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Fonseca D, Martins N, Garcia R, Cabrita MJ. Comprehensive Two-Dimensional Gas Chromatography with a TOF MS Detector-An Effective Tool to Trace the Signature of Grape Varieties. Molecules 2024; 29:1989. [PMID: 38731480 PMCID: PMC11085376 DOI: 10.3390/molecules29091989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/22/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
Varietal volatile compounds are characteristic of each variety of grapes and come from the skins of the grapes. This work focuses on the development of a methodology for the analysis of free compounds in grapes from Trincadeira, Cabernet Sauvignon, Syrah, Castelão and Tinta Barroca from the 2021 and 2022 harvests, using HS-SPME-GC × GC-TOFMS. To achieve this purpose, a previous optimization step of sample preparation was implemented, with the optimized conditions being 4 g of grapes, 2 g of NaCl, and 2 mL of H2O. The extraction conditions were also optimized, and it was observed that performing the extraction for 40 min at 60 °C was the best for identifying more varietal compounds. The fiber used was a triple fiber of carboxen/divinylbenzene/polydimethylsiloxane (CAR/DVB/PDMS). In addition to the sample preparation, the analytical conditions were also optimized, enabling the adequate separation of analytes. Using the optimized methodology, it was possible to identify fifty-two free volatile compounds, including seventeen monoterpenes, twenty-eight sesquiterpenes, and seven C13-norisoprenoids. It was observed that in 2021, more free varietal volatile compounds were identifiable compared to 2022. According to the results obtained through a linear discriminant analysis (LDA), the differences in volatile varietal signature are observed both among different grape varieties and across different years.
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Affiliation(s)
- Daniela Fonseca
- Mediterranean Institute for Agriculture, Environment and Development & Institute of Research and Advanced Training, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal;
| | - Nuno Martins
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
| | - Raquel Garcia
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
- Department of Crop Science, School of Science and Technology, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Maria João Cabrita
- Mediterranean Institute for Agriculture, Environment and Development & Global Change and Sustainability Institute, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (N.M.); (R.G.)
- Department of Crop Science, School of Science and Technology, University of Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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Cruz MADAS, Pascoal GDFL, Jacintho MEDS, Wagner MLB, Coimbra PPS, Araujo-Lima CF, Junior AP, Teodoro AJ. Antiproliferative and Apoptosis Effects of Hybrid Varieties of Vitis vinifera L. Sweet Sapphire and Sweet Surprise on Human Prostate Cancer Cells Using In Vitro and In Silico Approaches. Asian Pac J Cancer Prev 2023; 24:3673-3684. [PMID: 38019224 PMCID: PMC10772743 DOI: 10.31557/apjcp.2023.24.11.3673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 11/01/2023] [Indexed: 11/30/2023] Open
Abstract
OBJECTIVE Grape hybrids are characterized by different chemical compositions; often with high hybrids are characterized by different chemical compositions, often with a high phenolic content and a specific profile of anthocyanins. The aim of study was to characterize the constituents of hybrid Vitis vinifera L. varieties Sweet Sapphire (SA) and Sweet Surprise (SU) extracts and their influence on apoptosis induction and antiproliferative effects on human prostate cancer cells. METHODS We used the MTT assay to evaluate the cytotoxic effect of extracts of SA and SU, on the prostate adenocarcinoma cell lines PC-3 and DU-145. To analyze the inhibiting impact by flow cytometry, used 24 and 48 hours. Anthocyanins were quantified by liquid chromatography and analysed by their absorption rate, hepatotoxicity, blood concentration, blood-brain barrier passage ability and maximum recommended dose by in silico approaches. RESULTS Our results showed that malvidin derivatives present the highest content in both cultivars. We identified 14.46mg/100g malvidin-3-O-glycoside in SA and 2.76 mg/100 g in SU. A reduction in cell viability of DU-145 (45 and 65%) and PC-3 (63 and 67%) cells after 48h treatment with SA and SU, respectively, was found via MTT assay. Flow cytometry showed that the treatment with extracts from SA and SU had an inhibitory impact on cell development due to G2/M arrest and caused a rise in apoptotic cells compared to control group. None of the anthocyanin presented hepatotoxicity as well as blood-brain barrier passage ability. Peonidin 3-O-glucoside had the lower maximum recommended dose as well as the highest intestinal absorption rate. However, delphinidin 3-O-glucoside had the highest blood concentration values. CONCLUSION The findings of this study highlight the potential of hybrid Vitis vinifera L. varieties as an important source of natural antioxidants and their protective effect against prostate cancer cells as well as elucidate in part their anthocyanin's metabolism.
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Affiliation(s)
| | | | | | - Maria Luisa Barambo Wagner
- Laboratory of Cellular Interactions, Biomedical Sciences Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
| | - Pedro Paulo Saldanha Coimbra
- Food and Nutrition Program, Functional Foods Laboratory, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil.
| | - Carlos Fernando Araujo-Lima
- Food and Nutrition Program, Functional Foods Laboratory, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil.
- Department of Genetics and Molecular Biology, Federal University of the State of Rio de Janeiro, Rio de Janeiro, Brazil.
| | - Antonio Palumbo Junior
- Laboratory of Cellular Interactions, Biomedical Sciences Institute, Federal University of Rio de Janeiro, Rio de Janeiro, Brazil.
| | - Anderson Junger Teodoro
- Laboratory of Cell Biology and Nutriton, Nutrition and Dietetics Departament, Fluminense Federal University, Rio de Janeiro, Brazil.
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Pietrafesa R, Siesto G, Tufariello M, Palombi L, Baiano A, Gerardi C, Braghieri A, Genovese F, Grieco F, Capece A. A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novel Saccharomyces cerevisiae strains. Front Microbiol 2023; 14:1234884. [PMID: 37577427 PMCID: PMC10414987 DOI: 10.3389/fmicb.2023.1234884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Accepted: 07/11/2023] [Indexed: 08/15/2023] Open
Abstract
This study investigated the influence of three Saccharomyces cerevisiae strains, selected from different matrices - CHE-3 (cherry), P4 (sourdough) and TA4-10 (grape must) - on characteristics of Italian Grape Ale (IGA) beers obtained at microbrewery scale. A multidisciplinary approach, combining results from analysis of chemical, volatile and organoleptic profiles of the beers, was adopted to underline the relationships between yeast starter and the quality of final products. Detection volatile organic compounds (VOCs) by Gas-Chromatography coupled with Mass Spectrometry (GC-MS) after extraction carried out by head-space micro-extraction (HS-SPME) revealed that the beer obtained by P4 strain differed from the others for its higher concentrations of esters, alcohols, and terpenes as confirmed by PCA (principal component analysis) and Cluster heatmap. Furthermore, sensorial analysis and consumer test showed that this sample differed from others by more pronounced notes of "fruity smell and floral" and "olfactory finesse," and it was the most appreciated beer for smell, taste, and overall quality. Conversely, CHE-3 was the sample with the lowest concentrations of the identified volatiles and, together TA4-10, showed the highest scores for smoked, yeast, malt, and hop notes. As far as we know, these are the first results on the application of indigenous S. cerevisiae strains in the production of craft IGA beers analyzed through a complex multivariate approach.
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Affiliation(s)
- Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
- Spinoff StarFInn S.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Maria Tufariello
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Lorenzo Palombi
- Consiglio Nazionale delle Ricerche, Istituto di Fisica Applicata “Nello Carrara”, Firenze, Italy
| | - Antonietta Baiano
- Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, Foggia, Italy
| | - Carmela Gerardi
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Francesco Genovese
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
| | - Francesco Grieco
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari (ISPA), Lecce, Italy
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
- Spinoff StarFInn S.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Potenza, Italy
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Duley G, Ceci AT, Longo E, Boselli E. Oenological potential of wines produced from disease-resistant grape cultivars. Compr Rev Food Sci Food Saf 2023; 22:2591-2610. [PMID: 37078603 DOI: 10.1111/1541-4337.13155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 03/03/2023] [Accepted: 03/24/2023] [Indexed: 04/21/2023]
Abstract
Within the EU, changes in policy and public sentiment have made it more urgent to consider the adoption of sustainable agricultural practices. Consequently, one of the EU's goals is to reduce pesticide use by 50 per cent by 2030, including in viticulture. One of the proposed approaches is to expand the use of disease resistant hybrid grape-cultivars (DRHGC), such as 'PIWI' grapes (German, Pilzwiderstandsfähige Rebsorten), and to introduce new DRHGCs. However, the characteristics of DRHGCs are different from those of Vitis vinifera, which makes it necessary to take measures and make changes in winemaking technology to maintain high wine quality. This paper examines the chemistry of wines made from DRHGC and discusses their impact on aroma and flavor profiles. It also reviews the main winemaking practices suggested to produce high-quality wines from DRHGCs. The chemistry of DRHGCs is different to wine produced from V. vinifera, which can lead to both challenges during winemaking and unusual flavor profiles. Although newer DRHGCs have been bred to avoid unexpected flavors, many DRHGCs are still rich in proteins and polysaccharides. This can make tannin extraction difficult and produce wines with little astringency. In addition to this, new or alternative winemaking techniques such as thermovinification and the use of alternative yeast strains (non-Saccharomyces) can be used to produce wines from DRHGCs that are acceptable to consumers.
