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Gong D, Prusky D, Long D, Bi Y, Zhang Y. Moldy odors in food - a review. Food Chem 2024; 458:140210. [PMID: 38943948 DOI: 10.1016/j.foodchem.2024.140210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Revised: 06/14/2024] [Accepted: 06/22/2024] [Indexed: 07/01/2024]
Abstract
Food products are susceptible to mold contamination, releasing moldy odors. These moldy odors not only affect the flavor of food, but also pose a risk to human health. Moldy odors are a mixture of volatile organic compounds (VOCs) released by the fungi themselves, which are the main source of moldy odors in moldy foods. These VOCs are secondary metabolites of fungi and are synthesized through various biosynthetic pathways. Both the fungi themselves and environmental factors affect the release of moldy odors. This review summarized the main components of musty odors in moldy foods and their producing fungi. In addition, this review focused on the functions of moldy volatile organic compounds (MVOCs) and the biosynthetic pathways of the major MVOCs, and summarized the factors affecting the release of MVOCs as well as the detection methods. It expected to provide a basis for ensuring food safety.
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Affiliation(s)
- Di Gong
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Dov Prusky
- Department of Postharvest and Food Science, Agricultural Research Organization, Volcani Center, Rishon LeZion 7505101, Israel
| | - Danfeng Long
- School of Public Health, Lanzhou University, Lanzhou 730000, China
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Ying Zhang
- School of Public Health, Lanzhou University, Lanzhou 730000, China.
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2
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Tarko T, Duda A. Volatilomics of Fruit Wines. Molecules 2024; 29:2457. [PMID: 38893332 PMCID: PMC11173689 DOI: 10.3390/molecules29112457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
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Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland;
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3
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Garbeva P, Avalos M, Ulanova D, van Wezel GP, Dickschat JS. Volatile sensation: The chemical ecology of the earthy odorant geosmin. Environ Microbiol 2023; 25:1565-1574. [PMID: 36999338 DOI: 10.1111/1462-2920.16381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 03/21/2023] [Indexed: 04/01/2023]
Abstract
Geosmin may be the most familiar volatile compound, as it lends the earthy smell to soil. The compound is a member of the largest family of natural products, the terpenoids. The broad distribution of geosmin among bacteria in both terrestrial and aquatic environments suggests that this compound has an important ecological function, for example, as a signal (attractant or repellent) or as a protective specialized metabolite against biotic and abiotic stresses. While geosmin is part of our everyday life, scientists still do not understand the exact biological function of this omnipresent natural product. This minireview summarizes the current general observations regarding geosmin in prokaryotes and introduces new insights into its biosynthesis and regulation, as well as its biological roles in terrestrial and aquatic environments.
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Affiliation(s)
- Paolina Garbeva
- Department of Microbial Ecology, Netherlands Institute of Ecology (NIOO-KNAW), Wageningen, The Netherlands
| | - Mariana Avalos
- Institute of Biology, Leiden University, Sylviusweg 72, 2333 BE, Leiden, The Netherlands
| | - Dana Ulanova
- Faculty of Agriculture and Marine Science, Kochi University, 200 Otsu, Monobe, Nankoku, Kochi, 783-8502, Japan
| | - Gilles P van Wezel
- Department of Microbial Ecology, Netherlands Institute of Ecology (NIOO-KNAW), Wageningen, The Netherlands
- Institute of Biology, Leiden University, Sylviusweg 72, 2333 BE, Leiden, The Netherlands
| | - Jeroen S Dickschat
- University of Bonn, Kekulé-Institute of Organic Chemistry and Biochemistry, Gerhard-Domagk-Straße 1, 53121, Bonn, Germany
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4
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Villano C, Demurtas OC, Esposito S, Granell A, Rambla JL, Piombino P, Frusciante L, Carputo D, Diretto G, Aversano R. Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries. BMC PLANT BIOLOGY 2023; 23:241. [PMID: 37149574 PMCID: PMC10163809 DOI: 10.1186/s12870-023-04251-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Accepted: 04/26/2023] [Indexed: 05/08/2023]
Abstract
