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An JP, Wang Y, Munger SD, Tang X. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules. Crit Rev Food Sci Nutr 2024:1-24. [PMID: 38494695 DOI: 10.1080/10408398.2024.2326012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasing numbers of sweet taste modulators have been identified through human taste response and molecular docking techniques. However, the discovery of novel taste-active molecules in nature can be accelerated by using advanced spectrometry technologies based on structure-activity relationships (SARs). SARs explain why structurally similar compounds can elicit similar taste qualities. Given the characterization of structural information from reported data, strategies employing SAR techniques to find structurally similar compounds become an innovative approach to expand knowledge of sweeteners. This review aims to summarize the structural patterns of known natural non-nutritive sweeteners, sweet taste enhancers, and bitter masking compounds. Innovative SAR-based approaches to explore sweetener derivatives are also discussed. Most sweet-tasting flavonoids belong to either the flavanonols or the dihydrochalcones and known bitter masking molecules are flavanones. Based on SAR findings that structural similarities are related to the sensory properties, innovative methodologies described in this paper can be applied to screen and discover the derivatives of taste-active compounds or potential taste modulators.
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Affiliation(s)
- Jin-Pyo An
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Yu Wang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
| | - Steven D Munger
- Center for Smell and Taste, Department of Pharmacology and Therapeutics, Department of Otolaryngology, College of Medicine, University of Florida, Gainesville, FL, USA
| | - Xixuan Tang
- Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, Lake Alfred, FL, USA
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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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Flamini R, Panighel A, De Marchi F. Mass spectrometry in the study of wood compounds released in the barrel-aged wine and spirits. MASS SPECTROMETRY REVIEWS 2023; 42:1174-1220. [PMID: 34859471 DOI: 10.1002/mas.21754] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 08/23/2021] [Accepted: 09/28/2021] [Indexed: 06/07/2023]
Abstract
Aging of wines and spirits in wooden barrels is an industrial process used to stabilize the color, to improve the limpidity and to enrich the sensorial characteristics of the products. In red wines, the oxygen that permeates through the wood staves promotes the oxidization of polyphenols and the formation of new pigments with consequent stabilization of the wine color. Barrel aging of spirits, such as brandy, whisky, rum, and grappa is finalized to enrich their aroma and improve their sensorial characteristics by the contribute of the compounds released by the wood. Oak is the wood type mostly used in making barrels; however, an increasing interest in the use of chestnut, cherry, acacia, and in less extent, ash and mulberry, has been observed in the recent years. Gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry are the main techniques used to characterize respectively the volatile and polar metabolites released by the wood barrels in the products. In this article are reported the recent advancements in this field.
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Affiliation(s)
- Riccardo Flamini
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
| | - Annarita Panighel
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
| | - Fabiola De Marchi
- Council for Agricultural Research and Economics-Viticulture & Oenology (CREA-VE), Conegliano, Italy
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4
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Courregelongue M, Shinkaruk S, Prida A, Darriet P, Pons A. Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood ( Quercus petraea). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11667-11677. [PMID: 36069166 DOI: 10.1021/acs.jafc.2c01828] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The purpose of this study was to identify aroma compounds associated with the toasting intensity of oak wood (Quercus petraea). Crude organic extracts from oak wood samples (toasted at different temperature-time couples) were analyzed by a sensory-guided approach using GC-O-TOFMS, followed by purification with semipreparative HPLC (reverse phase). This approach revealed two specific odorous zones (OZs) reminiscent of metal and puff pastry. The first OZ was identified as trans-4,5-epoxy-(E)-2-decenal (1) by coinjection of the commercial product, whereas identification of (2E,4E,6Z)-nonatrienal (2) associated with puff pastry OZ was validated by a multistep chemical synthesis approach (Wittig reaction) followed by semipreparative HPLC purification (chiral phase). Their detection thresholds in model wine solution were 60 ng/L (1) and 16 ng/L (2). Their distribution in toasted oak wood samples [GC-NCI-MS (NH3) analysis] ranged from some ng/g to 210 ng/g for (1) and 85 ng/g for (2). Finally, additional sensory experiments demonstrated the impact of newly identified aldehydes in toasted oak wood.
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Affiliation(s)
- Marie Courregelongue
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Svitlana Shinkaruk
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Andrei Prida
- Tonnellerie Seguin Moreau, Cognac France 16100, France
| | - Philippe Darriet
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
| | - Alexandre Pons
- Tonnellerie Seguin Moreau, Cognac France 16100, France
- UMR ŒNOLOGIE (OENO)─ISVV─UMR 1366─Université de Bordeaux─INRAE─Bordeaux INP, Villenave d'Ornon Cedex 33882, France
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Identification, quantitation and sensory contribution of new C-glucosidic ellagitannin-derived spirit compounds. Food Chem 2022; 384:132307. [DOI: 10.1016/j.foodchem.2022.132307] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 01/27/2022] [Accepted: 01/29/2022] [Indexed: 11/22/2022]
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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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Luong TM, Pilkington LI, Barker D. Total Asymmetric Synthesis and Stereochemical Confirmation of (+)- and (-)-Lyoniresinol and Its Deuterated Analogues. J Org Chem 2022; 87:4254-4262. [PMID: 35238199 DOI: 10.1021/acs.joc.1c03085] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Lyoniresinol and its derivatives are lignans which have been isolated from a plethora of plant species. In addition to exhibiting a range of interesting biological activities including anticancer, anti-inflammatory, antimicrobial, and others, these compounds have also been discovered in wines and spirits and shown to have gustatory effects in these alcoholic matrices. (+)-Lyoniresinol 1 is reported to impart a strong bitter taste while its enantiomer (-)-lyoniresnol 2 is tasteless. The first total asymmetric synthesis of both natural enantiomers (+)-1 and (-)-2 and their deuterated analogues (D4)-(+)-3 and (D4)-(-)-4 has been achieved, confirming the structure and stereochemistry of the natural products. The synthesized compounds can be utilized as internal standards in stable isotope dilution analysis for improving and optimizing the existing lyoniresinol quantitation methods in the future.
