1
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Van Buiten CB, Elias RJ. Impact of pre- and post-fermentation fining with polyvinylpolypyrrolidone on the chemical stability and aromatic profile of Viognier wine. J Food Sci 2024; 89:4286-4297. [PMID: 38858776 DOI: 10.1111/1750-3841.17141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/29/2024] [Accepted: 05/09/2024] [Indexed: 06/12/2024]
Abstract
Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by precipitating unstable low molecular weight phenolic compounds responsible for visual defects and undesirable flavor characteristics (e.g., excessive bitterness and/or astringency). The objective of this study was to characterize the effects of PVPP on the quality characteristics of Viognier wine when added pre- or post-fermentation as compared to an untreated control wine. Both PVPP-treated wines contained significantly lower concentrations of monomeric phenolics and browning pigments than the control wine (p ≤ 0.05). The addition of PVPP prior to fermentation conferred protection against oxidation of the wine as measured by acetaldehyde concentration (p ≤ 0.05). Analysis of the volatile aroma profile of each wine by headspace solid phase microextraction gas chromatographymass spectrometry (HS-SPME-GC-MS) revealed that the overarching aroma profiles of the PVPP-treated wines were significantly different from the control wine, but there was no difference between wines treated with PVPP pre-fermentation versus those treated post-fermentation. Specifically, statistically significant differences were observed in 9 of the 22 quantified aroma compounds, including those notably associated with the "stone fruit" aroma of Viognier. A negative correlation was identified between aroma compound concentration removal and the hydrophobicity of each compound, suggesting that the observed differences in aroma may be due to adsorption of aroma compounds by PVPP. The findings from this study present risks and benefits to wine quality upon treatment with PVPP at commercially recommended levels, and provide potentially valuable information for industrial wine producers.
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Affiliation(s)
- Charlene B Van Buiten
- Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, USA
| | - Ryan J Elias
- Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania, USA
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2
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Long Q, Cao S, Huang G, Wang X, Liu Z, Liu W, Wang Y, Xiao H, Peng Y, Zhou Y. Population comparative genomics discovers gene gain and loss during grapevine domestication. PLANT PHYSIOLOGY 2024; 195:1401-1413. [PMID: 38285049 PMCID: PMC11142336 DOI: 10.1093/plphys/kiae039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/06/2023] [Accepted: 01/01/2024] [Indexed: 01/30/2024]
Abstract
Plant domestication are evolutionary experiments conducted by early farmers since thousands years ago, during which the crop wild progenitors are artificially selected for desired agronomic traits along with dramatic genomic variation in the course of moderate to severe bottlenecks. However, previous investigations are mainly focused on small-effect variants, while changes in gene contents are rarely investigated due to the lack of population-level assemblies for both the crop and its wild relatives. Here, we applied comparative genomic analyses to discover gene gain and loss during grapevine domestication using long-read assemblies of representative population samples for both domesticated grapevines (V. vinifera ssp. vinifera) and their wild progenitors (V. vinifera ssp. sylvestris). Only ∼7% of gene families were shared by 16 Vitis genomes while ∼8% of gene families were specific to each accession, suggesting dramatic variations of gene contents in grapevine genomes. Compared to wild progenitors, the domesticated accessions exhibited an increased presence of genes associated with asexual reproduction, while the wild progenitors showcased a higher abundance of genes related to pollination, revealing the transition from sexual reproduction to clonal propagation during domestication processes. Moreover, the domesticated accessions harbored fewer disease-resistance genes than wild progenitors. The SVs occurred frequently in aroma and disease-resistance related genes between domesticated grapevines and wild progenitors, indicating the rapid diversification of these genes during domestication. Our study provides insights and resources for biological studies and breeding programs in grapevine.
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Affiliation(s)
- Qiming Long
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Shuo Cao
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
- Key Laboratory of Horticultural Plant Biology Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, China
| | - Guizhou Huang
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Xu Wang
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, D04 C1P1, Ireland
| | - Zhongjie Liu
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Wenwen Liu
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Yiwen Wang
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Hua Xiao
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Yanling Peng
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
| | - Yongfeng Zhou
- National Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, 518124, China
- National Key Laboratory of Tropical Crop Breeding, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, 571101, China
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3
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Moriyama K, Kono A, Matsuzaki R, Azuma A, Onoue N, Sekozawa Y, Sato A, Sugaya S. Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method. HORTICULTURE RESEARCH 2024; 11:uhae048. [PMID: 38645682 PMCID: PMC11031413 DOI: 10.1093/hr/uhae048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Accepted: 02/07/2024] [Indexed: 04/23/2024]
Abstract
To identify the compounds that contribute to the diverse flavours of table grapes, the flavours and volatile compounds of 38 grape cultivars harvested over 3 years are evaluated through sensory analysis and solvent-assisted flavour evaporation (SAFE). The cultivars are characterized and grouped into seven clusters by hierarchical cluster analysis (HCA) using sensory evaluation data with a flavour wheel specific to table grapes. These clusters were similar to conventional flavour classifications, except that the foxy and neutral cultivars form multiple clusters, highlighting the flavour diversity of table grapes. The SAFE method provides a comprehensive profile of the volatile compounds, including slightly volatile compounds whose profiles are lacking in hybrid grapes and Vitis rotundifolia. The sensory evaluation is supported by the volatile compound profiles, and relationships between the datasets are clarified by multivariate analysis. Specific accumulations and combinations of compounds (α-pinene, β-pinene, phenylethyl alcohol, furaneol, mesifurane, methyl N-formylanthranilate, and mixed ethyl ester and monoterpenoid) were also identified that contribute to the diversity of flavours (fresh green, floral, fruity, fatty green, sweet, fermented/sour) in table grapes, including linalool and linalool analogues (muscat flavour) along with ethyl ester and hydroxyethyl esters (foxy flavour). The accumulation of these compounds was positively related to a higher flavour intensity. Their specific accumulation and combination supported the flavour diversity of table grapes. This study identified novel flavour-associated compound profiles in table grapes through in-depth volatile compound analysis and non-conventional multivariate analysis.
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Affiliation(s)
- Kazuki Moriyama
- Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Atsushi Kono
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Institute of Fruit Tree and Tea Science, NARO, 2-1 Fujimoto, Tsukuba, Ibaraki 305-8605, Japan
| | - Ryusuke Matsuzaki
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
| | - Akifumi Azuma
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Department of Intellectual Property, NARO, 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8517, Japan
| | - Noriyuki Onoue
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
| | - Yoshihiko Sekozawa
- Institute of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
| | - Akihiko Sato
- Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), 301-2 Mitsu, Akitsu, Higashihiroshima, Hiroshima 739-2494, Japan
- Experimental Farm, Kindai University, 2355-2 Yuasa, Yuasa, Wakayama 643-0004, Japan
| | - Sumiko Sugaya
- Institute of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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Liang Z, Zhang P, Ma W, Zeng XA, Fang Z. Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine. Food Chem 2024; 436:137748. [PMID: 37862991 DOI: 10.1016/j.foodchem.2023.137748] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 10/10/2023] [Accepted: 10/11/2023] [Indexed: 10/22/2023]
Abstract
A new type of flavored wine was produced by macerating either green tea or black tea into Chardonnay wine and model wine respectively, where the physicochemical properties (pH, titratable acidity, color) were modulated. Significant (p < 0.05) increases of total phenolic content and antioxidant activity (assessed by DPPH, FRAP and ABTS assays) were also observed in the tea macerated wines. A total of 160 phenolic and non-phenolic compounds were identified by HPLC-DAD-ESI-QTOF-MS/MS, where 55 phenolics were newly found in the tea macerated Chardonnay wine. The interaction between wine and tea phenolics led to additional 29 phenolic compounds and 4 non-phenolic compounds that were not found in either Chardonnay wine or tea. Catechin and epigallocatechin gallate were the most abundant phenolic compounds and contributed to the improved antioxidant activities. This study provided a promising prospect of tea as a novel additive in the production of flavored wine with enhanced functionalities.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Wen Ma
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia.
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5
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Wang H, Wang X, Yan A, Liu Z, Ren J, Xu H, Sun L. Metabolomic and transcriptomic integrated analysis revealed the decrease of monoterpenes accumulation in table grapes during long time low temperature storage. Food Res Int 2023; 174:113601. [PMID: 37986463 DOI: 10.1016/j.foodres.2023.113601] [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: 07/30/2023] [Revised: 10/09/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
Low temperature is the commonly used technique for maintaining the quality of table grapes during postharvest storage. However, this technique could strongly affect the aromatic flavor of fruit. Monoterpenes are the key compounds contributing to the Muscat aromas of grapes. The detailed information and molecular mechanisms underlying the changes in monoterpenes during postharvest low temperature storage have not been thoroughly characterized. In this study, the effects of low temperature storage on the free and bound monoterpene profiles in four cultivars of table grape were determined at both the transcriptomic and metabolomic levels. A total of 27 compounds in both free and bound forms were identified in the four cultivars and showed quantitative differences between the cultivars. Hierarchical cluster and principal component analysis indicated that the free and bound monoterpene profiles were remarkably affected by the low temperature storage. The monoterpenes in the same biosynthesis pathway were clustered together and showed similar evolution trends during low temperature storage. And the content of most of free monoterpenes underwent a rapid decline during low-temperature storage at a certain stage, but the time was different in 4 grape cultivars. Transcriptomic analysis revealed that the expression of DXS, HDR, GPPS and TPS genes involved in the monoterpene synthesis pathway were consistent with the changes in the accumulation of monoterpene compounds. While the expression of HMGS, HMGR genes in MVA pathway and branch genes GGPPS and FPPS were negatively correlated with the accumulation of monoterpenes. The findings provide new insights into the underlying mechanisms of the berry aroma flavor change during low temperature storage.
