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Díaz-Galiano FJ, Murcia-Morales M, Fernández-Alba AR. From sound check to encore: A journey through high-resolution mass spectrometry-based food analyses and metabolomics. Compr Rev Food Sci Food Saf 2024; 23:e13325. [PMID: 38532695 DOI: 10.1111/1541-4337.13325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/29/2024] [Accepted: 02/29/2024] [Indexed: 03/28/2024]
Abstract
This manuscript presents a comprehensive review of high-resolution mass spectrometry in the field of food analysis and metabolomics. We have followed the historical evolution of metabolomics, its associated techniques and technologies, and its increasing role in food science and research. The review provides a critical comparison and synthesis of tentative identification guidelines proposed for over 15 years, offering a condensed resource for researchers in the field. We have also examined a wide range of recent metabolomics studies, showcasing various methodologies and highlighting key findings as a testimony of the versatility of the field and the possibilities it offers. In doing so, we have also carefully provided a compilation of the software tools that may be employed in this type of studies. The manuscript also explores the prospects of high-resolution mass spectrometry and metabolomics in food science. By covering the history, guidelines, applications, and tools of metabolomics, this review attempts to become a comprehensive guide for researchers in a rapidly evolving field.
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Affiliation(s)
- Francisco José Díaz-Galiano
- Department of Chemistry and Physics, Agrifood Campus of International Excellence (ceiA3), University of Almería, Almería, Spain
| | - María Murcia-Morales
- Department of Chemistry and Physics, Agrifood Campus of International Excellence (ceiA3), University of Almería, Almería, Spain
| | - Amadeo Rodríguez Fernández-Alba
- Department of Chemistry and Physics, Agrifood Campus of International Excellence (ceiA3), University of Almería, Almería, Spain
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2
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White Wine Antioxidant Metabolome: Definition and Dynamic Behavior during Aging on Lees in Oak Barrels. Antioxidants (Basel) 2023; 12:antiox12020395. [PMID: 36829954 PMCID: PMC9952738 DOI: 10.3390/antiox12020395] [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: 12/31/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/10/2023] Open
Abstract
White wines' oxidative stability is related to a flow of chemical reactions involving a number of native wine compounds comprising their antioxidant metabolome. By applying the combination of powerful and modern analytical approaches (EPR, DPPH, and UPLC-qToF-MS-based metabolomics), we could define wine antioxidant metabolome as the sum of molecular antioxidant markers (AM) characterized by their radical scavenging (AM-RS) and nucleophilic (AM-Nu) properties. The impact of on-lees barrel aging of chardonnay wines on the antioxidant metabolome was studied for two consecutive vintages. The identification of wines' antioxidant metabolome allows for a detailed understanding of the transient chemical interplays involved in the antioxidant chemistry associated with well-known antioxidants and opens an avenue towards personalized winemaking. The present study gathers for the first time the dynamics of wines' antioxidant metabolome during on-lees aging. Monitoring the variations of the wine antioxidant metabolome can provide an avenue to better control the winemaking process using the knowledge of how to optimize the wine aging potential.
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3
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Ge J, Qi Y, Yao W, Yuan D, Hu Q, Ma C, Volmer DA, Liu CQ. Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry. Molecules 2023; 28:molecules28031273. [PMID: 36770938 PMCID: PMC9920578 DOI: 10.3390/molecules28031273] [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: 12/29/2022] [Revised: 01/20/2023] [Accepted: 01/25/2023] [Indexed: 01/31/2023] Open
Abstract
Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) is one of the most favorable analytical tools to reveal trace molecular components in complex samples. This study analyzed the chemical diversity of several representative sauce-flavor Baijiu using the combination of electrospray ionization (ESI) and FT-ICR MS. The results showed that ESI+ and ESI- exhibited different chemical features characteristic of trace components. Overall, sauce-flavor Baijiu was dominated by CHO class compounds, and the main specific compound types were aliphatic, highly unsaturated with low oxygen, and peptide-like compounds. The mass spectral parameters resolved by FT-ICR MS of several well-known brands were relatively similar, whereas the greatest variability was observed from an internally supplied brand. This study provides a new perspective on the mass spectrometry characteristics of trace components of sauce-flavor Baijiu and offers a theoretical foundation for further optimization of the gradients in Baijiu.