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Affiliation(s)
- Tuan Minh Luong
- School of Chemical Sciences, University of Auckland, 23 Symonds Street, Auckland 1142, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, University of Auckland, 23 Symonds Street, Auckland 1142, New Zealand
| | - David Barker
- School of Chemical Sciences, University of Auckland, 23 Symonds Street, Auckland 1142, New Zealand.,MacDiarmid Institute for Advanced Materials and Nanotechnology, Wellington 6021, New Zealand
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Buche G, Colas C, Fougère L, Destandau E. Oak Species Quercus robur L. and Quercus petraea Liebl. Identification Based on UHPLC-HRMS/MS Molecular Networks. Metabolites 2021; 11:684. [PMID: 34677399 PMCID: PMC8540037 DOI: 10.3390/metabo11100684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 09/30/2021] [Accepted: 10/04/2021] [Indexed: 11/28/2022] Open
Abstract
Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Their differentiation is not straightforward but is essential to better understand their respective molecular content in order to better valorize them. Thus, to improve oak species identification, an untargeted UHPLC-HRMS/MS method associated with a two-step data treatment was developed to analyze a wide range of specialized metabolites enabling the comparison of both species of oak extracts. Pooled extracts from sessile and pedunculate oaks, composed of extracts from several trees of pure species from various origins, were compared using first the Venn diagram, as a quick way to get an initial idea of how close the extracts are, and then using a molecular network to visualize, on the one hand, the ions shared between the two species and, on the other hand, the compounds specific to one species. The molecular network showed that the two species shared common clusters mainly representative of tannins derivatives and that each species has specific molecules with similar fragmentation patterns, associated in specific clusters. This methodology was then applied to compare these two pooled extracts to unknown individuals in order to determine the species. The Venn diagram allowed for the quick presumption of the species of the individual and then the species could be assigned more precisely with the molecular network, at the level of specific clusters. This method, developed for the first time, has several interests. First, it makes it possible to discriminate the species and to correctly assign the species of unknown samples. Moreover, it gave an overview of the metabolite composition of each sample to better target oak tree utilization and valorization.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Cyril Colas
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
- Centre de Biophysique Moléculaire, CNRS-Université d’Orléans, UPR 4301, CEDEX 2, 45071 Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
| | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d’Orléans-CNRS, UMR 7311 BP 6759, CEDEX 2, 45067 Orléans, France; (G.B.); (C.C.); (L.F.)
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9
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Buche G, Colas C, Fougère L, Giordanengo T, Destandau E. Untargeted UHPLC-Q-TOF-HRMS based determination of discrimating compounds for oak species Quercus robur L. and Quercus petraea Liebl. identification. PHYTOCHEMICAL ANALYSIS : PCA 2021; 32:660-671. [PMID: 33197960 DOI: 10.1002/pca.3013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2020] [Revised: 10/21/2020] [Accepted: 10/23/2020] [Indexed: 06/11/2023]
Abstract
INTRODUCTION Two species of oak are dominant in French forests: pedunculate oak (Quercus robur L.) and sessile oak (Quercus petraea Liebl.). Differentiating oak species is difficult, since features such as morphological characters, geographical origin and grain are not always relevant. Even if the former is generally richer in tannin compounds while the latter is often richer in aromatic compounds, the intra-species variability is high. The characterisation of the oak species remains a suitable indicator of the molecular composition and quality of the wood. OBJECTIVES The aim of this study was to determine differentiating molecules allowing oak species identification in order to assist in a suitable wood selection for a better oak tree valorisation since the selection of the oak wood to be used in the production of barrels plays an essential role in wine ageing. MATERIALS AND METHODS Oak wood samples were collected both in forests and in cooperage timber yards. An untargeted metabolomic approach using ultra-high-pressure liquid chromatography qualitative time-of-flight high-resolution mass spectrometry (UHPLC-Q-TOF-HRMS) associated to multivariate statistical analyses (hierarchical ascendant clustering and partial least squares discriminant analysis) was implemented to determine molecular markers of oak species. RESULTS Heartwood was identified as the suitable wood part to distinguish oak species. Discriminating molecules did not depend on the sample set. The pedunculate species showed overexpression of bartogenic derivatives while sessile oak presented a higher content in oak lactone precursors and in quercotriterpenosids. CONCLUSION The developed method allowed the identification of relevant compounds for oak species identification to a better wood valorisation and selection.
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Affiliation(s)
- Gaëlle Buche
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
| | - Cyril Colas
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
- Centre de Biophysique Moléculaire, CNRS - Université d'Orléans, UPR 4301, Orléans, France
| | - Laëtitia Fougère
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
| | | | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d'Orléans - CNRS, UMR 7311 BP 6759, Orléans, France
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Al Hamoui Dit Banni G, Nasreddine R, Fayad S, Cao-Ngoc P, Rossi JC, Leclercq L, Cottet H, Marchal A, Nehmé R. Screening for pancreatic lipase natural modulators by capillary electrophoresis hyphenated to spectrophotometric and conductometric dual detection. Analyst 2021; 146:1386-1401. [PMID: 33404014 DOI: 10.1039/d0an02234a] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The search for novel pancreatic lipase (PL) inhibitors has gained increasing attention in recent years. For the first time, a dual detection capillary electrophoresis (CE)-based homogeneous lipase assay was developed employing both the offline and online reaction modes. The hydrolysis of 4-nitrophenyl butyrate (4-NPB) catalyzed by PL into 4-nitrophenol and butyrate was monitored by spectrophotometric and conductimetric detection, respectively. The assays presented several advantages such as economy in consumption (few tens of nanoliters for online assays to few tens of microliters for offline assays), no modification of lipase, rapidity (<10 min) and versatility. Tris/MOPS (10 mM, pH 6.6) was used as the background electrolyte and the incubation buffer for enzymatic reactions. We confirmed that in the conditions of the study (small substrate 4-NPB, 37 °C, pH 6.6), the PL was active even in the absence of dipalmitoylphosphatidylcholine (DPPC) vesicles, generally used to mimic the lipid-water interface. This was confirmed by the maximum velocity (Vmax) and the Michaelis-Menten constant (Km) values that were the same order of magnitude in the absence and presence of DPPC. The developed method was used to screen crude aqueous plant extracts and purified compounds. We were able to identify the promising PL inhibition of hawthorn leaf herbal infusions at 1 mg mL-1 (37%) and PL activation by fresh and dry hawthorn flowers (∼24%). Additionally, two triterpenoids purified from extracts of oakwood were identified for the first time as potent PL inhibitors demonstrating 51 and 58% inhibition at 1 mg mL-1, respectively.
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Affiliation(s)
- Ghassan Al Hamoui Dit Banni
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
| | - Rouba Nasreddine
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
| | - Syntia Fayad
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France. and Université de Bordeaux, ISVV, EA 5477, Unité de recherche Œnologie, USC 1366 INRA, F-33882, Villenave d'Ornon, France
| | - Phu Cao-Ngoc
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | | | - Laurent Leclercq
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | - Hervé Cottet
- IBMM, University of Montpellier, CNRS, ENSCM, 34059 Montpellier, France
| | - Axel Marchal
- Université de Bordeaux, ISVV, EA 5477, Unité de recherche Œnologie, USC 1366 INRA, F-33882, Villenave d'Ornon, France
| | - Reine Nehmé
- Institut de Chimie Organique et Analytique (ICOA), CNRS FR 2708 - UMR 7311, Université d'Orléans, 45067 Orléans, France.
