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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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2
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Darnal A, Poggesi S, Longo E, Arbore A, Boselli E. Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis. Foods 2023; 13:18. [PMID: 38201046 PMCID: PMC10778262 DOI: 10.3390/foods13010018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like "floral" aroma, "stone-fruit" flavor, "yellow" color, "caramelized" aroma, and "tropical fruit" aroma according to an Italian panel. For Pinot Noir wine, "licorice" aroma, "cloves" aroma, "fresh wood" aroma, "red fruit" flavor, "cherry" aroma, and "spicy" flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties.
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Affiliation(s)
- Aakriti Darnal
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Simone Poggesi
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand;
| | - Edoardo Longo
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Annagrazia Arbore
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
| | - Emanuele Boselli
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (A.D.); (A.A.); (E.B.)
- Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
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3
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Ma Y, Guilbert A, Béno N, Tang K, Xu Y, Thomas-Danguin T. Exploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor: An olfactometer-based study. Food Chem 2023; 429:136881. [PMID: 37487387 DOI: 10.1016/j.foodchem.2023.136881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/30/2023] [Accepted: 07/11/2023] [Indexed: 07/26/2023]
Abstract
The perception of food odor, derived from complex mixtures of odorants, remains poorly understood. This study investigated how key odorants of icewine influence odor mixture perception and mixture-induced perceptual interactions. A multichannel olfactometer was used to deliver 90 mixtures to 36 trained participants who used a Rate-All-That-Apply method to rate the odor samples. Results showed that adding odorants to a mixture affected both the characteristic odor of the individual component and other odor characteristics, revealing specific perceptual interactions. Combining up to six odorants with icewine odor influenced a maximum of two odor characteristics in the mixture, regardless of the specific combination. Interestingly, adding odorants had a stronger impact on the overall mixture odor profile than omitting them, particularly when manipulating fewer than three odorants. These findings emphasize the complexity of odor mixture perception and provide new insights into the influence of key odorants on the aroma of wine.
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Affiliation(s)
- Yue Ma
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
| | - Anaïs Guilbert
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
| | - Noëlle Béno
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
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4
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Kang MJ, Kim KR, Kim K, Morrill AG, Jung C, Sun S, Lee DH, Suh JH, Sung J. Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples. Food Res Int 2023; 173:113454. [PMID: 37803778 DOI: 10.1016/j.foodres.2023.113454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Honey has a distinct flavor characterized by various volatiles and non-volatiles from diverse origins. In this study, metabolomics combined with sensory analysis was performed to identify relationships between chemical profile and sensory quality of honey. Targeted metabolomic analysis was conducted to determine volatile and non-volatile profiles of seven different honey. Volatile profile was analyzed using headspace solid-phase microextraction (HS-SPME) coupled to GC - MS. LC - MS/MS, HPLC - UV, and HPLC-RI were employed to analyze flavonoids, organic acids, and sugars, respectively. Authentic standards were utilized for confirmation of metabolites. Sensory evaluation included quantitative descriptive analysis and consumer acceptance test. The results showed that sucrose (sweetness) was responsible for a positive hedonic perception, while organic acids and flavonoids (sourness, astringency, bitterness) negatively affected consumer acceptance. Volatiles with floral notes (e.g. decyl formate) were preferred, but others with off-flavors (e.g. 2-methylbenzofuran) were not preferred by consumers. Flavor familiarity was strongly correlated with the consumer acceptance of honey, indicating that the balance between volatiles and non-volatiles is significant for honey flavor quality. This work demonstrates the role of key flavor compounds in honey quality, and may be applicable to the quality control of honey.
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Affiliation(s)
- Min Jeong Kang
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Keup-Rae Kim
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Keono Kim
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Aria G Morrill
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Chuleui Jung
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Sukjun Sun
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Dong-Hee Lee
- Industry-Academy Cooperation Foundation, Andong National University, Andong, Republic of Korea
| | - Joon Hyuk Suh
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
| | - Jeehye Sung
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea.
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5
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Li N, Li G, Li A, Tao Y. Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ-τ Plot Methods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13869-13879. [PMID: 37677081 DOI: 10.1021/acs.jafc.3c03733] [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: 09/09/2023]
Abstract
To analyze the contribution of fruity esters on wine aroma perception, the interaction levels between 12 esters and key odorants of Hutai-8 rose wine were investigated using threshold, S-curve, and σ-τ plot methods, and the aroma enhancement performance of esters was verified by using addition experiments. Results indicated that esters enhance the sweet, floral, and fruity traits of citronellol, β-damascenone, and nerolidol, especially at subthreshold levels. Meanwhile, esters increased the floral and fruity characteristics of key fermentative odorants mainly by additive effects, with acetate esters possessing a better synergy ability. In contrast, the synergy levels between binary esters were less influenced by the concentration but more by the compound structure and aroma. Additionally, moderately subjoining the type and content of esters in wine proved that their synergy effects improved the sweet trait and decreased the sour fruit trait. This finding characterized that the contribution of esters to the wine aroma was obtained by the combined synergy of odorants at a suitable concentration.