BACKGROUND The biochemical makeup of grape berries at harvest is essential for wine quality and depends on a fine transcriptional regulation occurring during berry development. In this study, we conducted a comprehensive survey of transcriptomic and metabolomic changes occurring in different berry tissues and developmental stages of the ancient grapes Aglianico and Falanghina to establish the patterns of the secondary metabolites contributing to their wine aroma and investigate the underlying transcriptional regulation. RESULTS Over two hundred genes related to aroma were found, of which 107 were differentially expressed in Aglianico and 99 in Falanghina. Similarly, 68 volatiles and 34 precursors were profiled in the same samples. Our results showed a large extent of transcriptomic and metabolomic changes at the level of isoprenoids (terpenes, norisoprenoids), green leaf volatiles (GLVs), and amino acid pathways, although the terpenoid metabolism was the most distinctive for Aglianico, and GLVs for Falanghina. Co-expression analysis that integrated metabolome and transcriptome data pinpointed 25 hub genes as points of biological interest in defining the metabolic patterns observed. Among them, three hub genes encoding for terpenes synthases (VvTPS26, VvTPS54, VvTPS68) in Aglianico and one for a GDP-L-galactose phosphorylase (VvGFP) in Falanghina were selected as potential active player underlying the aroma typicity of the two grapes. CONCLUSION Our data improve the understanding of the regulation of aroma-related biosynthetic pathways of Aglianico and Falanghina and provide valuable metabolomic and transcriptomic resources for future studies in these varieties.
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Affiliation(s)
- Clizia Villano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Olivia Costantina Demurtas
- Biotechnology Laboratory, Casaccia Research Centre, Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, 00123, Italy
| | - Salvatore Esposito
- CREA Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673, km 25, Foggia, 200-71122, Italy
| | - Antonio Granell
- IBMCP Institute for Plant Molecular and Cell Biology (CSIC-UPV), Carrer de l'Enginyer Fausto Elio, s/n, Valencia, 46022, Spain
| | - José Luis Rambla
- IBMCP Institute for Plant Molecular and Cell Biology (CSIC-UPV), Carrer de l'Enginyer Fausto Elio, s/n, Valencia, 46022, Spain
| | - Paola Piombino
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Luigi Frusciante
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Domenico Carputo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy
| | - Gianfranco Diretto
- Biotechnology Laboratory, Casaccia Research Centre, Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, 00123, Italy.
| | - Riccardo Aversano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, Naples, 80055, Italy.
- Department of Biology, Biochemistry and Environmental Sciences, Universitat Jaume I, Castellón de la Plana, 12071, Spain.
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5
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Okutsu K, Yamamoto Y, Matsuo F, Yoshizaki Y, Futagami T, Tamaki H, Maeda G, Tsuchida E, Takamine K. Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane. J Biosci Bioeng 2023; 135:458-465. [PMID: 37076402 DOI: 10.1016/j.jbiosc.2023.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/26/2022] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, obtained by evaporating water from sugarcane (Saccharum officinarum L.) juice. To clarify the effects of sugarcane cultivars on the sensory quality of kokuto-shochu, we investigated the flavor characteristics and composition of volatiles in kokuto-shochu prepared from kokuto using three different sugarcane cultivars, NiF8, Ni15, and RK97-14. Furthermore, experiments were conducted by using the cultivars collected between 2018 and 2020 to observe annual variations in their properties. The amino acid content of the three kokuto varieties did not differ significantly, but the amino acid content of NiF8 was two to five times higher than that of RK97-14, which was the same for all samples collected in the selected years. The browning degrees of kokuto were also higher in NiF8, and they were positively correlated to the amino acid contents of kokuto. The kokuto-like aroma of shochu made from Ni15 was stronger than that of shochu made from RK97-14. The concentration of ethyl lactate in shochu made from Ni15 was higher, however, the concentration of guaiacol was the lowest in the three cultivars' products. Shochu made from NiF8 had the highest levels of Maillard reaction products (MRPs; pyrazines and furans), β-damascenone, and guaiacol amounts. In contrast, shochu made from RK97-14 tended to have a fruity flavor, and lower MRP levels than those made from NiF8. Thus, it was shown that sugarcane cultivars affect the sensory characteristics and volatiles in kokuto-shochu.
