocean University of China, Qingdao, Shandong, China.,Laboratory for Marine Biology and Biotechnology, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, China
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15
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The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines. Food Chem X 2021; 9:100116. [PMID: 33665608 PMCID: PMC7902897 DOI: 10.1016/j.fochx.2021.100116] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 12/24/2020] [Accepted: 01/19/2021] [Indexed: 11/30/2022] Open
Abstract
10 Saccharomyces cerevisiae strains fermented must with phenolics and aroma precursors. Isobutanal, isopropyl isoamyl acetates, and ethyl propanoate lost by evaporation. Yeast strain affects levels of 45 out of 60 aroma compounds mostly after aging. Linalool and geraniol fermentative aroma compounds. Strong modulation of varietal aroma. Strains can limit levels of guaiacol or TDN.
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
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16
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17
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Rienth M, Vigneron N, Darriet P, Sweetman C, Burbidge C, Bonghi C, Walker RP, Famiani F, Castellarin SD. Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review. FRONTIERS IN PLANT SCIENCE 2021; 12:643258. [PMID: 33828576 PMCID: PMC8020818 DOI: 10.3389/fpls.2021.643258] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 02/02/2021] [Indexed: 05/20/2023]
Abstract
Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming. These abiotic factors govern the synthesis and degradation of primary (sugars, amino acids, organic acids, etc.) and secondary (phenolic and volatile flavor compounds and their precursors) metabolites directly, via the regulation of their biosynthetic pathways, or indirectly, via their effects on vine physiology and phenology. Several hundred secondary metabolites have been identified in the grape berry. Their biosynthesis and degradation have been characterized and have been shown to occur during different developmental stages of the berry. The understanding of how the different abiotic factors modulate secondary metabolism and thus berry quality is of crucial importance for breeders and growers to develop plant material and viticultural practices to maintain high-quality fruit and wine production in the context of global warming. Here, we review the main secondary metabolites of the grape berry, their biosynthesis, and how their accumulation and degradation is influenced by abiotic factors. The first part of the review provides an update on structure, biosynthesis, and degradation of phenolic compounds (flavonoids and non-flavonoids) and major aroma compounds (terpenes, thiols, methoxypyrazines, and C13 norisoprenoids). The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism. At the end of the paper, we raise some critical questions regarding intracluster berry heterogeneity and dilution effects and how the sampling strategy can impact the outcome of studies on the grapevine berry response to abiotic factors.
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Affiliation(s)
- Markus Rienth
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
- *Correspondence: Markus Rienth
| | - Nicolas Vigneron
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
| | - Philippe Darriet
- Unité de recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux, France
- Institut des Sciences de la Vigne et du Vin CS 50008, Villenave d'Ornon, France
| | - Crystal Sweetman
- College of Science & Engineering, Flinders University, Bedford Park, SA, Australia
| | - Crista Burbidge
- Agriculture and Food (Commonwealth Scientific and Industrial Research Organisation), Glen Osmond, SA, Australia
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, Legnaro, Italy
| | - Robert Peter Walker
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Simone Diego Castellarin
- Faculty of Land and Food Systems, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada
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18
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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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19
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Baldovini N, Chaintreau A. Identification of key odorants in complex mixtures occurring in nature. Nat Prod Rep 2020; 37:1589-1626. [PMID: 32692323 DOI: 10.1039/d0np00020e] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of gas chromatography-olfactometry have appeared, allowing the determination of which odor constituents play a key role in materials. Progressively, numerous strategies have been proposed for sample preparation from raw materials, the representativeness evaluation of extracts, the identification of odor constituents, their quantification, and subsequently, the recombination of the key odorants to mimic the initial odor. However, the multiplicity of options at each stage of the analysis leads to a confusing landscape in this field, and thus, the present review aims at critically presenting the available options. For each step, the most frequently used alternatives are described, together with their strengths and weaknesses based on theoretical and experimental justifications according to the literature. These techniques are exemplified by many applications in the literature on aromas, fragrances and essential oils, with the initial focus on wine odorants, followed by a short overview on the molecular diversity of key odorants, which illustrates most of the facets and complexities of odor studies, including the issues raised by odorant interactions such as synergies.
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Affiliation(s)
- Nicolas Baldovini
- Institut de Chimie de Nice, Faculté des Sciences, Université Côte d'Azur, 06108 Nice Cedex 2, France.
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20
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Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines. Microorganisms 2020; 8:microorganisms8060953. [PMID: 32599830 PMCID: PMC7355472 DOI: 10.3390/microorganisms8060953] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/12/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022] Open
Abstract
To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.
