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Zhou L, Sun X, Iqbal A, Yarra R, Wu Q, Li J, Lv X, Ye J, Yang Y. Revealing the aromatic sonata through terpenoid profiling and gene expression analysis of aromatic and non-aromatic coconut varieties. Int J Biol Macromol 2024; 280:135699. [PMID: 39288860 DOI: 10.1016/j.ijbiomac.2024.135699] [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: 07/22/2024] [Revised: 09/04/2024] [Accepted: 09/13/2024] [Indexed: 09/19/2024]
Abstract
Aromatic coconut represents an exceptional variety of coconut known for its distinct and delightful flavor and aroma, both of which are highly cherished by consumers. Despite its popularity, there has been a lack of systematic research on aroma components and the associated synthetic genes. In this report, we developed the metabolite profiles of terpenoids by targeted metabolomics and obtained the expression profile of genes related to terpenoid biosynthesis by RNA-seq during different coconut fruit developmental stages. Totally, we separated 26 different terpenoids in aromatic coconut pulp, among which, geranyl acetate and (-)-isosyngene emerged as the most abundant. The integrated analysis of metabolism and RNA-seq data showed that HMGS2, HMGS3, IPI/IDI1, HMGR1, HMGR3, and CMK2 as potentially key genes involved in the synthesis of terpenoids in aromatic coconut. To validate these findings, qRT-PCR was conducted on terpenoid-related genes. These findings lay a foundation for understanding aroma formation and the molecular mechanism of terpenoids in coconut fruit.
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Affiliation(s)
- Lixia Zhou
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Hainan Coconut International Joint Research Center, Wenchang 571339, China
| | - Xiwei Sun
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Hainan Coconut International Joint Research Center, Wenchang 571339, China
| | - Amjad Iqbal
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Department of Food Science & Technology, Abdul Wali Khan University Mardan, Pakistan; Hainan Coconut International Joint Research Center, Wenchang 571339, China
| | - Rajesh Yarra
- University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Qiufei Wu
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Hainan Coconut International Joint Research Center, Wenchang 571339, China
| | - Jing Li
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Hainan Coconut International Joint Research Center, Wenchang 571339, China
| | - Xiang Lv
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Hainan Coconut International Joint Research Center, Wenchang 571339, China
| | - Jianqiu Ye
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Hainan Coconut International Joint Research Center, Wenchang 571339, China.
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences/Hainan Key Laboratory of Tropical Oil Crops Biology, Wenchang, Hainan, China; Hainan Coconut International Joint Research Center, Wenchang 571339, China.
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Li L, Yuan C, Zhang L, Chu R, Yu Q, Cai J, Yang T, Zhang M. The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines. Front Microbiol 2024; 15:1413650. [PMID: 39113838 PMCID: PMC11303216 DOI: 10.3389/fmicb.2024.1413650] [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: 04/07/2024] [Accepted: 07/03/2024] [Indexed: 08/10/2024] Open
Abstract
Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts Torulaspora delbrueckii or (and) Hanseniaspora uvarum in combination with Saccharomyces cerevisiae (EC1118 or VL3) on the aromatic compounds and sensory quality of Sauvignon blanc wines. The growth of yeast groups in the alcoholic fermentation process was tracked using fluorescence in situ hybridization. The presence of non-Saccharomyces yeast notably impacted the distribution of S. cerevisiae and was related to the species of yeast. The co-fermentation of H. uvarum and S. cerevisiae improved the content of total esters, especially acetate esters. Simultaneous inoculation of T. delbrueckii or (and) H. uvarum significantly increased the content of total terpenes, especially linalool. Similar results were found for some higher alcohols and organic acids. Sensory evaluation showed that the wines mixed fermentation with H. uvarum had significantly tropical fruit aroma characteristics. Citrus and mineral notes, typical aroma characteristics of Sauvignon blanc wine, were enhanced by mixed fermentation strategies with T. delbrueckii or (and) H. uvarum and different S. cerevisiae. Hence, co-fermentation by T. delbrueckii or H. uvarum combined with S. cerevisiae could significantly improve the sensory quality of Sauvignon blanc wine.