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Affiliation(s)
- Kayu Okutsu
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Yuka Yamamoto
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Fumiya Matsuo
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Yumiko Yoshizaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Hisanori Tamaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Goki Maeda
- Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan.
| | - Eito Tsuchida
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan.
| | - Kazunori Takamine
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
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6
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Uncorking Haloanisoles in Wine. Molecules 2023; 28:molecules28062532. [PMID: 36985504 PMCID: PMC10054257 DOI: 10.3390/molecules28062532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 03/05/2023] [Accepted: 03/07/2023] [Indexed: 03/14/2023] Open
Abstract
Haloanisoles in wine have devastating effects on the aroma and quality of the wine. 2,4,6-trichloroanisole (TCA) was discovered and coined as “cork taint” in 1982. However, we now understand that there are many more haloanisoles that contribute to these musty odors, including 2,4,6-Tribromoanisiole (TBA), 2,3,4,6-tetrachloroanisole (TeCA), and pentachloroanisole (PCA). While TCA, TeCA, and PCA can all be traced back to the cork, TBA’s phenol precursor is ubiquitous in building material as a fire retardant, making it a much larger vector. All haloanisoles have the ability to aerosolize and resettle onto surfaces in the winery, making this a very difficult problem to eliminate. This literature review will cover the multiple haloanisoles found in wine, their sensory impacts, their effect on wine quality, and current methodologies with regard to their analysis.
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7
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Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several analytical techniques for extracting and quantifying these molecules. Even though the recent “green-oriented” trend is directed towards direct preparation-free procedures, for some class of analytes a conventional step like derivatization is unavoidable. This review is a snapshot of the most used derivatization strategies developed in the last 15 years for VOAs’ determination in wine and beer, the most consumed fermented beverages worldwide and among the most complex ones. A comprehensive overview is provided for every method, whereas pros and cons are critically analyzed and discussed. Emphasis was given to miniaturized methods which are more consistent with the principles of “green analytical chemistry”.
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8
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Delcros L, Godet T, Collas S, Hervé M, Blondin B, Roland A. Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and Crustomyces subabruptus. Molecules 2022; 27:7306. [PMID: 36364131 PMCID: PMC9656183 DOI: 10.3390/molecules27217306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/18/2022] [Accepted: 10/25/2022] [Indexed: 09/28/2023] Open
Abstract
An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and Crustomyces subabruptus) and three levels of attack severity (from healthy to 10-15%) were studied. After a β-glycosidase treatment on Meunier and Pinot noir musts contaminated by Crustomyces subabruptus, 1-octen-3-one, 1-octen-3-ol and 3-octanol were identified by GC-MS, proving the existence of glycosidic fractions in the musts. A Pinot noir must contaminated by Crustomyces subabruptus displayed a 230% increase in the glycosylated fraction responsible for 1-octen-3-one in comparison with an uncontaminated sample. Powdery mildew did not appear to affect the levels of the studied glycosidic fractions in Chardonnay musts. Gray rot on Meunier and Pinot noir musts had opposite effects depending on glycoside type, decreasing the 1-octen-3-one fraction and increasing the 1-octen-3-ol fraction.
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Affiliation(s)
- Léa Delcros
- MHCS, 51200 Epernay, France
- Comité Champagne, 51200 Epernay, France
| | - Teddy Godet
- UMR SPO, Université de Montpellier INRAE, Institut Agro, 34060 Montpellier, France
| | | | | | - Bruno Blondin
- UMR SPO, Université de Montpellier INRAE, Institut Agro, 34060 Montpellier, France
| | - Aurélie Roland
- UMR SPO, Université de Montpellier INRAE, Institut Agro, 34060 Montpellier, France
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9
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Romano A, Navarini L, Lonzarich V, Bogialli S, Pastore P, Cappellin L. 2,4,6-Trichloroanisole Off-Flavor Screening in Green Coffea arabica by a Novel Vocus NO + CI-MS Method: A Study on Green Coffee from Different Geographical Origins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11412-11418. [PMID: 36039915 PMCID: PMC9479149 DOI: 10.1021/acs.jafc.2c03899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 07/22/2022] [Accepted: 08/01/2022] [Indexed: 06/15/2023]
Abstract
The Rio defect is a coffee off-flavor associated to unpleasant medicinal, phenolic, and iodine-like notes. 2,4,6-Trichloroanisole (TCA) is the main marker of this alteration. A new approach for TCA detection in green coffee beans was evaluated using chemical ionization time-of-flight mass spectrometry and employing a Vocus ion source and ion-molecule reactor (IMR). The sample set consisted of 22 green Coffea arabica from different geographical origins, four of which presented the Rio defect according to an expert cup-tasting panel. Vocus CI-MS was able to perform TCA detection in 3 s, with a sensitivity comparable to that of a sensory panel and showed remarkably good correlation (R2 ≥ 0.9997) with SPME-GC-MS measurements carried out on coffee headspace and hydro-alcoholic extracts. The results demonstrate how the introduction of new quick and sensitive analytical tools could help provide a more comprehensive picture of the Rio coffee off-flavor.
