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Isolation and identification of progenitors, glycoconjugates of β‐damascenone precursors, in sweet potato (
Ipomoea batatas
). FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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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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Liu Z, Liao P, Bi X. Lewis and Brønsted Acid Cocatalyzed Reductive Deoxyallenylation of Propargylic Alcohols with 2-Nitrobenzenesulfonylhydrazide. Chemistry 2014; 20:17277-81. [DOI: 10.1002/chem.201404692] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2014] [Indexed: 11/10/2022]
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Winterhalter P, Gök R. TDN and β-Damascenone: Two Important Carotenoid Metabolites in Wine. ACS SYMPOSIUM SERIES 2013. [DOI: 10.1021/bk-2013-1134.ch011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Peter Winterhalter
- Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Recep Gök
- Institut für Lebensmittelchemie, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany
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Sefton MA, Skouroumounis GK, Elsey GM, Taylor DK. Occurrence, sensory impact, formation, and fate of damascenone in grapes, wines, and other foods and beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9717-46. [PMID: 21866982 DOI: 10.1021/jf201450q] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Among plant-derived odorants, damascenone is one of the most ubiquitous, sometimes occurring as an apparent natural product but more commonly occurring in processed foodstuffs and beverages. It has been widely reported as a component of alcoholic beverages, particularly of wines made from the grape Vitis vinifera . Although damascenone has one of the lowest ortho- and retronasal detection thresholds of any odorant, its contribution to the sensory properties of most products remains poorly understood. Damascenone can be formed by acid-catalyzed hydrolyses of plant-derived apocarotenoids, in both aglycon and glycoconjugated forms. These reactions can account for the formation of damascenone in some, but not all, products. In wine, damascenone can also be subject to degradation processes, particularly by reaction with sulfur dioxide.
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Affiliation(s)
- Mark A Sefton
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Lloyd NDR, Capone DL, Ugliano M, Taylor DK, Skouroumounis GK, Sefton MA, Elsey GM. Formation of Damascenone under both commercial and model fermentation conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1338-1343. [PMID: 21254776 DOI: 10.1021/jf103741n] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The fermentations, at a commercial winery, of six different grape musts encompassing the varieties Riesling, Chardonnay, Sauvignon blanc, Shiraz, Grenache, and Pinot noir were monitored for damascenone concentration. In every case, the concentration of damascenone increased during fermentation from low or undetectable levels to concentrations of several parts per billion. Further increases in damascenone concentration were observed during barrel aging of three of these wines. Two ketones, megastigma-4,6,7-triene-3,9-dione (4) and 3-hydroxymegastigma-4,6,7-trien-9-one (5), were synthesized and subjected to fermentation conditions using two yeasts, AWRI 796, and AWRI 1537. In the case of the former compound, 4, synthesis confirmed the original, tentative assignment of the structure and confirmed 4 as a natural product, isolated from honey. Both compounds, under the action of both yeasts, produced appreciable amounts of damascenone (1), with ketone 5 and AWRI 796 yeast yielding the highest concentration of 1.
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Affiliation(s)
- Natoiya D R Lloyd
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
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Crupi P, Coletta A, Antonacci D. Analysis of carotenoids in grapes to predict norisoprenoid varietal aroma of wines from Apulia. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9647-9656. [PMID: 20695424 DOI: 10.1021/jf100564v] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
To determine a correlation between carotenoid precursors in grapes and norisoprenoid varietal aroma of wine, carotenoids were identified and quantified by HPLC-DAD-MS (ESI+) from four representative wine grape varieties of the Apulian region (Chardonnay, Merlot, Negroamaro, Primitivo) in two years of study (2006-2007), and C13-norisoprenoid aroma potential, DeltaC (microg/kg), was calculated from the difference of total carotenoid concentration between veraison and maturity. C13-norisoprenoids were analyzed by GC-MS in the obtained wines from 2006 and 2007 vintages. Higher DeltaC values, found in Chardonnay and Merlot grapes, corresponded to higher norisoprenoid contents in the respective wines, particularly characterized by highly flavorant compounds such as beta-damascenone and 3-oxo-alpha-ionol. A linear regression was determined that was significant at the 0.01% level (F=36.12, p=0.00096) with R=0.9261, between grape DeltaC values and total norisoprenoid contents in wine. These findings support the hypothesis that DeltaC could be a useful technological tool to predict norisoprenoid aroma of wine and, consequently, to identify grapes with higher aroma potential.
