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Okolo CA, Kilcawley KN, O'Connor C. Recent advances in whiskey analysis for authentication, discrimination, and quality control. Compr Rev Food Sci Food Saf 2023; 22:4957-4992. [PMID: 37823807 DOI: 10.1111/1541-4337.13249] [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: 03/23/2023] [Revised: 08/29/2023] [Accepted: 09/12/2023] [Indexed: 10/13/2023]
Abstract
In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions are required. The implementation of some analytical strategies is quite challenging or costly in routine analysis. Qualitative screening of whiskey products has been explored, but due to the nonspecificity of the chemical compounds, a more quantitative confirmatory technique is required to validate the result of the whiskey analysis. Hence, combining analytical and chemometric methods has been fundamental in whiskey sample differentiation and classification. A comprehensive update on the most relevant and current analytical techniques, including spectroscopic, chromatographic, and novel technologies employed within the last 5 years in whiskey analysis for authentication, discrimination, and quality control, are presented. Furthermore, the technical challenges in employing these analytical techniques, future trends, and perspectives are emphasized.
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Affiliation(s)
- Chioke A Okolo
- FOCAS Research Institute, Technological University Dublin, Dublin, Ireland
- School of Food Science & Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Kieran N Kilcawley
- Food Quality & Sensory Science Department, Teagasc Food Research Centre, Co Cork, Ireland
- School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, Cork, Ireland
| | - Christine O'Connor
- School of Food Science & Environmental Health, Technological University Dublin, Dublin, Ireland
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2
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Zandkarimi F, Decatur J, Casali J, Gordon T, Skibola C, Nuckolls C. Comparison of the Cannabinoid and Terpene Profiles in Commercial Cannabis from Natural and Artificial Cultivation. Molecules 2023; 28:molecules28020833. [PMID: 36677891 PMCID: PMC9861703 DOI: 10.3390/molecules28020833] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/03/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
Interest in cultivating cannabis for medical and recreational purposes is increasing due to a dramatic shift in cannabis legislation worldwide. Therefore, a comprehensive understanding of the composition of secondary metabolites, cannabinoids, and terpenes grown in different environmental conditions is of primary importance for the medical and recreational use of cannabis. We compared the terpene and cannabinoid profiles using gas/liquid chromatography and mass spectrometry for commercial cannabis from genetically identical plants grown indoors using artificial light and artificially grown media or outdoors grown in living soil and natural sunlight. By analyzing the cannabinoids, we found significant variations in the metabolomic profile of cannabis for the different environments. Overall, for both cultivars, there were significantly greater oxidized and degraded cannabinoids in the indoor-grown samples. Moreover, the outdoor-grown samples had significantly more unusual cannabinoids, such as C4- and C6-THCA. There were also significant differences in the terpene profiles between indoor- and outdoor-grown cannabis. The outdoor samples had a greater preponderance of sesquiterpenes including β-caryophyllene, α-humulene, α-bergamotene, α-guaiene, and germacrene B relative to the indoor samples.
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Affiliation(s)
| | - John Decatur
- Department of Chemistry, Columbia University, New York, NY 10027, USA
| | - John Casali
- Huckleberry Hill Farms, 9415 Briceland Rd, Garberville, CA 95542, USA
| | - Tina Gordon
- Moonmade Farms, P.O. Box 5, Garberville, CA 95542, USA
| | | | - Colin Nuckolls
- Department of Chemistry, Columbia University, New York, NY 10027, USA
- Correspondence:
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3
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Rahelivao MP, Bauer I, Lübken T, Kataeva O, Vehlow A, Cordes N, Knölker HJ. First Synthesis, Confirmation of Stereochemistry, and Cytotoxic Activity of Oxyfungiformin. European J Org Chem 2022. [DOI: 10.1002/ejoc.202200809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Ingmar Bauer
- TU Dresden: Technische Universitat Dresden Chemistry GERMANY
| | - Tilo Lübken
- TU Dresden: Technische Universitat Dresden Chemistry GERMANY
| | - Olga Kataeva
- TU Dresden: Technische Universitat Dresden Chemistry GERMANY
| | - Anne Vehlow
- TU Dresden Faculty of Medicine Carl Gustav Carus: Technische Universitat Dresden Medizinische Fakultat Carl Gustav Carus Medicine GERMANY
| | - Nils Cordes
- TU Dresden Faculty of Medicine Carl Gustav Carus: Technische Universitat Dresden Medizinische Fakultat Carl Gustav Carus Radiotherapy and Radiation Oncology GERMANY
| | - Hans-Joachim Knölker
- Technische Universität Dresden Institut für Organische Chemie Bergstr. 66 1069 Dresden GERMANY
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4
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Ma G, Chen J, Wang L, Qian F, Li G, Wu X, Zhang L, Li Y. Eighteen structurally diversified sesquiterpenes isolated from Pogostemon cablin and their inhibitory effects on nitric oxide production. Fitoterapia 2021; 156:105098. [PMID: 34883225 DOI: 10.1016/j.fitote.2021.105098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/30/2021] [Accepted: 11/30/2021] [Indexed: 11/25/2022]
Abstract
Five new sesquiterpenes, namely, guaianes A-E (1-5), including one novel carbon skeleton guaiane-type sesquiterpene derivatives (1), together with thirteen known compounds (6-18), were isolated from the aerial parts of Pogostemon cablin (Blanco.) Benth. Their chemical structures were mainly established through the relative spectroscopic data, while the absolute configurations of compounds 1-5 were elucidated on the base of single-crystal X-ray diffraction analysis and electronic circular dichroism (ECD) calculations. All compounds were tested for their inhibiting effects on NO production in LPS-stimulated BV2 microglia cells as well as the cell viabilities. The results showed that compounds 2-16 and 18 possessed moderately anti-inflammatory activities at a concentration of 50 μM.