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Affiliation(s)
- Andrea Romano
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | | | - Valentina Lonzarich
- Aromalab,
Illycaffè spa, Area Science Park, Padriciano 99, Trieste 34149, Italy
| | - Sara Bogialli
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Paolo Pastore
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
| | - Luca Cappellin
- Department
of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy
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10
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Azevedo J, Lopes P, Mateus N, de Freitas V. Cork, a Natural Choice to Wine? Foods 2022; 11:foods11172638. [PMID: 36076822 PMCID: PMC9455254 DOI: 10.3390/foods11172638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
This review presents the most recent data on the state-of-the-art of the main compounds present in cork, their interaction with wine, and the impact that natural stoppers may have on wines’ physical-chemical and sensory properties. According to the recent scientific literature, the chemical composition of cork and the scientific relevance of the compounds extract from cork to wine over time are reviewed. Furthermore, the effect of cork compounds transfer into wines during post-bottling is also discussed, as well as their impact on the organoleptic (colour and taste) of wines. This knowledge is essential for the decision-making process undertaken by wine producers to select the stopper most suitable for their wines. In addition, sustainability is also a topic addressed since it is a natural product that generates some waste as well as the way in which this industry is adapting to the closure of the waste cycle.
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Affiliation(s)
- Joana Azevedo
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A., Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV—REQUIMTE-Laboratório Associado para a Química Verde, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
- Correspondence:
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11
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Cosme F, Gomes S, Vilela A, Filipe-Ribeiro L, Nunes FM. Air-Depleted and Solvent-Impregnated Cork Powder as a New Natural and Sustainable Fining Agent for Removal of 2,4,6-Trichloroanisole (TCA) from Red Wines. Molecules 2022; 27:4614. [PMID: 35889486 PMCID: PMC9322358 DOI: 10.3390/molecules27144614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 02/05/2023] Open
Abstract
Trichloroanisole (TCA) in wine results in a sensory defect called "cork taint", a significant problem for the wine industry. Wines can become contaminated by TCA absorption from the atmosphere through contaminated wood barrels, cork stoppers, and wood pallets. Air-depleted solvent-impregnated (ADSI) cork powder (CP) was used to mitigate TCA in wines. The ADSI CP (0.25 g/L) removed 91% of TCA (6 ng/L levels), resulting in an olfactory activity value of 0.14. A Freundlich isotherm described ADSI CP TCA adsorption with irreversible adsorption and a KF = 33.37. ADSI CP application had no significant impact on the phenolic profile and chromatic characteristics of red wine. Using headspace sampling with re-equilibration, an average reduction in the volatile abundance of 29 ± 15%, 31 ± 19%, and 37 ± 24% was observed for the 0.10, 0.25, and 0.50 g/L ADSI CP, respectively. The alkyl esters and acids were the most affected. The impact observed was much lower when using headspace sampling without re-equilibration. Isoamyl acetate, ethyl hexanoate, ethyl hexanoate, and ethyl decanoate abundances were not significantly different from the control wine and 0.25 g/L ADSI CP application. Thus, ADSI CP can be a new sustainable fining agent to remove this "off-flavor" from wine, with a reduced impact on the wine characteristics.
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Affiliation(s)
- Fernanda Cosme
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Sara Gomes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.G.); (L.F.-R.)
| | - Alice Vilela
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Department of Biology and Environment, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (F.C.); (A.V.)
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; (S.G.); (L.F.-R.)