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Winstel D, Bahammou D, Albertin W, Waffo-Téguo P, Marchal A. Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits. Food Chem 2021; 359:129825. [PMID: 33940473 DOI: 10.1016/j.foodchem.2021.129825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/19/2022]
Abstract
Taste is a key driver of food and beverage acceptability due to its role in consumers' pleasure. The great interest that natural food and beverages now arouse lies notably in the complexity of their taste, which in turn is related to a wide range of taste-active compounds. Going beyond the classic divide between targeted and untargeted strategies, an integrative methodology to spirits was applied. Untargeted profiling of several cognac spirits was implemented by LC-HRMS to identify compounds of interest among hundreds of ions. A targeted fractionation protocol was then developed. By using HRMS and NMR, dihydrodehydrodiconiferyl alcohol was identified and described for the first time in spirits and oak wood. It was characterized as sweet at 2 mg/L in two matrices and was quantified in spirits up to 4 mg/L. These findings demonstrated how this methodology is relevant and effective to discover new taste-active compounds.
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Affiliation(s)
- Delphine Winstel
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Delphine Bahammou
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Warren Albertin
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Pierre Waffo-Téguo
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France.
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12
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Fayad S, Le Scanff M, Waffo-Teguo P, Marchal A. Understanding sweetness of dry wines: First evidence of astilbin isomers in red wines and quantitation in a one-century range of vintages. Food Chem 2021; 352:129293. [PMID: 33657485 DOI: 10.1016/j.foodchem.2021.129293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/26/2021] [Accepted: 02/02/2021] [Indexed: 10/22/2022]
Abstract
Astilbin (2R, 3R) was recently reported to contribute to wine sweetness. As its aglycon contains two stereogenic centers, three other stereoisomers may be present: neoisoastilbin (2S, 3R), isoastilbin (2R, 3S), and neoastilbin (2S, 3S). This work aimed at assaying their presence for the first time in wines as well as their taste properties. The isomers were synthesized from astilbin and purified by semi-preparative HPLC. With the four stereoisomers, a sweet taste was perceived whose intensity varied with the configuration. Their content was assayed by developing a UHPLC-Q-Exactive method. The method was applied to screen astilbin and isomers in various wines, especially in different vintages from the same estate. While young wines contained higher concentrations of astilbin than the old ones, the concentrations of the other isomers, mainly neoastilbin, were higher in the old wines, suggesting their formation over time.
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Affiliation(s)
- Syntia Fayad
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
| | - Marie Le Scanff
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
| | - Pierre Waffo-Teguo
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
| | - Axel Marchal
- Univ. de Bordeaux, ISVV, EA 5477, Unité de recherche ŒNOLOGIE, USC 1366 INRA, F-33882 Villenave d'Ornon, France.
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13
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Viskić M, Bandić LM, Korenika AMJ, Jeromel A. NMR in the Service of Wine Differentiation. Foods 2021; 10:foods10010120. [PMID: 33429968 PMCID: PMC7827514 DOI: 10.3390/foods10010120] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 02/07/2023] Open
Abstract
NMR is a swift and highly reproducible spectrometric technique that makes it possible to obtain spectra containing a lot of information about the sample analyzed. This approach helps major components be described in complex mixtures such as wine in just one analysis. Analysis of wine metabolites is very often used to understand the impact of geographical origin or variety on wine quality. NMR is often used for tracing the geographical origin of wine. Research on NMR metabolic effects of geographical origin is of great importance as the high added value of wines results from compliance with state legislation on the protected denomination of origin (PDO) and protected geographical indication (PGI) for the administration of the appellation of wines. A review of NMR with emphasis on SNIF-NMR in the analysis of wine authenticity is given. SNIF-NMR remains a method of choice for the detection of wine chaptalization as it is the only approach which provides position-specific information on the origin of sugar in wine. However, the sample preparation step, which lacks major improvements since its conception, is strenuous and expensive, and suffers from drawbacks in terms of low sample throughput. Mainstream 1D and 2D NMR experiments provide a fast and affordable way to authenticate wine based on the geographical origin, vintage, and variety discrimination, and include a simple and non-destructive sample preparation step. With this approach, spectral data processing often represents a crucial step of the analysis. With properly performed NMR experiments good to excellent differentiation of wines from different vintages, regions, and varieties was achieved recently.
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Affiliation(s)
- Marko Viskić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
| | - Luna Maslov Bandić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia;
- Correspondence:
| | - Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, 10 000 Zagreb, Croatia; (A.-M.J.K.); (A.J.)
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Kim HW, Park EJ, Cho HM, An JP, Chin YW, Kim J, Sung SH, Oh WK. Glucose Uptake-Stimulating Galloyl Ester Triterpenoids from Castanopsis sieboldii. JOURNAL OF NATURAL PRODUCTS 2020; 83:3093-3101. [PMID: 32965112 DOI: 10.1021/acs.jnatprod.0c00645] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Using molecular networking-guided isolation, three new galloyl ester triterpenoids (1-3), two new hexahydroxydiphenic acid-conjugated triterpenoids (6 and 7), and four known compounds (4, 5, 8, and 9) were isolated from the fruits and leaves of Castanopsis sieboldii. The chemical structures of 1-3, 6, and 7 were elucidated on the basis of interpreting their NMR, HRESIMS, and ECD spectra. All compounds (1-9) were evaluated for their glucose uptake-stimulating activities in differentiated adipocytes using 2-deoxy-2-[(7-nitro-2,1,3-benzoxadiazol-4-yl)amino]-d-glucose as a fluorescent-tagged glucose probe. Compounds 2 and 9 resulted in a 1.5-fold increase in glucose uptake. Among them, compound 2 from the fruits showed an upregulation of p-AMPK/AMPK ratio in differentiated C2C12 myoblasts to support the mechanism proposed of glucose uptake stimulation.
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Affiliation(s)
- Hyun Woo Kim
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Eun Jin Park
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyo Moon Cho
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Jin-Pyo An
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Young Won Chin
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Jinwoong Kim
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang Hyun Sung
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Won Keun Oh
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
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Wanikawa A. Flavors in Malt Whisky: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795795] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Akira Wanikawa
- The Nikka Whisky Distilling, Co. LTD., Technology Development Center, Kashiwa, Japan
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16
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Winstel D, Gautier E, Marchal A. Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7434-7443. [PMID: 32564600 DOI: 10.1021/acs.jafc.0c02619] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
During barrel aging, wines and spirits undergo sensory changes as a result of the release of aroma and taste molecules. Among the nonvolatile compounds, various coumarins have already been identified in oak wood but their sensory role remained unclear. In this study, the presence of coumarins in oak wood extract, wine, and spirits was first assessed by targeted screening. Fraxetin was identified for the first time in these matrices. After development and validation of a liquid chromatography-high-resolution mass spectrometry quantitation method, esculetin, scopoletin, fraxetin, umbelliferone, 4-methylumbelliferone, and coumarin were assayed in various wines and spirits. The concentrations measured were generally below the gustatory detection thresholds determined in wines and spirits. Nevertheless, by adding a mixture of coumarins in wines and spirits, a significant increase in bitterness was observed, thus demonstrating their potential contribution to the taste of wines and spirits through perceptive interactions.
