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Ferrero-Del-Teso S, Arapitsas P, Jeffery DW, Ferreira C, Mattivi F, Fernández-Zurbano P, Sáenz-Navajas MP. Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach. Food Chem 2024; 437:137726. [PMID: 37907002 DOI: 10.1016/j.foodchem.2023.137726] [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: 02/16/2023] [Revised: 09/13/2023] [Accepted: 10/08/2023] [Indexed: 11/02/2023]
Abstract
This study aimed to establish relationships between wine composition and in-mouth sensory properties using a sensometabolomic approach. Forty-two red wines were sensorially assessed and chemically characterised using UPLC-QTOF-MS for targeted and untargeted analyses. Suitable partial least squares regression models were obtained for "dry", "sour", "oily", "prickly", and "unctuous". "Dry" was positively contributed by flavan-3-ols, anthocyanin derivatives (AntD), valine, gallic acid and its ethyl ester, and peptides, and negatively by sulfonated flavan-3-ols, anthocyanin-ethyl-flavan-3-ols, tartaric acid, flavonols (FOL), hydroxycinnamic acids (HA), protocatechuic ethyl ester, and proline. The "sour" model included molecules involved in "dry" and "bitter", ostensibly as a result of cognitive interactions. Derivatives of FOLs, epicatechin gallate, and N-acetyl-glucosamine phosphate contributed positively to "oily", as did vanillic acid, HAs, pyranoanthocyanins, and malvidin-flavan-3-ol derivatives for "prickly", and sugars, glutathione disulfide, AntD, FOL, and one HA for "unctuous". The presented approach offers an interesting tool for deciphering the sensory-active compounds involved in mouthfeel perception.
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Affiliation(s)
- Sara Ferrero-Del-Teso
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departamento de Enología, Logroño, La Rioja, Spain
| | - Panagiotis Arapitsas
- Unit of Metabolomics, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy; Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos 28, Egaleo, 12243 Athens, Greece
| | - David W Jeffery
- School of Agriculture, Food and Wine, and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Chelo Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Instituto Universitario de Matemáticas y Aplicaciones (IUMA-UNIZAR), Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Fulvio Mattivi
- Unit of Metabolomics, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departamento de Enología, Logroño, La Rioja, Spain
| | - María-Pilar Sáenz-Navajas
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departamento de Enología, Logroño, La Rioja, Spain.
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Uttl L, Bechynska K, Ehlers M, Kadlec V, Navratilova K, Dzuman Z, Fauhl-Hassek C, Hajslova J. Critical assessment of chemometric models employed for varietal authentication of wine based on UHPLC-HRMS data. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109336] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Effects of Microvibrations and Their Damping on the Evolution of Pinot Noir Wine during Bottle Storage. Foods 2022; 11:foods11182761. [PMID: 36140889 PMCID: PMC9498171 DOI: 10.3390/foods11182761] [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: 08/05/2022] [Revised: 08/27/2022] [Accepted: 08/31/2022] [Indexed: 11/17/2022] Open
Abstract
Environmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries. Even under optimal storage conditions, environmental microvibrations can be a constant source of energy transfer to the stored bottles, and little is known about their effects over time. In this study, the effects of microvibrations on a fine Pinot noir wine were evaluated over a storage period of one year under controlled conditions and compared with those obtained using natural magnetic levitation as a damping technique to reduce the power transmitted by the vibrations. The wines were subjected to the treatments according to the following experimental set-up: (A) wines not exposed to microvibrations, but to natural magnetic levitation; (B) wines placed on a shelf in contact with the floor, and exposed to microvibrations; (C) controls, a shelf in direct contact with the floor, without the application of microvibrations; (D) wines on a shelf with natural magnetic levitation and exposed to microvibrations. Phenolic and volatile compounds were not significantly different between treatments, which is in line with the reduced energy stress applied. In contrast, the storage time significantly influenced these chemical profiles. Through the sensory analysis performed after 0 and 12 months of storage, it was possible to distinguish the wines, as the overall quality improved, especially for the microvibration-treated samples. After 12 months of storage: (a) the overall sensory quality improved for all wines compared to the samples at T0; (b) the damping of microvibrations reduced the rate of wine evolution; (c) treatment with microvibration up to 6 months was useful for improving the quality of wine not yet ready for the market. Therefore, modulation of wine evolution can be achieved by applying a combination of microvibrations and their damping, depending on the enological objective.
