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Barrientos Ramírez L, Silva Guzmán JA, Osorio Muñoz EA, Alvarez Moya C, Reynoso Silva M, Cetina Corona AF, Casas Solis J, Vargas Radillo JJ. Chemical Composition, Antioxidant Properties, and Antibacterial Activity of Essential Oils of Satureja macrostema (Moc. and Sessé ex Benth.) Briq. Molecules 2023; 28:4719. [PMID: 37375274 DOI: 10.3390/molecules28124719] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/08/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Satureja macrostema is a plant that is located in various regions of Mexico and is used in a traditional way against illness. Essential oils (EOs) were obtained from leaves Satureja macrostema and the chemical composition was evaluated by gas chromatography-mass spectrometry (GC-MS). The antioxidant effect of the oil was assayed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and by Trolox Equivalent Antioxidant Capacity (TEAC). In vitro antibacterial activity against Escherichia coli and Staphylococcus aureus was determined using a broth microdilution assay and thin layer chromatography-direct bioautography (TLC-DB) to identify active antibacterial compounds. The EOs analysis showed 21 compounds, 99% terpenes, and 96% oxygenated monoterpenes, with trans-piperitone epoxide (46%), cis-piperitone epoxide (22%), and piperitenone oxide (11%) as more abundant compounds. Likewise, S. macrostema EOs showed an antioxidant activity of DPPH = 82%, with 50% free radical scavenging (IC50) = 7 mg/mL and TEAC = 0.005, an antibacterial effect against E. coli of 73% inhibition, and 81% over S. aureus at dose of 100 µL of undiluted crude oil. The TLC-DB assay showed that the most active compounds were derived from piperitone. The comparison with other studies on S. macrostema shows variability in the compounds and their abundances, which can be attributed to climatic factors and the maturity of plants with similar antioxidant and antibacterial activities.
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Affiliation(s)
- Lucia Barrientos Ramírez
- Department of Wood, Cellulose and Paper, University of Guadalajara, CUCEI, Road Ing. Ramón Padilla Sánchez 2100, Las Agujas, Zapopan 45200, Jalisco, Mexico
| | - José Antonio Silva Guzmán
- Department of Wood, Cellulose and Paper, University of Guadalajara, CUCEI, Road Ing. Ramón Padilla Sánchez 2100, Las Agujas, Zapopan 45200, Jalisco, Mexico
| | - Edison Antonio Osorio Muñoz
- Group of Research and Development in Science Applied to Biological Resources, Salesian Polytechnic University, 12 de Octubre Avenue N2422 and Wilson, Quito 170109, Ecuador
| | - Carlos Alvarez Moya
- Environmental Mutagenesis Laboratory, Cellular and Molecular Department, University of Guadalajara, Guadalajara 45200, Jalisco, Mexico
| | - Mónica Reynoso Silva
- Environmental Mutagenesis Laboratory, Cellular and Molecular Department, University of Guadalajara, Guadalajara 45200, Jalisco, Mexico
| | - Abraham Francisco Cetina Corona
- Department of Wood, Cellulose and Paper, University of Guadalajara, CUCEI, Road Ing. Ramón Padilla Sánchez 2100, Las Agujas, Zapopan 45200, Jalisco, Mexico
| | - Josefina Casas Solis
- Microbiology Laboratory, Cellular and Molecular Department, University Center for Biological and Agricultural Sciences (CUCBA), Road Ing. Ramón Padilla Sánchez 2100, Nextipac, Zapopan 45200, Jalisco, Mexico
| | - J Jesús Vargas Radillo
- Department of Wood, Cellulose and Paper, University of Guadalajara, CUCEI, Road Ing. Ramón Padilla Sánchez 2100, Las Agujas, Zapopan 45200, Jalisco, Mexico
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Picard M, Oulieu C, Nonier MF, Vivas N, Vivas N. The role of oak wood in the mint and floral notes of whisky: identification of common terpenoids by aromatic fractionation. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Understanding the development of the whisky aroma during maturation in oak casks provides a rational basis for improvements in product quality. While oak wood is an important contributor to the spicy, toasted, and smoky aromatic notes, limited studies have focused on its role in floral and mint notes of matured whiskies. However, achieving consistent flavour profiles remains difficult since the odorant molecules are mostly present in low concentration. A semi-preparative ultra-high-performance liquid chromatography (UHPLC) method was applied to whisky and oak wood extracts and used to isolate fractions characterised by floral and mint aromas. To investigate the contribution of terpenoids in these floral and fresh fragrances, a similar analytical process was applied on solutions of targeted reference compounds. This approach, coupled to gas-chromatography/mass-spectrometry analyses, indicated the presence of terpenoids in the fractions of interest as well as selective separation according to chemical structure (i.e., monoterpenes, monoterpenols, ketone monoterpenes, and C13-norisoprenoids). This approach resulted in the detection of respectively, ten and seven new terpenoids in whisky and oak wood. To the best of our knowledge, piperitone, mintlactones, and