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Lab, Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
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12
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Monteiro S, Bundaleski N, Malheiro A, Cabral M, Teodoro OMND. Cross Contamination of 2,4,6-Trichloroanisole in Cork Stoppers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6747-6754. [PMID: 35612600 DOI: 10.1021/acs.jafc.2c02493] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Cork stoppers are the preferred choice for sealing bottled wines around the world. However, the quality of cork stoppers is also defined by the presence of 2,4,6-trichloroanisole (TCA), which gives the wine an unpleasant moldy/musty taste. It is a matter of concern for both cork stopper manufacturers and wine producers whether TCA can be transported between stoppers. As little is known about cross contamination between stoppers, this work provides enough experimental data to discuss the extent of TCA transfer in naturally contaminated stoppers in the liquid and gas phase that can be useful to the cork industry and the wine industry. We found that when a clean stopper is soaked together with a contaminated one in hydro-alcoholic solution, 12% of the TCA can be transferred. In gas-phase contamination, only stoppers with 12 ng/L, or more, contaminate clean stoppers when enclosed together for several days. In a second experiment, where clean corks were exposed to a controlled contaminated environment, it was found that TCA contamination was not confined to the outermost layer of the stoppers. Based on these findings, some recommendations are given to prevent TCA cross contamination between stoppers during the cork stopper manufacturing, storage, wine making, and bottling.
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Affiliation(s)
- Susana Monteiro
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal
- Amorim Cork, S.A, Rua dos Corticeiros, 850, Santa Maria de Lamas 4536-904, Portugal
| | - Nenad Bundaleski
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal
| | - Ana Malheiro
- Amorim Cork, S.A, Rua dos Corticeiros, 850, Santa Maria de Lamas 4536-904, Portugal
| | - Miguel Cabral
- Amorim Cork, S.A, Rua dos Corticeiros, 850, Santa Maria de Lamas 4536-904, Portugal
| | - Orlando M N D Teodoro
- CEFITEC, Department of Physics, Nova School of Sciences and Technology, Caparica P-2829-516, Portugal
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13
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Meléndez F, Arroyo P, Gómez-Suárez J, Palomeque-Mangut S, Suárez JI, Lozano J. Portable Electronic Nose Based on Digital and Analog Chemical Sensors for 2,4,6-Trichloroanisole Discrimination. SENSORS (BASEL, SWITZERLAND) 2022; 22:3453. [PMID: 35591143 PMCID: PMC9102965 DOI: 10.3390/s22093453] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/25/2022] [Accepted: 04/28/2022] [Indexed: 06/15/2023]
Abstract
2,4,6-trichloroanisole (TCA) is mainly responsible for cork taint in wine, which causes significant economic losses; therefore, the wine and cork industries demand an immediate, economic, noninvasive and on-the-spot solution. In this work, we present a novel prototype of an electronic nose (e-nose) using an array of digital and analog metal-oxide gas sensors with a total of 31 signals, capable of detecting TCA, and classifying cork samples with low TCA concentrations (≤15.1 ng/L). The results show that the device responds to low concentrations of TCA in laboratory conditions. It also differentiates among the inner and outer layers of cork bark (81.5% success) and distinguishes among six different samples of granulated cork (83.3% success). Finally, the device can predict the concentration of a new sample within a ±10% error margin.
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Affiliation(s)
| | | | | | | | | | - Jesús Lozano
- Industrial Engineering School, University of Extremadura, 06006 Badajoz, Spain; (F.M.); (P.A.); (J.G.-S.); (S.P.-M.); (J.I.S.)
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14
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Gonzalez Viejo C, Fuentes S. Digital Assessment and Classification of Wine Faults Using a Low-Cost Electronic Nose, Near-Infrared Spectroscopy and Machine Learning Modelling. SENSORS 2022; 22:s22062303. [PMID: 35336472 PMCID: PMC8955090 DOI: 10.3390/s22062303] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/11/2022] [Accepted: 03/14/2022] [Indexed: 12/14/2022]
Abstract
The winemaking industry can benefit greatly by implementing digital technologies to avoid guesswork and the development of off-flavors and aromas in the final wines. This research presents results on the implementation of near-infrared spectroscopy (NIR) and a low-cost electronic nose (e-nose) coupled with machine learning to detect and assess wine faults. For this purpose, red and white base wines were used, and treatments consisted of spiked samples with 12 faults that are traditionally formed in wines. Results showed high accuracy in the classification models using NIR and e-nose for red wines (94–96%; 92–97%, respectively) and white wines (96–97%; 90–97%, respectively). Implementing new and emerging digital technologies could be a turning point for the winemaking industry to become more predictive in terms of decision-making and maintaining and increasing wine quality traits in a changing and challenging climate.