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Affiliation(s)
- Gavin Duley
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Adriana Teresa Ceci
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Edoardo Longo
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Emanuele Boselli
- Oenolab, NOI TechPark Alto Adige/Südtirol, Bolzano, Italy
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Bolzano, Italy
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Jiang L, Qiu Y, Dumlao MC, Donald WA, Steel CC, Schmidtke LM. Detection and prediction of Botrytis cinerea infection levels in wine grapes using volatile analysis. Food Chem 2023; 421:136120. [PMID: 37098308 DOI: 10.1016/j.foodchem.2023.136120] [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: 12/27/2022] [Revised: 04/05/2023] [Accepted: 04/05/2023] [Indexed: 04/27/2023]
Abstract
Infection of grape berries (Vitis vinifera) by the fungus Botrytis cinerea (grey mould) frequently occurs in vineyards, resulting in off-flavours and other odours in wine and potential yield losses. In this study, volatile profiles of four naturally infected grape cultivars, and laboratory-infected grapes were analysed to identify potential markers for B. cinerea infection. Selected volatile organic compounds (VOCs) were highly correlated with two independent measures of B. cinerea infection levels, demonstrating that ergosterol measurements provide accurate quantification of lab-inoculated samples, while B. cinerea antigen detection is more suitable for naturally infected grapes. Excellent predictive models of infection level were confirmed (Q2Y of 0.784-0.959) using selected VOCs. A time course experiment confirmed that selected VOCs 1,5-dimethyltetralin, 1,5-dimethylnaphthalene, phenylethyl alcohol and 3-octanol are good markers for B. cinerea quantification and 2-octen-1-ol could be considered as an early marker of the infection.
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Affiliation(s)
- Liang Jiang
- Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia; School of Agricultural, Environmental and Veterinary Science, Faculty of Science, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia
| | - Yu Qiu
- Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia
| | - Morphy C Dumlao
- Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia; The Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide (Waite Campus), South Australia 5064, Australia; School of Chemistry, Faculty of Science, University of New South Wales (Sydney), New South Wales 2052, Australia
| | - William A Donald
- School of Chemistry, Faculty of Science, University of New South Wales (Sydney), New South Wales 2052, Australia
| | - Christopher C Steel
- Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia; School of Agricultural, Environmental and Veterinary Science, Faculty of Science, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia
| | - Leigh M Schmidtke
- Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia; School of Agricultural, Environmental and Veterinary Science, Faculty of Science, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.
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Nikolaou A, Mitropoulou G, Nelios G, Kourkoutas Y. Novel Functional Grape Juices Fortified with Free or Immobilized Lacticaseibacillus rhamnosus OLXAL-1. Microorganisms 2023; 11:microorganisms11030646. [PMID: 36985219 PMCID: PMC10051719 DOI: 10.3390/microorganisms11030646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 03/06/2023] Open
Abstract
During the last decade, a rising interest in novel functional products containing probiotic microorganisms has been witnessed. As food processing and storage usually lead to a reduction of cell viability, freeze-dried cultures and immobilization are usually recommended in order to maintain adequate loads and deliver health benefits. In this study, freeze-dried (free and immobilized on apple pieces) Lacticaseibacillus rhamnosus OLXAL-1 cells were used to fortify grape juice. Juice storage at ambient temperature resulted in significantly higher (>7 log cfu/g) levels of immobilized L. rhamnosus cells compared to free cells after 4 days. On the other hand, refrigerated storage resulted in cell loads > 7 log cfu/g for both free and immobilized cells for up to 10 days, achieving populations > 109 cfu per share, with no spoilage noticed. The possible resistance of the novel fortified juice products to microbial spoilage (after deliberate spiking with Saccharomyces cerevisiae or Aspergillus niger) was also investigated. Significant growth limitation of both food-spoilage microorganisms was observed (both at 20 and 4 °C) when immobilized cells were contained compared to the unfortified juice. Keynote volatile compounds derived from the juice and the immobilization carrier were detected in all products by HS-SPME GC/MS analysis. PCA revealed that both the nature of the freeze-dried cells (free or immobilized), as well as storage temperature affected significantly the content of minor volatiles detected and resulted in significant differences in the total volatile concentration. Juices with freeze-dried immobilized cells were distinguished by the tasters and perceived as highly novel. Notably, all fortified juice products were accepted during the preliminary sensory evaluation.
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Marigliano LE, Yu R, Torres N, Medina-Plaza C, Oberholster A, Kurtural SK. Overhead photoselective shade films mitigate effects of climate change by arresting flavonoid and aroma composition degradation in wine. FRONTIERS IN PLANT SCIENCE 2023; 14:1085939. [PMID: 36778687 PMCID: PMC9912179 DOI: 10.3389/fpls.2023.1085939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 01/10/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Overhead photoselective shade films installed in vineyards improve berry composition in hot grape-growing regions. The aim of the study was to evaluate the flavonoid and aroma profiles and composition of wines from Cabernet Sauvignon grapes (Vitis vinifera L.) treated with partial solar radiation exclusion. METHODS Experimental design consisted in a randomized experiment with four shade films (D1, D3, D4, D5) with differing solar radiation spectra transmittance and compared to an uncovered control (C0) performed over two seasons (2021 and 2022) in Oakville (CA, USA). Berries were collected by hand at harvest and individual vinifications for each treatment and season were conducted in triplicates. Then, wine chemical composition, flavonoid and aromatic profiles were analyzed. RESULTS The wines from D4 treatment had greater color intensity and total phenolic index due to co-pigmentation with anthocyanins. Shade film wines D5 and D1 from the 2020 vintage demonstrated increased total anthocyanins in the hotter of the two experimental years. In 2021, reduced cluster temperatures optimized total anthocyanins in D4 wines. Reduced cluster temperatures modulated anthocyanin acylation, methylation and hydroxylation in shade film wines. Volatile aroma composition was analyzed using gas chromatography mass spectroscopy (GCMS) and D4 wines exhibited a more fruity and pleasant aroma profile than C0 wines. DISCUSSION Results provided evidence that partial solar radiation exclusion in the vineyard using overhead shade films directly improved flavonoid and aroma profiles of resultant wines under hot vintage conditions, providing a tool for combatting air temperatures and warmer growing conditions associated with climate change.
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Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120718] [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]
Abstract
The contribution of grape pomace on tannin concentration, tannin composition and aroma profile of Pinot noir wine was studied using different fermentation media to make up four treatments: GJ-P, grape juice plus pomace; MJ-P, model juice plus pomace; GJ, grape juice; MJ, model juice. The MJ-P treatment showed significantly lower amounts of tannins, mean degree of polymerisation (mDP), similar amounts of anthocyanin, and a similar secondary aroma profile compared to the GJ-P treatment. Grape pomace addition significantly increased the tannin concentration in wines. This study was also revealed the importance of phenolics present in grape juice in tannin polymerisation and final tannin concentration in wines. Grape pomace addition significantly reduced some important aroma compounds such as acetate esters (except ethyl acetate), most of the volatile fatty acids, a few ethyl esters and β-damascenone but increased some primary aromas in wines due to the presence of their aroma precursors in skins. Hence, these results indicate that grape pomace may bind or delay the release of some aroma compounds and/or lose these compounds during cap management in GJ-P and MJ-P treatments compared to the respective juice treatments.