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Affiliation(s)
- Huiling Wang
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China
| | - Xiaoyue Wang
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China
| | - Ailing Yan
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, PR China
| | - Zhenhua Liu
- Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, PR China
| | - Jiancheng Ren
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China
| | - Haiying Xu
- Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, PR China; Beijing Engineering Research Center for Deciduous Fruit Trees, Beijing 100093, PR China.
| | - Lei Sun
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing 100093, PR China.
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6
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Bandyopadhyay P, Sachse S. Mixing things up! - how odor blends are processed in Drosophila. CURRENT OPINION IN INSECT SCIENCE 2023; 59:101099. [PMID: 37562651 DOI: 10.1016/j.cois.2023.101099] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/26/2023] [Accepted: 08/02/2023] [Indexed: 08/12/2023]
Abstract
Insects have to navigate a complex and rich olfactory environment consisting of mixtures of odors at varying ratios. However, we understand little of how the olfactory system represents these complex blends. This review aims to highlight some of the recent results of studying this mixture code, in the Drosophila melanogaster olfactory system, as well as gives a short background to one of the most challenging questions in olfaction - how are mixtures encoded in the brain?
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Affiliation(s)
- Pramit Bandyopadhyay
- Research Group Olfactory Coding, Max Planck Institute for Chemical Ecology, Hans-Knoell-Str. 8, 07745 Jena, Germany
| | - Silke Sachse
- Research Group Olfactory Coding, Max Planck Institute for Chemical Ecology, Hans-Knoell-Str. 8, 07745 Jena, Germany.
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7
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Zhang Z, Yan B. Convolution Neural Network-Assisted Smart Fluorescent-Tongue Based on Lanthanide Ion-Induced Forming MOF/HOF Composite for Differentiation of Flavor Compounds and Wine Identification. ACS Sens 2023; 8:3585-3594. [PMID: 37612786 DOI: 10.1021/acssensors.3c01273] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/25/2023]
Abstract
Wine flavor is a vital quality characteristic in wine, influenced by those flavor components with low sensory thresholds. It is crucial to recognize and classify the wine components related to their flavor contribution. The integration of fluorescent sensors and artificial intelligence shows huge potential in flavor recognition by emulation of the gustatory perception system. Meanwhile, achieving information identification of wine based on multiple information barcodes has hopeful applications in anticounterfeiting. In this study, we present a simple method in which organic linkers are weaved into a hydrogen-bonded organic framework (HOF) for the available transformation of a metal-bonded organic framework (MOF) induced by lanthanide ions (Ln3+). The fluorescent Ln-MOF/HOF composite exhibits high sensitivity, rapid response, and good recyclability for detecting seven flavor compounds in wine, including tannic acid, ionone, vanillin, anethole, anisaldehyde, hydroxybenzaldehyde, and 4-hydroxy-2-methylacetophenone. Depending on its satisfactory detectability, a novel strategy is provided in which a fluorescent sensor is able to function as a smart fluorescent-tongue (F-tongue) by the aid of convolutional neural network to differentiate these seven flavor compounds. In addition, the Ln-MOF/HOF composite has been used to prepare multiple information barcodes for wine information identification on the basis of dynamic fluorescence response toward tannic acid. The mimetic gustatory perception system developed in this study may offer a promising strategy for flavor recognition in food and further food anticounterfeiting.
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Affiliation(s)
- Zishuo Zhang
- School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai 200092, China
| | - Bing Yan
- School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai 200092, China
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Zhou Y, He W, He Y, Chen Q, Gao Y, Geng J, Zhu ZR. Formation of 8-hydroxylinalool in tea plant Camellia sinensis var. Assamica 'Hainan dayezhong'. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 6:100173. [PMID: 37284067 PMCID: PMC10240414 DOI: 10.1016/j.fochms.2023.100173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 04/20/2023] [Accepted: 05/27/2023] [Indexed: 06/08/2023]
Abstract
Linalool and its derivatives contribute greatly to tea aroma. Here, 8-hydroxylinalool was found to be one of the major linalool-derived aroma compounds in Camellia sinensis var. assamica 'Hainan dayezhong', a tea plant grown in Hainan Province, China. Both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool were detected, and the E type was the main compound. Its content fluctuated in different months and was the highest in the buds compared with other tissues. CsCYP76B1 and CsCYP76T1, located in the endoplasmic reticulum, were identified to catalyze the formation of 8-hydroxylinalool from linalool in the tea plant. During withering of black tea manufacturing, the content of both (Z)-8-hydroxylinalool and (E)-8-hydroxylinalool significantly increased. Further study suggested that jasmonate induced gene expression of CsCYP76B1 and CsCYP76T1, and the accumulated precursor linalool may also contribute to 8-hydroxylinalool accumulation. Thus, this study not only reveals 8-hydroxylinalool biosynthesis in tea plants but also sheds light on aroma formation in black tea.
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Affiliation(s)
- Ying Zhou
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
| | - Wei He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yunchuan He
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Qiulin Chen
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Yang Gao
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Jiamei Geng
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
| | - Zeng-Rong Zhu
- Hainan Institute, Zhejiang University, Yazhou District, Sanya 572025, China
- College of Agriculture and Biotechnology, Zhejiang University, Xihu District, Hangzhou 310030, China
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9
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Effects of ultraviolet and infrared radiation absence or presence on the aroma volatile compounds in winegrape during veraison. Food Res Int 2023; 167:112662. [PMID: 37087251 DOI: 10.1016/j.foodres.2023.112662] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 01/26/2023] [Accepted: 03/05/2023] [Indexed: 03/11/2023]
Abstract
Light environmental factors have been identified to influence grape aromas greatly. Among them, the effect of non-visible light on grape aroma compounds has scarcely been investigated during grape growth and development. In the present study, ultraviolet (UV) or infrared (IR) radiation was eliminated in the grape bunch zone, and the grape bunches were irradiated with UV or IR light in vitro. The effect of UV and IR radiation on the grape aroma profile of the Cabernet Sauvignon variety was assessed by headspace solid phase microextraction gas chromatography mass spectrometer (HS-SPME GC-MS). A total of 16 aroma compounds were identified in the grape berries under UV radiation absence (UV-) or IR radiation absence (IR-). They were classified into aliphatic alcohols, aliphatic acids, benzenolds, aldehydes, and monoterpenes. A total of 23 aroma compounds were identified in the grape berries under UV radiation presence (UV+) or IR radiation presence (IR+), which were classified into aliphatic alcohols, aliphatic ketones, aliphatic esters, aliphatic acids, monoterpenes, aldehydes, volatile phenols, and other volatiles. Linalool and hexanal aroma compounds were the most responsive to UV- and UV+, according to OPLS-DA analysis. Hexanal was increased by UV- and decreased by UV+, thus was negatively correlated with UV radiation. Benzaldehyde and 2-decanone were also found as the main differing aroma compounds according to VIP scores in the IR- and IR+, respectively. The significant differences of aroma compounds in three UV and IR intensities were also observed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The content of acetic acid, 2-methylbutanal, and pentanal were reduced with the radiation intensity increase, and the content of 2-3-butanedione, butyl acetate, and 1-hexanol was enhanced, especially with UV radiation. This study improves our understanding of the non-visible light role in volatile aroma compound accumulation and further expands on the useful wavelength for plant growth and development. Our study provides a theoretical basis for non-visible light field management and indoor plant growth applications.