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Affiliation(s)
- Ganghua Ma
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Jiaying Chen
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Luming Wang
- Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Fei Qian
- Institute of Interdisciplinary Integrative Medicine Research, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Guangxia Li
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China; Institute of Interdisciplinary Integrative Medicine Research, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Xiaojun Wu
- Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Liuqiang Zhang
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China.
| | - Yiming Li
- School of Pharmacy, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China.
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5
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Genthner-Kreger E, Cadwallader KR. Identification of Rotundone as an Important Contributor to the Flavor of Oak-Aged Spirits. Molecules 2021; 26:molecules26144368. [PMID: 34299643 PMCID: PMC8305736 DOI: 10.3390/molecules26144368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/15/2021] [Accepted: 07/17/2021] [Indexed: 11/17/2022] Open
Abstract
Experiments were conducted to identify a compound responsible for a spicy, woody, incense-like odor note in oak-aged spirits. The target compound was extracted from oak wood and various oak-aged spirits and analyzed by multidimensional (heart-cut) gas chromatography–mass spectrometry–olfactometry (MD–GC–MS–O), and was unambiguously identified as the sesquiterpene ketone, 5-isopropenyl-3,8-dimethyl-3,4,5,6,7,8-hexadydro-1(2H)-azulenone (rotundone). Quantitation of the trace-level target compound was done by stable isotope dilution analysis (SIDA) in a variety of oak-aged spirits, including bourbon, rye, Tennessee whiskey, scotch, rum, and tequila. The content of rotundone was found to increase as a function of years of barrel aging for 4-, 8-, and 12-year-old bourbons obtained from the same manufacturer, thus confirming its origin to be from oak. In addition, odor-activity values (OAVs) were compared for selected potent odorants, including rotundone, in the same 4-, 8-, and 12-year-old bourbons, which indicated the relative importance of rotundone in the overall flavor of oak-aged spirits.
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Affiliation(s)
| | - Keith R. Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana, IL 61801, USA
- Correspondence: ; Tel.: +1-217-333-5803
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6
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Xu H, Dickschat JS. Germacrene A-A Central Intermediate in Sesquiterpene Biosynthesis. Chemistry 2020; 26:17318-17341. [PMID: 32442350 PMCID: PMC7821278 DOI: 10.1002/chem.202002163] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 05/20/2020] [Indexed: 01/17/2023]
Abstract
This review summarises known sesquiterpenes whose biosyntheses proceed through the intermediate germacrene A. First, the occurrence and biosynthesis of germacrene A in Nature and its peculiar chemistry will be highlighted, followed by a discussion of 6-6 and 5-7 bicyclic compounds and their more complex derivatives. For each compound the absolute configuration, if it is known, and the reasoning for its assignment is presented.
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Affiliation(s)
- Houchao Xu
- Kekulé-Institute for Organic Chemistry and BiochemistryUniversity of BonnGerhard-Domagk-Straße 153121BonnGermany
| | - Jeroen S. Dickschat
- Kekulé-Institute for Organic Chemistry and BiochemistryUniversity of BonnGerhard-Domagk-Straße 153121BonnGermany
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Rüthi F, Schröder F. Total Synthesis of (−)‐Rotundone and (−)‐
epi
‐Rotundone from Monoterpene Precursors. Helv Chim Acta 2020. [DOI: 10.1002/hlca.202000129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Fabian Rüthi
- Ingredients Research Givaudan Schweiz AG Kemptpark 50 CH 8310 Kemptthal Switzerland
| | - Fridtjof Schröder
- Ingredients Research Givaudan Schweiz AG Kemptpark 50 CH 8310 Kemptthal Switzerland
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8
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An T, Li L, Lin Y, Zeng F, Lin P, Zi J. Characterization of Guaiene Synthases from Stellera chamaejasme L. Flowers and Their Application in De novo Production of (-)-Rotundone in Yeast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3214-3219. [PMID: 32079394 DOI: 10.1021/acs.jafc.9b08303] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Four terpene synthases for the biosynthesis of volatile terpenoids were identified from the transcriptome of Stellera chamaejasme L. flowers, including SchTPS1, SchTPS2, SchTPS3, and SchTPS4. Their functions were characterized by synthetic biology approaches in Escherichia coli and in vitro enzymatic assays. SchTPS1, SchTPS2, and SchTPS3 are guaiene synthases, while SchTPS4 is an (E,E)-geranyl linalool synthase. Next, SchTPS1 and α-guaiene 2-oxidase VvSTO2 were co-expressed in Saccharomyces cerevisiae to reconstruct the biosynthetic pathway of (-)-rotundone, which is a unique aroma compound in fruits, vegetables, and wines. This is the first report for the construction of a (-)-rotundone-producing microbial platform.