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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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Khvalbota L, Virba M, Furdíková K, Špánik I. Simultaneous distillation‐solvent extraction gas chromatography‐mass spectrometry analysis of Tokaj Muscat Yellow wines. SEPARATION SCIENCE PLUS 2022. [DOI: 10.1002/sscp.202200004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Liudmyla Khvalbota
- Institute of Analytical Chemistry Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
| | - Martin Virba
- Institute of Analytical Chemistry Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
| | - Katarína Furdíková
- Institute of Biotechnology Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
| | - Ivan Špánik
- Institute of Analytical Chemistry Faculty of Chemical and Food Technology Slovak University of Technology in Bratislava Bratislava Slovakia
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Campos-Arguedas F, Sarrailhé G, Nicolle P, Dorais M, Brereton NJB, Pitre FE, Pedneault K. Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp. FRONTIERS IN PLANT SCIENCE 2022; 13:862259. [PMID: 35845654 PMCID: PMC9280473 DOI: 10.3389/fpls.2022.862259] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 05/24/2022] [Indexed: 06/08/2023]
Abstract
Volatile compounds (VCs) in grapevine berries play an important role in wine quality; however, such compounds and vine development can be sensitive to environmental conditions. Due to this sensitivity, changes in temperature patterns due to global warming are likely to further impact grape production and berry composition. The aim of this study was to determine the possible effects of different growing-degree day accumulation patterns on berry ripening and composition at harvest. An experimental field was conducted using Vitis sp. L'Acadie blanc, in Nova Scotia, Canada. Using on-the-row mini-greenhouses, moderate temperature increase and reduced ultraviolet (UV) exposure were triggered in grapevines during pre-veraison (inflorescence to the beginning of berry softening), post-veraison (berry softening to full maturity), and whole season (inflorescence to full maturity), while controls were left without treatment. Free and bound VCs were extracted from berries sampled at three different phenological stages between veraison and maturity before analysis by gas chromatography-mass spectrometry (GC-MS). Berries from grapevines exposed to higher temperatures during early berry development (pre-veraison and whole) accumulated significantly higher concentrations of benzene derivatives 2-phenylethanol and benzyl alcohol at harvest, but lower concentrations of hydroxy-methoxy-substituted volatile phenols, terpenes, and C13-norisoprenoids than the control berries. These results illustrate the importance of different environmental interactions in berry composition and suggest that temperature could potentially modulate phenylpropanoid and mevalonate metabolism in developing berries. This study provides insights into the relationships between abiotic conditions and secondary metabolism in grapevine and highlights the significance of early developmental stages on berry quality at harvest.
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Affiliation(s)
- Francisco Campos-Arguedas
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
- Centre de Recherche et d'Innovation sur les Végétaux, Département de Phytologie, Université Laval, Québec, QC, Canada
| | - Guillaume Sarrailhé
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
| | - Paméla Nicolle
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
| | - Martine Dorais
- Centre de Recherche et d'Innovation sur les Végétaux, Département de Phytologie, Université Laval, Québec, QC, Canada
| | - Nicholas J. B. Brereton
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
| | - Frederic E. Pitre
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
| | - Karine Pedneault
- Department of Science, Université Sainte-Anne, Church Point, NS, Canada
- Institut de Recherche en Biologie Végétale, Université de Montréal et Jardin botanique de Montréal, Montréal, QC, Canada
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Awale M, Liu C, Kwasniewski MT. Generating Novel Aroma Phenotypes Using Commercial Wine Samples to Characterize an F1 Population. FRONTIERS IN PLANT SCIENCE 2022; 13:894492. [PMID: 35800611 PMCID: PMC9253817 DOI: 10.3389/fpls.2022.894492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Accepted: 05/16/2022] [Indexed: 06/15/2023]
Abstract
Due to their disease tolerance and cold hardy nature, interspecific hybrid grapes are widely grown in the Midwestern and Northeastern United States, with additional interest worldwide in the face of increased abiotic and biotic stresses from climate change. However, the aroma profile of these hybrids is unique and generally less popular in comparison with Vitis vinifera grapes. One of the challenges in any phenotyping project is first defining the traits of interest. As wine quality was our ultimate metric of interest, the aroma profile of commercial wines produced from the parents of a breeding population (Vitis aestivalis derived 'Norton' x V. vinifera. 'Cabernet Sauvignon') was first assessed for traits of interest. We investigated 11 commercial wines each of Norton, a popular hybrid in Missouri and Cabernet Sauvignon (Cab) for their volatile profiles using the more inclusive metabolomics-based workflow. We then analyzed 21 Norton and 21 Cab grapes from different sites and vintages for the free and bound volatile compounds using HS-SPME-GCMS to validate the differences in wine. The GCMS data was processed using XCMS software to find features that were different between the two cultivars. The two cultivars were found to have differences in their volatile profiles, with 304 features different for wine volatiles, 418 features different for free volatiles, and 302 features different for bound volatiles at 0.05 significance level and with at least a 1.5-fold change between the two cultivars. Those features were used to identify several odor-active compounds in both grapes and wines, including β-damascenone, β-ionone, eugenol, 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), and methyl salicylate. Some of the identified compounds were higher in Norton than Cab; however, several features were higher in Cab. Using the identified aroma compounds as markers, we phenotyped an F1 population of Norton and Cab. The F1 population was found to be segregating for many aroma compounds with some genotypes demonstrating an even higher concentration of aroma volatiles than either of the parents. Ultimately, using commercially available samples paired with untargeted analysis proved to be an efficient way to determine phenotypes of interest for further analysis and may offer an easy way to choose potential parents with desired traits for breeding.
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Affiliation(s)
- Mani Awale
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
- Grape and Wine Institute, University of Missouri, Columbia, MO, United States
- Biosciences Division, Oak Ridge National Laboratory, Oak Ridge, TN, United States
| | - Connie Liu
- Grape and Wine Institute, University of Missouri, Columbia, MO, United States
| | - Misha T. Kwasniewski
- Department of Food Science, The Pennsylvania State University, University Park, PA, United States
- Grape and Wine Institute, University of Missouri, Columbia, MO, United States
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Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines. J Fungi (Basel) 2022; 8:jof8050474. [PMID: 35628730 PMCID: PMC9146010 DOI: 10.3390/jof8050474] [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: 04/04/2022] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 12/10/2022] Open
Abstract
Viognier is a warm climate grape variety prone to loss of acidity and accumulation of excessive sugars. The yeast Lachancea thermotolerans can improve the stability and balance of such wines due to the partial conversion of sugars to lactic acid during alcoholic fermentation. This study compared the performance of five L. thermotolerans strains in co-inoculations and sequential inoculations with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results highlighted the dichotomy between the non-acidified and the bio-acidified L. thermotolerans treatments, with either comparable or up to 0.5 units lower pH relative to the S. cerevisiae control. Significant differences were detected in a range of flavour-active yeast volatile metabolites. The perceived acidity mirrored the modulations in wine pH/TA, as confirmed via “Rate-All-That-Apply” sensory analysis. Despite major variations in the volatile composition and acidity alike, the varietal aromatic expression (i.e., stone fruit aroma/flavour) remained conserved between the treatments.
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Determination of home-made wine selected parameters and study of honey addition impact on pro-healthy components content. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03934-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe chemical characteristic of home-made wine, based on the vinification process of Maréchal Foch grapes with minimal intervention, was discussed. The addition of honey in the vinification process has been studied to improve the parameters of the pro-health properties of wine. Assays of antioxidant capacity, pH, colour intensity, total acidity, histamine, tyramine, tryptamine and phenylethylamine contents were carried out during the fermentation, maturation and storage processes. Moreover, the discussed above and selected oenological and quality parameters (organic acids, metals, total and free sulphur dioxide, alcohol content) of obtained wines were compared with commercial wines. Obtained results of allergenic compounds (SO2 and histamine) showed a significantly lower level for home-made wines. The presence of honey during the fermentation process significantly improved the antioxidant parameters, titratable acidity, and influenced the final product colour intensity and colour brilliance. The obtained data show that home-produced wine seems to be a valuable alternative to traditional commercial production due to the lack of chemical additives and potentially allergenic substances in the presence of compounds that enhance human health. Moreover, minimal intervention during fermentation, no filtering step, no chemical additives, processing aids and clarifying substances suggest that home-made wine can be considered natural.