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Affiliation(s)
- Jinfeng Ge
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
| | - Yulin Qi
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
- Tianjin Key Laboratory of Earth Critical Zone Science and Sustainable Development in Bohai Rim, Tianjin University, Tianjin 300072, China
- Correspondence:
| | - Wenrui Yao
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
| | - Daohe Yuan
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
| | - Qiaozhuan Hu
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
| | - Chao Ma
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
| | - Dietrich A. Volmer
- Department of Chemistry, Humboldt-Universität zu Berlin, 12489 Berlin, Germany
| | - Cong-Qiang Liu
- Institute of Surface-Earth System Science, School of Earth System Science, Tianjin University, Tianjin 300072, China
- Tianjin Key Laboratory of Earth Critical Zone Science and Sustainable Development in Bohai Rim, Tianjin University, Tianjin 300072, China
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4
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Sulfonation Reactions behind the Fate of White Wine’s Shelf-Life. Metabolites 2022; 12:metabo12040323. [PMID: 35448510 PMCID: PMC9031162 DOI: 10.3390/metabo12040323] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 11/30/2022] Open
Abstract
White wine’s oxidative stability after several years of bottle aging is synonymous to its organoleptic quality. In order to gain control over the cascade of chemical reactions that are implicated in that phenomenon, fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS)-based metabolomics and sensory evaluation were combined for the analysis of a vertical series of white wines from different vineyard plots. Data mining using supervised cluster analysis allowed the extraction of known and unknown sulfur- and nitrogen-containing molecular features, with oxidative stability molecular markers presenting an increased number of S and O atoms in their formulas. In their majority, S-containing molecular features possessed between 4 to ~12 O atoms, indicating the relatively higher importance of sulfonation reactions as opposed to dimerization reactions. Molecular networking, based on sulfonation reaction transformations, evidences the importance of hitherto unknown and/or minor sulfur dioxide binders (peptides, aldehydes, and polyphenols) on wine’s oxidative stability.
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5
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Romanet R, Sarhane Z, Bahut F, Uhl J, Schmitt-Kopplin P, Nikolantonaki M, Gougeon RD. Exploring the chemical space of white wine antioxidant capacity: A combined DPPH, EPR and FT-ICR-MS study. Food Chem 2021; 355:129566. [PMID: 33799250 DOI: 10.1016/j.foodchem.2021.129566] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 02/23/2021] [Accepted: 03/07/2021] [Indexed: 12/22/2022]
Abstract
The chemical composition and functionality of molecular fractions associated with dry white wines oxidative stability remain poorly understood. In the present study, DPPH assay, electron paramagnetic resonance spectroscopy (EPR) and Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) were used to explore the chemical diversity associated with the antioxidant capacity (AC) of white wines. AC determined using the DPPH assay and EPR were complementary and enabled differentiation of wine samples into groups with low, medium, and high AC. Mass spectra variations associated with global DPPH- and EPR-derived indices enabled identification of 365 molecular markers correlated with samples with high AC, of which 32% were CHO compounds including phenolic and sugar derivatives, 20% were CHOS and 36% were CHONS compounds including cysteine-containing peptides. This study confirmed the importance of CHONS and CHOS compounds in the antioxidant metabolome of dry white wines. Knowledge about these compounds will enable better understanding of the oxidative stability of white wines and therefore aid in achieving optimum shelf life.
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Affiliation(s)
- Rémy Romanet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Zina Sarhane
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Florian Bahut
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
| | - Jenny Uhl
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany; Chair of Analytical Food Chemistry, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Maria Nikolantonaki
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France.
| | - Régis D Gougeon
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, Institut Universitaire de la Vigne et du Vin - Jules Guyot, F-21000 Dijon, France
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6
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Monforte AR, Martins SIFS, Silva Ferreira AC. Discrimination of white wine ageing based on untarget peak picking approach with multi-class target coupled with machine learning algorithms. Food Chem 2021; 352:129288. [PMID: 33677212 DOI: 10.1016/j.foodchem.2021.129288] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 01/05/2021] [Accepted: 02/01/2021] [Indexed: 11/26/2022]
Abstract
The complexity of the chemical reactions occurring during white wine storage, such as oxidation turns the capacity of prediction and consequently the capacity to avoid it extremely difficult. This study proposes an untarget methodology based on machine learning algorithms capable to classify wines according to their "oxidative-status". Instead of the most common approach in statistics using one class for classification, in this work eight classes were selected based on target oxidation markers for the extraction of relevant compounds. VIPS from OPLS-DA and mean decrease accuracy from random forest were used as feature selection parameters. Fifty-one molecules correlated with 5 classes, from which 23 were selected has having higher sensitivities (AUC > 0.85). For the first time to our knowledge hydroxy esters ethyl-2-hydroxy-3-methylbutanal and ethyl-2-hydroxy-4-methylpentanal were found to be correlated with oxidation markers and consequently to be discriminant of the wine oxidative status.