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Affiliation(s)
- Delphine Winstel
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Eric Gautier
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Axel Marchal
- Université Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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17
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Gammacurta M, Waffo-Teguo P, Winstel D, Dubourdieu D, Marchal A. Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit. JOURNAL OF NATURAL PRODUCTS 2020; 83:1611-1622. [PMID: 32343138 DOI: 10.1021/acs.jnatprod.0c00106] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Six new triterpenoids (1-6), two known genins (7 and 8), and five known functionalized triterpenoids (9-13) were isolated from a Quercus robur heartwood extract. The purification protocol was guided by LC-HRMS by searching for structural analogues of bartogenic acid on the basis of their putative empirical formula. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in water and in a non-oaked white wine on the pure compounds 1-13 at 5 mg/L. All molecules were perceived as bitter in water and wine, but they were mostly reported as modifying the wine taste balance. Using LC-HRMS, compounds 1-13 were observed in oaked red wine and cognac and were semiquantified in oak wood extracts. The influence of two cooperage parameters, oak species and toasting process, on compounds 1-13 content was studied. All compounds were found in quantities significantly higher in pedunculate than in sessile oak wood. Toasting is a key step in barrel manufacture and modulates the concentration of the discussed compounds. Significantly higher quantities were observed in untoasted wood compared to medium or highly toasted wood. These findings provide new insights into the molecular origin of taste changes due to oak aging.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Pierre Waffo-Teguo
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Delphine Winstel
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Denis Dubourdieu
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Axel Marchal
- Univ. Bordeaux, ISVV, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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18
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Nasreddine R, Orlic L, Al Hamoui Dit Banni G, Fayad S, Marchal A, Piazza F, Lopin-Bon C, Hamacek J, Nehmé R. Polyethylene glycol crowding effect on hyaluronidase activity monitored by capillary electrophoresis. Anal Bioanal Chem 2020; 412:4195-4207. [DOI: 10.1007/s00216-020-02659-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/07/2020] [Accepted: 04/10/2020] [Indexed: 02/06/2023]
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19
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Fayad S, Cretin BN, Marchal A. Development and validation of an LC–FTMS method for quantifying natural sweeteners in wine. Food Chem 2020; 311:125881. [DOI: 10.1016/j.foodchem.2019.125881] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 08/27/2019] [Accepted: 11/07/2019] [Indexed: 02/01/2023]
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20
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Nikolantonaki M, Daoud S, Noret L, Coelho C, Badet-Murat ML, Schmitt-Kopplin P, Gougeon RD. Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8402-8410. [PMID: 31276623 DOI: 10.1021/acs.jafc.9b00517] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Wines aged in oak wood barrels with various uniform tannin contents (which were classified according to their total ellagitannins contents as predicted by Near Infrared Spectroscopy on the untoasted wood) and different toasting levels (high precision toasting by radiation) were distinguished according to their overall abilities to resist against oxidation. Wine trials were carried out on two different vintages (2015, 2016) and three grape varieties (Sauvignon blanc, Sémillon, Chardonnay). Regardless of the vintage and the wine matrix, a relationship was established between wine oxidative stability (based on EPR spin trapping methodology) and oak barrel tannin potential. The extraction kinetic of ellagitannins by wines appeared linear during barrel aging and achieved its maximum at six or eight months, in a grape variety dependent manner. Oak wood barrel tannin potentials and toastings had no effect on wine glutathione and polyphenols contents. However, wines aged in new barrels with both low and medium tannin potentials, preserved at the end of aging and important number of S-N containing compounds, which was in addition to the known ellagitanins, revealed wines better antioxidant stability.
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Affiliation(s)
- Maria Nikolantonaki
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Samar Daoud
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Laurence Noret
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
| | | | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry , Helmholtz Zentrum Muenchen , 85764 Neuherberg , Germany
- Technische Universität München , Analytical Food Chemistry , Alte Akademie 10 , 85354 Freising , Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/Agro Sup Dijon , Institut Universitaire de la Vigne et du Vin, Jules Guyot , 21000 Dijon , France
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21
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Gammacurta M, Waffo-Teguo P, Winstel D, Cretin BN, Sindt L, Dubourdieu D, Marchal A. Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment. JOURNAL OF NATURAL PRODUCTS 2019; 82:265-275. [PMID: 30689385 DOI: 10.1021/acs.jnatprod.8b00682] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Eight new triterpenoids (1-8), the known genin (9), and two known functionalized triterpenoids (10 and 11) were isolated from a Quercus petraea heartwood extract. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-11. Except compounds 1 and 11, all molecules exhibited a sweet taste at 5 mg/L that was particularly intense for compounds 3 and 9. Using LC-HRMS, compounds 1-11 were observed in an oak wood extract and in oaked red wine and cognac. They were also semiquantified in several samples of sessile ( Q. petraea) and pedunculate ( Q. robur) oak wood extract. All compounds were found in quantities significantly higher in sessile than in pedunculate oak wood. These results support the hypothesis of their contribution to the increase in sweetness during oak aging and show that they can be used as chemical markers to identify the species of oak used for cooperage.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Pierre Waffo-Teguo
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Delphine Winstel
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Blandine N Cretin
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Lauriane Sindt
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Denis Dubourdieu
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
| | - Axel Marchal
- Univ. Bordeaux , Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex , France
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22
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Cretin BN, Waffo-Teguo P, Dubourdieu D, Marchal A. Taste-guided isolation of sweet-tasting compounds from grape seeds, structural elucidation and identification in wines. Food Chem 2019; 272:388-395. [DOI: 10.1016/j.foodchem.2018.08.070] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 07/31/2018] [Accepted: 08/17/2018] [Indexed: 10/28/2022]
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23
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Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol. Molecules 2018; 24:molecules24010117. [PMID: 30598007 PMCID: PMC6337434 DOI: 10.3390/molecules24010117] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/24/2018] [Accepted: 12/25/2018] [Indexed: 11/17/2022] Open
Abstract
During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spirits, a targeted screening of 11 compounds was set up and served to validate their presence in this matrix, implying their release by oak wood during aging. After development and validation of a quantification method, the most abundant and the bitterest lignan, (±)-lyoniresinol, was assayed by liquid chromatography–high resolution mass spectrometry (LC-HRMS) in spirits. Its gustatory detection threshold was established at 2.6 mg/L in spirits. A large number of samples quantified were above this detection threshold, which suggests its effect of increased bitterness in spirit taste. Significant variations were observed in commercial spirits, with concentrations ranging from 0.2 to 11.8 mg/L, which could be related to differences in barrel aging processes. In “eaux-de-vie” of cognac, concentrations of (±)-lyoniresinol were observed in the range from 1.6 mg/L to 12 mg/L. Lower concentrations were measured for older vintages.