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Affiliation(s)
- Tianyue An
- Biotechnological Institute of Chinese Materia Medica, Jinan University, Guangzhou 510632, China
- College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Linsheng Li
- Biotechnological Institute of Chinese Materia Medica, Jinan University, Guangzhou 510632, China
- College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Ying Lin
- Biotechnological Institute of Chinese Materia Medica, Jinan University, Guangzhou 510632, China
| | - Fanqi Zeng
- College of Pharmacy, Jinan University, Guangzhou 510632, China
| | - Pengcheng Lin
- College of Pharmacy, Qinghai Nationalities University, Xining 810007, China
| | - Jiachen Zi
- Biotechnological Institute of Chinese Materia Medica, Jinan University, Guangzhou 510632, China
- College of Pharmacy, Jinan University, Guangzhou 510632, China
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9
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Li Z, Howell K, Fang Z, Zhang P. Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes. Compr Rev Food Sci Food Saf 2019; 19:247-281. [PMID: 33319521 DOI: 10.1111/1541-4337.12516] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 11/09/2019] [Accepted: 11/13/2019] [Indexed: 12/17/2022]
Abstract
Grapes are an important global horticultural product, and are mainly used for winemaking. Typically, grapes and wines are rich in various phytochemicals, including phenolics, terpenes, pyrazines, and benzenoids, with different compounds responsible for different nutritional and sensory properties. Among these compounds, sesquiterpenes, a subcategory of the terpenes, are attracting increasing interest as they affect aroma and have potential health benefits. The characteristics of sesquiterpenes in grapes and wines in terms of classification, biosynthesis pathway, and active functions have not been extensively reviewed. This paper summarizes 97 different sesquiterpenes reported in grapes and wines and reviews their biosynthesis pathways and relevant bio-regulation mechanisms. This review further discusses the functionalities of these sesquiterpenes including their aroma contribution to grapes and wines and potential health benefits, as well as how winemaking processes affect sesquiterpene concentrations.
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Affiliation(s)
- Zizhan Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Kate Howell
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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10
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Wu T, Cadwallader KR. Identification of Characterizing Aroma Components of Roasted Chicory "Coffee" Brews. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13848-13859. [PMID: 30969122 DOI: 10.1021/acs.jafc.9b00776] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The roasted and ground root of the chicory plant (Cichorium intybus), often referred to as chicory coffee, has served as a coffee surrogate for well over 2 centuries and is still in common use today. Volatile components of roasted chicory brews were identified by direct solvent extraction and solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), and gas chromatography-mass spectrometry (GC-MS). A total of 46 compounds were quantitated by stable isotope dilution analysis (SIDA) and internal standard methods, and odor-activity values (OAVs) were calculated. On the basis of the combined results of AEDA and OAVs, rotundone was considered to be the most potent odorant in roasted chicory. On the basis of their high OAVs, additional predominant odorants included 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon), 2-methylpropanal, 3-methylbutanal, 2,3-dihydro-5-hydroxy-6-methyl-4H-pyran-4-one (dihydromaltol), 1-octen-3-one, 2-ethyl-3,5-dimethylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), and 3-hydroxy-2-methyl-4-pyrone (maltol). Rotundone, with its distinctive aromatic woody, peppery, and "chicory-like" note was also detected in five different commercial ground roasted chicory products. The compound is believed to an important, distinguishing, and characterizing odorant in roasted chicory aroma. Collectively, a group of caramel- and sweet-smelling odorants, including dihydromaltol, cyclotene, maltol, HDMF, and sotolon, are also thought to be important aroma contributors to roasted chicory aroma.
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Affiliation(s)
- Tiandan Wu
- Department of Food Science and Human Nutrition , University of Illinois at Urbana-Champaign , 1302 West Pennsylvania Avenue , Urbana , Illinois 61801 , United States
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition , University of Illinois at Urbana-Champaign , 1302 West Pennsylvania Avenue , Urbana , Illinois 61801 , United States
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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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12
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Umezawa S, Konishi S, Kino K. Development of a synthesis method for odor sesquiterpenoid, (−)-rotundone, using non-heme Fe2+-chelate catalyst and ferric-chelate reductase. Biosci Biotechnol Biochem 2019; 83:1875-1883. [DOI: 10.1080/09168451.2019.1625264] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
ABSTRACT
(−)-Rotundone, a sesquiterpenoid that has a characteristic woody and peppery odor, is a key aroma component of spicy foodstuffs, such as black pepper and Australian Shiraz wine. (−)-Rotundone shows the lowest level of odor threshold in natural compounds and remarkably improves the quality of various fruit flavors. To develop a method for the synthesis of (−)-rotundone, we focused on non-heme Fe2+-chelates, which are biomimetic catalysts of the active center of oxygenases and enzymatic supply and regeneration of those catalysts. That is, we constructed a unique combination system composed of the oxidative synthesis of (−)-rotundone using the non-heme Fe2+-chelate catalyst, Fe(II)-EDTA, and the enzymatic supply and regeneration of Fe2+-chelate by ferric-chelate reductase, YqjH, from Escherichia coli. In addition, we improved the yield of (−)-rotundone by the application of cyclodextrin and glucose dehydrogenase to this system, and thus established a platform for efficient (−)-rotundone production.
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Affiliation(s)
- Satoru Umezawa
- Department of Applied Chemistry, Faculty of Science and Engineering, Waseda University, Tokyo, Japan
- Technical Research Institute R&D Center, T. Hasegawa Co., Ltd., Kanagawa, Japan
| | - Shunsuke Konishi
- Technical Research Institute R&D Center, T. Hasegawa Co., Ltd., Kanagawa, Japan
| | - Kuniki Kino
- Department of Applied Chemistry, Faculty of Science and Engineering, Waseda University, Tokyo, Japan
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13
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Lin J, Massonnet M, Cantu D. The genetic basis of grape and wine aroma. HORTICULTURE RESEARCH 2019; 6:81. [PMID: 31645942 PMCID: PMC6804543 DOI: 10.1038/s41438-019-0163-1] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 05/12/2019] [Accepted: 05/14/2019] [Indexed: 05/23/2023]
Abstract
The grape is one of the oldest and most important horticultural crops. Grape and wine aroma has long been of cultural and scientific interest. The diverse compound classes comprising aroma result from multiple biosynthetic pathways. Only fairly recently have researchers begun to elucidate the genetic mechanisms behind the biosynthesis and metabolism of grape volatile compounds. This review summarizes current findings regarding the genetic bases of grape and wine aroma with an aim towards highlighting areas in need of further study. From the literature, we compiled a list of functionally characterized genes involved in berry aroma biosynthesis and present them with their corresponding annotation in the grape reference genome.