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Ezoe S, Ueda K, Matsuo H, Nagaoka H, Akakabe Y. A New Approach to Prepare Chiral Aroma: Asymmetric Oxidation of Ionols with a Heme Acquisition System A Derived from Symbiotic Fluorescent Bacteria. J Oleo Sci 2022; 71:1769-1775. [DOI: 10.5650/jos.ess22277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Affiliation(s)
- Shiro Ezoe
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University
| | - Kenji Ueda
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University
| | - Hirotake Matsuo
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University
| | | | - Yoshihiko Akakabe
- Graduate School of Sciences and Technology for Innovation, Yamaguchi University
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16
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De Francesco G, Marconi O, Sileoni V, Perretti G. Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts. FERMENTATION 2021. [DOI: 10.3390/fermentation7030168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.
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18
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Rootstocks Impact Yield, Fruit Composition, Nutrient Deficiencies, and Winter Survival of Hybrid Cultivars in Eastern Canada. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7080237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Grafting cold-hardy hybrid grapevines may influence their attributes under different pedoclimatic conditions and may also contribute to cold-hardiness, influence plant physiology, and affect yield and fruit composition. In a six-year study, we evaluated bud survival, plant development, nutrient deficiencies, yield, and fruit composition for three cold-hardy grape varieties: Frontenac, Frontenac blanc, and Marquette. The grape varieties were grafted on four rootstocks: 3309C, SO4, Riparia Gloire, and 101-14. The final combinations were own-rooted. The six-year research period indicated that cold-hardy hybrids were affected differently by each rootstock. Magnesium deficiency was lower for grafted Frontenac and Frontenac blanc compared with own-rooted vines, but bud survival and grapevine development were not affected by rootstock. Moreover, results related to yield components showed that there are significant differences between rootstocks and own-rooted vines. Frontenac was the least affected grape variety compared to Frontenac blanc and Marquette, where only cluster weight and berry weight were impacted. Overall, for the two Frontenac varietals, we also observed a greater maturity for fruits of vines grafted on 101-14 and 3309C compared with own-rooted vines. Grafting affected fruit composition for Marquette differently, where the lowest grape maturity was observed for fruits on vines grafted on SO4. This study demonstrates that rootstocks affect cold-hardy hybrids, highlighting their potential under eastern North American conditions.
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de Freitas Laiber Pascoal G, de Almeida Sousa Cruz MA, Pimentel de Abreu J, Santos MCB, Bernardes Fanaro G, Júnior MRM, Freitas Silva O, Moreira RFA, Cameron LC, Simões Larraz Ferreira M, Teodoro AJ. Evaluation of the antioxidant capacity, volatile composition and phenolic content of hybrid Vitis vinifera L. varieties sweet sapphire and sweet surprise. Food Chem 2021; 366:130644. [PMID: 34311234 DOI: 10.1016/j.foodchem.2021.130644] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 07/08/2021] [Accepted: 07/19/2021] [Indexed: 02/07/2023]
Abstract
Bioactive compounds were extracted using two different extraction solvents (acetone and water) from pulp and whole grape berries derived from hybrid Vitis vinifera L. varieties Sweet sapphire (SP) and Sweet surprise (SU) and were characterised based on a comprehensive metabolomic approach by chromatography coupled with mass spectrometry (UPLC-QTOF-MSE and GC-FID/MS). GC-FID/MS analysis was performed with two different extraction methods (solvent extraction method and solid-phase extraction). Anthocyanins were characterised and quantified by HPLC-UV. The antioxidant potential was assessed by different assays. SP acetone extract from grape skin had the highest mean to DPPH, FRAP, ORAC and phenolic content SP samples, also showed higher anthocyanin content. Globally, 87 phenolic compounds were identified. The relative quantification by UPLC-MSE showed flavonoids the most abundant class. Forty two compounds were found in the volatile fraction of SU, while only thirty one volatile compounds were found in the SP samples.
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Affiliation(s)
- Gabriela de Freitas Laiber Pascoal
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Department of Food and Experimental Nutrition, School of Pharmaceutical Sciences, University of Sao Paulo, Food Research Center - FORC, 580 Professor Lineu Prestes Ave, Sao Paulo, SP, Brazil
| | - Marta Angela de Almeida Sousa Cruz
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Joel Pimentel de Abreu
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Millena Cristina Barros Santos
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Gustavo Bernardes Fanaro
- Laboratory of Nutrition and Metabolism, FEA, University of Campinas, Brazil; Federal University of Amazonas, Health and Biotechnology Institute, 305 Coari-Mamiá Ave, Coari, Amazonas, Brazil
| | | | - Otniel Freitas Silva
- Brazilian Agricultural Research Corporation, EMBRAPA Food Agroindustry, 29501 Americas Ave, 23020470 Rio de Janeiro, Brazil
| | - Ricardo Felipe Alves Moreira
- Laboratory of Evaluation of the Composition and Aroma of Food Products (LACAPA), Department of Collective Health, UNIRIO, Frei Caneca Street, 94, Lab. 412-A, New City, CEP: 20211-010, Rio de Janeiro, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Mariana Simões Larraz Ferreira
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil
| | - Anderson Junger Teodoro
- Center of Nutritional Biochemistry, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, UNIRIO, 296 Pasteur Ave, Rio de Janeiro, Brazil.
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20
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Roldán AM, Sánchez-García F, Pérez-Rodríguez L, Palacios VM. Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines. Foods 2021; 10:453. [PMID: 33669553 PMCID: PMC7922780 DOI: 10.3390/foods10020453] [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: 12/28/2020] [Revised: 02/14/2021] [Accepted: 02/17/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.
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Affiliation(s)
- Ana M. Roldán
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Box 40, 11510 Puerto Real, Cadiz, Spain; (F.S.-G.); (L.P.-R.); (V.M.P.)
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21
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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka). FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation7010004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.
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22
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Liang Z, Zhang P, Fang Z. Modern technologies for extraction of aroma compounds from fruit peels: a review. Crit Rev Food Sci Nutr 2020; 62:1284-1307. [PMID: 33124893 DOI: 10.1080/10408398.2020.1840333] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
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23
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Jagatić Korenika AM, Preiner D, Tomaz I, Jeromel A. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules 2020; 25:molecules25184349. [PMID: 32971979 PMCID: PMC7570469 DOI: 10.3390/molecules25184349] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 11/16/2022] Open
Abstract
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.
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Affiliation(s)
- Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
- Correspondence:
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
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Gutiérrez-Gamboa G, Liu SY, Sun X, Fang Y. Oenological potential and health benefits of Chinese non-Vitis vinifera species: An opportunity to the revalorization and to breed new varieties. Food Res Int 2020; 137:109443. [PMID: 33233123 DOI: 10.1016/j.foodres.2020.109443] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/09/2020] [Accepted: 06/12/2020] [Indexed: 12/12/2022]
Abstract
The wine industry is focused on the producing wine mostly from European grapevine varieties (Vitis vinifera L.). China has experienced a significant growth of the vineyard surface, based on the cultivation of these grapevine varieties. Currently, China has become one of the countries with the largest surface of planted vineyards in the world. In the last years, there has been a trend to oenologically and viticulturally revalorize certain autochthonous grapevine species. China holds a great diversity of Vitis species, which are being the focus of study. This could be an important alternative for the diversification of wine production, providing new products with a strong identity. Additionally, the varietal homogenization has increased the vineyard genetic vulnerability in relation to the emergence of grapevine diseases and their resistance to chemical fungicides. In this way, non-Vitis vinifera species are characterized by having a high resistance to a wide range of biotic and abiotic factors, which can bring an opportunity to breed new varieties. However, there is little available information about the oenological potential of these species, which makes it a current interesting topic. Therefore, this review aims to summarize the oenological potential of non-Vitis vinifera species found in China, discussing their potential effects on human health and thus, to propose some Chinese wild grapes for their use in breeding programs.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Universidad de Talca, Facultad de Ciencias Agrarias, 2 Norte 685, Casilla 747, 346000 Talca, Chile.