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Fang R, Zweig M, Li J, Mirzababaei J, Simmonds MS. Diversity of volatile organic compounds in 14 rose cultivars. JOURNAL OF ESSENTIAL OIL RESEARCH 2023. [DOI: 10.1080/10412905.2023.2167878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Rui Fang
- Royal Botanic Gardens, Kew, Richmond, Surrey, UK
| | - Michal Zweig
- Royal Botanic Gardens, Kew, Richmond, Surrey, UK
| | - Jianjun Li
- The Procter & Gamble Company, Mason Business Center, Mason, Ohio, USA
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11
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Manola AE, Cheilari A, Kotseridis Y, Aligiannis N. Hellenoinos: NMR and LC-MS metabolic profiling of grape skin extracts of six Greek grape varieties. MAKEDONSKO FARMACEVTSKI BILTEN 2022. [DOI: 10.33320/maced.pharm.bull.2022.68.04.042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Affiliation(s)
- Adamantia-Eleni Manola
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Greece
| | - Antigoni Cheilari
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Greece
| | - Yorgos Kotseridis
- Department of Oenology, Faculty of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos,Athens 11855, Greece
| | - Nektarios Aligiannis
- Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771, Greece
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12
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Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition. FERMENTATION 2022. [DOI: 10.3390/fermentation8120689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Globally, the red wine market experienced a rapid growth in the last decade, due to the superior colour, taste, and nutritional quality. The red grapes used for vinification have individual characteristics varying within the regional environment. In this study, the quality of seven grape cultivars, including Marselan, Yan 73, Muscat Hamburg, Kadarka, Merlot, Cabernet Sauvignon, and Crimpose, and their corresponding wines, were investigated based on high-performance liquid chromatography and headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry. These techniques were performed to analyze the chemical compositions and volatile compounds of the tested samples, respectively. The results showed that tartaric acid (29.96% to 73.45%) and rutin (12.53% to 56.54%) were the dominant organic acid and phenolic compounds in grapes, respectively. Higher concentrations of organic acids and phenolic compounds, and the types of volatile compounds, were observed to be highest in the Cabernet Sauvignon grape. The antioxidant activity of wines ranged from 6.74 to 102.68 mmol TE/L, and Yan 73 wine had the highest antioxidant activity. A total of 69 volatile compounds consisting of 17 alcohols, 26 esters, 5 aldehydes, 9 acids, 7 ketones, and 5 other volatile compounds were identified in all tested wines, and 11 important aroma active substances (odor activity value > 1) were selected, consisting of β-ionone, phenethyl acetate, geranyl acetate, ethyl 9-decenoate, ethyl caprate, ethyl pelargonate, decanal, ethyl caprylate, 6-methyl-5-hepten-2-one, methyl 2-hexenoate, and ethyl hexanoate, which endow wines with a unique aroma. This work clearly describes the chemical and sensory characteristics of seven red grape cultivars in Xinjiang of China and provides diversity options for cultivars for winemaking.
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Šikuten I, Štambuk P, Tomaz I, Marchal C, Kontić JK, Lacombe T, Maletić E, Preiner D. Discrimination of genetic and geographical groups of grape varieties ( Vitis vinifera L.) based on their volatile organic compounds. FRONTIERS IN PLANT SCIENCE 2022; 13:942148. [PMID: 36340348 PMCID: PMC9634546 DOI: 10.3389/fpls.2022.942148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Accepted: 08/25/2022] [Indexed: 06/16/2023]
Abstract
Grape volatile organic compounds (VOCs) play an important role in the winemaking industry due to their contribution to wine sensory characteristics. Another important role in the winemaking industry have the grapevine varieties used in specific regions or countries for wine production. Due to the high variability of grapevine germplasm, grapevine varieties are as classified based on their genetic and geographical origin into genetic-geographic groups (GEN-GEO). The aim of this research was to investigate VOCs in 50 red grapevine varieties belonging to different GEN-GEO groups. The study included varieties from groups C2 (Italy and France), C7 (Croatia), and C8 (Spain and Portugal). The analysis of VOCs was performed by SPME-Arrow-GC/MS directly from grape skins. The analyzed VOCs included aldehydes, ketones, acids, alcohols, monoterpenes, and sesquiterpenes. The most abundant VOCs were aldehydes and alcohols, while the most numerous were sesquiterpenes. The most abundant compounds, aldehydes and alcohols, were found to be (E)-2-hexenal, hexenal, (E)-2-hexen-1-ol, and 1-hexanol. Using discriminant analysis, the GEN-GEO groups were separated based on their volatile profile. Some of the individual compounds contributing to the discrimination were found in relatively small amounts, such as benzoic acid, (E,E)-2,4-hexadienal, 4-pentenal, and nonanoic acid. The groups were also discriminated by their overall volatile profile: group C2 was characterized by a higher content of aldehydes and alcohols, and group C8 was characterized by a higher content of sesquiterpenes and acids. Group C7 was characterized by all low amount of all classes of VOCs.
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Affiliation(s)
- Iva Šikuten
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Petra Štambuk
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Cecile Marchal
- Grapevine Biological Resources Center, INRAE, Unité Experimental Domaine de Vassal, University of Montpellier, Marseillan, France
| | - Jasminka Karoglan Kontić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Thierry Lacombe
- AGAP, University of Montpellier CIRAD, Institut Agro, Montpellier, France
| | - Edi Maletić
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
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14
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He Y, Wang X, Li P, Lv Y, Nan H, Wen L, Wang Z. Research Progress of Wine Aroma Components: A Critical Review. Food Chem 2022; 402:134491. [DOI: 10.1016/j.foodchem.2022.134491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/23/2022] [Accepted: 09/29/2022] [Indexed: 11/25/2022]
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15
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Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil). Foods 2022; 11:foods11111529. [PMID: 35681279 PMCID: PMC9180589 DOI: 10.3390/foods11111529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 02/05/2023] Open
Abstract
The grapevine is a climbing plant and allows for the manipulation of vegetative canopies to change the microclimate and exposure of leaves and clusters to solar radiation, affecting the primary and secondary metabolisms of plants. Thus, this work aimed to evaluate how the lyre and Geneva double-curtain (GDC) training systems could contribute to the volatile composition of sparkling wines in replicates of vinifications carried out in the Serra da Mantiqueira (Brazil) in two consecutive summer harvests (2017 and 2018). Fifty-four free volatile compounds were identified by HS-SPME/GC-MS in the wines in both systems and vintages. Multivariate analysis differentiated the vintages in component 1 (22.7%) and the training systems in component 2 (7.1%). The crops were differentiated by aldehydes in 2017 and in 2018 by isoamyl acetate ester, probably derived from the amino acid leucine, the season having been more humid, with lower temperatures and less radiation. For the training systems, besides the alcohol compounds, the GDC was differentiated by the terpenoid compounds geranylacetone and β-damascenone, which may contribute more pleasant aromas to sparkling wines. This work promotes additional research and enables winegrowers, through the management of their vineyards, to achieve sparkling wines with different volatile compositions.
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Previtali P, Giorgini F, Mullen RS, Dookozlian NK, Wilkinson KL, Ford CM. A systematic review and meta-analysis of vineyard techniques used to delay ripening. HORTICULTURE RESEARCH 2022; 9:uhac118. [PMID: 35928398 PMCID: PMC9343921 DOI: 10.1093/hr/uhac118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Accepted: 05/10/2022] [Indexed: 05/28/2023]
Abstract
Several vineyard techniques have been proposed to delay grape maturity in light of the advanced maturation driven by increasingly frequent water and heat stress events that are detrimental to grape quality. These studies differ in terms of their experimental conditions, and in the present work we have attempted to summarize previous observations in a quantitative, data-driven systematic review. A meta-analysis of quantitative data gathered across 43 relevant studies revealed the overall significance of the proposed treatments and evaluated the impact of different experimental conditions on the outcome of antitranspirants, delayed pruning and late source limitation. Antitranspirants were most effective when applied twice and closer to veraison, while di-1-p-menthene increased the ripening delay by about 1 °Brix compared to kaolin. Larger ripening delays were achieved with delayed pruning of low-yielding vines or by pruning at later stages of apical bud development. Late defoliation or shoot trimming delayed ripening in high-yielding vines and represent suitable solutions for late-harvested varieties, but became ineffective where the treatment decreased yield. This quantitative meta-analysis of 242 primary observations uncovers factors affecting the efficacy of vineyard practices to delay ripening, which should be carefully considered by grape growers attempting to achieve this outcome.
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Affiliation(s)
| | - Filippo Giorgini
- Department of Economy, Management and Statistics, University of Milano-Bicocca, I-20125 Milano, Italy
| | - Randall S Mullen
- Research and Development Statistics, E. & J. Gallo Winery, Modesto, CA 95354, USA
| | - Nick K Dookozlian
- Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA, 5064, Australia
- Department of Winegrowing Research, E. & J. Gallo Winery, Modesto, CA 95354, USA
| | - Kerry L Wilkinson
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA, 5064, Australia
| | - Christopher M Ford
- Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB1 Glen Osmond, SA, 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, PMB1 Glen Osmond, SA, 5064, Australia
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17
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Abstract
Elicitors as alternatives to agrochemicals are widely used as a sustainable farming practice. The use of elicitors in viticulture to control disease and improve phenolic compounds is widely recognized in this field. Concurrently, they also affect other secondary metabolites, such as aroma compounds. Grape and wine aroma compounds are an important quality factor that reflects nutritional information and influences consumer preference. However, the effects of elicitors on aroma compounds are diverse, as different grape varieties respond differently to treatments. Among the numerous commercialized elicitors, some have proven very effective in improving the quality of grapes and the resulting wines. This review summarizes some of the elicitors commonly used in grapevines for protection against biotic and abiotic stresses and their impact on the quality of volatile compounds. The work is intended to serve as a reference for growers for the sustainable development of high-quality grapes.