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Affiliation(s)
- Na Li
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Guanyu Li
- College of Enology, Northwest A&F University, Yangling 712100, China
| | - Aihua Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yongsheng Tao
- College of Enology, Northwest A&F University, Yangling 712100, China
- Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China
- Shaanxi Key Laboratory for Viti-viniculture, Yangling 712100, China
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6
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Postigo V, García M, Arroyo T. Study of a First Approach to the Controlled Fermentation for Lambic Beer Production. Microorganisms 2023; 11:1681. [PMID: 37512854 PMCID: PMC10384975 DOI: 10.3390/microorganisms11071681] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 07/30/2023] Open
Abstract
Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous fermentation (lambic and gueuze production, with the main contribution of Brettanomyces yeast). The fermentation process of lambic beer is characterized by different phases with a characteristic predominance of different microorganisms in each of them. As it is a spontaneous process, fermentation usually lasts from 10 months to 3 years. In this work, an attempt was made to perform a fermentation similar to the one that occurred in this process with lactic bacteria, Saccharomyces yeast and Brettanomyces yeast, but controlling their inoculation and therefore decreasing the time necessary for their action. For this purpose, after the first screening in 100 mL where eight Brettanomyces yeast strains from D.O. "Ribeira Sacra" (Galicia) were tested, one Brettanomyces bruxellensis strain was finally selected (B6) for fermentation in 1 L together with commercial strains of Saccharomyces cerevisiae S-04 yeast and Lactobacillus brevis lactic acid bacteria in different sequences. The combinations that showed the best fermentative capacity were tested in 14 L. Volatile compounds, lactic acid, acetic acid, colour, bitterness, residual sugars, ethanol, melatonin and antioxidant capacity were analysed at different maturation times of 1, 2, 6 and 12 months. Beers inoculated with Brettanomyces yeast independently of the other microorganisms showed pronounced aromas characteristic of the Brettanomyces yeast. Maturation after 12 months showed balanced beers with "Brett" aromas, as well as an increase in the antioxidant capacity of the beers.
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Affiliation(s)
- Vanesa Postigo
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain
- Brewery La Cibeles, Petróleo 34, 28918 Leganés, Spain
| | - Margarita García
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain
| | - Teresa Arroyo
- Department of Agri-Food, Madrid Institute for Rural, Agriculture and Food Research and Development (IMIDRA), El Encín, A-2, Km 38.2, 28805 Alcalá de Henares, Spain
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7
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Bueno M, Zapata J, Culleré L, Franco-Luesma E, de-la-Fuente-Blanco A, Ferreira V. Optimization and Validation of a Method to Determine Enolones and Vanillin Derivatives in Wines-Occurrence in Spanish Red Wines and Mistelles. Molecules 2023; 28:molecules28104228. [PMID: 37241968 DOI: 10.3390/molecules28104228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/11/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
Understanding the chemical nature of wine aroma demands accurate quantitative determinations of different odor-active compounds. Quantitative determinations of enolones (maltol, furaneol, homofuraneol, and sotolon) and vanillin derivatives (vanillin, methyl vanillate, ethyl vanillate, and acetovanillone) at low concentrations are complicated due to their high polarity. For this reason, this paper presents an improved and automated version for the accurate measure of these common trace wine polar compounds (enolones and vanillin derivatives). As a result, a faster and more user-friendly method with a reduction of organic solvents and resins was developed and validated. The optimization of some stages of the solid phase extraction (SPE) process, such as washing with an aqueous solution containing 1% NaHCO3 at pH 8, led to cleaner extracts and solved interference problems. Due to the polarity of these type of compounds, an optimization of the large volume injection was also carried out. Finally, a programmable temperature vaporization (PTV) quartz glass inlet liner without wool was used. The injector temperature was raised to 300 °C in addition to applying a pressure pulse of 180 kPa for 4 min. Matrix effects were solved by the use of adequate internal standards, such as ethyl maltol and 3',4'-(methylenedioxy)acetophenone. Method figures of merit were highly satisfactory: good linearity (r2 > 0.98), precision (relative standard deviation, RSD < 10%), high recovery (RSD > 89%), and low detection limits (<0.7 μg/L). Enolones and vanillin derivatives are associated with wine aging. For this reason, the methodology was successfully applied to the quantification of these compounds in 16 Spanish red wines and 12 mistelles. Odor activity values (OAV) indicate that furaneol should be considered an aroma impact odorant in red wines and mistelles (OAV > 1) while homofuraneol and sotolon could also produce changes in their aroma perceptions (0.1 < OAV < 1).
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Affiliation(s)
- Mónica Bueno
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Julián Zapata
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Laura Culleré
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Ernesto Franco-Luesma
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Arancha de-la-Fuente-Blanco
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Departament of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA) Associate Unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), 50009 Zaragoza, Spain
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8
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Villano C, Demurtas OC, Esposito S, Granell A, Rambla JL, Piombino P, Frusciante L, Carputo D, Diretto G, Aversano R. Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries. BMC PLANT BIOLOGY 2023; 23:241. [PMID: 37149574 PMCID: PMC10163809 DOI: 10.1186/s12870-023-04251-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 04/26/2023] [Indexed: 05/08/2023]
Abstract
BACKGROUND The biochemical makeup of grape berries at harvest is essential for wine quality and depends on a fine transcriptional regulation occurring during berry development. In this study, we conducted a comprehensive survey of transcriptomic and metabolomic changes occurring in different berry tissues and developmental stages of the ancient grapes Aglianico and Falanghina to establish the patterns of the secondary metabolites contributing to their wine aroma and investigate the underlying transcriptional regulation. RESULTS Over two hundred genes related to aroma were found, of which 107 were differentially expressed in Aglianico and 99 in Falanghina. Similarly, 68 volatiles and 34 precursors were profiled in the same samples. Our results showed a large extent of transcriptomic and metabolomic changes at the level of isoprenoids (terpenes, norisoprenoids), green leaf volatiles (GLVs), and amino acid pathways, although the terpenoid metabolism was the most distinctive for Aglianico, and GLVs for Falanghina. Co-expression analysis that integrated metabolome and transcriptome data pinpointed 25 hub genes as points of biological interest in defining the metabolic patterns observed. Among them, three hub genes encoding for terpenes synthases (VvTPS26, VvTPS54, VvTPS68) in Aglianico and one for a GDP-L-galactose phosphorylase (VvGFP) in Falanghina were selected as potential active player underlying the aroma typicity of the two grapes. CONCLUSION Our data improve the understanding of the regulation of aroma-related biosynthetic pathways of Aglianico and Falanghina and provide valuable metabolomic and transcriptomic resources for future studies in these varieties.