| | - Shu-Yan Liu
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Carretera de Burgos, Km. 6. 26007 Logroño, Spain
| | - XiangYu Sun
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
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25
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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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26
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Yang Y, Cuenca J, Wang N, Liang Z, Sun H, Gutierrez B, Xi X, Arro J, Wang Y, Fan P, Londo J, Cousins P, Li S, Fei Z, Zhong GY. A key 'foxy' aroma gene is regulated by homology-induced promoter indels in the iconic juice grape 'Concord'. HORTICULTURE RESEARCH 2020; 7:67. [PMID: 32337050 PMCID: PMC7166211 DOI: 10.1038/s41438-020-0304-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 03/19/2020] [Accepted: 03/30/2020] [Indexed: 05/25/2023]
Abstract
'Concord', the most well-known juice grape with a parentage of the North American grape species Vitis labrusca L., possesses a special 'foxy' aroma predominantly resulted from the accumulation of methyl anthranilate (MA) in berries. This aroma, however, is often perceived as an undesirable attribute by wine consumers and rarely noticeable in the common table and wine grape species V. vinifera. Here we discovered homology-induced promoter indels as a major genetic mechanism for species-specific regulation of a key 'foxy' aroma gene, anthraniloyl-CoA:methanol acyltransferase (AMAT), that is responsible for MA biosynthesis. We found the absence of a 426-bp and/or a 42-bp sequence in AMAT promoters highly associated with high levels of AMAT expression and MA accumulation in 'Concord' and other V. labrusca-derived grapes. These promoter variants, all with direct and inverted repeats, were further confirmed in more than 1,300 Vitis germplasm. Moreover, functional impact of these indels was validated in transgenic Arabidopsis. Superimposed on the promoter regulation, large structural changes including exonic insertion of a retrotransposon were present at the AMAT locus in some V. vinifera grapes. Elucidation of the AMAT genetic regulation advances our understanding of the 'foxy' aroma trait and makes it genetically trackable and amenable in grapevine breeding.
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Affiliation(s)
- Yingzhen Yang
- US Department of Agriculture-Agricultural Research Service, Grape Genetics Research Unit, Geneva, NY USA
| | - José Cuenca
- US Department of Agriculture-Agricultural Research Service, Grape Genetics Research Unit, Geneva, NY USA
- Present Address: Centro de Citricultura y Producción Vegetal. Instituto Valenciano de Investigaciones Agrarias, Moncada, Valencia, Spain
| | - Nian Wang
- US Department of Agriculture-Agricultural Research Service, Grape Genetics Research Unit, Geneva, NY USA
- Present Address: College of Horticulture and Forestry, Huazhong Agricultural University, Wuhan, Hubei China
| | - Zhenchang Liang
- Beijing Key Laboratory of Grape Sciences and Enology, Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing, China
| | - Honghe Sun
- Boyce Thompson Institute for Plant Research, Cornell University, Ithaca, NY USA
| | - Benjamin Gutierrez
- US Department of Agriculture-Agricultural Research Service, Plant Genetic Resources Unit, Geneva, NY USA
| | - Xiaojun Xi
- US Department of Agriculture-Agricultural Research Service, Plant Genetic Resources Unit, Geneva, NY USA
- Forestry and Pomology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Jie Arro
- US Department of Agriculture-Agricultural Research Service, Plant Genetic Resources Unit, Geneva, NY USA
| | - Yi Wang
- Beijing Key Laboratory of Grape Sciences and Enology, Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing, China
- University of Chinese Academy of Sciences, Beijing, China
| | - Peige Fan
- Beijing Key Laboratory of Grape Sciences and Enology, Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing, China
| | - Jason Londo
- US Department of Agriculture-Agricultural Research Service, Grape Genetics Research Unit, Geneva, NY USA
| | | | - Shaohua Li
- Beijing Key Laboratory of Grape Sciences and Enology, Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing, China
| | - Zhangjun Fei
- Boyce Thompson Institute for Plant Research, Cornell University, Ithaca, NY USA
- US Department of Agriculture–Agricultural Research Service, Robert W. Holley Center for Agriculture and Health, Ithaca, NY USA
| | - Gan-Yuan Zhong
- US Department of Agriculture-Agricultural Research Service, Grape Genetics Research Unit, Geneva, NY USA
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Lončarić A, Jozinović A, Kovač T, Kojić N, Babić J, Šubarić D. High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/117716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Ferreira V, Lopez R. The Actual and Potential Aroma of Winemaking Grapes. Biomolecules 2019; 9:E818. [PMID: 31816941 PMCID: PMC6995537 DOI: 10.3390/biom9120818] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 11/28/2019] [Accepted: 11/30/2019] [Indexed: 01/24/2023] Open
Abstract
This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.
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Affiliation(s)
- Vicente Ferreira
- Laboratory for Aroma Analysis and Enology (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), c/Pedro Cerbuna 12, 50009 Zaragoza, Spain;
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Zhang X, Kontoudakis N, Blackman J, Šuklje K, Antalick G, Clark AC. Determination of 13 Volatile Aldehyde Compounds in Wine by GC-QQQ-MS: p-Benzoquinone to Dissociate Hydrogen Sulfite Addition Products. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01463-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Rice S, Maurer DL, Fennell A, Dharmadhikari M, Koziel JA. Evaluation of Volatile Metabolites Emitted In-Vivo from Cold-Hardy Grapes during Ripening Using SPME and GC-MS: A Proof-of-Concept. Molecules 2019; 24:E536. [PMID: 30717185 PMCID: PMC6384761 DOI: 10.3390/molecules24030536] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2019] [Revised: 01/25/2019] [Accepted: 01/30/2019] [Indexed: 02/01/2023] Open
Abstract
In this research, we propose a novel concept for a non-destructive evaluation of volatiles emitted from ripening grapes using solid-phase microextraction (SPME). This concept is novel to both the traditional vinifera grapes and the cold-hardy cultivars. Our sample models are cold-hardy varieties in the upper Midwest for which many of the basic multiyear grape flavor and wine style data is needed. Non-destructive sampling included a use of polyvinyl fluoride (PVF) chambers temporarily enclosing and concentrating volatiles emitted by a whole cluster of grapes on a vine and a modified 2 mL glass vial for a vacuum-assisted sampling of volatiles from a single grape berry. We used SPME for either sampling in the field or headspace of crushed grapes in the lab and followed with analyses on gas chromatography-mass spectrometry (GC-MS). We have shown that it is feasible to detect volatile organic compounds (VOCs) emitted in-vivo from single grape berries (39 compounds) and whole clusters (44 compounds). Over 110 VOCs were released to headspace from crushed berries. Spatial (vineyard location) and temporal variations in VOC profiles were observed for all four cultivars. However, these changes were not consistent by growing season, by location, within cultivars, or by ripening stage when analyzed by multivariate analyses such as principal component analysis (PCA) and hierarchical cluster analyses (HCA). Research into aroma compounds present in cold-hardy cultivars is essential to the continued growth of the wine industry in cold climates and diversification of agriculture in the upper Midwestern area of the U.S.
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Affiliation(s)
- Somchai Rice
- Midwest Grape and Wine Industry Institute, Iowa State University, Ames, IA 50011, USA.
- Interdepartmental Toxicology Graduate Program, Iowa State University, Ames, IA 50011, USA.
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA.
| | - Devin L Maurer
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA.
| | - Anne Fennell
- Department of Agronomy, Horticulture and Plant Science, BioSNTR, South Dakota State University, Brookings, SD 57006, USA.
| | | | - Jacek A Koziel
- Interdepartmental Toxicology Graduate Program, Iowa State University, Ames, IA 50011, USA.
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA.
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Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry. Foods 2019; 8:foods8010029. [PMID: 30654477 PMCID: PMC6351944 DOI: 10.3390/foods8010029] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Revised: 01/02/2019] [Accepted: 01/10/2019] [Indexed: 01/06/2023] Open
Abstract
The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 °Brix (3.09 pH) and 19.5 °Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same °Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences’ flavor and aroma descriptors also indicate a shift with harvest date and associated °Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.