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18
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Díaz-Fernández Á, Díaz-Losada E, Cortés-Diéguez S. Approach to the Chemotaxonomic Characterization of Traditional Cultivation Grape Varieties through Their Varietal Aroma Profile. Foods 2022; 11:foods11101427. [PMID: 35626997 PMCID: PMC9140530 DOI: 10.3390/foods11101427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/06/2022] [Accepted: 05/13/2022] [Indexed: 01/27/2023] Open
Abstract
In this study, the aroma profile of 12 minority grape varieties of Vitis vinifera L., included in the ‘Caiño group’, was defined along three vintages by solid phase microextraction followed by the gas chromatography–mass spectrometry method (SPME-GC-MS). Principal objectives were to assess the aromatic profile as a useful fingerprint to differentiate them, recover traditionally cultivated grape varieties for the differentiation of an important wine-growing area and discover their chemotaxonomic potential. In each variety, free and bound volatile profile was carried out by grouping varietal compounds into thirteen families. In total, 339 volatile compounds were identified, 230 as free forms and 205 as aromatic precursors. Remarkable quantitative differences were observed between aromatic profiles for terpenes in the free fraction and for C6 compounds, alcohols, sesquiterpenes and phenols in the glycosidic fraction. Principal component analysis based on their aromatic profile highlights a good differentiation between varieties and suggests a certain degree of aromatic chemotaxonomic proximity between previously known parental varieties, ‘Caiño Blanco’ with respect to ‘Caiño Bravo’ and ‘Albariño’. This study shows the preliminary results of a large research project involving a larger number of grape varieties and thus a broader spectrum of genetic relationships between them.
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Affiliation(s)
- Ángela Díaz-Fernández
- Estación de Viticultura e Enoloxía de Galicia-AGACAL, Ponte San Clodio s/n, 32428 Ourense, Spain; (Á.D.-F.); (E.D.-L.)
- Edificio Campus Auga, Biotecnología Industrial e Ingeniería Ambiental, BiotecnIA, Campus Sur, Universidad de Vigo, 32004 Ourense, Spain
| | - Emilia Díaz-Losada
- Estación de Viticultura e Enoloxía de Galicia-AGACAL, Ponte San Clodio s/n, 32428 Ourense, Spain; (Á.D.-F.); (E.D.-L.)
| | - Sandra Cortés-Diéguez
- Edificio Campus Auga, Biotecnología Industrial e Ingeniería Ambiental, BiotecnIA, Campus Sur, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
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Baerenzung dit Baron T, Yobrégat O, Jacques A, Simon V, Geffroy O. A novel approach to discriminate the volatilome of Vitis vinifera berries by Selected Ion Flow Tube Mass Spectrometry analysis and chemometrics. Food Res Int 2022; 157:111434. [DOI: 10.1016/j.foodres.2022.111434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/20/2022] [Accepted: 05/25/2022] [Indexed: 11/27/2022]
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20
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Adefuin AM, Lindeman S, Reinert JK, Fukunaga I. State-dependent representations of mixtures by the olfactory bulb. eLife 2022; 11:76882. [PMID: 35254262 PMCID: PMC8937304 DOI: 10.7554/elife.76882] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Accepted: 03/05/2022] [Indexed: 12/02/2022] Open
Abstract
Sensory systems are often tasked to analyse complex signals from the environment, separating relevant from irrelevant parts. This process of decomposing signals is challenging when a mixture of signals does not equal the sum of its parts, leading to an unpredictable corruption of signal patterns. In olfaction, nonlinear summation is prevalent at various stages of sensory processing. Here, we investigate how the olfactory system deals with binary mixtures of odours under different brain states by two-photon imaging of olfactory bulb (OB) output neurons. Unlike previous studies using anaesthetised animals, we found that mixture summation is more linear in the early phase of evoked responses in awake, head-fixed mice performing an odour detection task, due to dampened responses. Despite smaller and more variable responses, decoding analyses indicated that the data from behaving mice was well discriminable. Curiously, the time course of decoding accuracy did not correlate strictly with the linearity of summation. Further, a comparison with naïve mice indicated that learning to accurately perform the mixture detection task is not accompanied by more linear mixture summation. Finally, using a simulation, we demonstrate that, while saturating sublinearity tends to degrade the discriminability, the extent of the impairment may depend on other factors, including pattern decorrelation. Altogether, our results demonstrate that the mixture representation in the primary olfactory area is state-dependent, but the analytical perception may not strictly correlate with linearity in summation.
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Affiliation(s)
- Aliya Mari Adefuin
- Sensory and Behavioural Neuroscience Unit, Okinawa Institute of Science and Technology Graduate University, Okinawa, Japan
| | - Sander Lindeman
- Sensory and Behavioural Neuroscience Unit, Okinawa Institute of Science and Technology Graduate University, Okinawa, Japan
| | - Janine K Reinert
- Sensory and Behavioural Neuroscience Unit, Okinawa Institute of Science and Technology Graduate University, Okinawa, Japan
| | - Izumi Fukunaga
- Sensory and Behavioural Neuroscience Unit, Okinawa Institute of Science and Technology Graduate University, Okinawa, Japan
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21
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Ultra-High-Performance Micellar Liquid Chromatography Comparing Tween 20 and Tween 40 for the Determination of Hydroxycinnamic Acids. SEPARATIONS 2022. [DOI: 10.3390/separations9030061] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
A simple and green ultra-high-performance micellar liquid chromatography (MLC) method was developed here, comparing Tween 20 and Tween 40 for the first time as the only mobile phase modifiers with a C18 column. Its application to the separation of nine hydroxycinnamic acid (HCA) derivatives (cinnamic, caffeic, ferulic, sinapic, o-, m-, p-coumaric, 3,4-dihydroxyhydrocinnamic, and chlorogenic acids) was made, due to their importance as antioxidants in a variety of natural beverages such as wine and coffee. The optimal conditions of 45 °C temperature (T), 1% surfactant in the mobile phase, and pH control with 2.5 mM sulfuric acid were determined and used to elucidate the analytical figures of merit. Although the effect of these conditions was insignificant between the two surfactants, the nine-component HCA mixture was separated faster—in about 15 min—and with less peak tailing using Tween 20 than with Tween 40. The linearity of the Van’t Hoff (lnk versus 1/T) plots was evident for Tween 20, indicating a single retention mechanism—but less so for Tween 40. The equilibrium constants of the analytes with the micelles and the stationary phase were calculated. The developed method was successfully used to analyze organic red wine, spiked organic red wine, and green coffee diet pills. The percent recoveries of the nine HCA compounds spiked in the organic red wine ranged from 90% to 107%. The green coffee extract diet pills showed the presence of a significant amount of chlorogenic acid.
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22
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De Rosso M, Lonzarich V, Navarini L, Flamini R. Identification of new glycosidic terpenols and norisoprenoids (aroma precursors) in C. arabica L. green coffee by using a high-resolution mass spectrometry database developed in grape metabolomics. Curr Res Food Sci 2022; 5:336-344. [PMID: 35198992 PMCID: PMC8841958 DOI: 10.1016/j.crfs.2022.01.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/30/2022] [Accepted: 01/31/2022] [Indexed: 11/18/2022] Open
Abstract
Grape aroma precursors have been extensively studied and many glycosidically-bound terpenols and C13-norisoprenoids were identified. Instead, these compounds were scarcely investigated in green Coffea arabica where just few glycosidic compounds were identified so far. By resorting to knowledge of glycoside aroma precursors in grape and the possibility to identify their structures using a high-resolution mass spectrometry database constructed for grape metabolomics, targeted investigation of glycoside precursors in green C. arabica from different geographical origins, was performed. High linalool hexose-pentose was found in all the investigated samples and hexosyl-pentoside derivatives of geraniol, linalooloxide and another linalool isomer, were identified. Moreover, two putative norisoprenoid glycosides were characterized. β-Damascenone was detected in the volatile fraction of the examined C. arabica coffees only after acid addition, however no signals of β-damascenone glycosides, were found. Findings suggests that this important aroma compound could form by hydrolysis and dehydration of a putative 3-hydroxy-β-damascone glycoside precursor identified for the first time in coffee. Aglycones released during the roasting process contribute to enrich the coffee aroma with their positive sensory notes and the identification of these glycosides can contribute to disclose the coffee biology including biochemical, physiological and genetic aspects. Glycoside aroma precursors in green C. arabica coffee are poorly known. A grape database was used to investigate aroma precursors in green C. arabica. Geraniol and linalooloxide glycosides were identified for first time in coffee. Linalool hexosyl-pentoside was particularly abundant in samples from Ethiopia. Putative 3-hydroxy-β-damascone and vomifoliol glycosides were characterized.
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Affiliation(s)
- Mirko De Rosso
- Council for Agricultural Research and Economics – Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
| | - Valentina Lonzarich
- Aromalab illycaffè S.p.A., AREA Science Park, Padriciano 99, 34149, Trieste, Italy
| | | | - Riccardo Flamini
- Council for Agricultural Research and Economics – Viticulture & Oenology (CREA-VE), Viale XXVIII Aprile 26, 31015, Conegliano (TV), Italy
- Corresponding author.