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Affiliation(s)
- Clizia Villano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Olivia Costantina Demurtas
- Biotechnology Laboratory, Casaccia Research Centre, Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, 00123, Italy
| | - Salvatore Esposito
- CREA Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, km 25, Foggia, 200-71122, Italy
| | - Antonio Granell
- IBMCP Institute for Plant Molecular and Cell Biology (CSIC-UPV), Carrer de l'Enginyer Fausto Elio, s/n, Valencia, 46022, Spain
| | - José Luis Rambla
- IBMCP Institute for Plant Molecular and Cell Biology (CSIC-UPV), Carrer de l'Enginyer Fausto Elio, s/n, Valencia, 46022, Spain
| | - Paola Piombino
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Luigi Frusciante
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Domenico Carputo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Gianfranco Diretto
- Biotechnology Laboratory, Casaccia Research Centre, Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, 00123, Italy.
| | - Riccardo Aversano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy.
- Department of Biology, Biochemistry and Environmental Sciences, Universitat Jaume I, Castellón de la Plana, 12071, Spain.
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9
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Sáenz-Navajas MP, Sánchez C, Gonzalez-Hernandez M, Bueno M, Peña C, Fernández-Zurbano P, Ballester J, Parga-Dans E, González PA. Natural versus conventional production of Spanish white wines: an exploratory study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3540-3549. [PMID: 36719279 DOI: 10.1002/jsfa.12479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/26/2023] [Accepted: 01/31/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Natural wine (NW) lacks an official or agreed definition, but it can be generally described as a wine produced with organic or biodynamic grapes with minimal intervention in the cellar, and with minimal or no use of oenological additives. The present study aimed to test the hypotheses that self-defined NWs differ from conventional wines (CW) in their chemical composition and main sensory characteristics. The levels of conventional oenological parameters, turbidity, biogenic amines, ochratoxin A, ethyl carbamate, sulphites, chlorides, some metals, major, trace and Strecker aldehyde volatile compounds were determined in 28 wines, including natural and conventional Spanish commercial white wines. Wines were also sensory described following a labelled free sorting task. RESULTS NWs presented higher pH, volatile acidity (VA) and turbidity values, and a more intense yellow colour, whereas they have a lower malic acid content compared to theor conventional counterparts. NWs presented lower levels of total sulphur dioxide but significantly higher levels of biogenic amine putrescine, although both compounds are within the legal limits in all cases. None of the dimensions of the similarity space discriminated NWs from CWs. However, 70% of the NWs were grouped on the basis of various aromatic defects related to their higher content in 4-ethylphenols and VA. The remaining 30% were not differentiated from their conventional counterparts. CONCLUSION It could be confirmed that NW can be globally differentiated from CW with respect to to their chemical and their sensory profiles, whereas the content in toxicants was not significantly different, with the exception of total sulphur dioxide and putrescine levels. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Carlota Sánchez
- Department of Enology, Instituto de Ciencias de la Vid y del Vino (UR-CSIC-GR), Logroño, Spain
| | | | - Mónica Bueno
- Laboratorio de Análisis del Aroma y Enología (LAAE). Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza. Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Cristina Peña
- Laboratorio de Análisis del Aroma y Enología (LAAE). Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza. Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | | | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France
| | - Eva Parga-Dans
- Instituto de Productos Naturales y Agrobiología, IPNA-CSIC, La Laguna, Santa Cruz de Tenerife, Spain
| | - Pablo Alonso González
- Instituto de Productos Naturales y Agrobiología, IPNA-CSIC, La Laguna, Santa Cruz de Tenerife, Spain
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10
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Ling M, Bai X, Cui D, Shi Y, Duan C, Lan Y. An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines. Food Res Int 2023; 164:112440. [PMID: 36738004 DOI: 10.1016/j.foodres.2022.112440] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Correlating aroma expression with volatile compounds has long been an ambition in researches of flavor chemistry. To propose a reliable methodology to depict wine aroma, 76 oak barrel-aged dry red wines were investigated through the combination of machine learning algorithm and multivariate analysis. Aromatic characteristic was evaluated by quantitative descriptive analysis (QDA), while non- or oak derived volatiles were detected by HS-SPME-GC-MS and targeted SPE-GC-QqQ-MS/MS, respectively. Results showed that variable importance for projection values (VIPs) from partial least-squares regression (PLSR) and mean decrease accuracy (MDA) from random forest were efficient parameters for feature selection. The correlating accuracy of the optimal PLSR model to predict intensities of different aroma characteristics through selected volatile compounds could achieve 0.754 to 0.943, representing potential application to manage wine aroma by chemical assay in winemaking. From the perspective of mathematical modeling in the real wine matrix, the network analysis between aroma characteristics and key volatile compounds indicated that the expression of oak aroma was not only directly contributed by volatiles derived from oak wood, but also influenced by ethyl esters, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl decanoate, and ethyl nonanoate.
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Affiliation(s)
- Mengqi Ling
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaoxuan Bai
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dongsheng Cui
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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11
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Castejón-Musulén O, Manuel Aragón-Capone A, Ontañón I, Peña C, Ferreira V, Bueno M. Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines. Food Res Int 2022; 162:112125. [DOI: 10.1016/j.foodres.2022.112125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/27/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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12
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Postigo V, Sanz P, García M, Arroyo T. Impact of Non- Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation. Foods 2022; 11:2029. [PMID: 35885271 PMCID: PMC9318315 DOI: 10.3390/foods11142029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 12/04/2022] Open
Abstract
The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-Saccharomyces yeasts can be used both in single and in mixed fermentations with Saccharomyces cerevisiae, as they are able to improve the sensory profile of beers, and they can be used to obtain functional beers (with a low ethanol content and melatonin production). The aim of this study was to evaluate this capacity in eight non-Saccharomyces strains isolated from Madrid agriculture. For this purpose, single fermentations were carried out with non-Saccharomyces strains and sequential fermentations with non-Saccharomyces and the commercial strain SafAle S-04. The Wickerhamomyces anomalus strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (v/v)) for its fruity and phenolic flavours and the absence of wort flavours. The best-evaluated strains in sequential fermentation were CLI 3 (Hanseniaspora vineae) and CLI 457 (Metschnikowia pulcherrima), due to their fruity notes as well as their superior bitterness, body, and balance. Volatile compounds and melatonin production were analysed by GC and HPLC, respectively. The beers were sensory-analysed by a trained panel. The results of the study show the potential of non-Saccharomyces strains in the production of low-alcohol beers, and as a flavour enhancement in sequential fermentation.