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Han X, Sun J, Niu T, Mao B, Gao S, Zhao P, Sun L. Molecular Insight into the Binding of Astilbin with Human Serum Albumin and Its Effect on Antioxidant Characteristics of Astilbin. Molecules 2022; 27:molecules27144487. [PMID: 35889360 PMCID: PMC9321622 DOI: 10.3390/molecules27144487] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/03/2022] [Accepted: 07/08/2022] [Indexed: 11/25/2022] Open
Abstract
Astilbin is a dihydroflavonol glycoside identified in many natural plants and functional food with promising biological activities which is used as an antioxidant in the pharmaceutical and food fields. This work investigated the interaction between astilbin and human serum albumin (HSA) and their effects on the antioxidant activity of astilbin by multi-spectroscopic and molecular modeling studies. The experimental results show that astilbin quenches the fluorescence emission of HSA through a static quenching mechanism. Astilbin and HSA prefer to bind at the Site Ⅰ position, which is mainly maintained by electrostatic force, hydrophobic and hydrogen bonding interactions. Multi-spectroscopic and MD results indicate that the secondary structure of HSA could be changed because of the interaction of astilbin with HSA. DPPH radical scavenging assay shows that the presence of HSA reduces the antioxidant capacity of astilbin. The explication of astilbin–HSA binding mechanism will provide insights into clinical use and resource development of astilbin in food and pharmaceutical industries.
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Affiliation(s)
- Xiangyu Han
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
| | - Jing Sun
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing 100029, China
| | - Tianmei Niu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
| | - Beibei Mao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
| | - Shijie Gao
- Experimental Center, Shandong University of Traditional Chinese Medicine, Jinan 250355, China;
| | - Pan Zhao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
- Correspondence: (P.Z.); (L.S.)
| | - Linlin Sun
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China; (X.H.); (J.S.); (T.N.); (B.M.)
- Experimental Center, Shandong University of Traditional Chinese Medicine, Jinan 250355, China;
- Correspondence: (P.Z.); (L.S.)
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Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment. Food Chem 2022; 377:131963. [PMID: 35008026 DOI: 10.1016/j.foodchem.2021.131963] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/01/2021] [Accepted: 12/25/2021] [Indexed: 11/04/2022]
Abstract
Enjoying a glass of spirits can be one of the delights of life. While it is well known that their taste improves during barrel aging, the molecular explanations of this phenomenon remain largely unknown. The present work aimed at searching for taste-active compounds formed in spirits during aging. An untargeted metabolomic approach using HRMS was applied on "eau-de-vie" of cognac. A fractionation protocol was then performed on brandies to isolate a targeted compound. By using HRMS and NMR, its structure was elucidated for the first time. This new ellagitannin, called brandy tannin A, considerably increased the sweetness of spirits at 2 mg/L. After development of an LC-HRMS quantitation method, it was assayed in various spirits and was detected mainly in cognacs up to 7 mg/L. These findings demonstrate the sensory contribution of this compound and more generally the relevance of combining metabolomics and separative techniques to purify new taste-active compounds.
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Yang D, Zhang QF. The natural source, physicochemical properties, biological activities and metabolism of astilbin. Crit Rev Food Sci Nutr 2022; 63:9506-9518. [PMID: 35442837 DOI: 10.1080/10408398.2022.2065661] [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] [Indexed: 11/03/2022]
Abstract
Astilbin is a dihydroflavanol found in many plants and processed foods. Astilbin possesses multiple health-beneficial bioactivities and has received great attention. Hence, the natural source, physicochemical properties, biological activities and metabolism of astilbin are summarized in the present article. Engelhardia roxburghiana Wall. and Smilax glabra Roxb. are the main resource for astilbin purification because of high content. Because of chemical instability, astilbin amount in foods is dependent on the processing and storage conditions. The degradation of astilbin includes isomerization and decomposition. The interconversion of astilbin and its isomers occurs through a chalcone intermediates, which significantly affects the taste of wine during storage. Many factors such as temperature, pH, metal ions and food additives could affect the chemical stability of astilbin. Astilbin exhibits very novel selective immunosuppressive activity, which is not found in other compounds. The rhamnose moiety of astilbin is essential for this bioactivity. After digestion, astilbin was mainly absorbed and transported in circulatory blood in its intact form, and only one metabolite, 3'-O-methylastilbin, was found. Although having many bioactivities, astilbin faces the challenge of poor bioavailability. Some promising strategies were developed for improving its bioavailability, particularly through fabrication the zein nanoparticles.
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Affiliation(s)
- Dan Yang
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
| | - Qing-Feng Zhang
- Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China
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