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Río Segade S, Škrab D, Pezzuto E, Paissoni MA, Giacosa S, Rolle L. Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review. Crit Rev Food Sci Nutr 2022; 64:334-353. [PMID: 35930430 DOI: 10.1080/10408398.2022.2106181] [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
The perceived aroma is the result of the presence of volatile organic compounds (VOCs) as well as the interaction among them and with the nonvolatile sample matrix. These compounds can derive from grape berries (varietal) and also be formed during winemaking and aging processes. Varietal VOCs are strongly influenced by the grape variety, ripening, and geographical origin. Therefore, they were proposed as markers for wine discrimination. Nevertheless, recent studies highlighted the higher discriminating ability of VOC isomer forms. In this review the potential and importance of VOC isomers for terpenes, C13-norisoprenoids, C6-alcohols, thiols, lactones, and fatty acid esters, as well as isomeric relationships for wine characterization and differentiation have been described to get a full view of possible applications for the wine industry, highlighting potentialities and limitations. VOC isomers can be of paramount relevance to find reliable markers for wine authenticity and fraud prevention, regarding variety and geographical origin. Each isomer form owns a different olfactory threshold, influencing strongly wine sensory characteristics. Certain oenological treatments during winemaking and aging were found to modify the isomeric profile, particularly yeasts, aging, and wood in contact with wine. Nevertheless, this research field has potential and new research advances are expected in this field.
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Affiliation(s)
- Susana Río Segade
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Domen Škrab
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Enrico Pezzuto
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | | | - Simone Giacosa
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco, Italy
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Chen L, Darriet P. Strategies for the identification and sensory evaluation of volatile constituents in wine. Compr Rev Food Sci Food Saf 2021; 20:4549-4583. [PMID: 34370385 DOI: 10.1111/1541-4337.12810] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 11/27/2022]
Abstract
Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.
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Affiliation(s)
- Liang Chen
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, Institut des Sciences de la Vigne et du Vin, 210 Chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France
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Lisanti MT, Laboyrie J, Marchand-Marion S, de Revel G, Moio L, Riquier L, Franc C. Minty aroma compounds in red wine: Development of a novel automated HS-SPME-arrow and gas chromatography-tandem mass spectrometry quantification method. Food Chem 2021; 361:130029. [PMID: 34077885 DOI: 10.1016/j.foodchem.2021.130029] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 05/03/2021] [Accepted: 05/04/2021] [Indexed: 01/29/2023]
Abstract
A novel automated method was developed for the quantitative determination of nine terpenoids that could contribute to the minty notes of red wine bouquet. The method couples headspace SPME-Arrow extraction with GC-MS/MS analysis. PDMS/DVB fiber was chosen for the extraction and an ionization energy of 30 eV permitted to optimize the analyte detection. The optimal sample preparation consists of a two-fold dilution of the wine sample with addition of 4 g of sodium chloride while the most suitable extraction conditions take place at 50 °C for 1 h. The method shows good linearity, intraday variations between 2 and 25%, interday variations between 7 and 23% and recoveries between 80 and 119%. The method exhibits the required low detection (between 3 and 60 ng/L) and quantification (between 6 ng/L and 200 ng/L) limits. These limits have permitted the quantification of the pool of minty terpenoids in fourteen red Bordeaux wines.