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Affiliation(s)
- Vanesa Postigo
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
- Brewery La Cibeles, Petróleo 34, 28918 Leganes, Spain
| | - Paula Sanz
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
| | - Margarita García
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
| | - Teresa Arroyo
- Department of Agri-Food, Madrid Institute for Rural, Food and Agriculture Research and Development (IMIDRA), El Encín, A-2, km 38.2, 28805 Alcala de Henares, Spain; (P.S.); (M.G.); (T.A.)
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13
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Li RR, Xu M, Zheng J, Liu YJ, Sun CH, Wang H, Guo XW, Xiao DG, Wu XL, Chen YF. Application Potential of Baijiu Non- Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae. Front Microbiol 2022; 13:902597. [PMID: 35711782 PMCID: PMC9196592 DOI: 10.3389/fmicb.2022.902597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 05/02/2022] [Indexed: 11/13/2022] Open
Abstract
To explore the potential application of non-Saccharomyces yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non-Saccharomyces yeasts (two Zygosaccharomyces bailii and two Pichia kudriavzevii) sequentially fermented with Saccharomyces cerevisiae on the physicochemical parameters and volatile compounds of wine was analyzed. The results indicated that there was no obvious antagonism between S. cerevisiae and Z. bailli or P. kudriavzevii in sequential fermentations, and all strains could be detected at the end of alcoholic fermentation. Compare with S. cerevisiae pure fermentation, Z. bailii/S. cerevisiae sequential fermentations significantly reduced higher alcohols, fatty acids, and ethyl esters and increased acetate esters; P. kudriavzevii/S. cerevisiae sequential fermentations reduced the contents of C6 alcohols, total higher alcohols, fatty acids, and ethyl esters and significantly increased the contents of acetate esters (especially ethyl acetate and 3-methylbutyl acetate). Sequential fermentation of Baijiu non-Saccharomyces yeast and S. cerevisiae improved the flavor and quality of wine due to the higher ester content and lower concentration of higher alcohols and fatty acids, non-Saccharomyces yeasts selected from Baijiu fermentation environment have potential applications in winemaking, which could provide a new strategy to improve wine flavor and quality.
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Affiliation(s)
- Rui-Rui Li
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Meng Xu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jia Zheng
- Key Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China National Light Industry, Yibin, China
| | - Yan-Jun Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Chun-Hong Sun
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Huan Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Xue-Wu Guo
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Xiao-Le Wu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Ye-Fu Chen
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
- Key Laboratory of Wuliangye-Flavor Liquor Solid-State Fermentation, China National Light Industry, Yibin, China
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14
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Effects of inoculation protocols on aroma profiles and quality of plum wine in mixed culture fermentation of Metschnikowia pulcherrima with Saccharomyces cerevisiae. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Adjustment of Impact Odorants in Hutai-8 Rose Wine by Co-fermentation of Pichia fermentans and Saccharomyces cerevisiae. Food Res Int 2022; 153:110959. [DOI: 10.1016/j.foodres.2022.110959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 12/22/2021] [Accepted: 12/29/2021] [Indexed: 11/24/2022]
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16
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Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines. Int J Food Microbiol 2022; 365:109554. [DOI: 10.1016/j.ijfoodmicro.2022.109554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 01/06/2022] [Accepted: 01/20/2022] [Indexed: 11/22/2022]
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17
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Darıcı M, Cabaroglu T. Chemical and sensory characterization of Kalecik Karası wines produced from two different regions in Turkey using chemometrics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Merve Darıcı
- Food Engineering Department Çukurova University Adana Turkey
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18
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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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19
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A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma. Foods 2021; 10:foods10071627. [PMID: 34359498 PMCID: PMC8307553 DOI: 10.3390/foods10071627] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/12/2021] [Indexed: 02/05/2023] Open
Abstract
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.
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20
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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146294] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.
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21
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Luzzini G, Slaghenaufi D, Pasetto F, Ugliano M. Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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22
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Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests. Food Chem 2021; 361:129781. [PMID: 34052592 DOI: 10.1016/j.foodchem.2021.129781] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 04/08/2021] [Accepted: 04/08/2021] [Indexed: 02/01/2023]
Abstract
Msalais is produced from local grape juice in southern Xinjiang (China), by concentration and natural fermentation. In the current study, we combined partial least-square regression analysis based on sensory quantitative descriptive and odor active values (OAVs), aroma extract dilution analysis, and aroma recombination and omission tests to delineate the unique aromatic characteristics of traditional Msalais. Msalais has strong dried fruit, fruit jam, and fruity odors, intermediate-strength caramel and baked odors, and weak floral and herbaceous odors, attributed to 24 key aromatic compounds with OAV ≥1 or flavor dilution ≥4. Furaneol, methionol, and 5-methylfurfural greatly contribute to the dried fruit, fruit jam, and caramel odors, respectively. β-Phenylethyl alcohol mostly contributes to fruit jam odor. β -Damascenone has a complicated effect on dried fruit, fruit jam, and floral odors. Fruity esters contribute to fruity odor. Floral odor is attributed to terpenes. These findings allow precise improvement of the variable quality of traditional Msalais.
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23
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Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020057] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae. Nevertheless, in recent years, a negative perception has developed towards sulfites in wine, because of human health and environmental concerns. Increasing consumer demand for wines with low SO2 content is pushing the winemaking sector to develop new practices in order to reduce sulfite content in wine, including the use of physical and chemical alternatives to SO2, and the exploitation of microbial resources to the same purpose. For this reason, the formation of sulfur-containing compounds by wine yeast has become a crucial point of research during the last decades. In this context, the aim of this review is to examine the main mechanisms weaponized by Saccharomyces cerevisiae for coping with sulfite, with a particular emphasis on the production of sulfite and glutathione, sulfite detoxification through membrane efflux (together with the genetic determinants thereof), and production of SO2-binding compounds.
