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Huang H, Tan P, Li M, Tan Q, Gao J, Bao X, Fan S, Mo T, Mao W, Lin F, Han L, Zhang D, Lin J. Quality analysis combined with mass spectrometry imaging reveal the difference between wild and cultivated Phyllanthus emblica Linn.: From chemical composition to molecular mechanism. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103790] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Pickering GJ, Botezatu A. A Review of Ladybug Taint in Wine: Origins, Prevention, and Remediation. Molecules 2021; 26:4341. [PMID: 34299616 DOI: 10.3390/molecules26144341] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/12/2021] [Accepted: 07/15/2021] [Indexed: 01/19/2023] Open
Abstract
Ladybug taint (also known as ladybird taint) is a relatively recently recognized fault that has been identified in wines from a wide range of terroirs. Alkyl-methoxypyrazines—particularly 2-isopropyl-3-methoxypyrazine—have been determined as the causal compounds, and these are introduced into grape must during processing, when specific species of vineyard-dwelling Coccinellidae are incorporated into the harvested fruit. Coccinella septempunctata, and especially the invasive Harmonia axyridis, are the beetles implicated, and climate change is facilitating wider dispersal and survivability of H. axyridis in viticultural regions worldwide. Affected wines are typically characterized as possessing excessively green, bell pepper-, and peanut-like aroma and flavor. In this paper, we review a range of vineyard practices that seek to reduce Coccinellidae densities, as well as both “standard” and novel wine treatments aimed at reducing alkyl-methoxypyrazine load. We conclude that while prevention of ladybug taint is preferable, there are several winery interventions that can remediate the quality of wine affected by this taint, although they vary in their relative efficacy and specificity.
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Asikin Y, Tanahara N, Maeda G, Tsuchida E, Hirose N, Oe M, Takara K, Wada K. Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd ( Luffa cylindrica). FSTR 2021. [DOI: 10.3136/fstr.27.933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yonathan Asikin
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
| | - Naoya Tanahara
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Goki Maeda
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Eito Tsuchida
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Naoto Hirose
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Moena Oe
- United Graduate School of Agricultural Science, Kagoshima University
| | - Kensaku Takara
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
| | - Koji Wada
- United Graduate School of Agricultural Science, Kagoshima University
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Luckett CR, Pellegrino R, Heatherly M, Alfaro Martinez K, Dein M, Munafo PJ. Discrimination of Complex Odor Mixtures: A Study Using Wine Aroma Models. Chem Senses 2020; 46:6043126. [PMID: 33347541 DOI: 10.1093/chemse/bjaa079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
There are key unanswered questions when it comes to multicomponent odor discrimination. This study was designed to assess discrimination of odorant mixtures that elicit a singular percept. We collected data to address the following two questions: (1) What odor features do humans notice when attempting to discriminate between subtly different odor mixtures? (2) Are odor mixtures easier to discriminate when an odorant is added, compared with when a component is removed? Using modern aroma chemistry techniques, an odor mixture resembling a generic white wine was constructed. This wine odor mixture was modified using a series of three esters which are commonly found in white wines that vary in chain length and branching. Participants performed a sequence of discrimination tasks for the addition/subtraction of modifiers to the base wine at different concentrations. Only one of the esters (ethyl propanoate) led to a discriminable odor mixture. As concentration of the modifying odorant was increased, discrimination of odor mixtures was first reported because of changes in odor mixture familiarity and then intensity. We found similar sensitivity to changes in odor mixtures regardless whether the modifying compound was added or subtracted, suggesting that perceptual stability of odor mixtures is equally dependent on both imputing missing information (pattern completion) and disregarding extraneous information.
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Affiliation(s)
- Curtis R Luckett
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Robert Pellegrino
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | | | - Katherine Alfaro Martinez
- Department of Food Science, University of Tennessee, Knoxville, TN, USA.,Department of Food Science, Zamorano University, Francisco Morazán, Tegucigalpa, Honduras, C.A
| | - Melissa Dein
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - P John Munafo
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
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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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Sidhu D, Lund J, Kotseridis Y, Saucier C. Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines. Crit Rev Food Sci Nutr 2016; 55:485-502. [PMID: 24915378 DOI: 10.1080/10408398.2012.658587] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
This review discusses the factors that affect the concentrations of methoxypyrazines (MPs) and the techniques used to analyze MPs in grapes, musts, and wines. MPs are commonly studied pyrazines in food science due to their contribution of aroma and flavor to numerous vegetables such as peas and asparagus. They are described as highly odorous compounds with a very low olfactory threshold. The grape varietals that exhibit green or herbaceous aromas that are characteristic of MPs are predominantly Vitis vinifera cv. Cabernet Sauvignon and Sauvignon Blanc, but include others. The most extensively studied MPs include 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, and 3-sec-butyl-2-methoxypyrazine. It outlines the significance of methoxypyrazines in grapes, musts, and wines in terms of the concentrations that are capable of contributing their sensory characteristics to wines. This review discusses methods for analyzing MPs including gas chromatography-mass spectroscopy (one or two dimension) and high-performance liquid chromatography, the appropriate extraction techniques, and the efficacy of these methods. Additionally, this review explores factors that affect pyrazine content of grapes, must, and wines, such as the effects of different viticultural practices, effects of light exposure and grape maturation, climate, soil, the multi-colored Asian lady beetle and the effects of different vinification processes.