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21
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Ribeiro C, Gonçalves R, Tiritan M. Separation of Enantiomers Using Gas Chromatography: Application in Forensic Toxicology, Food and Environmental Analysis. Crit Rev Anal Chem 2020; 51:787-811. [DOI: 10.1080/10408347.2020.1777522] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Cláudia Ribeiro
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR/CIMAR), Universidade do Porto, Edifício do Terminal de Cruzeiros do Porto de Leixões, Matosinhos, Portugal
| | - Ricardo Gonçalves
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
| | - M.E. Tiritan
- CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde, Gandra, PRD, Portugal
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR/CIMAR), Universidade do Porto, Edifício do Terminal de Cruzeiros do Porto de Leixões, Matosinhos, Portugal
- Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
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22
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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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23
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The enantiomeric distributions of volatile constituents in different tea cultivars. Food Chem 2018; 265:329-336. [DOI: 10.1016/j.foodchem.2018.05.094] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 05/18/2018] [Accepted: 05/21/2018] [Indexed: 02/05/2023]
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24
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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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25
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Chou HC, Šuklje K, Antalick G, Schmidtke LM, Blackman JW. Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7750-7757. [PMID: 29962206 DOI: 10.1021/acs.jafc.8b01646] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Late-season berry dehydration (LSD) is a common occurrence in Shiraz grapes, particularly those grown in hot climates. LSD results in significant yield reductions; however, the effects on wine composition and sensory characteristics are not well-documented. Wines made of 100% nonshriveled clusters (control) were related to red fruit flavors by the sensory panel, whereas wines made of 80% shriveled clusters (S-VCT) were perceived as more alcoholic and associated with dark fruit and dead/stewed fruit characters. The latter wines also resulted in higher concentrations of massoia lactone and γ-nonalactone, compounds known to contribute to prune and stewed-fruit aromas. Wines made of shriveled grapes were also characterized by an increase in C6-alcohols and a decrease in esters, whereas wine terpenoids were altered compound-specific. An increase in orange pigments and wine chemical age in S-VCT wines indicated faster oxidative aging compared to the control. LSD appeared to alter final wine composition directly but also appeared to influence yeast metabolism, potentially due to an alteration of the composition of lipids in the grape juice. This study emphasized the relevance of sorting shriveled and nonshriveled berries for final wine chemical composition and wine style.
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Affiliation(s)
| | | | | | - Leigh M Schmidtke
- The Australian Research Council Training Centre for Innovative Wine Production , The University of Adelaide , Glen Osmond , South Australia 5064 , Australia
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26
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Sun WX, Hu K, Zhang JX, Zhu XL, Tao YS. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking. Food Chem 2018; 245:1248-1256. [DOI: 10.1016/j.foodchem.2017.11.106] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 11/28/2017] [Accepted: 11/28/2017] [Indexed: 11/30/2022]
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27
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de Castilhos MBM, Betiol LFL, de Carvalho GR, Telis-Romero J. Experimental study of physical and rheological properties of grape juice using different temperatures and concentrations. Part II: Merlot. Food Res Int 2018; 105:905-912. [DOI: 10.1016/j.foodres.2017.12.026] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 12/10/2017] [Accepted: 12/12/2017] [Indexed: 11/16/2022]
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28
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Drappier J, Thibon C, Rabot A, Geny-Denis L. Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review. Crit Rev Food Sci Nutr 2017; 59:14-30. [PMID: 29064726 DOI: 10.1080/10408398.2017.1355776] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Weather conditions throughout the year have a greater influence than other factors (such as soil and cultivars) on grapevine development and berry composition. Temperature affects gene expression and enzymatic activity of primary and secondary metabolism which determine grape ripening and wine characteristics. In the context of the climate change, temperatures will probably rise between 0.3°C and 1.7°C over the next 20 years. They are already rising and the physiology of grapevines is already changing. These modifications exert a profound shift in primary (sugar and organic acid balance) and secondary (phenolic and aromatic compounds) berry metabolisms and the resulting composition of wine. For example, some Bordeaux wines have a tendency toward reduced freshness and a modification of their ruby color. In this context it is necessary to understand the impact of higher temperatures on grape development, harvest procedures, and wine composition in order to preserve the typicity of the wines and to adapt winemaking processes.
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Affiliation(s)
- Julie Drappier
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Cécile Thibon
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France.,b INRA, ISVV, OEnologie , Villenave d'Ornon , France
| | - Amélie Rabot
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
| | - Laurence Geny-Denis
- a Unité de Recherche Oenologie , Université de Bordeaux , Villenave d'Ornon , France
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