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24
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Kew W, Mackay CL, Goodall I, Clarke DJ, Uhrín D. Complementary Ionization Techniques for the Analysis of Scotch Whisky by High Resolution Mass Spectrometry. Anal Chem 2018; 90:11265-11272. [DOI: 10.1021/acs.analchem.8b01446] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Will Kew
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - C. Logan Mackay
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - Ian Goodall
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, United Kingdom, EH14 4AP
| | - David J. Clarke
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - Dušan Uhrín
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
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Pérez AJ, Pecio Ł, Kowalczyk M, Kontek R, Gajek G, Stopinsek L, Mirt I, Oleszek W, Stochmal A. Triterpenoid Components from Oak Heartwood (Quercus robur) and Their Potential Health Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4611-4623. [PMID: 28535679 DOI: 10.1021/acs.jafc.7b01396] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
For centuries oak wood (Quercus robur) has been used in aging of wines and spirits, which is based on pleasant flavors given to beverages by phenolics transferred to the liquid during the maturation process. Other metabolites, such as triterpenoids, can also be released. Searching for extractable triterpenoids in oak heartwood, 12 new, 1-12, and five known, 13-17, oleanane types were isolated and characterized. Their cytotoxicities were tested against cancer cells (PC3 and MCF-7) and lymphocytes. Breast cancer cells (MCF-7) were the most affected by triterpenoids, with roburgenic acid, 4, being the most active compound (IC50 = 19.7 μM). Selectivity was observed for compounds 1-3, 8, 9, and 16, exhibiting an IC50 > 200 μM against lymphocytes, while active against cancer cells. A galloyl unit attached to the triterpenoid moiety was established as the key feature for such effect. These results highlight the occurrence of triterpenoids in oak heartwood and their relevance for chemoprevention of breast cancer.
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Affiliation(s)
- Andy J Pérez
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute , ul. Czartoryskich 8, 24-100 Puławy, Poland
- Área Productos Químicos, Unidad de Desarrollo Tecnológico (UDT) - Universidad de Concepción , Av. Cordillera No. 2634, Coronel 4191996, Concepción, Chile
| | - Łukasz Pecio
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute , ul. Czartoryskich 8, 24-100 Puławy, Poland
| | - Mariusz Kowalczyk
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute , ul. Czartoryskich 8, 24-100 Puławy, Poland
| | - Renata Kontek
- Laboratory of Cytogenetics, Faculty of Biology and Environmental Protection, University of Lodz , Banacha 12/16, 90 237 Lodz, Poland
| | - Gabriela Gajek
- Laboratory of Cytogenetics, Faculty of Biology and Environmental Protection, University of Lodz , Banacha 12/16, 90 237 Lodz, Poland
| | | | - Ivan Mirt
- Tanin Sevnica d.d. , Hermanova 1, 8290 Sevnica, Slovenia
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute , ul. Czartoryskich 8, 24-100 Puławy, Poland
| | - Anna Stochmal
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute , ul. Czartoryskich 8, 24-100 Puławy, Poland
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28
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Pérez AJ, Pecio Ł, Kowalczyk M, Kontek R, Gajek G, Stopinsek L, Mirt I, Stochmal A, Oleszek W. Cytotoxic triterpenoids isolated from sweet chestnut heartwood (Castanea sativa) and their health benefits implication. Food Chem Toxicol 2017; 109:863-870. [PMID: 28363853 DOI: 10.1016/j.fct.2017.03.049] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 03/23/2017] [Accepted: 03/24/2017] [Indexed: 11/16/2022]
Abstract
For centuries wood containers have been used in aging of wines and spirits, due to the pleasant flavors they give to the beverages. Together with oak, sweet chestnut wood (Castanea sativa) have been often used for such purpose. The maturation process involves the transfer of secondary metabolites, mainly phenolics, from the wood to the liquid. At the same time, other metabolites, such as triterpenoids and their glycosides, can also be released. Searching for the extractable triterpenoids from sweet chestnut heartwood (C. sativa), two new ursane-type triterpenoid saponins named chestnoside A (1) and chestnoside B (2), together with two known oleanen-type analogs (3 and 4) were isolated and characterized. The cytotoxicity of isolated compounds was tested against two cancer cell lines (PC3 and MCF-7), and normal lymphocytes. Breast cancer cells (MCF-7) were more affected by tested compounds than prostate cancer cells (PC3). Chestnoside B (2) exhibited the strongest cytotoxicity with an IC50 of 12.3 μM against MCF-7 cells, lower than those of positive controls, while it was moderately active against normal lymphocytes (IC50 = 67.2 μM). These results highlight the occurrence of triterpenoid saponins in sweet chestnut heartwood and their potential for the chemoprevention of breast cancer.
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Affiliation(s)
- Andy J Pérez
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100, Puławy, Poland; Área Productos Químicos, Unidad de Desarrollo Tecnológico (UDT) - Universidad de Concepción, Av. Cordillera N° 2634, Coronel, 4191996, Concepción, Chile.
| | - Łukasz Pecio
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100, Puławy, Poland
| | - Mariusz Kowalczyk
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100, Puławy, Poland
| | - Renata Kontek
- Laboratory of Cytogenetics, Faculty of Biology and Environmental Protection, University of Łódź, Banacha 12/16, 90 237 Łódź, Poland
| | - Gabriela Gajek
- Laboratory of Cytogenetics, Faculty of Biology and Environmental Protection, University of Łódź, Banacha 12/16, 90 237 Łódź, Poland
| | | | - Ivan Mirt
- Tanin Sevnica d.d., Hermanova 1, 8290 Sevnica, Slovenia
| | - Anna Stochmal
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100, Puławy, Poland
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, ul. Czartoryskich 8, 24-100, Puławy, Poland
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Centrifugal partition chromatography - A review of recent applications and some classic references. J Sep Sci 2017; 40:1597-1609. [DOI: 10.1002/jssc.201601221] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 01/11/2017] [Accepted: 01/12/2017] [Indexed: 11/07/2022]
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30
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Kew W, Goodall I, Clarke D, Uhrín D. Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2017; 28:200-213. [PMID: 27752914 PMCID: PMC5174148 DOI: 10.1007/s13361-016-1513-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 09/16/2016] [Accepted: 09/18/2016] [Indexed: 05/25/2023]
Abstract
Scotch Whisky is an important product, both culturally and economically. Chemically, Scotch Whisky is a complex mixture, which comprises thousands of compounds, the nature of which are largely unknown. Here, we present a thorough overview of the chemistry of Scotch Whisky as observed by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS). Eighty-five whiskies, representing the majority of Scotch Whisky produced and sold, were analyzed by untargeted high-resolution mass spectrometry. Thousands of chemical formulae were assigned for each sample based on parts-per-billion mass accuracy of FT-ICR MS spectra. For the first time, isotopic fine structure analysis was used to confirm the assignment of high molecular weight CHOS species in Scotch Whisky. The assigned spectra were compared using a number of visualization techniques, including van Krevelen diagrams, double bond equivalence (DBE) plots, as well as heteroatomic compound class distributions. Additionally, multivariate analysis, including PCA and OPLS-DA, was used to interpret the data, with key compounds identified for discriminating between types of whisky (blend or malt) or maturation wood type. FT-ICR MS analysis of Scotch Whisky was shown to be of significant potential in further understanding of the complexity of mature spirit drinks and as a tool for investigating the chemistry of the maturation processes. Graphical Abstract ᅟ.