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24
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Chevalier W, Moussa SA, Medeiros Netto Ottoni M, Dubois-Laurent C, Huet S, Aubert C, Desnoues E, Navez B, Cottet V, Chalot G, Jost M, Barrot L, Freymark G, Uittenbogaard M, Chaniet F, Suel A, Bouvier Merlet MH, Hamama L, Le Clerc V, Briard M, Peltier D, Geoffriau E. Multisite evaluation of phenotypic plasticity for specialized metabolites, some involved in carrot quality and disease resistance. PLoS One 2021; 16:e0249613. [PMID: 33798246 PMCID: PMC8018645 DOI: 10.1371/journal.pone.0249613] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 03/22/2021] [Indexed: 11/19/2022] Open
Abstract
Renewed consumer demand motivates the nutritional and sensory quality improvement of fruits and vegetables. Specialized metabolites being largely involved in nutritional and sensory quality of carrot, a better knowledge of their phenotypic variability is required. A metabolomic approach was used to evaluate phenotypic plasticity level of carrot commercial varieties, over three years and a wide range of cropping environments spread over several geographical areas in France. Seven groups of metabolites have been quantified by HPLC or GC methods: sugars, carotenoids, terpenes, phenolic compounds, phenylpropanoids and polyacetylenes. A large variation in root metabolic profiles was observed, in relation with environment, variety and variety by environment interaction effects in decreasing order of importance. Our results show a clear diversity structuration based on metabolite content. Polyacetylenes, β-pinene and α-carotene were identified mostly as relatively stable varietal markers, exhibiting static stability. Nevertheless, environment effect was substantial for a large part of carrot metabolic profile and various levels of phenotypic plasticity were observed depending on metabolites and varieties. A strong difference of environmental sensitivity between varieties was observed for several compounds, particularly myristicin, 6MM and D-germacrene, known to be involved in responses to biotic and abiotic stress. This work provides useful information about plasticity in the perspective of carrot breeding and production. A balance between constitutive content and environmental sensitivity for key metabolites should be reached for quality improvement in carrot and other vegetables.
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Affiliation(s)
- Wilfried Chevalier
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Sitti-Anlati Moussa
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | | | | | - Sébastien Huet
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Christophe Aubert
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Elsa Desnoues
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Brigitte Navez
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Valentine Cottet
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Guillaume Chalot
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | - Michel Jost
- Centre Technique Interprofessionnel des Fruits et Légumes (CTIFL), Paris, France
| | | | | | | | | | - Anita Suel
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | | | - Latifa Hamama
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Valérie Le Clerc
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Mathilde Briard
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Didier Peltier
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
| | - Emmanuel Geoffriau
- Institut Agro, Université d’Angers, INRAE, IRHS, SFR 4207 QUASAV, Angers, France
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25
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The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines. Food Chem X 2021; 9:100116. [PMID: 33665608 PMCID: PMC7902897 DOI: 10.1016/j.fochx.2021.100116] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 12/24/2020] [Accepted: 01/19/2021] [Indexed: 11/30/2022] Open
Abstract
10 Saccharomyces cerevisiae strains fermented must with phenolics and aroma precursors. Isobutanal, isopropyl isoamyl acetates, and ethyl propanoate lost by evaporation. Yeast strain affects levels of 45 out of 60 aroma compounds mostly after aging. Linalool and geraniol fermentative aroma compounds. Strong modulation of varietal aroma. Strains can limit levels of guaiacol or TDN.
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by trapping volatilized aroma, immediately after fermentation and after accelerated aging. Volatiles lost by evaporation during fermentation are mostly fermentative compounds and not grape-related odorants. Isobutanal and some esters are mostly lost during fermentation. In many cases the impact of yeast strain is evident only after aging. Strains could be classified into 3 major clusters with marked differences in fermentative and varietal profiles. Linalool and geraniol were found to have fermentative origin. S. cerevisiae yeast strains can effectively modulate varietal aroma, likely through specific enzymatic activities acting on grape phenolic acids and norisoprenoid aroma precursors and may be specifically used to mitigate some aging-related off odours, such as massoia lactone, guaiacol or TDN.
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26
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Ma Y, Tang K, Xu Y, Thomas-Danguin T. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants. Food Chem 2021; 353:129483. [PMID: 33740506 DOI: 10.1016/j.foodchem.2021.129483] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 02/17/2021] [Accepted: 02/23/2021] [Indexed: 02/01/2023]
Abstract
This study explored the impact of perceptual interactions on the odor intensity of 222 binary mixtures designed from 72 odorants found in food products. Odor intensity was rated by 30 trained subjects. The results showed that in most cases, the components' odor was perceived within the mixture and their intensity remained the same as in the unmixed situation in 54.3% of cases. Masking was the second major effect (44.8%) and occurred more frequently when components' pleasantness was significantly different. Synergy occurred in a small number of cases (0.9%) and only for four compounds. The overall odor intensity of the mixture was determined to be equal to the strongest component in most cases (73.9%), while partial addition was observed as the second most frequent effect (21.7%), especially when the components had equal intensity. Overall, this work provides general rules about the outcome to expect when mixing key components of food aromas.
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Affiliation(s)
- Yue Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France.
| | - Ke Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France.
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27
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Kyraleou M, Herb D, O’Reilly G, Conway N, Bryan T, Kilcawley KN. The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit. Foods 2021; 10:443. [PMID: 33670494 PMCID: PMC7922972 DOI: 10.3390/foods10020443] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 11/17/2022] Open
Abstract
The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if "terroir" can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced by barley variety, environment, and the interactions thereof over both seasons, with environment and the interaction of variety x environment having a greater impact than variety alone. Chemometric analysis of the olfactometry and sensory data found that both environment and season had a greater impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this study clearly demonstrates a "terroir" impact on the flavour of new make spirit and highlights its potential importance especially in relation to single malt whisk(e)y.