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23
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Kujundžić T, Rastija V, Šubarić D, Jukić V, Schwander F, Drenjančević M. Effects of Defoliation Treatments of Babica Grape Variety( Vitis vinifera L.) on Volatile Compounds Content in Wine. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030714. [PMID: 35163979 PMCID: PMC8838956 DOI: 10.3390/molecules27030714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 11/19/2022]
Abstract
The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the removal of six leaves before flowering (FL) and at the end of veraison (VER), as well as control (C). Volatile compounds were analyzed using a gas chromatograph coupled to a mass spectrophotometric detector. Results were statistically evaluated by analysis of variance (ANOVA at the p = 0.05 level) and principal component analysis (PCA). Defoliation treatments were affected by the concentration of several compounds, but only in one year. The VER2017 treatment significantly increased the concentration of three aliphatic esters up to 8 C atoms and octanoic acid ethyl ester. The FL2017 treatment increased the concentration of three aliphatic alcohols. The FL2018 treatment has significantly enhanced the concentration ethyl cinnamate but decreased the concentrations of eugenol and dihydro-2-methyl-3(2H)-thiophenone. Both defoliation treatments reduced the concentration of γ-decanolactone in 2017. Aldehydes, monoterpenoles, and monoterpenes remained unaffected by the defoliation treatments. Vintage was found to be the largest source of variability for most volatile compounds under investigation, which was confirmed by PCA. The effect of defoliation in the mild-Mediterranean climate was found to mostly depend on seasonal weather conditions.
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Affiliation(s)
- Toni Kujundžić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia; (T.K.); (D.Š.); (V.J.); (M.D.)
| | - Vesna Rastija
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia; (T.K.); (D.Š.); (V.J.); (M.D.)
- Correspondence:
| | - Domagoj Šubarić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia; (T.K.); (D.Š.); (V.J.); (M.D.)
| | - Vladimir Jukić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia; (T.K.); (D.Š.); (V.J.); (M.D.)
| | - Florian Schwander
- Julius Kühn-Institut, Federal Research Centre of Cultivated Plants, Institute for Grapevine Breeding Geilweilerhof, 76833 Siebeldingen, Germany;
| | - Mato Drenjančević
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia; (T.K.); (D.Š.); (V.J.); (M.D.)
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de Macêdo Morais S, de Sousa Galvão M, Olegario LS, de Carvalho LM, Pereira GE, de Andrade Lima LL, da Silva FLH, Madruga MS. Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02225-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Santos H, Augusto C, Reis P, Rego C, Figueiredo AC, Fortes AM. Volatile Metabolism of Wine Grape Trincadeira: Impact of Infection with Botrytis cinerea. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11010141. [PMID: 35009143 PMCID: PMC8747702 DOI: 10.3390/plants11010141] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 05/27/2023]
Abstract
The aroma of grapes is cultivar dependent and is influenced by terroir, vineyard practices, and abiotic and biotic stresses. Trincadeira is a non-aromatic variety associated with low phenolic content and high sugar and organic acid levels. This cultivar, widely used in Portuguese wines, presents high susceptibility to Botrytis cinerea. This work aimed to characterise the volatile profile of Trincadeira grapes and how it changes under infection with B. cinerea. Thirty-six volatile organic compounds were identified, from different functional groups, namely alcohols, ester acetates, fatty acid esters, fatty acids, aldehydes, and products of the lipoxygenase pathway. Both free and glycosidic volatile organic compounds were analysed by Gas Chromatography and Gas Chromatography coupled to Mass Spectrometry for component quantification and identification, respectively. A multivariance analysis showed a clear discrimination between healthy and infected grapes with 2-trans-hexenal and isoamyl-acetate among the compounds identified as negative and positive markers of infection, respectively. Ester acetates such as 2-phenylethyl acetate, isoamyl acetate, and 2-methylbutyl acetate were present in higher contents in infected samples, whereas the contents of several fatty acid esters, such as ethyl decanoate and ethyl dodecanoate, decreased. These data were integrated with quantitative PCR data regarding genes involved in volatile metabolism and showed up-regulation of a gene coding for Hydroperoxide Lyase 2 in infected grapes. Altogether, these changes in volatile metabolism indicate an impact on the grape quality and may be related to defence against B. cinerea. The presence/absence of specific compounds might be used as infection biomarkers in the assessment of Trincadeira grapes' quality.
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Affiliation(s)
- Helena Santos
- BioISI—Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisboa, Portugal; (H.S.); (C.A.)
| | - Catarina Augusto
- BioISI—Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisboa, Portugal; (H.S.); (C.A.)
| | - Pedro Reis
- LEAF—Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (P.R.); (C.R.)
| | - Cecília Rego
- LEAF—Linking Landscape, Environment, Agriculture and Food-Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (P.R.); (C.R.)
| | - Ana Cristina Figueiredo
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa, Centro de Biotecnologia Vegetal (CBV), DBV, C2, Piso 1, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Ana Margarida Fortes
- BioISI—Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, Campo Grande, 1749-016 Lisboa, Portugal; (H.S.); (C.A.)
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26
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Sudol PE, Galletta M, Tranchida PQ, Zoccali M, Mondello L, Synovec RE. Untargeted profiling and differentiation of geographical variants of wine samples using headspace solid-phase microextraction flow-modulated comprehensive two-dimensional gas chromatography with the support of tile-based Fisher ratio analysis. J Chromatogr A 2021; 1662:462735. [PMID: 34936905 DOI: 10.1016/j.chroma.2021.462735] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 12/25/2022]
Abstract
The volatile fraction of food, also called the food volatilome, is increasingly used to develop new fingerprinting approaches. The characterization of the food volatilome is important to achieve desired flavor profiles in food production processes, or to differentiate different products, with winemaking being one popular area of interest. In the present research, headspace solid-phase microextraction (HS SPME) coupled to flow-modulated comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (FM GC×GC-TOFMS) was used to characterize geographical-based differences in the volatilome of five white "Grillo" wines (of Sicilian origin), comprising the five sample classes. All wines were produced with the same vinification method in 2019. To minimize the influence of minor bottle-to-bottle differences, three bottles of the same wine were randomly selected, and three samples were collected per bottle, resulting in nine sample replicates per wine. Particular emphasis was devoted to the operational conditions of a novel low duty cycle flow modulator. A fast FM GC×GC-TOFMS method with a modulation period of 700 ms and a re-injection period of 80 ms was developed. Following, the instrumental software was exploited to identify class-distinguishing analytes in the dataset via tile-based Fisher ratio analysis (i.e., ChromaTOF Tile). A tile size of 10 modulations (7 s) on the first dimension and 45 spectra (300 ms) on the second dimension was used to encompass average peak widths and to account for minor retention time shifting. Off-line software was used to apply an ANOVA test. A p-value of 0.01 was applied in order to select the most important class-distinguishing analytes, which were input to principal component analysis (PCA). The PCA scores plot showed distinct clustering of the wines according to geographical origin, although the loadings revealed that only a few analytes were necessary to differentiate the wines. However, a comprehensive flavor profile assessment underscored the importance of all the information output by the ChromaTOF Tile software.
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Affiliation(s)
- Paige E Sudol
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, United States of America
| | - Micaela Galletta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Peter Q Tranchida
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - Mariosimone Zoccali
- Department of Mathematical and Computer Science, Physical Sciences and Earth Sciences, University of Messina, Messina, Italy.
| | - Luigi Mondello
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Chromaleont s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; BeSep s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy; Unit of Food Science and Nutrition, Department of Medicine, University Campus Bio-Medico of Rome, Rome, Italy
| | - Robert E Synovec
- Department of Chemistry, Box 351700, University of Washington, Seattle, WA 98195, United States of America
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Zheng T, Zhang S, Leng X, Sadeghnezhad E, Li T, Pervaiz T, Liu F, Jia H, Fang J. Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation. Front Nutr 2021; 8:715528. [PMID: 34422886 PMCID: PMC8378792 DOI: 10.3389/fnut.2021.715528] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 07/09/2021] [Indexed: 01/09/2023] Open
Abstract
A novel clonal variety of Vitis vinifera was identified from “Chardonnay” using inter-simple sequence repeat (ISSR) markers and called “bud mutation. ” The metabolomic profiles in Chardonnay and bud mutation berries indicated essential differences in the expression of key genes in the pathways of 2-C-methyl-D-erythritol-4-phosphate (MEP) and lipoxygenase-hydroperoxide lyase (LOX-HPL). Bud mutation fruits also matured 10 days earlier than Chardonnay and have higher carotenoid, sugar, and acidic compound contents. Furthermore, the gene expression was examined in the biosynthetic pathways of two ripening-associated hormones, abscisic acid (ABA) and jasmonic acid (JA), which significantly increased in bud mutation compared with the Chardonnay fruit. The synthesis and metabolism of amino acids, terpenes, fatty acids, volatile components, and specialized metabolites significantly increased in bud mutation. Therefore, in comparison with Chardonnay, bud mutation is considered a highly aroma-producing grape variety for an improvement in the beverage industry.
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Affiliation(s)
- Ting Zheng
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Saihang Zhang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Xiangpeng Leng
- Institute of Grape Science and Engineering, College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Ehsan Sadeghnezhad
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Teng Li
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Tariq Pervaiz
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Fanqi Liu
- Taiyihu International Winery Ecological and Cultural Zone, Weihai, China
| | - Haifeng Jia
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
| | - Jinggui Fang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
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Szpicer A, Onopiuk A, Wojtasik-Kalinowska I, Półtorak A. Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03767-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AbstractConsumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.