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Affiliation(s)
- Jerry Lin
- Department of Viticulture and Enology, University of California Davis, One Shields Ave, Davis, CA 95616 USA
| | - Mélanie Massonnet
- Department of Viticulture and Enology, University of California Davis, One Shields Ave, Davis, CA 95616 USA
| | - Dario Cantu
- Department of Viticulture and Enology, University of California Davis, One Shields Ave, Davis, CA 95616 USA
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14
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Smit SJ, Vivier MA, Young PR. Linking Terpene Synthases to Sesquiterpene Metabolism in Grapevine Flowers. FRONTIERS IN PLANT SCIENCE 2019; 10:177. [PMID: 30846994 PMCID: PMC6393351 DOI: 10.3389/fpls.2019.00177] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Accepted: 02/05/2019] [Indexed: 05/23/2023]
Abstract
Grapevine (Vitis vinifera L.) terpene synthases (VviTPS) are responsible for the biosynthesis of terpenic volatiles. Volatile profiling of nine commercial wine cultivars showed unique cultivar-specific variation in volatile terpenes emitted from grapevine flowers. The flower chemotypes of three divergent cultivars, Muscat of Alexandria, Sauvignon Blanc and Shiraz were subsequently investigated at two flower developmental stages (EL-18 and -26). The cultivars displayed unique flower sesquiterpene compositions that changed during flower organogenesis and the profiles were dominated by either (E)-β-farnesene, (E,E)-α-farnesene or (+)-valencene. In silico remapping of microarray probes to VviTPS gene models allowed for a meta-analysis of VviTPS expression patterns in the grape gene atlas to identify genes that could regulate terpene biosynthesis in flowers. Selected sesquiterpene synthase genes were isolated and functionally characterized in three cultivars. Genotypic differences that could be linked to the function of a targeted gene model resulted in the isolation of a novel and cultivar-specific single product sesquiterpene synthase from Muscat of Alexandria flowers (VvivMATPS10), synthesizing (E)-β-farnesene as its major volatile. Furthermore, we identified structural variations (SNPs, InDels and splice variations) in the characterized VviTPS genes that potentially impact enzyme function and/or volatile sesquiterpene production in a cultivar-specific manner.
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Affiliation(s)
| | | | - Philip Richard Young
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
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15
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Zhou QM, Chen MH, Li XH, Peng C, Lin DS, Li XN, He Y, Xiong L. Absolute Configurations and Bioactivities of Guaiane-Type Sesquiterpenoids Isolated from Pogostemon cablin. JOURNAL OF NATURAL PRODUCTS 2018; 81:1919-1927. [PMID: 30188125 DOI: 10.1021/acs.jnatprod.7b00690] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Seven novel guaiane sesquiterpenoids (1-7) and three known seco-guaianes were isolated from the volatile oil of Pogostemon cablin. Their structures including absolute configurations were determined by spectroscopic analyses, a modified Mosher's method, and X-ray diffraction and ECD data. The results indicated that the ECD Cotton effects arising from one or two nonconjugated olefinic chromophores could be applied to define the absolute configurations of guaiane sesquiterpenoids. Compounds 3 and 6 exhibited significant vasorelaxant activity against phenylephrine-induced and KCl-induced contractions of rat aorta rings [half-maximal effective concentration (EC50) of 3 against PHE-induced contraction, 5.4 μM; EC50 of 6 against PHE- and KCl-induced contractions, 1.6 and 24.2 μM, respectively]. They also showed antifungal activity against Candida albicans (minimum inhibitory concentrations, 500 and 300 μM, respectively). In addition, 2 and 7-9 displayed a neuroprotective effect against glutamate-induced injury in PC12 cells.
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Affiliation(s)
| | - Ming-Hua Chen
- Institute of Medicinal Biotechnology , Chinese Academy of Medical Sciences and Peking Union Medical College , Beijing 100050 , People's Republic of China
| | | | | | - Da-Sheng Lin
- Chengdu Taihe Health Technology Group Inc., Ltd. , Chengdu 610075 , People's Republic of China
| | - Xiao-Nian Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China , Kunming Institute of Botany, Chinese Academy of Sciences , Kunming 650201 , People's Republic of China
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16
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Parker M, Capone DL, Francis IL, Herderich MJ. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2281-2286. [PMID: 28220693 DOI: 10.1021/acs.jafc.6b05255] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.