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Affiliation(s)
- A R Monforte
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
| | - S I F S Martins
- Food Quality & Design Group, Wageningen University, Wageningen, The Netherlands
| | - A C Silva Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, Porto 4169-005, Portugal; IWBT - DVO University of Stellenbosch, Private Bag XI, Matieland 7602, South Africa; Cork Supply Portugal, S.A., Rua Nova do Fial 4535, Portugal.
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7
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Chanut J, Bellat JP, Gougeon RD, Karbowiak T. Controlled diffusion by thin layer coating: The intricate case of the glass-stopper interface. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107446] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Arapitsas P, Ugliano M, Marangon M, Piombino P, Rolle L, Gerbi V, Versari A, Mattivi F. Use of Untargeted Liquid Chromatography-Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13353-13366. [PMID: 32271564 PMCID: PMC7997580 DOI: 10.1021/acs.jafc.0c00879] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 06/11/2023]
Abstract
The aim of this project was to register, in a liquid chromatography-mass spectrometry-based untargeted single-batch analysis, the metabolome of 11 single-cultivar, single-vintage Italian red wines (Aglianico, Cannonau, Corvina, Montepulciano, Nebbiolo, Nerello, Primitivo, Raboso, Sagrantino, Sangiovese, and Teroldego) from 12 regions across Italy, each one produced in their terroirs under ad hoc legal frameworks to guarantee their quality and origin. The data provided indications regarding the similarity between the cultivars and highlighted a rich list of putative biomarkers of origin wines (pBOWs) characterizing each individual cultivar-terroir combination, where Primitivo, Teroldego, and Nebbiolo had the maximum number of unique pBOWs. The pBOWs included anthocyanins (Teroldego), flavanols (Aglianico, Sangiovese, Nerello, and Nebbiolo), amino acids and N-containing metabolites (Primitivo), hydroxycinnamates (Cannonau), and flavonols (Sangiovese). The raw data generated in this study are publicly available and, therefore, accessible and reusable as a baseline data set for future investigations.
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Affiliation(s)
- Panagiotis Arapitsas
- Department
of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via Edmund Mach 1, 38010 San Michele all’Adige, Trentino, Italy
| | - Maurizio Ugliano
- Department
of Biotechnology, University of Verona, Cà Vignal 1, Strada le Grazie
15, 37134 Verona, Italy
| | - Matteo Marangon
- Department
of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Viale dell’Università 16, 35020 Legnaro, Padua, Italy
| | - Paola Piombino
- Department
of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy
| | - Luca Rolle
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Vincenzo Gerbi
- Department
of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
| | - Andrea Versari
- Department
of Agricultural and Food Sciences, University
of Bologna, Piazza Goidanich
60, 47521 Cesena, Forlì-Cesena, Italy
| | - Fulvio Mattivi
- Department
of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via Edmund Mach 1, 38010 San Michele all’Adige, Trentino, Italy
- Department
of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, 38123 Povo, Trentino, Italy
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9
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Quantification of manganous ions in wine by NMR relaxometry. Talanta 2020; 209:120561. [PMID: 31892047 DOI: 10.1016/j.talanta.2019.120561] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 11/02/2019] [Accepted: 11/11/2019] [Indexed: 12/31/2022]
Abstract
Proton relaxation in model and real wines is investigated for the first time by fast field cycling NMR relaxometry. The relaxation mechanism unambiguously originates form proton interaction with paramagnetic ions naturally present in wines. Profiles of a white Chardonnay wine from Burgundy, a red Medoc, and model wines are well reproduced by Solomon-Bloembergen-Morgan equations. Relaxation is primarily governed by interactions with Mn2+. A straightforward model-independent quantification of the manganese ion concentration (down to few tens of μg/L) is proposed.