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Affiliation(s)
- Maria Tiziana Lisanti
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy.
| | - Justine Laboyrie
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Stephanie Marchand-Marion
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Gilles de Revel
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Luigi Moio
- Università degli Studi di Napoli Federico II, Dipartimento di Agraria, Sezione di Scienze della Vigna e del Vino, viale Italia, 83100 Avellino, Italy
| | - Laurent Riquier
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
| | - Céline Franc
- Université Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, 33882 Villenave d'Ornon cedex, France
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Könen PP, Stötzel I, Schwab W, Wüst M. Qualitative profiling of mono- and sesquiterpenols in aglycon libraries from Vitis vinifera L. Gewürztraminer using multidimensional gas chromatography–mass spectrometry. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03692-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractIn grape berries (Vitis vinifera L.), sesquiterpenes are mainly accumulated as hydrocarbons in the epicuticular wax layer of grapes, whereas monoterpenes, which are predominantly present as alcohols, are glycosylated and are stored as glycosides in the vacuoles of grape berry cells. In this study, extensive analysis of grape berry hydrolysates by means of comprehensive two-dimensional gas chromatography–time-of-flight–mass spectrometry demonstrated that glycosylated sesquiterpene alcohols show very little structural diversity when compared to the sesquiterpene hydrocarbon fraction in the cuticle and are glycosylated to a rather low extent when compared to monoterpenols. Twenty-four enzymatically released terpenols were found in hydrolysates of the aromatic white wine variety Gewürztraminer (V. vinifera subsp. vinifera) after previous solid-phase extraction and headspace solid-phase microextraction. The detection of only three sesquiterpene alcohols, namely farnesol, nerolidol and drimenol, shows that most sesquiterpene hydrocarbons do not have a related hydroxylated structure in grapes. Nevertheless, the presence of the acyclic aglycone farnesol and nerolidol may be of importance for the wine aroma, since these structural isomers can be converted into numerous sesquiterpenes by nonenzymatic acid-catalyzed reactions during wine production. Grape-derived glycosidically bound sesquiterpene alcohols, therefore, represent, in addition to free sesquiterpene hydrocarbons, another pool of compounds that may influence the aroma profile of wines.
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Souza Gonzaga L, Capone DL, Bastian SEP, Danner L, Jeffery DW. Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis. Food Res Int 2020; 138:109760. [PMID: 33292942 DOI: 10.1016/j.foodres.2020.109760] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/31/2020] [Accepted: 09/25/2020] [Indexed: 11/15/2022]
Abstract
The concept of wine typicity has been an important tool for the international wine trade, and especially for Old World wine producing countries, where provenance criteria are regulated and act as a quality indicator. Provenance in Australia is governed by Geographical Indications, for which typicity should also be evident in terms of regional sensory profiles of wine from a given grape cultivar. Two approaches were used to identify sensory drivers for regional typicity of commercial Cabernet Sauvignon wines from three Australian regions, namely Coonawarra, Margaret River, and Yarra Valley. Cabernet Sauvignon-dominant wines from Bordeaux were also assessed for benchmarking purposes. A set of 84 wines underwent a sorting task and rate-all-that-apply (RATA) analysis of the sorted groups with an expert panel. Agglomerative hierarchical clustering of the sorting task data did not show a clear regional driver upon separating the samples into four main clusters, although certain sensory traits could be associated with the different clusters. On the other hand, canonical variate analysis (CVA) of the group-RATA results indicated several sensory drivers for the separation between the regions, such as 'mint' and 'dark fruits' being important for Coonawarra wine profiles, 'floral' and 'green pepper' for Margaret River, 'stemmy' for Yarra Valley, and 'barnyard' and 'savoury' differentiating Bordeaux wines from the other regions. A subset (n = 52) of wines was selected for further evaluation by descriptive analysis with a trained panel. Statistical evaluation with CVA revealed similar results to the expert evaluation, with Bordeaux wines showing more dissimilarity when compared to Australian regions, and having 'savoury' and 'earthy' as significant characters. The results also demonstrated that 'mint' and 'Mallee leaf' were relevant characters for Coonawarra regional sensory profile, 'violets' and 'red fruits' for Margaret River, and 'cooked vegetables' for Yarra Valley. Analysing both data sets (expert RATA and DA) revealed some agreement between the sets of results for attributes such as 'mint', 'cooked vegetables', 'floral', green-related characters, and oak characters like 'vanilla' and 'chocolate'. Overall, experts and trained panellists were able to distinguish regions based on a few characteristic sensory traits.