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Farag MA, Elmassry MM, El-Ahmady SH. The characterization of flavored hookahs aroma profile and in response to heating as analyzed via headspace solid-phase microextraction (SPME) and chemometrics. Sci Rep 2018; 8:17028. [PMID: 30451904 PMCID: PMC6242864 DOI: 10.1038/s41598-018-35368-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Accepted: 11/05/2018] [Indexed: 12/11/2022] Open
Abstract
Flavors profiling in flavored hookah tobacco is an issue of increasing scrutiny for the health sector owing to its adverse effects on humans, especially being heated to produce smoke. This study aims at tackling the components involved in the flavored hookah tobacco from a chemical and biological point of view. Detecting individual flavor compounds, within a complex hookah tobacco matrix was accomplished using headspace solid phase microextraction (SPME). A total of 114 volatiles were identified in 13 flavored hookah tobacco products, with esters amounting for the major component up to 40%. Whereas oxygenated monoterpenes presented another major volatile class, contributing up to 23%, including (E)-anethole. Superheating flavored hookah tobacco at 190 °C resulted in the release of a mixture of phenol derivatives and polycyclic aromatic compounds that are indicative of coal tar, a major component produced during hookah tobacco usage with potential health hazards. This study provides the first comprehensive volatile profile of hookah tobacco products from different origins identifying chemical components involved in flavors. It is expected to serve as informative grounds for the better understanding of hookah tobacco production and usage. The information presented is also expected to raise awareness on the health risks of hookah tobacco smoking.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt.
- Department of Chemistry, School of Sciences & Engineering, The American University in Cairo, New Cairo, 11835, Egypt.
| | - Moamen M Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, TX, USA
| | - Sherweit H El-Ahmady
- Pharmacognosy Department, Faculty of Pharmacy, Ain Shams University, Cairo, Egypt
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Burzynski-Chang EA, Ryona I, Reisch BI, Gonda I, Foolad MR, Giovannoni JJ, Sacks GL. HS-SPME-GC-MS Analyses of Volatiles in Plant Populations-Quantitating Compound × Individual Matrix Effects. Molecules 2018; 23:E2436. [PMID: 30249067 PMCID: PMC6222754 DOI: 10.3390/molecules23102436] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 11/17/2022] Open
Abstract
Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography⁻mass spectrometry (GC-MS) is widely employed for volatile analyses of plants, including mapping populations used in plant breeding research. Studies often employ a single internal surrogate standard, even when multiple analytes are measured, with the assumption that any relative changes in matrix effects among individuals would be similar for all compounds, i.e., matrix effects do not show Compound × Individual interactions. We tested this assumption using individuals from two plant populations: an interspecific grape (Vitis spp.) mapping population (n = 140) and a tomato (Solanum spp.) recombinant inbred line (RIL) population (n = 148). Individual plants from the two populations were spiked with a cocktail of internal standards (n = 6, 9, respectively) prior to HS-SPME-GC-MS. Variation in the relative responses of internal standards indicated that Compound × Individual interactions exist but were different between the two populations. For the grape population, relative responses among pairs of internal standards varied considerably among individuals, with a maximum of 249% relative standard deviation (RSD) for the pair of [U13C]hexanal and [U13C]hexanol. However, in the tomato population, relative responses of internal standard pairs varied much less, with pairwise RSDs ranging from 8% to 56%. The approach described in this paper could be used to evaluate the suitability of using surrogate standards for HS-SPME-GC-MS studies in other plant populations.
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Affiliation(s)
| | - Imelda Ryona
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
| | - Bruce I Reisch
- Horticulture Section, School of Integrative Plant Science, New York State Agricultural Experiment Station, Cornell University, Geneva, NY 14456, USA.
| | - Itay Gonda
- Boyce Thompson Institute for Plant Science, Ithaca, NY 14853, USA.
| | - Majid R Foolad
- Department of Plant Science, Pennsylvania State University, University Park, PA 16802, USA.
| | | | - Gavin L Sacks
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
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Bontpart T, Ferrero M, Khater F, Marlin T, Vialet S, Vallverdù-Queralt A, Pinasseau L, Ageorges A, Cheynier V, Terrier N. Focus on putative serine carboxypeptidase-like acyltransferases in grapevine. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2018; 130:356-366. [PMID: 30055344 DOI: 10.1016/j.plaphy.2018.07.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 07/18/2018] [Indexed: 05/23/2023]
Abstract
Grapevine (Vitis vinifera L.) berry synthesizes and accumulates a large array of phenolic compounds (e.g. flavonoids and hydroxycinnamic acid derivatives), some of which result from acylation mechanisms. In grapevine, the genes encoding enzymes responsible for such acylation are largely unknown. Enzymes classified as serine carboxypeptidases (SCPs), able to transfer acyl moieties from a glucose ester, have previously been characterized in plants, and named serine carboxypeptidase-like acyltransferases (SCL-ATs). We performed genome-wide identification of SCP sequences in V. vinifera. Phylogenetic analysis revealed that only 12 grapevine SCPs, grouped in clade IA with previously characterized SCPL-AT could have an acylation function. Interestingly, seven putative SCP-ATs are grouped in a 400 kb cluster in chromosome 3. The expression level of putative SCPL-ATs has been evaluated at key stages of grape berry development in the main tissues and compared with the content of acylated phenolic compounds in the corresponding samples. The expression levels of VvGAT1 and VvGAT2 and that of VvSCP5 were increased in hairy-roots overexpressing transcription factors inducing the biosynthesis of proanthocyanidins and anthocyanins, respectively. These findings open the way for the functional characterization of the identified putative SCPL-AT from grapevine.
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Affiliation(s)
- Thibaut Bontpart
- SPO, INRA, Montpellier Supagro, Univ Montpellier, Montpellier, France.
| | - Manuela Ferrero
- Laboratory of Plant Physiology, DISAFA - Turin University, Grugliasco, 10095, TO, Italy
| | - Fida Khater
- SPO, INRA, Montpellier Supagro, Univ Montpellier, Montpellier, France
| | - Thérèse Marlin
- SPO, INRA, Montpellier Supagro, Univ Montpellier, Montpellier, France
| | - Sandrine Vialet
- SPO, INRA, Montpellier Supagro, Univ Montpellier, Montpellier, France
| | | | - Lucie Pinasseau
- SPO, INRA, Montpellier Supagro, Univ Montpellier, Montpellier, France
| | - Agnès Ageorges
- SPO, INRA, Montpellier Supagro, Univ Montpellier, Montpellier, France
| | | | - Nancy Terrier
- SPO, INRA, Montpellier Supagro, Univ Montpellier, Montpellier, France
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Mella VSA, Possell M, Troxell-Smith SM, McArthur C. Visit, consume and quit: Patch quality affects the three stages of foraging. J Anim Ecol 2018; 87:1615-1626. [PMID: 29995984 DOI: 10.1111/1365-2656.12882] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Accepted: 06/13/2018] [Indexed: 02/01/2023]
Abstract
Foraging is a three-stage process during which animals visit patches, consume food and quit. Foraging theory exploring relative patch quality has mostly focused on patch use and quitting decisions, ignoring the first crucial step for any forager: finding food. Yet, the decision to visit a patch is just as important as the decision to quit, as quitting theories can only be used if animals visit patches in the first place. Therefore, to better understand the foraging process and predict its outcomes, it is necessary to explore its three stages together. We used the common brushtail possum (Trichosurus vulpecula) as a model to investigate foraging decisions in response to food varying in quality. In particular, we tested whether patch nutritional quality affected the following: (1) patch visits; (2) behaviours at the patch during a foraging visit; and (3) patch quitting decisions (quantified using giving up density-GUD). Free-ranging possums were presented with diets varying in nitrogen content and concomitantly volatile organic compound (VOC) composition at feeding stations in the wild. We found that possums were able to distinguish between different quality foods from afar, despite the location of the diets changed daily. Possums used VOC (i.e. odour cues) emitted by the diets to find and select patches from a distance. High-quality diets with higher protein and lower fibre were visited more often and for longer. Possums spent more time foraging on diets high in nutritional content, resulting in lower GUDs. Our study provides important quantitative evidence that foraging efficiency plays out during all the three stages of the foraging process (i.e. visit, consume and quit), and demonstrates the significance of considering all these stages together in future studies and foraging models. Sensory cues such as food odours play a critical role in helping foragers, including mammalian herbivores, find high-quality food. This allows foragers to make quick, accurate and important decisions about food patches well before patch quitting decisions come into play.