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10
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Maccelli A, Vitanza L, Imbriano A, Fraschetti C, Filippi A, Goldoni P, Maurizi L, Ammendolia MG, Crestoni ME, Fornarini S, Menghini L, Carafa M, Marianecci C, Longhi C, Rinaldi F. Satureja montana L. Essential Oils: Chemical Profiles/Phytochemical Screening, Antimicrobial Activity and O/W NanoEmulsion Formulations. Pharmaceutics 2019; 12:pharmaceutics12010007. [PMID: 31861717 PMCID: PMC7022231 DOI: 10.3390/pharmaceutics12010007] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/06/2019] [Accepted: 12/12/2019] [Indexed: 12/11/2022] Open
Abstract
Chemical fingerprints of four different Satureja montana L. essential oils (SEOs) were assayed by an untargeted metabolomics approach based on Fourier-transform ion cyclotron resonance (FT-ICR) mass spectrometry (MS) coupled with either electrospray ionization or atmospheric pressure chemical ionization ion sources. Analysis and relative quantification of the non-polar volatile fraction were conducted by gas chromatography (GC) coupled to MS. FT-ICR MS confirmed significant differences in the polar metabolite composition, while GC-MS analyses confirmed slight fluctuations in the relative amount of major terpenes and terpenoids, known to play a key role in antimicrobial mechanisms. Oil in eater (O/W) nanoemulsions (NEs) composed by SEOs and Tween 20 or Tween 80 were prepared and analyzed in terms of hydrodynamic diameter, ζ-potential and polydispersity index. The results confirm the formation of stable NEs homogeneous in size. Minimum inhibitory and minimum bactericidal concentrations of SEOs were determined towards Gram-positive (Listeria monocytogenes, Staphylococcus aureus, Staphylococcus haemolyticus) and Gram-negative clinical isolates (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Serratia marcescens). Commercial SEO showed strongest antibacterial activity, while SEO 3 was found to be the most active among the lab made extractions. MIC and MBC values ranged from 0.39 to 6.25 mg·mL−1. Furthermore, a SEO structured in NEs formulation was able to preserve and improve antimicrobial activity.
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Affiliation(s)
- Alessandro Maccelli
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Luca Vitanza
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (L.V.); (P.G.); (L.M.)
| | - Anna Imbriano
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Caterina Fraschetti
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Antonello Filippi
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Paola Goldoni
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (L.V.); (P.G.); (L.M.)
| | - Linda Maurizi
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (L.V.); (P.G.); (L.M.)
| | - Maria Grazia Ammendolia
- National Center of Innovative Technologies in Public Health, Italian National Institute of Health, Viale Regina Elena 299, 00161 Rome, Italy;
| | - Maria Elisa Crestoni
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Simonetta Fornarini
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Luigi Menghini
- Dipartimento di Farmacia, Università G. d’Annunzio Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy;
| | - Maria Carafa
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Carlotta Marianecci
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
| | - Catia Longhi
- Dipartimento di Sanità Pubblica e Malattie Infettive, Sapienza Università di Roma, Piazzale Aldo Moro 5, 00185 Roma, Italy; (L.V.); (P.G.); (L.M.)
- Correspondence: ; Tel.: +39-06-4991-4629
| | - Federica Rinaldi
- Dipartimento di Chimica e Tecnologie del Farmaco, Sapienza Università di Roma-Piazzale Aldo Moro 5, 00185 Roma, Italy; (A.M.); (A.I.); (C.F.); (A.F.); (M.E.C.); (S.F.); (M.C.); (C.M.); (F.R.)
- Center for Life Nano Science@Sapienza, Fondazione Istituto Italiano di Tecnologia, Viale Regina Elena 291, 00161 Rome, Italy
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11
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Abstract
The sporadic oxidation of white wines remains an open question, making wine shelf life a subjective debate. Through a multidisciplinary synoptic approach performed as a remarkable case study on aged bottles of white wine, this work unraveled a yet unexplored route for uncontrolled oxidation. By combining sensory evaluation, chemical and metabolomics analyses of the wine, and investigating oxygen transfer through the bottleneck/stopper, this work elucidates the importance of the glass/cork interface. It shows unambiguously that the transfer of oxygen at the interface between the cork stopper and the glass bottleneck must be considered a potentially significant contributor to oxidation state during the bottle aging, leading to a notable modification of a wine’s chemical signature.
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12
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Roullier-Gall C, Kanawati B, Hemmler D, Druschel GK, Gougeon RD, Schmitt-Kopplin P. Electrochemical triggering of the Chardonnay wine metabolome. Food Chem 2019; 286:64-70. [PMID: 30827658 DOI: 10.1016/j.foodchem.2019.01.149] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 01/16/2019] [Accepted: 01/22/2019] [Indexed: 10/27/2022]
Abstract
Oxidation of wine upon bottle ageing is a crucial matter of concern for the qualitative long-term storage of white wines. However, understanding the various molecular mechanisms potentially involved, which can impact the wine composition, requires that top-down analytical strategies are implemented. Here, we report the analysis of bottle aged Chardonnay wines made from the same must, but differing by the amount of SO2 initially added to the must at pressing (0 and 8 g·h L-1). Metabolomics fingerprints obtained from electrochemical simulation of oxidative reactions were obtained by coupling of either on-line or off-line electrochemical oxidation to FT-ICR-MS detection. We reveal that, whatever the electrochemical DC voltage is, wines with initial SO2 addition displayed molecular fingerprints, which remained more similar to the non-oxidized wine without initial SO2 addition. We further show that a diversity of sulfur-containing compounds appeared to be the most sensitive to oxidation, whereas nitrogen-containing compounds were mostly formed.