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Affiliation(s)
- Pasquale Crupi
- CRA, Agricultural Research Council, Research Unit for Table Grapes and Wine Growing in Mediterranean Environment, Via Casamassima 148, 70010 Turi (BA), Italy
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García EE, Aguedo M, Gomes N, Choquet A, Belo I, Teixeira JA, Belin JM, Waché Y. Production of 3-hydroxy-γ-decalactone, the precursor of two decenolides with flavouring properties, by the yeast Yarrowia lipolytica. ACTA ACUST UNITED AC 2009. [DOI: 10.1016/j.molcatb.2008.06.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Oliveira JM, Oliveira P, Baumes RL, Maia O. Changes in aromatic characteristics of Loureiro and Alvarinho wines during maturation. J Food Compost Anal 2008. [DOI: 10.1016/j.jfca.2008.08.002] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Daniel MA, Puglisi CJ, Capone DL, Elsey GM, Sefton MA. Rationalizing the formation of damascenone: synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9183-9189. [PMID: 18767865 DOI: 10.1021/jf8018134] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Storage of megastigma-4,6,7-trien-3,9-diol (5), and megastigma-3,4-dien-7-yn-9-ol (6) in aqueous ethanol solution at pH 3.0 and 3.2 gave exclusively damascenone (1) and damascenone adducts at room temperature. The diol (5) had half-lives for the conversion of 32 and 48 h at pH 3.0 and pH 3.2, respectively. The acetylenic alcohol (6) had half-lives of 40 and 65 h at the same pH levels. In order to study the reactivity of the C-9 hydroxyl function in 5 and in the previously investigated allenic triol 2, two model compounds, megastigma-4,6,7-trien-9-ol (7) and megastigma-6,7-dien-9-ol (8) were synthesized. No 1,3-transposition of oxygen to form analogues of damascenone was observed when 7 and 8 were subjected to mild acidic conditions. Such transposition takes place only with highly conjugated acetylenic precursors such as 6 or tertiary allenic alcohols such as 2. The placement of glucose at C-3 of 5 and at C-9 of 6 gave the glycosides 9 and 10, respectively. The effect of such glucoconjugation was to increase the observed half-lives by a factor of only 1.6-1.7 for the allenic glucoside 9, and by 2.1-2.2 for the acetylenic glucoside 10. These studies indicate that the effect of glycosylation on damascenone formation is probably not important on the time scale of wine making and maturation.
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Affiliation(s)
- Merran A Daniel
- School of Chemistry, Physics and Earth Sciences, Flinders University, P.O. Box 2100, Adelaide 5001, Australia
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Oliveira J, Oliveira P, Baumes R, Maia M. Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines. FOOD SCI TECHNOL INT 2008. [DOI: 10.1177/1082013208097442] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, regarding free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by gas chromatography—mass spectrometry after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids, and carbonyl compounds. Globally, the wines of the two cultivars present similar composition on volatiles. However, regarding varietal compounds, Loureiro wines were richer than Alvarinho ones with respect to C6-compounds and monoterpenic compounds, occurring the opposite for volatile phenols. It was also demonstrated that wines of both varieties might benefit the aroma reserve, present as glycoconjugates, as it is susceptible of being technologically explored. Linalool, Ho-trienol, (α-terpineol, contributing with fruity and floral notes, and (β-damascenone mostly for Alvarinho, confering tropical fruit notes, are the varietal compounds which may particularly influence the aroma of these wines. Respecting fermentative compounds, Alvarinho is also particularly rich in fatty acids ethyl esters related to lipid metabolism and acetates of fusel alcohols, which can provide it a fruity character; Loureiro contains higher levels of esters of organic acids and 2-phenylethanol, conferring fruity and floral notes. Sensory analysis agreed with chemical analyses showing a pronounced tree and tropical fruit character for Alvarinho wines while Loureiro wines present more intense citrus fruit notes.
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Affiliation(s)
- J.M. Oliveira
- IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal,
| | - P. Oliveira
- Departamento de Produção e Sistemas, Universidade do Minho Campus de Gualtar, 4710-057 Braga, Portugal
| | - R.L. Baumes
- Unité Mixte de Recherches Sciences pour l'Œnologie, INRA-M 2, Place Viala, 36060 Montpellier Cedex 01, France
| | - M.O. Maia
- IBB - Institute for Biotechnology and Bioengineering, Centre of Biological Engineering Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Loscos N, Hernandez-Orte P, Cacho J, Ferreira V. Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:6674-84. [PMID: 17616208 DOI: 10.1021/jf0702343] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
An odorless flavor precursor fraction extracted from different nonfloral grape varietals has been added to a grape must and has been fermented by three different yeast strains. The wines obtained were analyzed by sensory descriptive analysis and by gas chromatography mass spectrometry to determine more than 90 aroma chemicals. The addition of the precursor fraction brought about a significant increase of the wine floral notes, irrespective of the yeast used. The levels of 51 wine aroma chemicals were found to depend on the precursor fraction addition and, in most cases, also on the yeast strain. Only beta-damascenone, beta-ionone, and vinylphenols were produced at concentrations well above threshold. However, the concerted addition of groups of compounds has shown that lactones, cinnamates, vanillins, and terpenes are together active contributors to the floral note. Different observations suggest that the formation of varietal aroma is an integral part of yeast metabolism and not a simple hydrolytical process.
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Affiliation(s)
- Natalia Loscos
- Laboratory for Aroma Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain
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Abstract
This review covers the isolation, structural determination, synthesis and chemical and microbiological transformations of natural sesquiterpenoids. The literature from January to December 2005 is reviewed,and 386 references are cited.
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Affiliation(s)
- Braulio M Fraga
- Instituto de Productos Naturales y Agrobiología, CSIC, 38206, La Laguna, Tenerife, Canary Islands, Spain.
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