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Affiliation(s)
- Mango Parker
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Dimitra L Capone
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
| | - I Leigh Francis
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Markus J Herderich
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
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Banerjee A, Hamberger B. P450s controlling metabolic bifurcations in plant terpene specialized metabolism. PHYTOCHEMISTRY REVIEWS : PROCEEDINGS OF THE PHYTOCHEMICAL SOCIETY OF EUROPE 2018; 17:81-111. [PMID: 29563859 PMCID: PMC5842272 DOI: 10.1007/s11101-017-9530-4] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Accepted: 08/20/2017] [Indexed: 05/18/2023]
Abstract
ABSTRACT Catalyzing stereo- and regio-specific oxidation of inert hydrocarbon backbones, and a range of more exotic reactions inherently difficult in formal chemical synthesis, cytochromes P450 (P450s) offer outstanding potential for biotechnological engineering. Plants and their dazzling diversity of specialized metabolites have emerged as rich repository for functional P450s with the advances of deep transcriptomics and genome wide discovery. P450s are of outstanding interest for understanding chemical diversification throughout evolution, for gaining mechanistic insights through the study of their structure-function relationship, and for exploitation in Synthetic Biology. In this review, we highlight recent developments and examples in the discovery of plant P450s involved in the biosynthesis of industrially relevant monoterpenoids, sesquiterpenoids, diterpenoids and triterpenoids, throughout 2016 and early 2017. Examples were selected to illustrate the spectrum of value from commodity chemicals, flavor and fragrance compounds to pharmacologically active terpenoids. We focus on a recently emerging theme, where P450s control metabolic bifurcations and chemical diversity of the final product profile, either within a pathway, or through neo-functionalization in related species. The implications may inform approaches for rational assembly of recombinant pathways, biotechnological production of high value terpenoids and generation of novel chemical entities.
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Affiliation(s)
- Aparajita Banerjee
- Department of Biochemistry and Molecular Biology, Michigan State University, 603 Wilson Road, East Lansing, MI 48824 USA
| | - Björn Hamberger
- Department of Biochemistry and Molecular Biology, Michigan State University, 603 Wilson Road, East Lansing, MI 48824 USA
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18
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van Beek TA, Joulain D. The essential oil of patchouli,Pogostemon cablin: A review. FLAVOUR FRAG J 2017. [DOI: 10.1002/ffj.3418] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Teris A. van Beek
- Laboratory of Organic Chemistry, Wageningen University; Stippeneng 4, 6708 WE Wageningen; The Netherlands
| | - Daniel Joulain
- SCBZ Conseil, Les Micocouliers - F3; 99 avenue Sidi Brahim, 06130 Grasse; France
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Zhang P, Fuentes S, Siebert T, Krstic M, Herderich M, Barlow EWR, Howell K. Terpene evolution during the development of Vitis vinifera L. cv. Shiraz grapes. Food Chem 2016; 204:463-474. [DOI: 10.1016/j.foodchem.2016.02.125] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 12/14/2015] [Accepted: 02/19/2016] [Indexed: 12/01/2022]
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Zhang P, Fuentes S, Wang Y, Deng R, Krstic M, Herderich M, Barlow EWR, Howell K. Distribution of Rotundone and Possible Translocation of Related Compounds Amongst Grapevine Tissues in Vitis vinifera L. cv. Shiraz. FRONTIERS IN PLANT SCIENCE 2016; 7:859. [PMID: 27446104 PMCID: PMC4914589 DOI: 10.3389/fpls.2016.00859] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Accepted: 05/31/2016] [Indexed: 05/19/2023]
Abstract
Rotundone is an attractive wine aroma compound, especially important for cool climate Shiraz. Its presence in wine is mainly from the grape skin, but can also be found in non-grape tissues, such as leaves and stems. Whether rotundone is produced independently within different grapevine tissues or transported amongst non-grape tissues and grape berries remains unclear. The current study investigated the distribution of this compound in different vine tissues during development and studied the most likely mode of rotundone translocation-via phloem-using stable isotope feeding. In addition, local production of rotundone induced by herbivore feeding was assessed. Results showed that rotundone was firstly detected in the petioles and peduncles/rachises within the development of Vitis vinifera L. cv. Shiraz. Different grapevine tissues had a similar pattern of rotundone production at different grape developmental stages. In the individual vine shoots, non-grape tissues contained higher concentrations and amounts of rotundone compared to berries, which showed that non-grape tissues were the larger pool of rotundone within the plant. This study confirmed the local production of rotundone in individual tissues and ruled out the possibility of phloem translocation of rotundone between different tissues. In addition, other terpenes, including one monoterpenoid (geraniol) and six sesquiterpenes (clovene, α-ylangene, β-copaene, α-muurolene, δ-cadinene, and cis/trans-calamenene) were, for the first time, detected in the ethylenediaminetetraacetic acid-facilitated petiole phloem exudates, with their originality unconfirmed. Unlike other herbivore-induced terpenes, herbivorous activity had limited influences on the concentration of rotundone in grapevine leaves.