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Affiliation(s)
- Chloé Roullier-Gall
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
| | - Basem Kanawati
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Daniel Hemmler
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany
| | - Gregory K Druschel
- Department of Earth Sciences, Indiana University - Purdue University Indianapolis, IN 46202, United States
| | - Régis D Gougeon
- Institut Universitaire de la Vigne et du Vin Jules Guyot, Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Philippe Schmitt-Kopplin
- Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, 85764 Neuherberg, Germany.
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13
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Diamantidou D, Zotou A, Theodoridis G. Wine and grape marc spirits metabolomics. Metabolomics 2018; 14:159. [PMID: 30830493 DOI: 10.1007/s11306-018-1458-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
Abstract
INTRODUCTION Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the improvement of their quality. OBJECTIVES This review surveys the latest metabolomics approaches for wine and grape marc spirits with a focus on the description of MS-based and NMR spectroscopic analytical techniques. METHODS We reviewed the literature to identify metabolomic studies of wine and grape marc spirits that were published until the end of 2017, with the key term combinations of 'metabolomics', 'wine' and 'grape marc spirits'. Through the reference lists from these studies, additional articles were identified. RESULTS The results of this review showed that the application of different metabolomics approaches has significantly increased the knowledge of wine metabolome and grape marc spirits; however there is not yet a single analytical platform that can completely separate, detect and identify all metabolites in one analysis. CONCLUSIONS The authentication and quality control of wines and grape marc spirits has to be taken with caution, since the product's chemical composition could be affected by many factors. Despite intrinsic limitations, NMR spectroscopy and MS based strategies remain the key analytical methods in metabolomics studies. Authenticity, traceability and health issues related to their consumption are the major research initiatives in wine and grape marc spirits metabolomics analysis.
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Affiliation(s)
- Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Anastasia Zotou
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Department of Chemistry, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece.
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14
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Kew W, Mackay CL, Goodall I, Clarke DJ, Uhrín D. Complementary Ionization Techniques for the Analysis of Scotch Whisky by High Resolution Mass Spectrometry. Anal Chem 2018; 90:11265-11272. [DOI: 10.1021/acs.analchem.8b01446] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Will Kew
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - C. Logan Mackay
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - Ian Goodall
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, United Kingdom, EH14 4AP
| | - David J. Clarke
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
| | - Dušan Uhrín
- EaStCHEM School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, United Kingdom, EH9 3FJ
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15
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A web-based tool for designing experimental studies to detect hormesis and estimate the threshold dose. Stat Pap (Berl) 2018; 59:1307-1324. [PMID: 30930546 DOI: 10.1007/s00362-018-1038-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Hormesis has been widely observed and debated in a variety of context in biomedicine and toxicological sciences. Detecting its presence can be an important problem with wide ranging implications. However, there is little work on constructing an efficient experiment to detect its existence or estimate the threshold dose. We use optimal design theory to develop a variety of locally optimal designs to detect hormesis, estimate the threshold dose and the zero-equivalent point (ZEP) for commonly used models in toxicology and risk assessment. To facilitate use of more efficient designs to detect hormesis, estimate threshold dose and estimate the ZEP in practice, we implement computer algorithms and create a user-friendly web site to help the biomedical researcher generate different types of optimal designs. The online tool facilitates the user to evaluate robustness properties of a selected design to various model assumptions and compare designs before implementation.