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15
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Damiano C, Intrieri D, Sonzini P, Rizzato S, Di Natale C, Paolesse R, Gallo E. Nickel (0) Complexes as Promising Chemosensors for Detecting the
“Cork Taint”
in Wine. Eur J Inorg Chem 2022. [DOI: 10.1002/ejic.202101013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Caterina Damiano
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Daniela Intrieri
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Paolo Sonzini
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Silvia Rizzato
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
| | - Corrado Di Natale
- Department of Electronic Engineering University of Roma Tor Vergata Viale del Politecnico 00133 Rome Italy
| | - Roberto Paolesse
- Department of Chemical Science and Technologies University of Roma Tor Vergata Via della Ricerca Scientifica 1 00133 Rome Italy
| | - Emma Gallo
- Department of Chemistry University of Milan Via Golgi 19 20133 Milan Italy
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16
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Andrewes P, Bullock S, Turnbull R, Coolbear T. Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose? Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105098] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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17
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Jové P, Pareras A, De Nadal R, Verdum M. Development and optimization of a quantitative analysis of main odorants causing off flavours in cork stoppers using headspace solid-phase microextraction gas chromatography tandem mass spectrometry. JOURNAL OF MASS SPECTROMETRY : JMS 2021; 56:e4728. [PMID: 33887808 DOI: 10.1002/jms.4728] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 03/19/2021] [Accepted: 03/30/2021] [Indexed: 06/12/2023]
Abstract
A simple and sensitive method was developed and validated to simultaneously separate and determine the 2-Methoxy-3,5-dimethylpyrazine, 2-Isopropyl-3-methoxypyrazine, guaiacol, 2-Isobutyl-3-methoxypyrazine, 2-Methylisoborneol, geosmin, 2,4,6-Trichloroanisole, 2,3,4,6-Tetrachloroanisole, 2,4,6-Tribromoanisole and Pentachloroanisole in cork stoppers via headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography tandem mass spectrometry (GC-MS/MS). The influence of the fibre coating used, the extraction times and temperatures, the sodium chloride additions and the desorption temperatures were investigated. Once done, the optimial HS-SPME conditions established were divinylbenzene/carboxenpolydimethylsiloxane/polydimethylsiloxane (DVB/CAR/PDMS) fibres, a 50°C extraction temperature, 60-min extraction time, an ionic strength of 3-g sodium chlorid and a 290°C desorption temperature. The method showed a good linearity (R2 ≥ 0.994) within the tested range (from 0.1 to 50 ng L-1 ) for all the compounds. Using TCA-d10 and MIB-d3 as internal standards the precision, expressed as repeatability and reproducibility RSD, was <10% in both. Note that the limits of quantifications (LOQs) are below the sensory threshold levels for such compounds in water and wine. Good recoveries were obtained for cork macerates (from 100.4% to 126%) and when compared with other reported methods using HS-SPME in water and cork stopper samples, the present method had more analytes with the lowest limit of detection for most of the targeted compounds, along with good precision and recovery.
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Affiliation(s)
- Patricia Jové
- Catalan Cork Institute and Foundation, Institut Català del Suro (ICSuro), Girona, Spain
| | - Anna Pareras
- Institute of Food and Agricultural Technology-CIDSAV-XaRTA, University of Girona, Girona, Spain
| | | | - Maria Verdum
- Catalan Cork Institute and Foundation, Institut Català del Suro (ICSuro), Girona, Spain
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18
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Wide World of Beverage Research: Reviews of Current Topics. BEVERAGES 2021. [DOI: 10.3390/beverages7020017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
In 2015, the journal Beverages (ISSN 2306-5710) was launched to provide insight into the beverage industry [...]
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19
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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20
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Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031157] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.
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