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Affiliation(s)
- Maria Kyraleou
- Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co Cork, Ireland;
| | - Dustin Herb
- Crop and Soil Science Department Corvallis, Oregon State University, Corvallis, OR 97331, USA;
| | - Grace O’Reilly
- Waterford Distillery, Waterford, Co Waterford, Ireland; (G.O.); (N.C.)
| | - Neil Conway
- Waterford Distillery, Waterford, Co Waterford, Ireland; (G.O.); (N.C.)
| | - Tom Bryan
- Boortmalt, Athy, Co Kildare, Ireland;
| | - Kieran N. Kilcawley
- Food Quality & Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co Cork, Ireland;
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28
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Lyu X, Dias Araujo L, Quek SY, Kilmartin PA. Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines. Food Chem 2020; 346:128914. [PMID: 33418410 DOI: 10.1016/j.foodchem.2020.128914] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 10/22/2022]
Abstract
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkable increases in the polyfunctional mercaptans, 3-mercaptohexanol (3MH) and its acetate ester (3MHA), were seen in the wines. Moreover, high levels of these compounds were produced in the Pinot Gris and Chardonnay wines, equally high as with Sauvignon Blanc. The Pinot Gris wines maintained varietal characteristics in sensory profiles, even with high levels of polyfunctional mercaptans. When elemental sulfur was included with the grapes at crushing, extra increases in polyfunctional mercaptans were observed. However, this led to the production of unwanted reductive aroma compounds in some wines.
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Affiliation(s)
- Xiaotong Lyu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand.
| | - Leandro Dias Araujo
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand.
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29
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Takahashi S, Hudagula, Minami N, Sato R, Kawakami M, Abe M, Abe T, Yamaguchi A. Gas Chromatographic Determination of Acetic Acid in Wine Using Ethyl Acetate Extraction. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Hudagula
- Department of Food Science and Human Wellness, Rakuno Gakuen University
| | - Noriko Minami
- Department of Food Science and Human Wellness, Rakuno Gakuen University
| | - Rina Sato
- Food Processing Research Center, Hokkaido Research Organization
| | - Makoto Kawakami
- Food Processing Research Center, Hokkaido Research Organization
| | | | - Tsutomu Abe
- Department of Food Science and Human Wellness, Rakuno Gakuen University
| | - Akihiro Yamaguchi
- Department of Food Science and Human Wellness, Rakuno Gakuen University
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30
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Larroque MN, Carrau F, Fariña L, Boido E, Dellacassa E, Medina K. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds. Int J Food Microbiol 2020; 337:108953. [PMID: 33161347 DOI: 10.1016/j.ijfoodmicro.2020.108953] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/07/2020] [Accepted: 10/27/2020] [Indexed: 01/10/2023]
Abstract
Recently, the increase in microbreweries and the consequent production of craft beers have reached exponential growth. The interest in non-conventional yeasts for innovation and a unique selling feature in beer fermentation is increasing. This work studied the autochthonous Saccharomyces and non-Saccharomyces yeasts, isolated from various food sources, with the ability to modify and improve the fermentative and aromatic profiles during alcoholic fermentation. The ability to ferment maltose and produce desirable aroma compounds were considered as the key characters for the screening selection. A synthetic beer wort was developed for this purpose, to simulate beer wort composition. A total of forty-seven yeast strains belonging to different genera were analysed according to their fermentation profile, volatile compounds production and sensory analysis. Three native strains of Saccharomyces cerevisiae, Zygoascus meyerae and Pichia anomala were selected to evaluate their aromatic profile in single and mixed fermentations. The strains produced 4-vinylguaiacol, β-phenylethyl alcohol, and isoamyl alcohol at levels significantly above the sensory threshold, making them interesting for wheat and blond craft beer styles. The native Hanseniaspora vineae was also included in a co-fermentation treatment, resulting in a promising yeast to produce fruity beers.
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Affiliation(s)
- M N Larroque
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - F Carrau
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - L Fariña
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - E Boido
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - E Dellacassa
- Universidad de la República, Aroma Biotechnology Laboratory, Organic Chemistry Department, Facultad de Química, 11800 Montevideo, Uruguay
| | - K Medina
- Universidad de la República, Oenology and Fermentation Biotechnology Laboratory, Food Science and Technology Department, Facultad de Química, 11800 Montevideo, Uruguay.
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31
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Arias-Pérez I, Ferrero-Del-Teso S, Sáenz-Navajas MP, Fernández-Zurbano P, Lacau B, Astraín J, Barón C, Ferreira V, Escudero A. Some clues about the changes in wine aroma composition associated to the maturation of “neutral” grapes. Food Chem 2020; 320:126610. [DOI: 10.1016/j.foodchem.2020.126610] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2019] [Revised: 03/03/2020] [Accepted: 03/13/2020] [Indexed: 12/18/2022]
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32
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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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33
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Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines. Microorganisms 2020; 8:microorganisms8060953. [PMID: 32599830 PMCID: PMC7355472 DOI: 10.3390/microorganisms8060953] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/12/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022] Open
Abstract
To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.
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34
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Alegre Y, Sáenz-Navajas MP, Hernández-Orte P, Ferreira V. Sensory, olfactometric and chemical characterization of the aroma potential of Garnacha and Tempranillo winemaking grapes. Food Chem 2020; 331:127207. [PMID: 32569964 DOI: 10.1016/j.foodchem.2020.127207] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 05/13/2020] [Accepted: 05/31/2020] [Indexed: 11/29/2022]
Abstract
Reconstituted polyphenolic and aromatic fractions (PAFs) from 33 different Garnacha and Tempranillo grapes were incubated in strict anoxia (75 °C × 24 h). Obtained hydrolyzates were characterized by sensory analysis, gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Five different aroma categories emerged. Garnacha may develop specific tropical/citrus fruit, kerosene and floral and Tempranillo toasty-woody and red-fruit characteristics. Those notes seem to mask alcoholic and fruit-in-syrup descriptors and the common vegetal background. Twenty-seven odorants were detected by GC-O. GC-MS data showed a clustering closely matching the one found by sensory analysis, suggesting the existence of five specific metabolomic profiles behind the five specific sensory profiles. Overall results suggest that 3-mercaptohexanol is responsible for tropical/citrus fruit, TDN for kerosene, volatile phenols for woody/toasty, β-damascenone and massoia lactone, likely with Z-1,5-octadien-3-one for fruit-in-syrup and alcoholic notes. Nine lipid-derived unsaturated aldehydes and ketones may be responsible for the vegetal background.