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Langa-Lomba N, Sánchez-Hernández E, Buzón-Durán L, González-García V, Casanova-Gascón J, Martín-Gil J, Martín-Ramos P. Activity of Anthracenediones and Flavoring Phenols in Hydromethanolic Extracts of Rubia tinctorum against Grapevine Phytopathogenic Fungi. PLANTS (BASEL, SWITZERLAND) 2021; 10:1527. [PMID: 34451572 PMCID: PMC8399478 DOI: 10.3390/plants10081527] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 07/20/2021] [Accepted: 07/23/2021] [Indexed: 01/09/2023]
Abstract
In this work, the chemical composition of Rubia tinctorum root hydromethanolic extract was analyzed by GC-MS, and over 50 constituents were identified. The main phytochemicals were alizarin-related anthraquinones and flavoring phenol compounds. The antifungal activity of this extract, alone and in combination with chitosan oligomers (COS) or with stevioside, was evaluated against the pathogenic taxa Diplodia seriata, Dothiorella viticola and Neofusicoccum parvum, responsible for the so-called Botryosphaeria dieback of grapevine. In vitro mycelial growth inhibition tests showed remarkable activity for the pure extract, with EC50 and EC90 values as low as 66 and 88 μg·mL-1, respectively. Nonetheless, enhanced activity was attained upon the formation of conjugate complexes with COS or with stevioside, with synergy factors of up to 5.4 and 3.3, respectively, resulting in EC50 and EC90 values as low as 22 and 56 μg·mL-1, respectively. The conjugate with the best performance (COS-R. tinctorum extract) was then assayed ex situ on autoclaved grapevine wood against D. seriata, confirming its antifungal behavior on this plant material. Finally, the same conjugate was evaluated in greenhouse assays on grafted grapevine plants artificially inoculated with the three aforementioned fungal species, resulting in a significant reduction in the infection rate in all cases. This natural antifungal compound represents a promising alternative for developing sustainable control methods against grapevine trunk diseases.
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Affiliation(s)
- Natalia Langa-Lomba
- Instituto Universitario de Investigación en Ciencias Ambientales de Aragón (IUCA), EPS, Universidad de Zaragoza, Carretera de Cuarte, s/n, 22071 Huesca, Spain
- Agrifood Research and Technology Centre of Aragón, Plant Protection Unit, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - Eva Sánchez-Hernández
- Department of Agricultural and Forestry Engineering, ETSIIAA, Universidad de Valladolid, 34004 Palencia, Spain
| | - Laura Buzón-Durán
- Department of Agricultural and Forestry Engineering, ETSIIAA, Universidad de Valladolid, 34004 Palencia, Spain
| | - Vicente González-García
- Agrifood Research and Technology Centre of Aragón, Plant Protection Unit, Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), Avda. Montañana 930, 50059 Zaragoza, Spain
| | - José Casanova-Gascón
- Instituto Universitario de Investigación en Ciencias Ambientales de Aragón (IUCA), EPS, Universidad de Zaragoza, Carretera de Cuarte, s/n, 22071 Huesca, Spain
| | - Jesús Martín-Gil
- Department of Agricultural and Forestry Engineering, ETSIIAA, Universidad de Valladolid, 34004 Palencia, Spain
| | - Pablo Martín-Ramos
- Instituto Universitario de Investigación en Ciencias Ambientales de Aragón (IUCA), EPS, Universidad de Zaragoza, Carretera de Cuarte, s/n, 22071 Huesca, Spain
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Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines. FERMENTATION 2021. [DOI: 10.3390/fermentation7020079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters than wines produced only by commercial strains of Saccharomyces cerevisiae. Differences in the volatile organic compound composition produced sensorially distinct wines. In light of these results, it is possible to state that even within the K. marxianus species it is possible to select strains capable of improving the aromatic quality of wines.
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31
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Massera A, Assof M, Sari S, Ciklic I, Mercado L, Jofré V, Combina M. Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111069] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production. Foods 2021; 10:foods10050935. [PMID: 33923228 PMCID: PMC8146117 DOI: 10.3390/foods10050935] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 04/02/2021] [Accepted: 04/22/2021] [Indexed: 12/02/2022] Open
Abstract
Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.
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33
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Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle. Metabolites 2021; 11:metabo11040203. [PMID: 33805322 PMCID: PMC8067244 DOI: 10.3390/metabo11040203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 12/13/2022] Open
Abstract
The meat from Japanese Black cattle (Japanese Wagyu) is finely marbled and exhibits a rich and sweet aroma known as Wagyu beef aroma. To clarify the key metabolites involved in the aroma, we analyzed the correlation between lactone and lipid composition in Japanese Black cattle. Using gas chromatography-olfactometry, we identified 39 characteristic odorants of the intermuscular fat. Seven characteristic lactones considered to be involved in Wagyu beef aroma were quantified and compared in the marbled area and intermuscular fat using a stable isotope dilution assay. Among them, γ-hexalactone was the only lactone whose level was significantly higher in the marbled area. To explore the lipid species involved in lactone formation, we analyzed samples with different aroma characteristics. Liquid chromatography-mass spectrometry revealed eight lipid classes and showed significant differences in triacylglycerides (TAGs). To determine the molecular species of TAGs, we performed high-performance liquid chromatography analysis and identified 14 TAG species. However, these analyses showed that seven lactones had a low correlation with the TAGs. However, γ-hexalactone showed a positive correlation with linoleic acid. This study suggests that lipid composition affects the characteristic lactone profile involved in the Wagyu beef aroma.
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34
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Influence of Non- Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds. Molecules 2021; 26:molecules26030644. [PMID: 33530641 PMCID: PMC7865429 DOI: 10.3390/molecules26030644] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/19/2021] [Accepted: 01/22/2021] [Indexed: 02/06/2023] Open
Abstract
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.
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Sheng X, Lin Y, Cao J, Ning Y, Pang X, Wu J, Kong F. Comparative Evaluation of Key Aroma-Active Compounds in Sweet Osmanthus ( Osmanthus fragrans Lour.) with Different Enzymatic Treatments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:332-344. [PMID: 33370113 DOI: 10.1021/acs.jafc.0c06244] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Sweet osmanthus (Osmanthus fragrans Lour.) (OF) is one of the ten most famous flowers in China for its unique and delicate fragrance. A combined solid-phase microextraction and solvent-assisted flavor evaporation method was used to accurately capture the overall aromatic profile and characterize the predominant odorants of fresh osmanthus with the help of gas chromatography (GC)-olfactometry and comprehensive two-dimensional GC-quadrupole time-of-flight mass spectrometry (GC × GC-QTOF-MS). Twenty-six volatiles were identified for the first time in OF. A total of 23 potent odorants, dominated by monoterpene oxides and C6 aliphatic aldehydes, were identified. The efficacy of pectinase, β-glucosidase, and their combination on the aroma enhancement of OF was evaluated by quantitation of the target aroma components using GC-triple quadrupole-MS. The total concentration of key aroma components increased in all three enzyme treatment groups, and the increase was more significant in two β-glucosidase-treated groups. Changes in odor activity values and odor spectrum values of key odorants indicated that the pectinase-treated sample had more prominent floral, green, and potato-like scents. In contrast, the β-glucosidase-treated sample had more dominant floral, woody, almond-like, and fruity notes but less green odor, which was confirmed by sensory evaluation. β-Glucosidase and pectinase complement one another very well, and together, promote a remarkable aroma enhancement in OF.
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Affiliation(s)
- Xiaojing Sheng
- Tobacco Research Institute, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Yingnan Lin
- Tobacco Research Institute, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Jianmin Cao
- Tobacco Research Institute, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Yang Ning
- Tobacco Research Institute, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Xueli Pang
- Tobacco Research Institute, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fanyu Kong
- Tobacco Research Institute, Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Qingdao 266101, China
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Detection of Sub-Aroma Threshold Concentrations of Wine Methoxypyrazines by Multidimensional GCMS. ANALYTICA 2021. [DOI: 10.3390/analytica2010001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Complex matrices, such as wine, provide a challenge in the quantification of compounds. There exists a high likelihood of co-elution in these matrices, thereby artificially increasing the observed concentration. This can often lead to confusing data where compounds are above aroma detection thresholds, but are not detected by olfactory analysis. Additionally, the lack of sensitivity in assays can lead to the non-detection of sub-aroma threshold concentrations and contrasting data when olfactory analysis detects these aromas. To eliminate these pitfalls and gain a better understanding of the role that methoxypyrazines impart green character to wine, a quantitative method using headspace solid-phase microextraction coupled to heart-cutting multidimensional gas chromatography mass spectrometry was developed. The method can quantitate the three common methoxypyrazines found in wine at the picogram per liter level while resolving co-eluting compounds. The proposed method was validated using model wine and wine solutions and was ultimately used for the comparative analysis of white, rosé, and red wines.