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Affiliation(s)
- Valentina S A Mella
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales, Australia
| | - Malcolm Possell
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales, Australia
| | - Sandra M Troxell-Smith
- Department of Biological Sciences, University of Illinois at Chicago, Chicago, Illinois.,Department of Biological Sciences, Oakland University, Rochester, Minnesota
| | - Clare McArthur
- School of Life and Environmental Sciences, The University of Sydney, Sydney, New South Wales, Australia
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Sun JY, Yin ZT, Zhao DR, Sun BG, Zheng FP. Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466325] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jin-yuan Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Zhong-tian Yin
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Dong-rui Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Bao-guo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Fu-ping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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Prudêncio Dutra MDC, de Souza JF, Viana AC, de Oliveira D, Pereira GE, dos Santos Lima M. Rapid determination of the aromatic compounds methyl-anthranilate, 2′-aminoacetophenone and furaneol by GC-MS: Method validation and characterization of grape derivatives. Food Res Int 2018; 107:613-618. [DOI: 10.1016/j.foodres.2018.03.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 03/01/2018] [Accepted: 03/04/2018] [Indexed: 10/17/2022]
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Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry. SEPARATIONS 2018. [DOI: 10.3390/separations5010020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Amores-Arrocha A, Roldán A, Jiménez-Cantizano A, Caro I, Palacios V. Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines. Food Res Int 2017; 105:197-209. [PMID: 29433208 DOI: 10.1016/j.foodres.2017.11.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 11/02/2017] [Accepted: 11/16/2017] [Indexed: 10/18/2022]
Abstract
This study investigates the impact of bee pollen on volatile compounds, odour activity values and sensory profiles in Palomino fino and Riesling young white wines. Commercial bee pollen was added to grape must using six different doses (0 (control), 0.1, 0.25, 1, 5, 10 and 20g/L) and fermented under controlled conditions. Volatile compounds were determined with GC and GC-MS chromatography and sensorial analysis using a qualified panel of tasters. Bee pollen produces an increase in volatile compounds depending on the grape variety and the dose applied. It also increases the synthesis of higher alcohols, methanol, esters, acetaldehyde and terpenes, reducing alcohols and fatty acids. Wines with low doses (0.1 and 0.25g/L) showed the higher OAV values (fruity and floral) and scores in overall judgment for the sensory evaluation. High pollen doses decrease fruity character and could result in deviations affecting the sensorial quality.
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Affiliation(s)
- A Amores-Arrocha
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - A Roldán
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - A Jiménez-Cantizano
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - I Caro
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
| | - V Palacios
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain
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Nicolle P, Marcotte C, Angers P, Pedneault K. Co-fermentation of red grapes and white pomace: A natural and economical process to modulate hybrid wine composition. Food Chem 2017; 242:481-490. [PMID: 29037718 DOI: 10.1016/j.foodchem.2017.09.053] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2017] [Revised: 09/11/2017] [Accepted: 09/11/2017] [Indexed: 10/18/2022]
Abstract
The impact of co-fermenting white grape pomace (WP) and red grape pomace (RP) on the composition of interspecific hybrid wine was studied using the Vitis sp. 'Frontenac' and 'Vidal'. The proanthocyanidin and anthocyanin content of the resulting wines were analysed by HPLC-fluorescence and UPLC-MS/MS, respectively. The CIELAB parameters and volatile compounds were analysed using spectrophotometry-UV and GC-MS-SPME, respectively. The WP addition increased the concentration of monomeric and oligomeric flavan-3-ols, and terpenes in the wines. The manipulation of the WP/RP ratio efficiently modulated the anthocyanin profile of the wines, resulting in faded red colour, a desirable achievement in hybrid red wine, which is usually perceived as too dark. An appropriate ratio (30% RP/6% WP) improved the colour stability of the wines without a significant impact on wine colour. Addition of WP proved to be a suitable tool to modulate the colour, the phenolic and volatile composition of interspecific hybrid wine.
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Affiliation(s)
- Paméla Nicolle
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC, G0R 1Z0, Canada; Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada.
| | - Charlène Marcotte
- Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada.
| | - Paul Angers
- Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada.
| | - Karine Pedneault
- Centre de Développement Bioalimentaire du Québec, La Pocatière, QC, G0R 1Z0, Canada; Department of Food Science, Université Laval, Quebec, QC, G1V 0A6, Canada; Université Sainte-Anne, 1695 Rd 1, Church Point, NS, B0W 1M0, Canada.
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Wang D, Duan CQ, Shi Y, Zhu BQ, Javed HU, Wang J. Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC–MS method. Food Chem 2017; 228:125-135. [DOI: 10.1016/j.foodchem.2017.01.153] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2016] [Revised: 01/25/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
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Liu J, Arneborg N, Toldam-Andersen TB, Petersen MA, Bredie WL. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3594-3602. [PMID: 28098345 DOI: 10.1002/jsfa.8218] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2016] [Revised: 01/06/2017] [Accepted: 01/12/2017] [Indexed: 05/12/2023]
Abstract
BACKGROUND There has been an increasing interest in the use of selected non-Saccharomyces yeasts in co-culture with Saccharomyces cerevisiae. In this work, three non-Saccharomyces yeast strains (Metschnikowia viticola, Metschnikowia fructicola and Hanseniaspora uvarum) indigenously isolated in Denmark were used in sequential fermentations with S. cerevisiae on three cool-climate grape cultivars, Bolero, Rondo and Regent. During the fermentations, the yeast growth was determined as well as key oenological parameters, volatile compounds and sensory properties of finished rosé wines. RESULTS The different non-Saccharomyces strains and cool-climate grape cultivars produced wines with a distinctive aromatic profile. A total of 67 volatile compounds were identified, including 43 esters, 14 alcohols, five acids, two ketones, a C13-norisoprenoid, a lactone and a sulfur compound. The use of M. viticola in sequential fermentation with S. cerevisiae resulted in richer berry and fruity flavours in wines. The sensory plot showed a more clear separation among wine samples by grape cultivars compared with yeast strains. CONCLUSION Knowledge on the influence of indigenous non-Saccharomyces strains and grape cultivars on the flavour generation contributed to producing diverse wines in cool-climate wine regions. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jing Liu
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej, Frederiksberg C, Denmark
| | - Nils Arneborg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej, Frederiksberg C, Denmark
| | - Torben B Toldam-Andersen
- Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Højbakkegård Alle 13, Tåstrup, Denmark
| | - Mikael A Petersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej, Frederiksberg C, Denmark
| | - Wender Lp Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej, Frederiksberg C, Denmark
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Pinu FR, Villas-Boas SG. Rapid Quantification of Major Volatile Metabolites in Fermented Food and Beverages Using Gas Chromatography-Mass Spectrometry. Metabolites 2017; 7:E37. [PMID: 28933773 PMCID: PMC5618322 DOI: 10.3390/metabo7030037] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 07/17/2017] [Accepted: 07/25/2017] [Indexed: 11/17/2022] Open
Abstract
Here we present a method for the accurate quantification of major volatile metabolites found in different food and beverages, including ethanol, acetic acid and other aroma compounds, using gas chromatography coupled to mass spectrometry (GC-MS). The method is combined with a simple sample preparation procedure using sodium chloride and anhydrous ethyl acetate. The GC-MS analysis was accomplished within 4.75 min, and over 80 features were detected, of which 40 were positively identified using an in-house and a commercialmass spectrometry (MS) library. We determined different analytical parameters of these metabolites including the limit of detection (LOD), limit of quantitation (LOQ) and range of quantification. In order to validate the method, we also determined detailed analytical characteristics of five major fermentation end products including ethanol, acetic acid, isoamyl alcohol, ethyl-L-lactate and, acetoin. The method showed very low technical variability for the measurements of these metabolites in different matrices (<3%) with an excellent accuracy (100% ± 5%), recovery (100% ± 10%), reproducibility and repeatability [Coefficient of variation (CV) 1-10%)]. To demonstrate the applicability of the method, we analysed different fermented products including balsamic vinegars, sourdough, distilled (whisky) and non-distilled beverages (wine and beer).
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Affiliation(s)
- Farhana R Pinu
- The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, Auckland 1142, New Zealand.
| | - Silas G Villas-Boas
- School of Biological Sciences, University of Auckland, Private Bag 92019, Auckland 1010, New Zealand.