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Affiliation(s)
- Will Kew
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK
| | - Ian Goodall
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, UK
| | - David Clarke
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
| | - Dušan Uhrín
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
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31
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Lee DY, Yang H, Kim HW, Sung SH. New polyhydroxytriterpenoid derivatives from fruits of Terminalia chebula Retz. and their α-glucosidase and α-amylase inhibitory activity. Bioorg Med Chem Lett 2016; 27:34-39. [PMID: 27890380 DOI: 10.1016/j.bmcl.2016.11.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 11/02/2016] [Accepted: 11/15/2016] [Indexed: 10/20/2022]
Abstract
Three new polyhydroxytriterpenoid derivatives, 23-O-neochebuloylarjungenin 28-O-β-d-glycopyranosyl ester (1), 23-O-4'-epi-neochebuloylarjungenin (2), and 23-O-galloylpinfaenoic acid 28-O-β-d-glucopyranosyl ester (17) were isolated from the fruits of Terminalia chebula Retz. along with fourteen known ones. Their structures were elucidated by 1D and 2D NMR spectroscopic data and acid hydrolysis. After evaluating for Baker's yeast α-glucosidase, rat intestinal α-glucosidase, and porcine pancreatic α-amylase inhibitory activities of all the isolated compounds, 23-O-galloylarjunolic acid (11, IC50 21.7μM) and 23-O-galloylarjunolic acid 28-O-β-d-glucopyranosyl ester (12, IC50 64.2μM) showed potent inhibitory activities against Baker's yeast α-glucosidase compared to the positive control, acarbose (IC50 174.0μM). However, all the tested compounds except for the positive control, acarbose, had no or only weak inhibitory activity against rat intestinal α-glucosidase and porcine pancreatic α-amylase.
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Affiliation(s)
- Dong Young Lee
- College of Pharmacy and Research Institute of Pharmaceutical Science, Seoul National University, Seoul 151-742, Republic of Korea
| | - Heejung Yang
- College of Pharmacy, Kangwon National University, Chuncheon 200-701, Republic of Korea
| | - Hyun Woo Kim
- College of Pharmacy and Research Institute of Pharmaceutical Science, Seoul National University, Seoul 151-742, Republic of Korea
| | - Sang Hyun Sung
- College of Pharmacy and Research Institute of Pharmaceutical Science, Seoul National University, Seoul 151-742, Republic of Korea.
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32
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Sindt L, Gammacurta M, Waffo-Teguo P, Dubourdieu D, Marchal A. Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine. JOURNAL OF NATURAL PRODUCTS 2016; 79:2432-2438. [PMID: 27684096 DOI: 10.1021/acs.jnatprod.6b00142] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Quercoresinosides A and B (1 and 2), two new lignans, were isolated from a toasted Quercus petraea heartwood extract along with a known compound, 3-methoxy-4-hydroxyphenol 1-O-β-d-(6'-O-galloyl)glucopyranoside (3). The purification protocol was based on a taste-guided approach that sought to reveal new bitter compounds released from oak wood into wines and spirits. HRMS and NMR data were used to establish that compounds 1 and 2 are lignan derivatives bearing a glucosyl unit and a galloyl unit at the same positions. Hydrolysis of these compounds showed that they could be distinguished by the absolute configuration of their respective lyoniresinol genin as determined by chiral LC-HRMS in comparison with (+)- and (-)-lyoniresinol standards. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-3. The three molecules exhibited a bitter taste at 2 mg/L that was particularly intense for compounds 2 and 3. Finally, LC-HRMS demonstrated the occurrence of compounds 1-3 in oaked wine and brandy, which supports the hypothesis of their contributions to the increase in bitterness during oak aging.
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Affiliation(s)
- Lauriane Sindt
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Marine Gammacurta
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Pierre Waffo-Teguo
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Denis Dubourdieu
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
| | - Axel Marchal
- Université de Bordeaux, ISVV , EA 4577, Unité de Recherche OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
- INRA, Institut des Sciences de la Vigne et du Vin , USC 1366 OENOLOGIE, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon, France
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33
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Bisson J, Brunel M, Badoc A, Da Costa G, Richard T, Mérillon JM, Waffo-Téguo P. Hyphenating Centrifugal Partition Chromatography with Nuclear Magnetic Resonance through Automated Solid Phase Extraction. Anal Chem 2016; 88:9941-9948. [DOI: 10.1021/acs.analchem.6b01429] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jonathan Bisson
- Université Bordeaux, Faculté des Sciences Pharmaceutiques,
ISVV, EA 4577 Œnologie, Molécules d’Intérêt
Biologique (GESVAB), F-33882 Villenave-d’Ornon, France
| | - Marion Brunel
- Université Bordeaux, Faculté des Sciences Pharmaceutiques,
ISVV, EA 4577 Œnologie, Molécules d’Intérêt
Biologique (GESVAB), F-33882 Villenave-d’Ornon, France
| | - Alain Badoc
- Université Bordeaux, Faculté des Sciences Pharmaceutiques,
ISVV, EA 4577 Œnologie, Molécules d’Intérêt
Biologique (GESVAB), F-33882 Villenave-d’Ornon, France
- INRA, ISVV,
USC
1366 Œnologie, F-33882 Villenave-d’Ornon, France
| | - Grégory Da Costa
- Université Bordeaux, Faculté des Sciences Pharmaceutiques,
ISVV, EA 4577 Œnologie, Molécules d’Intérêt
Biologique (GESVAB), F-33882 Villenave-d’Ornon, France
- INRA, ISVV,
USC
1366 Œnologie, F-33882 Villenave-d’Ornon, France
| | - Tristan Richard
- Université Bordeaux, Faculté des Sciences Pharmaceutiques,
ISVV, EA 4577 Œnologie, Molécules d’Intérêt
Biologique (GESVAB), F-33882 Villenave-d’Ornon, France
- INRA, ISVV,
USC
1366 Œnologie, F-33882 Villenave-d’Ornon, France
| | - Jean-Michel Mérillon
- Université Bordeaux, Faculté des Sciences Pharmaceutiques,
ISVV, EA 4577 Œnologie, Molécules d’Intérêt
Biologique (GESVAB), F-33882 Villenave-d’Ornon, France
- INRA, ISVV,
USC
1366 Œnologie, F-33882 Villenave-d’Ornon, France
| | - Pierre Waffo-Téguo
- Université Bordeaux, Faculté des Sciences Pharmaceutiques,
ISVV, EA 4577 Œnologie, Molécules d’Intérêt
Biologique (GESVAB), F-33882 Villenave-d’Ornon, France
- INRA, ISVV,
USC
1366 Œnologie, F-33882 Villenave-d’Ornon, France
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34