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16
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17
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Nikolantonaki M, Julien P, Coelho C, Roullier-Gall C, Ballester J, Schmitt-Kopplin P, Gougeon RD. Impact of Glutathione on Wines Oxidative Stability: A Combined Sensory and Metabolomic Study. Front Chem 2018; 6:182. [PMID: 29938203 PMCID: PMC6002495 DOI: 10.3389/fchem.2018.00182] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Accepted: 05/07/2018] [Indexed: 11/13/2022] Open
Abstract
This paper is a comprehensive study regarding the role of glutathione as a natural antioxidant on white wines aging potential. It includes sensory and ultrahigh resolution mass spectrometry (FTICR-MS) metabolomics of aged chardonnay wines from 2008 to 2009 vintages, made after glutathione spiking at alcoholic fermentation or bottling. The closure effect was also considered. The sensory analysis revealed a clear vintage, closure and glutathione effect on wines oxidative character after several years of bottle aging. Spearman rank correlation was applied to link the sensory analysis and the exact mass information from FT-ICR-MS. FTICR-MS along with multivariate statistical analyses put in evidence that glutathione efficiency against wines sensory oxidative stability is related to wines antioxidant metabolome consisting of N- and S- containing compounds like amino acids, aromatic compounds and peptides. The chemical composition and origin of wines antioxidant metabolome suggests that its management since the very beginning of the vinification process is a key factor to estimate wines aging potential.
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Affiliation(s)
- Maria Nikolantonaki
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France
| | - Perrine Julien
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 Centre National de la Recherche Scientifique, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Christian Coelho
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France
| | - Chloé Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France.,Research Unit Analytical Bio Geo Chemistry, Helmholtz Zentrum Muenchen, Neuherberg, Germany.,Technische Universität München, Analytical Food Chemistry, Freising, Germany
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 Centre National de la Recherche Scientifique, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Philippe Schmitt-Kopplin
- Research Unit Analytical Bio Geo Chemistry, Helmholtz Zentrum Muenchen, Neuherberg, Germany.,Technische Universität München, Analytical Food Chemistry, Freising, Germany
| | - Régis D Gougeon
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin - Jules Guyot, Dijon, France
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18
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Coelho C, Julien P, Nikolantonaki M, Noret L, Magne M, Ballester J, Gougeon RD. Molecular and Macromolecular Changes in Bottle-Aged White Wines Reflect Oxidative Evolution-Impact of Must Clarification and Bottle Closure. Front Chem 2018; 6:95. [PMID: 29682498 PMCID: PMC5897750 DOI: 10.3389/fchem.2018.00095] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Accepted: 03/19/2018] [Indexed: 01/31/2023] Open
Abstract
Chardonnay wines from Burgundy, obtained from musts with three levels of clarification (Low, Medium and High) during two consecutive vintages (2009 and 2010) and for two kinds of closures (screw caps and synthetic coextruded closures) were analyzed chemically and sensorially. Three bottles per turbidity level were opened in 2015 in order to assess the intensity of the reductive and/or oxidative aromas (REDOX sensory scores) by a trained sensory panel. The chemical analyses consisted in polyphenols and colloids quantification, followed by a proteomic characterization. For the two vintages, the REDOX sensory scores appeared to be driven both by the type of closure and to a lesser extent by the level of must clarification. Vintages and must racking prefermentative operations were also distinguished by chemical analyses. All white wines from the lowest must turbidity had the lowest REDOX sensory scores. Such wines exhibited lower concentrations in tyrosol and grape reaction product and higher concentrations in colloids with relatively low molecular weights. Among these macromolecules, grape proteins were also quantified, two of them exhibiting concentrations in bottled wines, which were statistically correlated to oxidative evolution in white wines.
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Affiliation(s)
- Christian Coelho
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Perrine Julien
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Maria Nikolantonaki
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Laurence Noret
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
| | - Mathilde Magne
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Jordi Ballester
- UMR UB/INRA/Centre National de la Recherche Scientifique, Centre des Sciences du Goût et de l'Alimentation, Equipe Culture, Expertise et Perception, Dijon, France
| | - Régis D Gougeon
- UMR A 02.102 PAM Laboratoire PCAV AgroSup Dijon, Université de Bourgogne, Institut Universitaire de la Vigne et du vin Jules Guyot, Dijon, France
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19
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Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4010019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Roullier-Gall C, Signoret J, Hemmler D, Witting MA, Kanawati B, Schäfer B, Gougeon RD, Schmitt-Kopplin P. Usage of FT-ICR-MS Metabolomics for Characterizing the Chemical Signatures of Barrel-Aged Whisky. Front Chem 2018. [PMID: 29520358 PMCID: PMC5827162 DOI: 10.3389/fchem.2018.00029] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
Whisky can be described as a complex matrix integrating the chemical history from the fermented cereals, the wooden barrels, the specific distillery processes, aging, and environmental factors. In this study, using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS), we analyzed 150 whisky samples from 49 different distilleries, 7 countries, and ranging from 1 day new make spirit to 43 years of maturation with different types of barrel. Chemometrics revealed the unexpected impact of the wood history on the distillate's composition during barrel aging, regardless of the whisky origin. Flavonols, oligolignols, and fatty acids are examples of important chemical signatures for Bourbon casks, whereas a high number of polyphenol glycosides, including for instance quercetin-glucuronide or myricetin-glucoside as potential candidates, and carbohydrates would discriminate Sherry casks. However, the comparison of barrel aged rums and whiskies revealed specific signatures, highlighting the importance of the initial composition of the distillate and the distillery processes.