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Affiliation(s)
- Pangzhen Zhang
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, ParkvilleVIC, Australia
| | - Sigfredo Fuentes
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, ParkvilleVIC, Australia
| | - Yueying Wang
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, ParkvilleVIC, Australia
| | - Rui Deng
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, ParkvilleVIC, Australia
| | - Mark Krstic
- Australian Wine Research Institute, MooroolbarkVIC, Australia
| | | | - Edward W. R. Barlow
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, ParkvilleVIC, Australia
| | - Kate Howell
- Faculty of Veterinary and Agricultural Sciences, University of Melbourne, ParkvilleVIC, Australia
- UMR 1083 Sciences pour l’Oenologie, Institut National de la Recherche AgronomiqueMontpellier, France
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21
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Eldeen IM, Mohamed H, Tan WN, Siong JY, Andriani Y, Tengku-Muh TS. Cyclooxygenase, 5-Lipoxygenase and Acetylcholinesterase Inhibitory Effects of Fractions Containing, α-Guaiene and Oil Isolated from the Root of Xylocarpus moluccensis. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/rjmp.2016.286.294] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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22
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Takase H, Sasaki K, Shinmori H, Shinohara A, Mochizuki C, Kobayashi H, Ikoma G, Saito H, Matsuo H, Suzuki S, Takata R. Cytochrome P450 CYP71BE5 in grapevine (Vitis vinifera) catalyzes the formation of the spicy aroma compound (-)-rotundone. JOURNAL OF EXPERIMENTAL BOTANY 2016; 67:787-98. [PMID: 26590863 PMCID: PMC4737078 DOI: 10.1093/jxb/erv496] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
(-)-Rotundone is a potent odorant molecule with a characteristic spicy aroma existing in various plants including grapevines (Vitis vinifera). It is considered to be a significant compound in wines and grapes because of its low sensory threshold and aroma properties. (-)-Rotundone was first identified in red wine made from the grape cultivar Syrah and here we report the identification of VvSTO2 as a α-guaiene 2-oxidase which can transform α-guaiene to (-)-rotundone in the grape cultivar Syrah. It is a cytochrome P450 (CYP) enzyme belonging to the CYP 71BE subfamily, which overlaps with the very large CYP71D family and, to the best of our knowledge, this is the first functional characterization of an enzyme from this family. VvSTO2 was expressed at a higher level in the Syrah grape exocarp (skin) in accord with the localization of (-)-rotundone accumulation in grape berries. α-Guaiene was also detected in the Syrah grape exocarp at an extremely high concentration. These findings suggest that (-)-rotundone accumulation is regulated by the VvSTO2 expression along with the availability of α-guaiene as a precursor. VvSTO2 expression during grape maturation was considerably higher in Syrah grape exocarp compared to Merlot grape exocarp, consistent with the patterns of α-guaiene and (-)-rotundone accumulation. On the basis of these findings, we propose that VvSTO2 may be a key enzyme in the biosynthesis of (-)-rotundone in grapevines by acting as a α-guaiene 2-oxidase.
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Affiliation(s)
- Hideki Takase
- Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Kanako Sasaki
- Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
| | - Hideyuki Shinmori
- Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
| | - Akira Shinohara
- Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
| | - Chihiro Mochizuki
- Interdisciplinary Graduate School of Medical and Engineering, University of Yamanashi, 4-4-37 Takeda, Kofu, Yamanashi 400-8510, Japan
| | - Hironori Kobayashi
- Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
| | - Gen Ikoma
- The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Hiroshi Saito
- Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
| | - Hironori Matsuo
- Château Mercian, 1425-1 Shimoiwasaki, Katsunuma, Koshu, Yamanashi 409-1313, Japan
| | - Shunji Suzuki
- The Institute of Enology and Viticulture, University of Yamanashi, 1-13-1 Kitashin, Kofu, Yamanashi 400-0005, Japan
| | - Ryoji Takata
- Laboratory, New Product & Process Developments, Mercian Corporation, 4-9-1 Johnan, Fujisawa, Kanagawa 251-0057, Japan
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Drew DP, Andersen TB, Sweetman C, Møller BL, Ford C, Simonsen HT. Two key polymorphisms in a newly discovered allele of the Vitis vinifera TPS24 gene are responsible for the production of the rotundone precursor α-guaiene. JOURNAL OF EXPERIMENTAL BOTANY 2016; 67:799-808. [PMID: 26590310 PMCID: PMC4737073 DOI: 10.1093/jxb/erv491] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Rotundone was initially identified as a grape-derived compound responsible for the peppery aroma of Shiraz wine varieties. It has subsequently been found in black and white pepper and several other spices. Because of its potent aroma, the molecular basis for rotundone formation is of particular relevance to grape and wine scientists and industry. We have identified and functionally characterized in planta a sesquiterpene synthase, VvGuaS, from developing grape berries, and have demonstrated that it produces the precursor of rotundone, α-guaiene, as its main product. The VvGuaS enzyme is a novel allele of the sesquiterpene synthase gene, VvTPS24, which has previously been reported to encode VvPNSeInt, an enzyme that produces a variety of selinene-type sesquiterpenes. This newly discovered VvTPS24 allele encodes an enzyme 99.5% identical to VvPNSeInt, with the differences comprising just 6 out of the 561 amino acid residues. Molecular modelling of the enzymes revealed that two of these residues, T414 and V530, are located in the active site of VvGuaS within 4 Å of the binding-site of the substrate, farnesyl pyrophosphate. Mutation of these two residues of VvGuaS into the corresponding polymorphisms in VvPNSeInt results in a complete functional conversion of one enzyme into the other, while mutation of each residue individually produces an intermediate change in the product profile. We have therefore demonstrated that VvGuaS, an enzyme responsible for production of the rotundone precursor, α-guaiene, is encoded by a novel allele of the previously characterized grapevine gene VvTPS24 and that two specific polymorphisms are responsible for functional differences between VvTPS24 alleles.
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Affiliation(s)
- Damian Paul Drew
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark Wine Science, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae SA 5064, Australia
| | - Trine Bundgaard Andersen
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
| | - Crystal Sweetman
- Wine Science, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae SA 5064, Australia
| | - Birger Lindberg Møller
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
| | - Christopher Ford
- Wine Science, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae SA 5064, Australia
| | - Henrik Toft Simonsen
- Plant Biochemistry Laboratory, Copenhagen Plant Science Centre, Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1871 Frederiksberg C, Denmark
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25
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Dong FW, Wu ZK, Yang L, Zi CT, Yang D, Ma RJ, Liu ZH, Luo HR, Zhou J, Hu JM. Iridoids and sesquiterpenoids of Valeriana stenoptera and their effects on NGF-induced neurite outgrowth in PC12 cells. PHYTOCHEMISTRY 2015; 118:51-60. [PMID: 26343415 DOI: 10.1016/j.phytochem.2015.08.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2015] [Revised: 08/18/2015] [Accepted: 08/25/2015] [Indexed: 06/05/2023]
Abstract
Twenty-one compounds (nine iridoids and twelve sesquiterpenoids), including ten previously unknown (five iridoids and five sesquiterpenoids) were isolated from whole dried material of Valeriana stenoptera. Structures were established on the basis of extensive spectroscopic analysis and the relative stereochemistry of 13-hydroxypatchoulol A was further confirmed by X-ray crystallographic data. All isolates were evaluated for their effects on nerve growth factor (NGF)-mediated neurite outgrowth in pheochromocytoma (PC12) cells and seven compounds showed potent promoting effects.