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Wei Y, Chen Z, Zhang XK, Duan CQ, Pan QH. Comparative Analysis of Glycosidic Aroma Compound Profiling in Three Vitis vinifera Varieties by Using Ultra-High-Performance Liquid Chromatography Quadrupole-Time-of-Flight Mass Spectrometry. FRONTIERS IN PLANT SCIENCE 2021; 12:694979. [PMID: 34249067 PMCID: PMC8264444 DOI: 10.3389/fpls.2021.694979] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 06/01/2021] [Indexed: 05/13/2023]
Abstract
Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones via enzyme- or acid-catalyzed hydrolysis during wine fermentation and storage. Developing an analytical method for intact glycosides can provide the possibility to study the accumulation of these aroma precursors in grape berries. For this purpose, a Tandem Mass Spectrometry (MS/MS). database based on ultra-high-performance liquid chromatography quadrupole-time-of-flight mass spectrometry was built, covering multiple aglycone classes. Subsequently, the profiles of glycosidic aroma compounds in Vitis vinifera L. cv. Muscat Blanc, Riesling, and Chardonnay berries during maturation were investigated. Pentosyl-hexosides were the most abundant glycosides in all three varieties. Both composition and concentration of glycosidic aroma compounds varied obviously among grape varieties. Except for monoterpenol pentosyl-hexosides, most glycosides were kept almost stable in their concentrations during berry maturation. This research provides an approach to understand the variation of glycosidic aroma components from the perspective of aglycones and glycosides.
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Affiliation(s)
- Yi Wei
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Zhuo Chen
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
| | - Qiu-Hong Pan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing, China
- *Correspondence: Qiu-Hong Pan
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Rienth M, Vigneron N, Darriet P, Sweetman C, Burbidge C, Bonghi C, Walker RP, Famiani F, Castellarin SD. Grape Berry Secondary Metabolites and Their Modulation by Abiotic Factors in a Climate Change Scenario-A Review. FRONTIERS IN PLANT SCIENCE 2021; 12:643258. [PMID: 33828576 PMCID: PMC8020818 DOI: 10.3389/fpls.2021.643258] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Accepted: 02/02/2021] [Indexed: 05/20/2023]
Abstract
Temperature, water, solar radiation, and atmospheric CO2 concentration are the main abiotic factors that are changing in the course of global warming. These abiotic factors govern the synthesis and degradation of primary (sugars, amino acids, organic acids, etc.) and secondary (phenolic and volatile flavor compounds and their precursors) metabolites directly, via the regulation of their biosynthetic pathways, or indirectly, via their effects on vine physiology and phenology. Several hundred secondary metabolites have been identified in the grape berry. Their biosynthesis and degradation have been characterized and have been shown to occur during different developmental stages of the berry. The understanding of how the different abiotic factors modulate secondary metabolism and thus berry quality is of crucial importance for breeders and growers to develop plant material and viticultural practices to maintain high-quality fruit and wine production in the context of global warming. Here, we review the main secondary metabolites of the grape berry, their biosynthesis, and how their accumulation and degradation is influenced by abiotic factors. The first part of the review provides an update on structure, biosynthesis, and degradation of phenolic compounds (flavonoids and non-flavonoids) and major aroma compounds (terpenes, thiols, methoxypyrazines, and C13 norisoprenoids). The second part gives an update on the influence of abiotic factors, such as water availability, temperature, radiation, and CO2 concentration, on berry secondary metabolism. At the end of the paper, we raise some critical questions regarding intracluster berry heterogeneity and dilution effects and how the sampling strategy can impact the outcome of studies on the grapevine berry response to abiotic factors.
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Affiliation(s)
- Markus Rienth
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
- *Correspondence: Markus Rienth
| | - Nicolas Vigneron
- Changins College for Viticulture and Oenology, University of Sciences and Art Western Switzerland, Nyon, Switzerland
| | - Philippe Darriet
- Unité de recherche Œnologie EA 4577, USC 1366 INRAE, Bordeaux, France
- Institut des Sciences de la Vigne et du Vin CS 50008, Villenave d'Ornon, France
| | - Crystal Sweetman
- College of Science & Engineering, Flinders University, Bedford Park, SA, Australia
| | - Crista Burbidge
- Agriculture and Food (Commonwealth Scientific and Industrial Research Organisation), Glen Osmond, SA, Australia
| | - Claudio Bonghi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova Agripolis, Legnaro, Italy
| | - Robert Peter Walker
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Franco Famiani
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, Università degli Studi di Perugia, Perugia, Italy
| | - Simone Diego Castellarin
- Faculty of Land and Food Systems, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada
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Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation. Foods 2020; 9:foods9121787. [PMID: 33276447 PMCID: PMC7759857 DOI: 10.3390/foods9121787] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/25/2020] [Accepted: 11/28/2020] [Indexed: 12/16/2022] Open
Abstract
To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.
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Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine. Processes (Basel) 2020. [DOI: 10.3390/pr8081000] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.
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Niimi J, Guixer B, Splivallo R. Odour active compounds determined in the headspace of yellow and black plum wines (Prunus domestica L.). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Tyagi K, Maoz I, Lewinsohn E, Lerno L, Ebeler SE, Lichter A. Girdling of table grapes at fruit set can divert the phenylpropanoid pathway towards accumulation of proanthocyanidins and change the volatile composition. PLANT SCIENCE : AN INTERNATIONAL JOURNAL OF EXPERIMENTAL PLANT BIOLOGY 2020; 296:110495. [PMID: 32540014 DOI: 10.1016/j.plantsci.2020.110495] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 03/29/2020] [Accepted: 03/31/2020] [Indexed: 06/11/2023]
Abstract
Girdling is an important horticultural practice that allows increased yields or modulated ripening but not much is known how it affects metabolic processes. Trunk girdling was performed at fruit set using a single-blade knife on two table grape cultivar SUPERIOR SEEDLESS® and SABLE SEEDLESS®. Sampling of berries was carried out 1 or 9 weeks after girdling in 2017 from both cultivars and 7 and 9 weeks after girdling of 'Sable' in 2018. As expected, girdling resulted in consistent increase in berry size but total soluble content of mature 'Superior' berries was not affected and in 'Sable' it was slightly reduced in one of the two seasons examined. One week after girdling, abscisic acid and gibberellin content was higher in fruitlets from girdled vines and genes of the phenylpropanoid pathway were induced in both cultivars. Berry color development of 'Sable' measured both by auto-fluorescence and concentration of anthocyanins was reduced upon girdling. In contrast, flavan-3-ol and flavonol content, and total proanthcyanidins (PA) content increased 1.8-fold while the mean degree polymerization of the PA decreased from 26 to 21 upon girdling. Girdling reduced the levels of fatty acid derived volatiles in berries of 'Superior' and 'Sable'. In 'Sable', the total terpene level and the level of volatiles released after acid hydrolysis, decreased upon girdling. Overall, our study indicates that girdling can divert metabolic pathways in a manner that may have significant effect on the taste and flavor of grapes.
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Affiliation(s)
- Kamal Tyagi
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel; Department of Viticulture and Enology, University of California, Davis, Davis, CA, 95616, USA
| | - Itay Maoz
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel
| | - Efraim Lewinsohn
- Department of Vegetable Crops, Newe Ya'ar Research Center, Ramat Yishay, Israel
| | - Larry Lerno
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, 95616, USA; Food Safety and Measurement Facility, University of California, Davis, Davis, CA, 95616, USA
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, 95616, USA
| | - Amnon Lichter
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel.
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Mele MA, Kang HM, Lee YT, Islam MZ. Grape terpenoids: flavor importance, genetic regulation, and future potential. Crit Rev Food Sci Nutr 2020; 61:1429-1447. [PMID: 32401037 DOI: 10.1080/10408398.2020.1760203] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Terpenes significantly affect the flavor and quality of grapes and wine. This review summarizes recent research on terpenoids with regard to grape wine. Although, the grapevine terpene synthase gene family is the largest identified, genetic modifications involving terpenes to improve wine flavor have received little attention. Key enzyme modulation alters metabolite production. Over the last decade, the heterologous manipulation of grape glycosidase has been used to alter terpenoids, and cytochrome P450s may affect terpene synthesis. Metabolic and genetic engineering can further modify terpenoid metabolism, while using transgenic grapevines (trait transfer to the plant) could yield more flavorful wine. We also discuss traits involved in wine aroma quality, and the strategies that can be used to improve grapevine breeding technology.
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Affiliation(s)
- Mahmuda Akter Mele
- Department of Horticulture, Kangwon National University, Chuncheon, Republic of Korea
| | - Ho-Min Kang
- Department of Horticulture, Kangwon National University, Chuncheon, Republic of Korea
| | - Young-Tack Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
| | - Mohammad Zahirul Islam
- Department of Food Science and Biotechnology, Gachon University, Seongnam, Republic of Korea
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Zdaniewicz M, Satora P, Pater A, Bogacz S. Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production. Biomolecules 2020; 10:biom10020256. [PMID: 32046171 PMCID: PMC7072388 DOI: 10.3390/biom10020256] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 02/03/2020] [Accepted: 02/05/2020] [Indexed: 11/16/2022] Open
Abstract
Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.