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Affiliation(s)
- Chloé Roullier-Gall
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Julie Signoret
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Michael A Witting
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Basem Kanawati
- Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | | | - Régis D Gougeon
- UMR PAM Université de Bourgogne, AgroSupDijon, Institut Universitaire de la Vigne et du Vin, Dijon, France
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Technische Universität München, Freising, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
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21
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Sulfites and the wine metabolome. Food Chem 2017; 237:106-113. [DOI: 10.1016/j.foodchem.2017.05.039] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 04/27/2017] [Accepted: 05/07/2017] [Indexed: 11/17/2022]
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22
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Roullier-Gall C, Heinzmann SS, Garcia JP, Schmitt-Kopplin P, Gougeon RD. Chemical messages from an ancient buried bottle: metabolomics for wine archeochemistry. NPJ Sci Food 2017; 1:1. [PMID: 31304243 PMCID: PMC6548415 DOI: 10.1038/s41538-017-0001-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 03/07/2017] [Accepted: 03/24/2017] [Indexed: 11/09/2022] Open
Abstract
Restoration works in the old Clunisian Saint-Vivant monastery in Burgundy revealed an unidentified wine bottle (SV1) dating between 1772 and 1860. Chemical evidence for SV1 origin and nature are presented here using non-targeted Fourier Transform Ion Cyclotron Resonance Mass Spectrometry and Nuclear Magnetic Resonance analyses. The SV1 chemical diversity was compared to red wines (Pinot Noir) from the Romanée Saint Vivant appellation and from six different vintages spanning from 1915 to 2009. The close metabolomic signature between SV1 and Romanée Saint Vivant wines spoke in favor of a filiation between these wines, in particular considering the Pinot noir grape variety. A further statistical comparison with up to 77 Pinot noir wines from Burgundy and vintages from nearly all the 20th century, confirmed that SV1 must have been made more than one hundred years ago. The increasing number of detected high masses and of nitrogen containing compounds with the ageing of the wine was in accordance with known ageing mechanisms. Besides, resveratrol was shown here to be preserved for more than one hundred years in wine. For the first time, the age of an old unknown wine along with its grape variety have been assessed through non-targeted metabolomic analyses. For the first time, non-targeted metabolomics analyses were employed to assess the age of an unlabeled old wine together with its grape variety. Roullier-Gall at the Technische Universitat Munchen and coworkers from both Germany and France identified the metabolomics of unknown wine SV1 using high resolution FT-ICR Mass Spectrometry in combination with NMR. By comparing the metabolic signature of SV1 with the reference wines, it was found the SV1 wine was more than 100 years old and its grape variety was close to the Pinot Noir from the Romanée Saint Vivant appellation. Moreover, this was the first time that resveratrol was observed in wines of more than one hundred years. This archeochemical method can serve as an alternative approach to the commonly used genetic-based techniques on the wine authentication.