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45
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Simple on package indicator label for monitoring of grape ripening process using colorimetric pH sensor. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9603-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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46
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Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry. SEPARATIONS 2017. [DOI: 10.3390/separations4030024] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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47
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Barnaba C, Dellacassa E, Nicolini G, Giacomelli M, Roman Villegas T, Nardin T, Larcher R. Targeted and untargeted high resolution mass approach for a putative profiling of glycosylated simple phenols in hybrid grapes. Food Res Int 2017; 98:20-33. [PMID: 28610729 DOI: 10.1016/j.foodres.2017.01.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2016] [Revised: 11/25/2016] [Accepted: 01/12/2017] [Indexed: 11/18/2022]
Abstract
Vitis vinifera is one of the most widespread grapevines around the world representing the raw material for high quality wine production. The availability of more resistant interspecific hybrid vine varieties, developed from crosses between Vitis vinifera and other Vitis species, has generated much interest, also due to the low environmental effect of production. However, hybrid grape wine composition and varietal differences between interspecific hybrids have not been well defined, particularly for the simple phenols profile. The dynamic of these phenols in wines, where the glycosylated forms can be transformed into the free ones during winemaking, also raises an increasing health interest by their role as antoxidants in wine consumers. In this work an on-line SPE clean-up device, to reduce matrix interference, was combined with ultra-high liquid chromatography-high resolution mass spectrometry in order to increase understanding of the phenolic composition of hybrid grape varieties. Specifically, the phenolic composition of 4 hybrid grape varieties (red, Cabernet Cantor and Prior; white, Muscaris and Solaris) and 2 European grape varieties (red, Merlot; white, Chardonnay) was investigated, focusing on free and glycosidically bound simple phenols and considering compound distribution in pulp, skin, seeds and wine. Using a targeted approach 53 free simple phenols and 7 glycosidic precursors were quantified with quantification limits ranging from 0.001 to 2mgKg-1 and calibration R2 of 0.99 for over 86% of compounds. The untargeted approach made it possible to tentatively identify 79 glycosylated precursors of selected free simple phenols in the form of -hexoside (N=30), -pentoside (21), -hexoside-hexoside (17), -hexoside-pentoside (4), -pentoside-hexoside (5) and -pentoside-pentoside (2) derivatives on the basis of accurate mass, isotopic pattern and MS/MS fragmentation.
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Affiliation(s)
- Chiara Barnaba
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Eduardo Dellacassa
- Universidad de la Republica Uruguay, Facultad de Quimica, Gral. Flores 2124, C.P. 11800, Montevideo, Uruguay
| | - Giorgio Nicolini
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Mattia Giacomelli
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Tomas Roman Villegas
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Tiziana Nardin
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy
| | - Roberto Larcher
- Centro Trasferimento Tecnologico, Fondazione E. Mach, via E. Mach 1, 38010 San Michele all'Adige, TN, Italy.
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Giacomuzzi V, Cappellin L, Nones S, Khomenko I, Biasioli F, Knight AL, Angeli S. Diel rhythms in the volatile emission of apple and grape foliage. PHYTOCHEMISTRY 2017; 138:104-115. [PMID: 28291597 DOI: 10.1016/j.phytochem.2017.03.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 02/28/2017] [Accepted: 03/04/2017] [Indexed: 05/09/2023]
Abstract
This study investigated the diel emission of volatile organic compounds (VOCs) from intact apple (Malus x domestica Borkh., cv. Golden Delicious) and grape (Vitis vinifera L., cv. Pinot Noir) foliage. Volatiles were monitored continuously for 48 h by proton transfer reaction - time of flight - mass spectrometry (PTR-ToF-MS). In addition, volatiles were collected by closed-loop-stripping-analysis (CLSA) and characterized by gas chromatography-mass spectrometry (GC-MS) after 1 h and again 24 and 48 h later. Fourteen and ten volatiles were characterized by GC-MS in apple and grape, respectively. The majority of these were terpenes, followed by green leaf volatiles, and aromatic compounds. The PTR-ToF-MS identified 10 additional compounds and established their diel emission rhythms. The most abundant volatiles displaying a diel rhythm included methanol and dimethyl sulfide in both plants, acetone in grape, and mono-, homo- and sesquiterpenes in apple. The majority of volatiles were released from both plants during the photophase; whereas methanol, CO2, methyl-butenol and benzeneacetaldehyde were released at significantly higher levels during the scotophase. Acetaldehyde, ethanol, and some green leaf volatiles showed distinct emission bursts in both plants following the daily light switch-off. These new results obtained with a combined analytical approach broaden our understanding of the rhythms of constitutive volatile release from two important horticultural crops. In particular, diel emission of sulfur and nitrogen-containing volatiles are reported here for the first time in these two crops.
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Affiliation(s)
- Valentino Giacomuzzi
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Luca Cappellin
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy; School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, 02138 Cambridge, Massachusetts, USA
| | - Stefano Nones
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Iuliia Khomenko
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Franco Biasioli
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Alan L Knight
- USDA, Agricultural Research Service, 5230 Konnowac Pass Rd, 98951 Wapato, Washington, USA
| | - Sergio Angeli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy.
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Characterization of volatile compounds in Cowart muscadine grape ( Vitis rotundifolia) during ripening stages using GC-MS combined with principal component analysis. Food Sci Biotechnol 2016; 25:1319-1326. [PMID: 30263411 DOI: 10.1007/s10068-016-0207-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Revised: 07/04/2016] [Accepted: 07/06/2016] [Indexed: 10/20/2022] Open
Abstract
Muscadine grape (Vitis rotundifolia) is a popular fruit in the Southeastern United States because of its unique aroma and strong antioxidant capacity. Volatile compounds of a locally cultivated muscadine cultivar Cowart were characterized by solid-phase microextraction coupled with GC-MS. Twenty-eight volatile compounds, including fruity short-chain esters, alcohols, terpenes, and carbonyl compounds, were detected based on mass spectra and Kovats indices. Based on principal component analysis and hierarchical clustering, the grapes in stages I and II had relatively similar flavor patterns, which were different from that in stage III. Butyl-2-butenoate, hexyl acetate, propyl acetate, ethyl trans-2-butenoate, hexyl-2-butenoate, ethyl acetate, butyl acetate, 1-octanol, ethyl hexanoate, and β- citral were present as distinct volatile chemicals in stage III, while nonanal, decanal, and β-citronellol were distinct in stage II, and myrcenol, β-ocimene, and l-limonene were biomarkers in stage I. Understanding volatile compounds at each stage can assist farmers in choosing the optimal time to harvest muscadine grapes.
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50
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Samoticha J, Wojdyło A, Golis T. Phenolic composition, physicochemical properties and antioxidant activity of interspecific hybrids of grapes growing in Poland. Food Chem 2016; 215:263-73. [PMID: 27542475 DOI: 10.1016/j.foodchem.2016.07.147] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 07/26/2016] [Accepted: 07/27/2016] [Indexed: 02/08/2023]
Abstract
The study evaluated fruit quality parameters and chemical properties (soluble solids, pH, total acidity and total sugars content, phenolic compounds and antioxidant activity (ABTS, FRAP and ORAC methods)) of 30 grape cultivars of white, red and pink grape, as 28 interspecific hybrids and 2 Vitis vinifera L. popularly grown in Poland. Some of them were analyzed for the first time. A total of 49 polyphenolic compounds were identified by LC-PDA-QTOF/MS and quantified by UPLC-PDA-FL, as 26 anthocyanins, 9 flavonols and flavons, 7 phenolic acids, 6 flavan-3-ols, and 1 stilbene. The content of total polyphenols ranged from 1037.0 (Cascade cv.) to 5759.1mg/100gdm (Roesler cv.). However, the content of stilbene represented by trans resveratrol-3-glucoside was only 18.5-70.5mg/100gdm. Red grape cultivars like Roesler, Rothay and Swenson Red were characterized by the highest content of bioactive compounds and antioxidant activity (significantly more than 24, 12 and 53mmol TE/100gdm, by ABTS, FRAP and ORAC, respectively). Average total acidity and soluble solids for white (0.95g of tartaric acid in 100gfm and 17.1°Bx, respectively) and for red and pink (0.93g of tartaric acid in 100gfm and 17.4°Bx, respectively) cultivars were not significantly different (p>0.05).
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Affiliation(s)
- Justyna Samoticha
- Wrocław University of Environmental and Life Sciences, Department of Fruit and Vegetable Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland
| | - Aneta Wojdyło
- Wrocław University of Environmental and Life Sciences, Department of Fruit and Vegetable Technology, 37 Chełmońskiego Street, 51-630 Wrocław, Poland.
| | - Tomasz Golis
- Research Institute of Horticulture, Department of Pomology, Gene Resources and Nurseries, Konstytucji 3 Maja 1/3 Street, 96-100 Skierniewice, Poland
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