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Cretin BN, Dubourdieu D, Marchal A. Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry. Anal Bioanal Chem 2016; 408:3789-99. [PMID: 27000563 DOI: 10.1007/s00216-016-9466-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 02/29/2016] [Accepted: 03/04/2016] [Indexed: 11/29/2022]
Abstract
Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol on wine taste, a two-step quantitation method was developed and validated. First, (±)-lyoniresinol was assayed in wines, spirits, and oak wood macerates by C-18 liquid chromatography-high resolution mass spectrometry (LC-HRMS). Then, the lyoniresinol enantiomeric ratio was determined by chiral LC-HRMS in order to calculate the (+)-lyoniresinol content. In red and white wines, the average concentrations of (+)-lyoniresinol were 1.9 and 0.8 mg/L, respectively. The enantiomer proportions were not affected by bottle aging, and lyoniresinol appeared to remain stable over time. The sensory study of (+)-lyoniresinol established its perception threshold at 0.46 mg/L in wine. All the commercial wines quantitated were above this perception threshold, demonstrating its impact on wine taste by an increase in bitterness. In spirits, (+)-lyoniresinol ranged from 2.0 to 10.0 mg/L and was found to be released continuously during oak aging. Finally, neither botanical origin nor toasting was found to significantly affect the (+)-lyoniresinol content of oak wood. Graphical abstract From oak wood to wine: evaluation of the influence of (+)-lyoniresinol on the bitterness of wines and spirits.
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Affiliation(s)
- Blandine N Cretin
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France.,INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France
| | - Denis Dubourdieu
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France.,INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France
| | - Axel Marchal
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, 33882, Villenave d'Ornon, France. .,INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d'Ornon, France.
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Floch M, Shinkaruk S, Darriet P, Pons A. Identification and Organoleptic Contribution of Vanillylthiol in Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:1318-1325. [PMID: 26806420 DOI: 10.1021/acs.jafc.5b05733] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels.
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Affiliation(s)
- Morgan Floch
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France
| | - Svitlana Shinkaruk
- Univ. Bordeaux, CNRS, UMR 5255 ISM, 351 Cours de la Libération, F-33405 Talence Cedex, France
- Bordeaux Sciences Agro , 1 Cours du Général de Gaulle, F-33175 Gradignan, France
| | - Philippe Darriet
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
| | - Alexandre Pons
- Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France
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36
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Marchal A, Prida A, Dubourdieu D. New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:618-626. [PMID: 26719914 DOI: 10.1021/acs.jafc.5b05056] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Oak aging is a crucial step in winemaking during which the organoleptic properties of wine are modified. Various parameters affect the chemical composition of oak wood including botanical origin, which has been previously shown to be a determinant factor. This study focused on the development of a LC-HRMS method to assay four recently discovered taste-active triterpenes (three sweet and one bitter). The method was applied to evaluate the effect of oak species (Quercus petraea and Quercus robur) on the concentration of these molecules in wood. The results showed that sessile oak was richer in sweet triterpenes and poorer in the bitter one than pedunculate oak, with high interindividual variations within species. Furthermore, a triterpenoid index was calculated to reveal the triterpenoid composition of oak wood. This index appears to be a promising tool for the unambiguous discrimination of oak species and could offer new insights into oak wood selection by coopers and the monitoring of oak aging by winemakers.
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Affiliation(s)
- Axel Marchal
- Université de Bordeaux , ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- INRA , ISVV, USC 1366 Oenologie, F-33882 Villenave d'Ornon, France
| | - Andréi Prida
- Seguin Moreau France , Z. I. Merpins, B.P. 94, F-16103 Cognac, France
| | - Denis Dubourdieu
- Université de Bordeaux , ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France
- INRA , ISVV, USC 1366 Oenologie, F-33882 Villenave d'Ornon, France
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37
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Cretin BN, Sallembien Q, Sindt L, Daugey N, Buffeteau T, Waffo-Teguo P, Dubourdieu D, Marchal A. How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers. Anal Chim Acta 2015; 888:191-8. [DOI: 10.1016/j.aca.2015.06.061] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Revised: 06/24/2015] [Accepted: 06/26/2015] [Indexed: 10/23/2022]
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38
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Friesen JB, McAlpine JB, Chen SN, Pauli GF. Countercurrent Separation of Natural Products: An Update. JOURNAL OF NATURAL PRODUCTS 2015; 78:1765-96. [PMID: 26177360 PMCID: PMC4517501 DOI: 10.1021/np501065h] [Citation(s) in RCA: 196] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2014] [Indexed: 05/02/2023]
Abstract
This work assesses the current instrumentation, method development, and applications in countercurrent chromatography (CCC) and centrifugal partition chromatography (CPC), collectively referred to as countercurrent separation (CCS). The article provides a critical review of the CCS literature from 2007 since our last review (J. Nat. Prod. 2008, 71, 1489-1508), with a special emphasis on the applications of CCS in natural products research. The current state of CCS is reviewed in regard to three continuing topics (instrumentation, solvent system development, theory) and three new topics (optimization of parameters, workflow, bioactivity applications). The goals of this review are to deliver the necessary background with references for an up-to-date perspective of CCS, to point out its potential for the natural product scientist, and thereby to induce new applications in natural product chemistry, metabolome, and drug discovery research involving organisms from terrestrial and marine sources.