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Affiliation(s)
- Linbo Li
- School of Life Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Chenyang Yuan
- School of Life Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Lei Zhang
- School of Life Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Ruichao Chu
- School of Life Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Qingquan Yu
- Cofco Great Wall Sanggan Winery (Huailai) Co., Ltd., Huailai, China
| | - Jian Cai
- Yunnan Engineering Research Center of Fruit Wine, QuJing Normal University, Qujing, China
| | - Tianyou Yang
- School of Life Science, Henan Institute of Science and Technology, Xinxiang, China
| | - Mingxia Zhang
- School of Life Science, Henan Institute of Science and Technology, Xinxiang, China
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Luzzini G, Slaghenaufi D, Facinelli D, Ugliano M. Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37024446 DOI: 10.1002/jsfa.12609] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 03/20/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND The present study aimed to assess the chemical and sensory variability existing across sparkling white wines of a single appellation in relation to production technique and aging, identifying the existence of specific aroma chemical and sensory (odor) signatures. For this purpose, we selected Durello, an emerging sparkling white wine from the Veneto region produced using either Charmat or Classico methods. RESULTS Comparison of Durello varietal volatiles profile with other Italian sparkling and still wines highlighted specific features of Durello, such as high content of 1,4-cineole and non-megastigmane norisoprenoids. The production technique (Charmat or Champenoise) impacted both the volatile chemical profile, influencing the content of esters, fatty acids, cyclic terpenoids, C6 alcohols, β-damascenone and methanethiol. With regard to wine age and vintage, an influence on esters, p-menthane-1,8-diol, cineoles and methyl salicylate was observed. CONCLUSION Sensory evaluation by means of a sorting task approach indicated the existence of two main types of odor profile, one clearly associated with Classico method. The main drivers of such aroma diversity were esters, 1,4-cineole and methanethiol. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Giovanni Luzzini
- Department of Biotechnology, University of Verona, Verona, Italy
| | | | | | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, Verona, Italy
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Investigation of Geraniol Biotransformation by Commercial Saccharomyces Yeast Strains by Two Headspace Techniques: Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS). FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Abstract
Hop-derived volatile organic compounds (VOCs) and their transformation products significantly impact beer flavour and aroma. Geraniol, a key monoterpene alcohol in hops, has been reported to undergo yeast-modulated biotransformation into various terpenoids during fermentation, which impacts the citrus and floral aromas of the finished beer. This study monitored the evolution of geraniol and its transformation products throughout fermentation to provide insight into differences as a function of yeast species and strain. The headspace concentration of VOCs produced during fermentation in model wort was measured using Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry (SPME-GC/MS) and Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS). In the absence of yeast, only geraniol was detected, and no terpenoid compounds were detected in geraniol-free ferments. During fermentation, the depletion of geraniol was closely followed by the detection of citronellol, citronellyl acetate and geranyl acetate. The concentration of the products and formation behaviour was yeast strain dependent. SPME-GC/MS provided confidence in compound identification. PTR-ToF-MS allowed online monitoring of these transformation products, showing when formation differed between Saccharomyces cerevisiae and Saccharomyces pastorianus yeasts. A better understanding of the ability of different yeast to biotransform hop terpenes will help brewers predict, control, and optimize the aroma of the finished beer.
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Cao X, Ru S, Fang X, Li Y, Wang T, Lyu X. Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis. Front Nutr 2022; 9:1015924. [PMID: 36245492 PMCID: PMC9554462 DOI: 10.3389/fnut.2022.1015924] [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: 08/10/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of “Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.
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Romano P, Braschi G, Siesto G, Patrignani F, Lanciotti R. Role of Yeasts on the Sensory Component of Wines. Foods 2022; 11:1921. [PMID: 35804735 PMCID: PMC9265420 DOI: 10.3390/foods11131921] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022] Open
Abstract
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical−physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.
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Affiliation(s)
- Patrizia Romano
- Faculty of Economy, Universitas Mercatorum, 00186 Rome, Italy; (P.R.); (G.S.)
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
| | - Gabriella Siesto
- Faculty of Economy, Universitas Mercatorum, 00186 Rome, Italy; (P.R.); (G.S.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy
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Denat M, Ontañón I, Querol A, Ferreira V. The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Adjustment of Impact Odorants in Hutai-8 Rose Wine by Co-fermentation of Pichia fermentans and Saccharomyces cerevisiae. Food Res Int 2022; 153:110959. [DOI: 10.1016/j.foodres.2022.110959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 12/22/2021] [Accepted: 12/29/2021] [Indexed: 11/24/2022]
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Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation. Foods 2021; 10:foods10102474. [PMID: 34681523 PMCID: PMC8536046 DOI: 10.3390/foods10102474] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 11/17/2022] Open
Abstract
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C6 alcohols, as well as some fermentative esters, were indeed significantly affected by grape origin. Conversely, yeast strain influence was mainly associated with fermentation-derived esters. Sensory analysis, besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate.
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Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines. Molecules 2020; 25:molecules25092141. [PMID: 32375272 PMCID: PMC7249065 DOI: 10.3390/molecules25092141] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 04/30/2020] [Accepted: 05/01/2020] [Indexed: 01/07/2023] Open
Abstract
Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional "fruttaio" warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.
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