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Affiliation(s)
- Lira Souza Gonzaga
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Dimitra L Capone
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Susan E P Bastian
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Lukas Danner
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia
| | - David W Jeffery
- Department of Wine Science, Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia; Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
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Slaghenaufi D, Indorato C, Troiano E, Luzzini G, Felis GE, Ugliano M. Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13294-13301. [PMID: 32153191 DOI: 10.1021/acs.jafc.9b08162] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Terpenes are important contributors to wine aroma. Free and glycosidically bound terpenes are primarily formed in grapes. During fermentation, they undergo important transformation catalyzed by yeast, so that the terpene profile of grape is substantially different from that of the corresponding wine. The present paper assessed the ability of a Saccharomyces cerevisiae strain to transform 17 different terpenes. Biotransformation was performed by placing target compounds in incubation with resting cells. Volatile compounds produced were extracted by solid-phase extraction and analyzed by gas chromatography-mass spectrometry. Geranyl acetate, neryl acetate, citronellyl acetate, and menthyl acetate were formed from the corresponding terpene alcohols. β-Citronellol was the main product of geraniol transformation; geranial, an intermediate of this pathway, has also been detected. Limonene was hydroxylated by yeast to form carveol, trans-2,8-menthadien-1-ol, and cis-2,8-menthadien-1-ol. Moreover, yeast cells were found to be able to adsorb a significant portion of the terpenes present in the reaction batches, with the extent of this phenomenon being linked to terpene hydrophobicity.
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Affiliation(s)
- Davide Slaghenaufi
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Carla Indorato
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Eleonora Troiano
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Giovanni Luzzini
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Giovanna E Felis
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, Villa Lebrecht, Via della Pieve 70, 37029 San Pietro in Cariano, Italy
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Thibaud F, Courregelongue M, Darriet P. Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13310-13318. [PMID: 32052967 DOI: 10.1021/acs.jafc.9b06656] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of spirit distillation and aging. However, very few studies have been carried out on aging notes of Cognac spirits. An HPLC fractionation approach was used in order to evidence fractions of interest recalling the specific aromatic nuances of aged Cognac. Then, a GC-O/MS analysis of the selected fractions allowed one to detect odorous zones and identify several volatile compounds. Among them, various well-known volatile compounds representative of the terpenoid family were highlighted, such as geraniol, α-terpinene, nerol, α-terpineol, 1,8-cineole (eucalyptol) and, particularly, piperitone, santalol, and α-campholenal, which have not previously been cited in Cognac. These compounds were quantitated and their detection thresholds were determined. Geraniol, α-terpinene, α-terpineol, and 1,8-cineole concentrations increased while spirits were more aged, while nerol tends to decrease. A sensory contribution of terpenes was observed through perceptual synergic effects, along with β-damascenone and whisky lactone.
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Affiliation(s)
- Fannie Thibaud
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Marie Courregelongue
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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Baldovini N, Chaintreau A. Identification of key odorants in complex mixtures occurring in nature. Nat Prod Rep 2020; 37:1589-1626. [PMID: 32692323 DOI: 10.1039/d0np00020e] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Covering: up to 2019Soon after the birth of gas chromatography, mass spectrometry and olfactometry were used as detectors, which allowed impressive development to be achieved in the area of odorant determinations. Since the mid-80s, structured methods of gas chromatography-olfactometry have appeared, allowing the determination of which odor constituents play a key role in materials. Progressively, numerous strategies have been proposed for sample preparation from raw materials, the representativeness evaluation of extracts, the identification of odor constituents, their quantification, and subsequently, the recombination of the key odorants to mimic the initial odor. However, the multiplicity of options at each stage of the analysis leads to a confusing landscape in this field, and thus, the present review aims at critically presenting the available options. For each step, the most frequently used alternatives are described, together with their strengths and weaknesses based on theoretical and experimental justifications according to the literature. These techniques are exemplified by many applications in the literature on aromas, fragrances and essential oils, with the initial focus on wine odorants, followed by a short overview on the molecular diversity of key odorants, which illustrates most of the facets and complexities of odor studies, including the issues raised by odorant interactions such as synergies.