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Affiliation(s)
- J. Brent Friesen
- Department
of Medicinal Chemistry and Pharmacognosy and Institute for Tuberculosis Research,
College of Pharmacy, University of Illinois
at Chicago, Chicago, Illinois 60612, United
States
- Physical
Sciences Department, Rosary College of Arts and Sciences, Dominican University, River Forest, Illinois 60305, United States
| | - James B. McAlpine
- Department
of Medicinal Chemistry and Pharmacognosy and Institute for Tuberculosis Research,
College of Pharmacy, University of Illinois
at Chicago, Chicago, Illinois 60612, United
States
| | - Shao-Nong Chen
- Department
of Medicinal Chemistry and Pharmacognosy and Institute for Tuberculosis Research,
College of Pharmacy, University of Illinois
at Chicago, Chicago, Illinois 60612, United
States
| | - Guido F. Pauli
- Department
of Medicinal Chemistry and Pharmacognosy and Institute for Tuberculosis Research,
College of Pharmacy, University of Illinois
at Chicago, Chicago, Illinois 60612, United
States
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39
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Senyuva HZ, Gökmen V, Sarikaya EA. Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1568-606. [DOI: 10.1080/19440049.2015.1057240] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Marchal A, Cretin BN, Sindt L, Waffo-Téguo P, Dubourdieu D. Contribution of oak lignans to wine taste: chemical identification, sensory characterization and quantification. Tetrahedron 2015. [DOI: 10.1016/j.tet.2014.07.090] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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41
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Marchal A, Marullo P, Durand C, Moine V, Dubourdieu D. Fermentative conditions modulating sweetness in dry wines: genetics and environmental factors influencing the expression level of the Saccharomyces cerevisiae HSP12 gene. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:304-311. [PMID: 25524156 DOI: 10.1021/jf504408t] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Yeast lees influence the organoleptic properties of wines by increasing their sweet taste. This effect is in part due to the protein Hsp12p, which is regulated by different stress response pathways in Saccharomyces cerevisiae. This work investigated the genetics and environmental factors influencing the expression level of the HSP12 gene in an enological context. RT-qPCR confirmed that the HSP12 expression level is regulated by temperature change and ethanol content during the alcoholic fermentation but not by the sugar content. Moreover, this gene shows an important variation according to the yeast strain used. For the first time yeast strain is demonstrated to play an important role in the perception of sweetness in red wine due to post-fermentation lees autolysis. Interestingly, a correlation between the expression level of HSP12 and the sweetness perception was found using yeast strains of different origins. All of the findings provide new insights on the contribution of yeast to wine taste.
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42
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Marchal A, Génin E, Waffo-Téguo P, Bibès A, Da Costa G, Mérillon JM, Dubourdieu D. Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners. Anal Chim Acta 2015; 853:425-434. [DOI: 10.1016/j.aca.2014.10.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2014] [Revised: 10/23/2014] [Accepted: 10/27/2014] [Indexed: 10/24/2022]
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43
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Medicinal Chemistry of Plant Naturals as Agonists/Antagonists for Taste Receptors. TOPICS IN MEDICINAL CHEMISTRY 2014. [DOI: 10.1007/7355_2014_81] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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44
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New advances in countercurrent chromatography and centrifugal partition chromatography: focus on coupling strategy. Anal Bioanal Chem 2013; 406:957-69. [DOI: 10.1007/s00216-013-7017-8] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2013] [Accepted: 04/23/2013] [Indexed: 10/26/2022]
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45
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Slaghenaufi D, Marchand-Marion S, Richard T, Waffo-Teguo P, Bisson J, Monti JP, Merillon JM, de Revel G. Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors. Food Chem 2013; 141:2238-45. [PMID: 23870953 DOI: 10.1016/j.foodchem.2013.04.069] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2012] [Revised: 04/15/2013] [Accepted: 04/21/2013] [Indexed: 11/17/2022]
Abstract
Flavours extracted from oak wood during barrel ageing contribute to the organoleptic character of wines and spirits. The aim of this work was to identify the glycosidic precursors of the key volatile compounds responsible for oak wood aroma. Oak extract is a very complex matrix and, furthermore, precursors are present in very small quantities. Preparative centrifugal partition chromatography (CPC) is a promising solution for purifying the oak extract. The solvent system was selected on the basis of the partition coefficient of glycosidase enzyme activity (Kca). Thanks to the efficacy of CPC separation, three glucoside gallates were subsequently isolated by HPLC chromatography. Vanillin-(6'-O-galloyl)-O-β-D-glucopyranoside, 3,4,5-trimethoxyphenyl-(6'-O-galloyl)-O-β-D-glucopyranoside, and (6R,9R)-3-oxo-α-ionol-9-O-(6'-O-galloyl)-β-glucopyranoside (macarangioside E) were isolated and identified. This was the first time that vanillin-(6'-O-galloyl)-O-β-D-glucopyranoside was identified and the first time that macarangioside E was isolated from oak wood. Heating macarangioside E resulted in the formation of megastigmatrienone, which has an aroma reminiscent of tobacco.
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Affiliation(s)
- Davide Slaghenaufi
- Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33882 Villenave d'Ornon, France
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46
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Szakiel A, Pączkowski C, Pensec F, Bertsch C. Fruit cuticular waxes as a source of biologically active triterpenoids. PHYTOCHEMISTRY REVIEWS : PROCEEDINGS OF THE PHYTOCHEMICAL SOCIETY OF EUROPE 2012; 11:263-284. [PMID: 23519009 PMCID: PMC3601259 DOI: 10.1007/s11101-012-9241-9] [Citation(s) in RCA: 153] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2011] [Accepted: 06/04/2012] [Indexed: 05/07/2023]
Abstract
The health benefits associated with a diet rich in fruit and vegetables include reduction of the risk of chronic diseases such as cardiovascular disease, diabetes and cancer, that are becoming prevalent in the aging human population. Triterpenoids, polycyclic compounds derived from the linear hydrocarbon squalene, are widely distributed in edible and medicinal plants and are an integral part of the human diet. As an important group of phytochemicals that exert numerous biological effects and display various pharmacological activities, triterpenoids are being evaluated for use in new functional foods, drugs, cosmetics and healthcare products. Screening plant material in the search for triterpenoid-rich plant tissues has identified fruit peel and especially fruit cuticular waxes as promising and highly available sources. The chemical composition, abundance and biological activities of triterpenoids occurring in cuticular waxes of some economically important fruits, like apple, grape berry, olive, tomato and others, are described in this review. The need for environmentally valuable and potentially profitable technologies for the recovery, recycling and upgrading of residues from fruit processing is also discussed.
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Affiliation(s)
- Anna Szakiel
- Department of Plant Biochemistry, Faculty of Biology, University of Warsaw, ul. Miecznikowa 1, 02-096 Warszawa, Poland
| | - Cezary Pączkowski
- Department of Plant Biochemistry, Faculty of Biology, University of Warsaw, ul. Miecznikowa 1, 02-096 Warszawa, Poland
| | - Flora Pensec
- UFR Pluridisciplinaire Enseignement Professionnalisant Supérieur, Laboratoire Vigne Biotechnologie et Environnement EA 3391, Université de Haute-Alsace, 33, rue de Herrlisheim, 68000 Colmar, France
| | - Christophe Bertsch
- UFR Pluridisciplinaire Enseignement Professionnalisant Supérieur, Laboratoire Vigne Biotechnologie et Environnement EA 3391, Université de Haute-Alsace, 33, rue de Herrlisheim, 68000 Colmar, France
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