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Affiliation(s)
- Fa-Wu Dong
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China; University of the Chinese Academy of Sciences, Beijing 100039, People's Republic of China
| | - Zhi-Kun Wu
- Lijiang Forest Ecosystem Research Station, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Liu Yang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Chen-Ting Zi
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Dan Yang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Rui-Jing Ma
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Zhen-Hua Liu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Huai-Rong Luo
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Jun Zhou
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China
| | - Jiang-Miao Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, People's Republic of China.
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Zhang P, Howell K, Krstic M, Herderich M, Barlow EWR, Fuentes S. Environmental Factors and Seasonality Affect the Concentration of Rotundone in Vitis vinifera L. cv. Shiraz Wine. PLoS One 2015; 10:e0133137. [PMID: 26176692 PMCID: PMC4503395 DOI: 10.1371/journal.pone.0133137] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Accepted: 06/23/2015] [Indexed: 11/18/2022] Open
Abstract
Rotundone is a sesquiterpene that gives grapes and wine a desirable ‘peppery’ aroma. Previous research has reported that growing grapevines in a cool climate is an important factor that drives rotundone accumulation in grape berries and wine. This study used historical data sets to investigate which weather parameters are mostly influencing rotundone concentration in grape berries and wine. For this purpose, wines produced from 15 vintages from the same Shiraz vineyard (The Old Block, Mount Langi Ghiran, Victoria, Australia) were analysed for rotundone concentration and compared to comprehensive weather data and minimal temperature information. Degree hours were obtained by interpolating available temperature information from the vineyard site using a simple piecewise cubic hermite interpolating polynomial method (PCHIP). Results showed that the highest concentrations of rotundone were consistently found in wines from cool and wet seasons. The Principal Component Analysis (PCA) showed that the concentration of rotundone in wine was negatively correlated with daily solar exposure and grape bunch zone temperature, and positively correlated with vineyard water balance. Finally, models were constructed based on the Gompertz function to describe the dynamics of rotundone concentration in berries through the ripening process according to phenological and thermal times. This characterisation is an important step forward to potentially predict the final quality of the resultant wines based on the evolution of specific compounds in berries according to critical environmental and micrometeorological variables. The modelling techniques described in this paper were able to describe the behaviour of rotundone concentration based on seasonal weather conditions and grapevine phenological stages, and could be potentially used to predict the final rotundone concentration early in future growing seasons. This could enable the adoption of precision irrigation and canopy management strategies to effectively mitigate adverse impacts related to climate change and microclimatic variability, such as heat waves, within a vineyard on wine quality.
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Affiliation(s)
- Pangzhen Zhang
- Department of Agriculture & Food Systems, The University of Melbourne, Parkville, Vic, Australia
| | - Kate Howell
- Department of Agriculture & Food Systems, The University of Melbourne, Parkville, Vic, Australia
| | - Mark Krstic
- Australian Wine Research Institute, Port Melbourne, Vic, Australia
| | | | - Edward William R. Barlow
- Department of Agriculture & Food Systems, The University of Melbourne, Parkville, Vic, Australia
| | - Sigfredo Fuentes
- Department of Agriculture & Food Systems, The University of Melbourne, Parkville, Vic, Australia
- * E-mail:
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Wedler HB, Pemberton RP, Tantillo DJ. Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes. Molecules 2015; 20:10781-92. [PMID: 26111168 PMCID: PMC6272345 DOI: 10.3390/molecules200610781] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 05/29/2015] [Accepted: 06/08/2015] [Indexed: 11/29/2022] Open
Abstract
Computational chemistry approaches for studying the formation of terpenes/terpenoids in wines are presented, using five particular terpenes/terpenoids (1,8-cineole, α-ylangene, botrydial, rotundone, and the wine lactone), volatile compounds (or their precursors) found in wine and/or wine grapes, as representative examples. Through these examples, we show how modern computational quantum chemistry can be employed as an effective tool for assessing the validity of proposed mechanisms for terpene/terpenoid formation.
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Affiliation(s)
- Henry B Wedler
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
| | - Ryan P Pemberton
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
| | - Dean J Tantillo
- Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
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Zhang P, Barlow S, Krstic M, Herderich M, Fuentes S, Howell K. Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4276-4283. [PMID: 25891266 DOI: 10.1021/acs.jafc.5b00590] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study characterizes the environmental factors driving rotundone concentrations in grape berries by quantifying rotundone variability and correlating it with viticultural parameters. Dissection of the vineyard into distinct zones (on the basis of vigor, electrical soil conductivity, and slope), vine into orientations to sun (shaded/unshaded), and grape bunches into sectors (upper and lower and front and back) shows the influence of vine vigor, sunlight, and temperature. Occurrence of the highest rotundone concentration was observed in shaded bunch sectors and vines and from higher vigor vines in the southern-facing areas of the vineyard. The highest concentration of rotundone is consistently found at the top and in shaded sectors of bunches, and this correlates to lower grape surface temperatures. Modeling showed that berry temperature exceeding 25 °C negatively affects the rotundone concentration in Shiraz. Both natural and artificial shading modulated the grape surface and air temperature at the bunch zone and increased the rotundone concentration, without affecting other grape berry quality parameters. Thus, temperature and possibly sunlight interception are the main determinants of rotundone in grape berries. Vineyard topography, vine vigor, vine row, and grape bunch orientation influence the level of berry shading and can, therefore, adjust bunch surface and zone temperatures and influence the berry rotundone concentration.