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Affiliation(s)
- Yohanna Alegre
- 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
| | - María-Pilar Sáenz-Navajas
- 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
| | - Purificación Hernández-Orte
- 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
| | - 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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35
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de-la-Fuente-Blanco A, Sáenz-Navajas MP, Valentin D, Ferreira V. Fourteen ethyl esters of wine can be replaced by simpler ester vectors without compromising quality but at the expense of increasing aroma concentration. Food Chem 2020; 307:125553. [DOI: 10.1016/j.foodchem.2019.125553] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 10/25/2022]
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36
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Hu L, Liu R, Wang X, Zhang X. The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non- Saccharomyces Yeast Strains and Saccharomyces cerevisiae. Microorganisms 2020; 8:microorganisms8030323. [PMID: 32110914 PMCID: PMC7143248 DOI: 10.3390/microorganisms8030323] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 02/17/2020] [Accepted: 02/18/2020] [Indexed: 12/19/2022] Open
Abstract
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.
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Affiliation(s)
- Lanlan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
| | - Rui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
| | - Xiaohong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiuyan Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (L.H.); (R.L.); (X.W.)
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel./Fax: +86-278-7282-927
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37
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Zhang J, Kilmartin PA, Peng Y, Chen X, Quek SY. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:279-291. [PMID: 31802659 DOI: 10.1021/acs.jafc.9b07165] [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
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).
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Affiliation(s)
- Jingying Zhang
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Yaoyao Peng
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Xiao Chen
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
- Riddet Institute , New Zealand Centre of Research Excellence in Food Research , Palmerston North 4474 , New Zealand
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38
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Ferrero-del-Teso S, Arias I, Escudero A, Ferreira V, Fernández-Zurbano P, Sáenz-Navajas MP. Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108848] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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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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40
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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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41
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Xiao Z, Xiang P, Zhu J, Zhu Q, Liu Y, Niu Y. Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller's Additive Model, Odor Activity Value, and Vector Model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8926-8937. [PMID: 31352781 DOI: 10.1021/acs.jafc.9b03156] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The volatile compounds found in mangoes (Mangifera indica L.) obtained from three cultivars (TN, Tainong no. 1; KT, Keitt; and ZL, Zill; grown in China) were comprehensively analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and GC-flame photometric detection (GC-FPD) analyses. The results showed that 42, 35, and 45 compounds were identified in the TN, KT, and ZL samples, respectively. From these compounds, 19, 14, and 20 compounds were identified as important odorants with odor activity values (OAVs) greater than 1. Of these, 5, 7, and 5 sulfur compounds were respectively identified in the three samples by FPD. Importantly, methanethiol, ethanethiol, 1-propanethiol, methyl propyl disulfide, and 3-mercapto-1-hexanol were detected for the first time in mango. Five sulfur compounds were selected to study interactions using Feller's additive model, OAV, and Vector model. Among these mixtures, six mixtures exhibited a masking effect, three mixtures presented an additive effect, and one mixture showed a synergistic effect.
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Affiliation(s)
- Zuobing Xiao
- Department of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai 201418 , China
| | - Pan Xiang
- Department of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai 201418 , China
| | - Jiancai Zhu
- Department of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai 201418 , China
| | - Quan Zhu
- Department of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai 201418 , China
| | - Ying Liu
- Department of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai 201418 , China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai 201418 , China
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42
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Wang S, Tamura T, Kyouno N, Liu X, Zhang H, Akiyama Y, Chen JY. Effect of volatile compounds on the quality of Japanese fermented soy sauce. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.050] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Zhu LX, Zhang MM, Shi Y, Duan CQ. Evolution of the aromatic profile of traditional Msalais wine during industrial production. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1612428] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Li-Xia Zhu
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, PR China
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang, PR China
| | - Meng-Meng Zhang
- Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang, PR China
| | - Yin Shi
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, PR China
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Chang-Qing Duan
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, PR China
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
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44
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Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages. FEMS Microbiol Rev 2019; 43:193-222. [PMID: 30445501 PMCID: PMC6524682 DOI: 10.1093/femsre/fuy041] [Citation(s) in RCA: 119] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/13/2018] [Indexed: 12/03/2022] Open
Abstract
Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer. They are classified into categories based on their functional groups and biosynthesis pathways: (1) higher alcohols and esters, (2) polyfunctional thiols, (3) lactones and furanones, and (4) terpenoids. Yeast and hops are the main sources of fruity and flowery aroma compounds in beer. For yeast, the focus is on higher alcohols and esters, and particularly the complex regulation of the alcohol acetyl transferase ATF1 gene. We discuss the release of polyfunctional thiols and monoterpenoids from cysteine- and glutathione-S-conjugated compounds and glucosides, respectively, the primary biological functions of the yeast enzymes involved, their mode of action and mechanisms of regulation that control aroma compound production. Furthermore, we discuss biochemistry and genetics of terpenoid production and formation of non-volatile precursors in Humulus lupulus (hops). Insight in these pathways provides a toolbox for creating innovative products with a diversity of pleasant aromas.
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Affiliation(s)
- Sylvester Holt
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marta H Miks
- Carlsberg Research Laboratory, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
- Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10–726 Olsztyn, Poland
| | - Bruna Trindade de Carvalho
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Maria R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, KU Leuven, B-3001 Leuven-Heverlee, Flanders, Belgium
- Center for Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
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45
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Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. Food Chem 2019; 287:186-196. [PMID: 30857688 DOI: 10.1016/j.foodchem.2019.02.074] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 02/09/2019] [Accepted: 02/16/2019] [Indexed: 11/29/2022]
Abstract
Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. 'Beibinghong' icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.