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Moreno-Olivares JD, Paladines-Quezada D, Fernández-Fernández JI, Bleda-Sánchez JA, Martínez-Moreno A, Gil-Muñoz R. Study of aromatic profile of different crosses of Monastrell white wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:38-49. [PMID: 31435935 DOI: 10.1002/jsfa.9991] [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] [Received: 05/14/2019] [Revised: 07/22/2019] [Accepted: 08/12/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry. RESULTS On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. CONCLUSION The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Diego Paladines-Quezada
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, La Alberca, Murcia, Spain
| | | | | | | | - Rocio Gil-Muñoz
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario, La Alberca, Murcia, Spain
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Sun L, Zhu B, Zhang X, Wang H, Yan A, Zhang G, Wang X, Xu H. The accumulation profiles of terpene metabolites in three Muscat table grape cultivars through HS-SPME-GCMS. Sci Data 2020; 7:5. [PMID: 31896793 PMCID: PMC6940363 DOI: 10.1038/s41597-019-0321-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 11/13/2019] [Indexed: 11/25/2022] Open
Abstract
Aroma is an important parameter for table grapes and wines; terpenes are typical compounds in Muscat-type grape cultivars and can be easily perceived by humans because of their low olfactory threshold. Volatile terpenes contribute directly to the aroma character, while glycoside-bound terpenes are potential aromatic compounds and can be changed to their volatile forms via hydrolysis. With gas chromatography-mass spectrometry and a solid-phase microextraction method, an automatic data analysis platform was constructed; terpene compounds were identified and quantified from three table grape cultivars at three stages during berry development, and the raw data were deposited in MetaboLights. Terpene metabolite accumulation profiles are presented in this article for integrative analysis with the transcriptome data and phenotypic data to elucidate the important candidate genes and mechanism for terpene biosynthesis. Our method has applications in the identification and quantification of terpene compounds with very low or trace concentrations.
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Affiliation(s)
- Lei Sun
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Baoqing Zhu
- Beijing Forestry University, Beijing, 100083, China
| | - Xuanyin Zhang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Huiling Wang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Ailing Yan
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Guojun Zhang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Xiaoyue Wang
- Beijing Academy of Forestry and Pomology Sciences, Beijing, 100093, China
| | - Haiying Xu
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs, Beijing, 100093, China.
- Beijing Engineering Research Centre for Deciduous Fruit Trees, Beijing, 100093, China.
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Arcena MR, Kebede B, Leong SY, Silcock P, Oey I. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Res Int 2019; 127:108767. [PMID: 31882091 DOI: 10.1016/j.foodres.2019.108767] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/09/2019] [Accepted: 10/19/2019] [Indexed: 12/18/2022]
Abstract
This study assessed the feasibility of using a multiplatform approach; integrating untargeted fingerprinting of volatiles and targeted profiling of phenolic and oenological attributes (soluble solids, pH, titratable acidity and colour properties) coupled with chemometrics to understand complex (bio) chemical reactions occurring during Merlot red winemaking. The changes were investigated at three winemaking stages, starting from pre-maceration (PM), maceration-alcoholic fermentation (MAF) up to completion of malolactic fermentation (MLF). Merlot musts at PM were characterised by lighter colour and higher amount of green aroma-related volatiles. Completion of MAF led to increased extraction of anthocyanins, flavonols, and stilbenes, resulting in a more intense and darker fermenting juice. Furthermore, development of yeast-fermentation associated volatiles such as esters and alcohols was observed at this stage. The final wine, when MLF was completed, was rich in phenolic acids, esters, alcohols, and terpenes. The multiplatform analytical approach was effective to unravel the complex reactions throughout Merlot winemaking process and find relevant markers, which could help to predict expected quality attributes in the finished wine.
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Affiliation(s)
- Mylene Ross Arcena
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand.
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Zheng R, Zhu Z, Wang Y, Hu S, Xi W, Xiao W, Qu X, Zhong L, Fu Q, Wang C. UGT85A84 Catalyzes the Glycosylation of Aromatic Monoterpenes in Osmanthus fragrans Lour. Flowers. FRONTIERS IN PLANT SCIENCE 2019; 10:1376. [PMID: 31849999 PMCID: PMC6902048 DOI: 10.3389/fpls.2019.01376] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Accepted: 10/07/2019] [Indexed: 06/10/2023]
Abstract
The monoterpenes linalool and its oxides are the key aroma-active compounds in Osmanthus fragrans Lour. flowers. The glycosides of these monoterpenes accumulate throughout flowering, leading to considerable storage of potential aroma constituents that account for the majority of non-volatile aroma compounds. However, the UDP-glycosyltransferase (UGT) responsible for the glycosylation of linalool and its oxides has not been clarified. Four candidate OfUGTs (UGT85A82, UGT85A83, UGT85AF3, and UGT85A84) with high homology to the known terpenoid UGTs were screened by transcriptome sequencing. Over-expression of the candidate OfUGTs in tobacco showed that UGT85A84 glycosylated linalool oxides in planta. Since the transcript levels of UGT85A84 were positively correlated with glycoside accumulation, the recombinant UGT85A84 protein was subjected to reactions with aglycones and sugar donors. Two formate adducts were exclusively detected in UDP-Glc with linalool and linalool oxide reactions by liquid chromatography-mass spectrometry (LC-MS), indicating that UDP-Glc was the specific sugar donor. The kinetic parameters demonstrated that UGT85A84 glycosylated both linalool and lianlool oxides in vitro. Further analysis demonstrated that the transcription levels of MEP pathway genes might play an important role in mediating terpenoid glycosylation. Our findings unraveled the mechanism underlying the glycosylation of essential aroma compounds in flowers. This study will facilitate the application of potential aroma contributors in future industries.
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Affiliation(s)
- Riru Zheng
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Zhenyin Zhu
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Yanli Wang
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Shiyang Hu
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Wan Xi
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Wei Xiao
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Xiaolu Qu
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Linlin Zhong
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Qiang Fu
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
| | - Caiyun Wang
- Key Laboratory for Biology of Horticultural Plants, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan, China
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Šuklje K, Carlin S, Antalick G, Blackman JW, Deloire A, Vrhovsek U, Schmidtke LM. Regional Discrimination of Australian Shiraz Wine Volatome by Two-Dimensional Gas Chromatography Coupled to Time-of-Flight Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10273-10284. [PMID: 31418566 DOI: 10.1021/acs.jafc.9b03563] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Shiraz wine volatomes from two Australian geographical indications (GIs), that is, Orange and Riverina, were compared using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry. Shiraz wines were made in triplicate from grapes harvested at two harvest dates from six vineyards in the two GIs. A total of 133 compounds showed a significant trend between wines from the cooler Orange GI and warmer Riverina. Compounds associated with wines from the cooler climate were grape-derived volatiles, such as monoterpenes, sesquiterpenes, green leaf volatiles, and some norisoprenoids. Fermentation-derived compounds, such as esters and S-containing compounds, showed no specific trend related to grape origin. In addition, wines could be also clearly separated according to the harvest date, irrespective of the climate, with C6 compounds, higher alcohol acetates, and other esters contributing utmost to the differentiation of samples, whereas terpenoids and norisoprenoids did not have an influence. This study demonstrated the plasticity of wine volatome related to grape origin and also the maturity level (harvest date), irrespective of climate.
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Affiliation(s)
| | - Silvia Carlin
- Department of Food Quality and Nutrition , Fondazione Edmund Mach, Research and Innovation Centre , San Michele all'Adige 38010 , Trentino , Italy
| | | | | | | | - Urska Vrhovsek
- Department of Food Quality and Nutrition , Fondazione Edmund Mach, Research and Innovation Centre , San Michele all'Adige 38010 , Trentino , Italy
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Sanoppa K, Huang T, Wu M. Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines. Food Sci Nutr 2019; 7:2817-2826. [PMID: 31572574 PMCID: PMC6766572 DOI: 10.1002/fsn3.1076] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Accepted: 05/08/2019] [Indexed: 11/15/2022] Open
Abstract
This study investigated the effects of monocultures of Saccharomyces cerevisiae and Torulaspora delbrueckii as well as simultaneous and sequential cultures of S. cerevisiae and T. delbrueckii on the nonvolatile and volatile compounds in longan wines. The four cultures had similar characteristics in longan wines. The main amino acids in all the fermentations were glutamic acid, arginine, alanine, leucine, proline, and GABA. The main volatile compounds in longan wines were ethanol, isoamyl alcohol, isobutanol, 2-phenylethanol, isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and ethyl acetate, which can contribute more desired aroma compounds in wines. Among the four treatments, the longan wine fermented with the simultaneous culture produced the highest total volatile aroma content (345.26 mg/L). The simultaneous culture also had a better ability to generate a high level of the main volatile compounds in longan wines and also could achieve a noticeable intensity of floral and fruity aromas of wine as evaluated by calculation of the odor activity values.
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Affiliation(s)
- Kanokchan Sanoppa
- Department of Food ScienceNational Pingtung University of Science and TechnologyPingtungTaiwan
| | - Tzou‐Chi Huang
- Department of Biological Science and TechnologyNational Pingtung University of Science and TechnologyPingtungTaiwan
| | - Ming‐Chang Wu
- Department of Food ScienceNational Pingtung University of Science and TechnologyPingtungTaiwan
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