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Affiliation(s)
- Nicolas Baldovini
- Institut de Chimie de Nice, Faculté des Sciences, Université Côte d'Azur, 06108 Nice Cedex 2, France.
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Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
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Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs). Food Res Int 2019; 127:108728. [PMID: 31882095 DOI: 10.1016/j.foodres.2019.108728] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/24/2019] [Accepted: 09/28/2019] [Indexed: 01/09/2023]
Abstract
Current methods for assessing grape aroma potential are based on the fast hydrolysis of precursor fractions but provide hydrolyzates of poor aromatic quality. A new strategy based on the accelerated hydrolysis of reconstituted phenolic and aromatic fractions (PAFs) extracted from grapes is herein developed. PAFs are obtained by solid phase extraction on 10 g-C18 sorbents of partially dealcoholized "mistelle", obtained from grapes treated with ethanol. Under optimal conditions, PAFs contain all aroma precursors but the most polar ones, such as those of DMS, more than 85% of the total phenolics and just traces of metal cations and of amino acids. PAFs reconstituted in model wine, aged in strict anoxia 7 weeks at 45 °C or 24 h at 75 °C, develop strong aromas. At least 30 different odorants including lipid derivatives, volatile phenols, vanillins, norisoprenoids, terpenes, bencenoids and 3-mercaptohexanol were identified by GC-Olfactometry and GC-MS. Methodological aspects of the extraction, hydrolysis and analysis are optimized and discussed.
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Reichenbach SE, Zini CA, Nicolli KP, Welke JE, Cordero C, Tao Q. Benchmarking machine learning methods for comprehensive chemical fingerprinting and pattern recognition. J Chromatogr A 2019; 1595:158-167. [DOI: 10.1016/j.chroma.2019.02.027] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 02/04/2019] [Accepted: 02/11/2019] [Indexed: 11/29/2022]
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14
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Slaghenaufi D, Ugliano M. Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine. Front Chem 2018; 6:66. [PMID: 29616214 PMCID: PMC5867301 DOI: 10.3389/fchem.2018.00066] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Accepted: 02/28/2018] [Indexed: 12/18/2022] Open
Abstract
During wine aging, tobacco and balsamic aroma notes appear. In this paper, volatile compounds directly or potentially related to those aromas have been investigated in Corvina and Corvinone wines during aging. Corvina and Corvinone are two northern-Italy autochthonous red grape varieties, used to produce Valpolicella Classico and Amarone wines, both characterized by tobacco and balsamic aroma notes. Wines were analyzed shortly after bottling or following model aging at 60°C for 48, 72, and 168 h. Volatile compounds were analyzed by HS-SPME-GC-MS. Results showed that compounds related to tobacco aroma [β-damascenone, 3-oxo-α-ionol, (E)-1-(2,3,6-Trimethylphenyl)-buta-1,3-diene (TPB), and megastigmatrienones] increased in relationship to storage time with different patterns. β-Damascenone and 3-oxo-α-ionol rapidly increased to reach a plateau in the first 48–72 h of model aging. Instead, TPB and megastigmatrienones concentration showed a linear correlation with aging time. During model aging, several cyclic terpenes tended to increase. Among them 1,8-cineole and 1,4-cineole, previously reported to contribute to red wine eucalyptus notes increased proportionally to storage time, and this behavior was clearly associated with reactions involving α-terpineol, limonene, and terpinolene, as confirmed by studies with model wine solutions. Among other relevant volatile compounds, sesquiterpenes appear to contribute potentially balsamic and spicy aroma notes. In this study, linear sesquiterpenes (nerolidol, farnesol) underwent acid hydrolysis during long wine aging, while cyclic sesquiterpenes seemed to increase with time. The chemical pathways associated with evolution of some of the compounds investigated have been studied in model wine.