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Affiliation(s)
- Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xu Qian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jia-Ming Wang
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Meng-Qi Ling
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Tao Liu
- Ji'an Ginseng Industry Development Center, Tonghua 134000, China
| | - Lian-Bo Sun
- Ji'an General Station of Agricultural Technology Extension, Tonghua 134000, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Andrew G Reynolds
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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46
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Lisanti MT, Blaiotta G, Nioi C, Moio L. Alternative Methods to SO 2 for Microbiological Stabilization of Wine. Compr Rev Food Sci Food Saf 2019; 18:455-479. [PMID: 33336947 DOI: 10.1111/1541-4337.12422] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 12/10/2018] [Accepted: 12/11/2018] [Indexed: 01/15/2023]
Abstract
The use of sulfur dioxide (SO2 ) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2 . This review article gives a comprehensive overview of the current state-of-the-art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low-sulfite winemaking, rather than being seen as its substitutes.
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Affiliation(s)
- Maria Tiziana Lisanti
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Claudia Nioi
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Inst. des Sciences de la Vigne et du Vin CS 50008 - 210, chemin de Leysotte - 33882 - Villenave d'Ornon cedex -France
| | - Luigi Moio
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
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47
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Kong CL, Li AH, Jin GJ, Zhu XL, Tao YS. Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate. Food Res Int 2019; 119:177-186. [PMID: 30884647 DOI: 10.1016/j.foodres.2019.01.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 01/13/2019] [Accepted: 01/15/2019] [Indexed: 10/27/2022]
Abstract
The dynamic pattern of volatiles during Pinot Noir winemaking in monsoon climate with yeast extracellular extract (EE) treatment was analyzed. EE from selected Pichia fermentans and Rhodotorula mucilaginosa strains, and almond β-glucosidase were added after 12-h alcohol fermentation, and the volatiles were determined every 24 h by GC-MS. After 6-month storage, wine aroma was evaluated instrumentally as well as by well-trained panelists. Results showed that enzyme treatments improved the contents of both varietal and fermentative volatiles. The levels of C6 compounds, terpenes, and higher alcohols increased constantly during alcohol fermentation, whereas acetates, short and medium chain fatty acid ethyl esters, phenylethyls, and fatty acids increased first, followed by gradual decrease. EE treatment retarded the decrease of fruity ester content in wine. Mathematical regression between wine aroma and volatiles showed that the relatively higher contents of acetates, ethyl esters, and C13-norisoprenoids in 6-month EE-treated wine were responsible for the improvement in floral aroma intensity.
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Affiliation(s)
- Cai-Lin Kong
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ai-Hua Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Guo-Jie Jin
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiao-Lin Zhu
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yong-Sheng Tao
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-viniculture, Yangling, Shaanxi 712100, China.
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48
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Allamy L, Darriet P, Pons A. Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening. Food Chem 2018; 266:245-253. [DOI: 10.1016/j.foodchem.2018.06.022] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 06/01/2018] [Accepted: 06/04/2018] [Indexed: 10/14/2022]
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49
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Schumaker MR, Diako C, Castura JC, Edwards CG, Ross CF. Influence of wine composition on consumer perception and acceptance of Brettanomyces metabolites using temporal check-all-that-apply methodology. Food Res Int 2018; 116:963-972. [PMID: 30717029 DOI: 10.1016/j.foodres.2018.09.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 08/28/2018] [Accepted: 09/10/2018] [Indexed: 12/01/2022]
Abstract
Brettanomyces spoilage in wine is due to the production of metabolites, which together create the distinctive 'Bretty' aroma and flavor profile associated with wine. The objective of this study was to assess the influence of three wine flavor matrices on consumer acceptance and the temporal sensory properties of wines containing high and low concentrations of Brettanomyces-metabolites. A commercial Shiraz red wine was altered through additions of whiskey lactone (oaky) and 2-isobutyl-3-methoxypyrazine (green). The Shiraz wines (unaltered, oak and green) were spiked with either low or high concentrations of 4-ethylphenol (4-EP), 4-ethylguaiacol (4-EG), and isovaleric acid (IA). All wines were evaluated by consumers (n = 105) using check-all-that-apply (CATA) for wine aroma. In-mouth flavor and mouthfeel perceptions were evaluated with temporal check-all-that-apply (TCATA) and a ranking evaluation where the top three most prominent attributes were reported. Lastly, consumers evaluated each sample on overall liking. Consumers were classified as having low, medium, or high wine knowledge level, in addition to wine industry experience. Differences in flavor and aroma attribute citation across all wine samples were described by consumers. In comparing oak and green treatments, the presence of whiskey lactone in the oak wine more strongly masked Brettanomyces associated aromas than did a 2-isobutyl-3-methoxypyrazine in the green wine. Brettanomyces metabolite-associated flavor terms commonly increased in citations by consumers when concentrations of 4-EP, 4-EG, and IA were increased from the low to high Brett levels (p < .05). At the high Brett treatments, citations of Band-Aid®, smoky, and leather flavor attributes were all significantly lower when oak was present. Consumers identified as having wine industry experience had lower liking ratings for the wine samples as compared to those without experience (p < .05). Results demonstrated the influence of wine composition on the perception of Brettanomyces metabolites, and provided valuable information to the wine industry as to how composition, or further wine style may influence the perception of wine spoilage aroma and flavors.
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Affiliation(s)
- Megan R Schumaker
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States
| | - Charles Diako
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States
| | - John C Castura
- Compusense Inc., 255 Speedvale Ave. W., Guelph, Ontario N1H 1C5, Canada
| | - Charles G Edwards
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, WA, 99164-6376., United States.
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50
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Sun WX, Hu K, Zhang JX, Zhu XL, Tao YS. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking. Food Chem 2018; 245:1248-1256. [DOI: 10.1016/j.foodchem.2017.11.106] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 11/28/2017] [Accepted: 11/28/2017] [Indexed: 11/30/2022]
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