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Affiliation(s)
- Pangzhen Zhang
- †Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria 3010, Australia
| | - Snow Barlow
- †Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria 3010, Australia
| | - Mark Krstic
- ‡Australian Wine Research Institute, Port Melbourne, Victoria 3207, Australia
| | - Markus Herderich
- §Australian Wine Research Institute, Urrbrae, South Australia 5064, Australia
| | - Sigfredo Fuentes
- †Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria 3010, Australia
| | - Kate Howell
- †Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria 3010, Australia
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Davies C, Nicholson EL, Böttcher C, Burbidge CA, Bastian SEP, Harvey KE, Huang AC, Taylor DK, Boss PK. Shiraz wines made from grape berries (Vitis vinifera) delayed in ripening by plant growth regulator treatment have elevated rotundone concentrations and "pepper" flavor and aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2137-44. [PMID: 25661455 DOI: 10.1021/jf505491d] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Preveraison treatment of Shiraz berries with either 1-naphthaleneacetic acid (NAA) or Ethrel delayed the onset of ripening and harvest. NAA was more effective than Ethrel, delaying harvest by 23 days, compared to 6 days for Ethrel. Sensory analysis of wines from NAA-treated fruit showed significant differences in 10 attributes, including higher "pepper" flavor and aroma compared to those of the control wines. A nontargeted analysis of headspace volatiles revealed modest differences between wines made from control and NAA- or Ethrel-treated berries. However, the concentration of rotundone, the metabolite responsible for the pepper character, was below the level of detection by solid phase microextraction-gas chromatography-mass spectrometry in control wines, low in Ethrel wines (2 ng/L), and much higher in NAA wines (29 ng/L). Thus, NAA, and to a lesser extent Ethrel, treatment of grapes during the preveraison period can delay ripening and enhance rotundone concentrations in Shiraz fruit, thereby enhancing wine "peppery" attributes.
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Affiliation(s)
- Christopher Davies
- CSIRO Agriculture Flagship , Waite Campus, PMB2, Glen Osmond, Adelaide, South Australia 5064, Australia
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Huang AC, Sefton MA, Taylor DK. Comparison of the formation of peppery and woody sesquiterpenes derived from α-guaiene and α-bulnesene under aerial oxidative conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1932-1938. [PMID: 25626924 DOI: 10.1021/jf505537s] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Deuterium-labeled guaiane derivatives and their precursors, namely, d5-2R-rotundol (11a), d5-2S-rotundol (11b), d5-bulnesone (14), d5-2R-bulnesol (16), d7-α-guaiene (10), and d7-α-bulnesene (15), were synthesized in good yields as GC-MS internal standards for comparing the behavior of α-guaiene (1) and α-bulnesene (5) under autoxidative conditions. It was found that approximately 99% of α-guaiene coated onto filter paper and exposed to air at ambient temperature was autoxidized after 48 h and up to 7% of rotundone (3) and 0.6% of rotundols (2a/b) were formed during this period. Autoxidation of α-bulnesene (5) was considerably slower, with approximately 80% remaining after 2 days and yielding less than 1.5% of α-bulnesone (7) and 0.3% and 0.9% of bulnesols 6a and 6b, respectively, after 5 days. The results indicate the feasibility of rapid changes of aroma profiles of herbs and other plant materials over time when exposed to air.
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Affiliation(s)
- An-Cheng Huang
- Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide , Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia
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Huang AC, Sefton MA, Sumby CJ, Tiekink ERT, Taylor DK. Mechanistic studies on the autoxidation of α-guaiene: structural diversity of the sesquiterpenoid downstream products. JOURNAL OF NATURAL PRODUCTS 2015; 78:131-45. [PMID: 25581486 DOI: 10.1021/np500819f] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Two unstable hydroperoxides, 6b and 10a, and 13 downstream sesquiterpenoids have been isolated from the autoxidation mixture of the bicyclic sesquiterpene α-guaiene (1) on cellulose filter paper. One of the significant natural products isolated was rotundone (2), which is the only known impact odorant displaying a peppery aroma. Other products included corymbolone (4a) and its C-6 epimer 4b, the (2R)- and (2S)-rotundols (7a/b), and several hitherto unknown epimers of natural chabrolidione A, namely, 7-epi-chabrolidione A (3a) and 1,7-epi-chabrolidione A (3b). Two 4-hydroxyrotundones (8a/b) and a range of epoxides (9a/b and 5a/b) were also formed in significant amounts after autoxidation. Their structures were elucidated on the basis of spectroscopic data and X-ray crystallography, and a number of them were confirmed through total synthesis. The mechanisms of formation of the majority of the products may be accounted for by initial formation of the 2- and 4-hydroperoxyguaienes (6a/b and 10a/b) followed by various fragmentation or degradation pathways. Given that α-guaiene (1) is well known to exist in the essential oils of numerous plants, coupled with the fact that aerial oxidation to form this myriad of downstream oxidation products occurs readily at ambient temperature, suggests that many of them have been overlooked during previous isolation studies from natural sources.
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Affiliation(s)
- An-Cheng Huang
- School of Agriculture, Food and Wine, The University of Adelaide , Waite Campus, 5064, Adelaide, South Australia, Australia
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