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Affiliation(s)
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, Verona, Italy
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Picard M, Franc C, de Revel G, Marchand S. Dual solid-phase and stir bar sorptive extraction combined with gas chromatography-mass spectrometry analysis provides a suitable tool for assaying limonene-derived mint aroma compounds in red wine. Anal Chim Acta 2017; 1001:168-178. [PMID: 29291800 DOI: 10.1016/j.aca.2017.11.074] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 11/22/2017] [Accepted: 11/24/2017] [Indexed: 01/11/2023]
Abstract
A novel analytical method was developed for quantitative determination of eight limonene-derived monoterpenes responsible for the mint aroma in red wine. As these aromatic compounds are present at trace levels, a new dual extraction approach was proposed, combining solid-phase extraction (SPE) and stir bar sorptive extraction (SBSE), followed by gas chromatography-mass spectrometry analysis. The various parameters affecting the efficiency of extracting the analytes from wine samples in both the SPE and SBSE steps were first investigated, to determine the best compromise for the simultaneous analysis of the compounds studied. Following preliminary optimization of the dilution factor, phase ratio, and methanol content in the SBSE sample, cartridge sorbent mass, type of solvent, elution volume, and wine sample volume in the pre-concentration SPE step were studied. Highest response values were obtained when a 90 mL wine sample was extracted on a 500 mg SPE C18 cartridge and eluted with 1.5 mL methanol. The wine extract was then diluted in 10 mL water to obtain a final methanol content of 15% before the SBSE step. Good linearity, repeatability, reproducibility, accuracy and the required low detection and quantification limits were obtained under the conditions described, making this SPE-SBSE combination a suitable, powerful tool for routine analysis of the selected limonene-derived mint aroma compounds in large series of wine samples. Finally, the validated method was applied to 15 commercial red Bordeaux wines, aged from 3 to 23 years. Most of the compounds studied, present within the ng.L-1 range, were easily quantified for the first time in wine.
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Affiliation(s)
- Magali Picard
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France.
| | - Céline Franc
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Gilles de Revel
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Stéphanie Marchand
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France; INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
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16
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Picard M, van Leeuwen C, Guyon F, Gaillard L, de Revel G, Marchand S. Vine Water Deficit Impacts Aging Bouquet in Fine Red Bordeaux Wine. Front Chem 2017; 5:56. [PMID: 28824904 PMCID: PMC5539364 DOI: 10.3389/fchem.2017.00056] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Accepted: 07/14/2017] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to investigate the influence of vine water status on bouquet typicality, revealed after aging, and the perception of three aromatic notes (mint, truffle, and undergrowth) in bottled fine red Bordeaux wines. To address the issue of the role of vine water deficit in the overall quality of fine aged wines, a large set of wines from four Bordeaux appellations were subjected to sensory analysis. As vine water status can be characterized by carbon isotope discrimination (δ13C), this ratio was quantified for each wine studied. Statistical analyses combining δ13C and sensory data highlighted that δ13C-values discriminated effectively between the most- and least-typical wines. In addition, Principal Component Analysis (PCA) revealed correlations between δ13C-values and truffle, undergrowth, and mint aromatic notes, three characteristics of the red Bordeaux wine aging bouquet. These correlations were confirmed to be significant using a Spearman statistical test. This study highlighted for the first time that vine water deficit positively relates to the perception of aging bouquet typicality, as well as the expression of its key aromatic nuances.