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Affiliation(s)
- Chloé Roullier-Gall
- 1Technische Universitat Munchen, Chair of Analytical Food Chemistry, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany.,2German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstadter Landstrasse. 1, 85764 Neuherberg, Germany
| | - Silke S Heinzmann
- 2German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstadter Landstrasse. 1, 85764 Neuherberg, Germany
| | - Jean-Pierre Garcia
- 3UMR 6298 ARTEHIS, Université de Bourgogne/CNRS/culture, Université de Bourgogne, 6 bd Gabriel, 21000 Dijon, France
| | - Philippe Schmitt-Kopplin
- 1Technische Universitat Munchen, Chair of Analytical Food Chemistry, Alte Akademie 10, 85354 Freising-Weihenstephan, Germany.,2German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Ingolstadter Landstrasse. 1, 85764 Neuherberg, Germany
| | - Régis D Gougeon
- UMR A 02.102 PAM Université de Bourgogne/Agrosup Dijon, Equipe PCAV, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Rue Claude Ladrey, BP 27877 Dijon Cedex, France
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23
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Le Menn N, Marchand S, de Revel G, Demarville D, Laborde D, Marchal R. N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2345-2356. [PMID: 28110533 DOI: 10.1021/acs.jafc.6b04576] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Champagne regulations allow winegrowers to stock still wines to compensate for quality shifts in vintages, mainly due to climate variations. According to their technical requirements and house style, Champagne producers use these stored wines in their blends to enhance complexity. The presence of lees and aging at low pH (2.95-3.15), as in Champagne wines, lead to several modifications in wine composition. These conditions, combined with extended aging, result in the required environment for the Maillard chemical reaction, involving aromatic molecules, including sulfur, oxygen, and nitrogen heterocycles (such as thiazole, furan, and pyrazine derivatives), which may have a sensory impact on wine. Some aromatic heterocycles in 50 monovarietal wines aged from 1 to 27 years provided by Veuve Clicquot Ponsardin Champagne house were determined by the SPME-GC-MS method. The most interesting result highlighted a strong correlation between certain heterocycle concentrations and wine age. The second revealed a correlation between heterocyclic compound and free amino acid concentrations measured in the wines, suggesting that these compounds are potential aromatic precursors when wine is aged on lees and, thus, potential key compounds in the bouquet of aged Champagnes. The principal outcome of these assays was to reveal, for the first time, that aromatic heterocycle concentrations in Champagne base wines are correlated with wine age.
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Affiliation(s)
- Nicolas Le Menn
- University of Bordeaux , ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882 Villenave d'Ornon, France
- INRA , ISVV, USC 1366 OENOLOGIE, F-33882 Villenave d'Ornon, France
- University of Reims Champagne-Ardenne , URVVC EA 4707, B.P. 1039, 51687 Reims, Cedex 2, France
- Champagne Veuve Clicquot , 13 rue Albert Thomas, 51100 Reims, France
| | - Stephanie Marchand
- University of Bordeaux , ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882 Villenave d'Ornon, France
- INRA , ISVV, USC 1366 OENOLOGIE, F-33882 Villenave d'Ornon, France
| | - Gilles de Revel
- University of Bordeaux , ISVV, EA 4577, Unité de recherche OENOLOGIE, F-33882 Villenave d'Ornon, France
- INRA , ISVV, USC 1366 OENOLOGIE, F-33882 Villenave d'Ornon, France
| | | | - Delphine Laborde
- Champagne Veuve Clicquot , 13 rue Albert Thomas, 51100 Reims, France
| | - Richard Marchal
- University of Reims Champagne-Ardenne , URVVC EA 4707, B.P. 1039, 51687 Reims, Cedex 2, France
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24
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Kew W, Goodall I, Clarke D, Uhrín D. Chemical Diversity and Complexity of Scotch Whisky as Revealed by High-Resolution Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2017; 28:200-213. [PMID: 27752914 PMCID: PMC5174148 DOI: 10.1007/s13361-016-1513-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 09/16/2016] [Accepted: 09/18/2016] [Indexed: 05/25/2023]
Abstract
Scotch Whisky is an important product, both culturally and economically. Chemically, Scotch Whisky is a complex mixture, which comprises thousands of compounds, the nature of which are largely unknown. Here, we present a thorough overview of the chemistry of Scotch Whisky as observed by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS). Eighty-five whiskies, representing the majority of Scotch Whisky produced and sold, were analyzed by untargeted high-resolution mass spectrometry. Thousands of chemical formulae were assigned for each sample based on parts-per-billion mass accuracy of FT-ICR MS spectra. For the first time, isotopic fine structure analysis was used to confirm the assignment of high molecular weight CHOS species in Scotch Whisky. The assigned spectra were compared using a number of visualization techniques, including van Krevelen diagrams, double bond equivalence (DBE) plots, as well as heteroatomic compound class distributions. Additionally, multivariate analysis, including PCA and OPLS-DA, was used to interpret the data, with key compounds identified for discriminating between types of whisky (blend or malt) or maturation wood type. FT-ICR MS analysis of Scotch Whisky was shown to be of significant potential in further understanding of the complexity of mature spirit drinks and as a tool for investigating the chemistry of the maturation processes. Graphical Abstract ᅟ.
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Affiliation(s)
- Will Kew
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK
| | - Ian Goodall
- The Scotch Whisky Research Institute, The Robertson Trust Building, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, UK
| | - David Clarke
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
| | - Dušan Uhrín
- EaStCHEM, School of Chemistry, University of Edinburgh, Joseph Black Building, Edinburgh, EH9 3FJ, UK.
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