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Affiliation(s)
- Magali Picard
- Unite de Recherche Œnologie EA4577, Institut des Sciences de la Vigne et du Vin, Université BordeauxVillenave d'Ornon, France
- Unite de Recherche Œnologie USC 1366, Institut des Sciences de la Vigne et du Vin, Institut National de la Recherche AgronomiqueVillenave d'Ornon, France
| | - Cornelis van Leeuwen
- Unité Mixte de Recherche Ecophysiologie et Génomique Fonctionnelle de la Vigne, Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine, Institut National de la Recherche Agronomique, Université BordeauxVillenave d'Ornon, France
| | | | | | - Gilles de Revel
- Unite de Recherche Œnologie EA4577, Institut des Sciences de la Vigne et du Vin, Université BordeauxVillenave d'Ornon, France
- Unite de Recherche Œnologie USC 1366, Institut des Sciences de la Vigne et du Vin, Institut National de la Recherche AgronomiqueVillenave d'Ornon, France
| | - Stéphanie Marchand
- Unite de Recherche Œnologie EA4577, Institut des Sciences de la Vigne et du Vin, Université BordeauxVillenave d'Ornon, France
- Unite de Recherche Œnologie USC 1366, Institut des Sciences de la Vigne et du Vin, Institut National de la Recherche AgronomiqueVillenave d'Ornon, France
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Picard M, de Revel G, Marchand S. First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines. Food Chem 2017; 217:294-302. [DOI: 10.1016/j.foodchem.2016.08.070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 08/17/2016] [Accepted: 08/22/2016] [Indexed: 11/24/2022]
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18
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Poitou X, Thibon C, Darriet P. 1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:383-393. [PMID: 28060498 DOI: 10.1021/acs.jafc.6b03042] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, not all green aromatic expressions in red wines correlate with 3-alkyl-2-methoxypyrazine concentrations. This study considered sensory and chemical approaches using Cabernet Sauvignon wines obtained from grapes harvested at one-month intervals during the 2014 and 2015 vintages to investigate other volatile odoriferous compounds. Semipreparative HPLC fractionation of wine extracts revealed a fraction with specific green aromas in the early harvest wines. Its sensory impact was confirmed by omission and reconstitution tests. Then, multidimensional gas chromatography coupled with olfactometry and mass spectrometry (MDGC-O-MS/TOF) was used for molecular characterization of the aroma compounds associated with the green aromas. Surprisingly, eucalyptol (1,8-cineole), with menthol odor was highlighted and assayed at concentrations sometimes above its olfactory detection threshold in Cabernet Sauvignon and Fer Servadou wines. Sensory tests confirmed its impact at several concentrations detected in French red wines (up to 2.61 ± 0.03 μg/L) on the menthol nuance and overall green perception, particularly via an additive effect with IBMP. Quantitation of 1,8-cineole in Cabernet Sauvignon and Merlot grapes during berry development in 2015 revealed its varietal origin with abundant concentrations in unripe berries and decrease during grape maturation. Moreover, the implication of an invasive plant (Artemisia verlotiorum) growing in certain vineyards was shown to be responsible for increased 1,8-cineole concentrations in some wines.
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Affiliation(s)
- Xavier Poitou
- Univ. Bordeaux , ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
| | - Cécile Thibon
- INRA , ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Philippe Darriet
- Univ. Bordeaux , ISVV, EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA , ISVV, USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
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Picard M, Tempere S, de Revel G, Marchand S. Piperitone Profiling in Fine Red Bordeaux Wines: Geographical Influences in the Bordeaux Region and Enantiomeric Distribution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7576-7584. [PMID: 27689433 DOI: 10.1021/acs.jafc.6b02835] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a geographical origin effect was detected within the Bordeaux region (left versus right banks of the Gironde estuary), with significantly higher mint aroma intensities and piperitone levels in wines from the left bank (Medoc appellations). Statistical analysis of chemical and sensory data highlighted a correlation with the proportion of Cabernet Sauvignon in the wine blends. Accordingly, it was suggested that these sensory and chemical differences may be of varietal origin. Secondly, the contribution of piperitone to minty aromas in the aging bouquet was confirmed by combining both sensory and chemical data from a wide range of red Bordeaux wines. Subsequent investigation of the enantiomeric distribution of piperitone found a significantly higher proportion of the (+)-(6S) enantiomeric form in wines displaying a strong aging bouquet.
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Affiliation(s)
- Magali Picard
- Université Bordeaux, ISVV , EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Sophie Tempere
- Université Bordeaux, ISVV , EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Gilles de Revel
- Université Bordeaux, ISVV , EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
| | - Stéphanie Marchand
- Université Bordeaux, ISVV , EA 4577 Œnologie, F-33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, F-33140 Villenave d'Ornon, France
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20
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Pons A, Lavigne V, Darriet P, Dubourdieu D. Identification and analysis of piperitone in red wines. Food Chem 2016; 206:191-6. [DOI: 10.1016/j.foodchem.2016.03.064] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 03/17/2016] [Accepted: 03/18/2016] [Indexed: 10/22/2022]
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