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Affiliation(s)
- Davinder Sidhu
- a University of British Columbia , Okanagan Campus, 3333 University Way, Kelowna , British Columbia , Canada V1V 1V7
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Liu B, Xu X, Cai J, Lan Y, Zhu B, Wang J. The free and enzyme-released volatile compounds of distinctive Vitis amurensis var. Zuoshanyi grapes in China. Eur Food Res Technol 2015; 240:985-97. [DOI: 10.1007/s00217-014-2403-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Peng S, Ding Z, Zhao L, Fei J, Xuan Z, Huang C, Chen X. Determination of Seven Odorants in Purified Water Among Worldwide Brands by HS-SPME Coupled to GC–MS. Chromatographia 2014. [DOI: 10.1007/s10337-014-2676-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Abstract
Rats were trained in a 2-alternative odor choice task to discriminate between a 10-component odor mixture and the same mixture with one component removed and replaced with 1 of 3 concentrations of a different monomolecular odor (contaminant). All stimuli were presented within a training session, thus the rat essentially had to learn to discriminate the 10-component mixture from "not" the 10-component mixture. Rats performed most poorly discriminating the complete mixture from the mixture with one component removed and no contaminant added. As the concentration of the contaminant increased from 10 ppm to a concentration equal to the other components (100 ppm), discrimination improved linearly. In analyses of individual differences, rats that spent more time in the sampling port (sampling and making a decision) were more accurate than rats that spent less time. Together, these results emphasize the balance between perceptual stability and perceptual discrimination expressed by the olfactory system dealing with dynamic mixtures and the robust effects of contamination on those processes. In addition, they provide further support that modification of sampling/decision time is a strategy used by rats to deal with difficult discriminations of complex odors.
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Affiliation(s)
- A M Lovitz
- Erik Jonsson School of Engineering, School of Behavioral and Brain Sciences, The University of Texas at Dallas, 800 West Campbell Road GR41, Richardson TX 75080, USA
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Bordeu E, Troncoso DO, Zaviezo T. Influence of mealybug (Pseudococcus spp.)-infested bunches on wine quality in Carmenere and Chardonnay grapes. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02830.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Abstract
UNLABELLED The presence of Multicolored Asian Lady Beetles (MALB) in grape juice is increasingly problematic. The overall objective of this study was to determine the specific sensory impacts of MALB on Concord and Niagara grape juice. The aroma threshold for MALB-taint in both juices was determined and expressed as the best estimate threshold (BET). The aroma BET for MALB-taint in Concord grape juice was 1.8 and 0.65 MALB/L Niagara grape juice. The specific sensory attributes of the grape juices influenced by the presence of MALB were then described. In Concord grape juice, trained panelists (n = 9) found significant increases in vegetal aroma and earthy flavor as MALB concentration increased from 0.45 to 7.2 MALB/L. In Niagara grape juice, with increasing MALB concentration, trained panelists (n = 8) indicated significant decreases in honey and sweetness with corresponding increases in sourness, astringency, and vegetal and earthy aromas and flavors (P < 0.05). For both aroma and flavor, consumer rejection studies were performed using paired preference comparisons of control juice to MALB-tainted grape juice. For Concord grape juice, consumers (n = 60) rejected the aroma of MALB-tainted juice at 1.8 MALB/L and the taste/flavor of the MALB-tainted juice at 3.6 MALB/L. For Niagara juice, consumers rejected the aroma of the juice at 3.6 MALB/L. This study demonstrated the presence of MALB negatively impacts the sensory properties of Concord and Niagara grape juice. Grape juice processors may use this research for quality control measures and for establishing tolerance limits. PRACTICAL APPLICATION The Multicolored Asian Lady Beetle (MALB), initially used for biocontrol, has been shown in previous literature to impact the sensory properties of wines. The presence of MALB in grape juice is now becoming problematic; however, there is little research describing the specific sensory impacts of MALB on grape juice. This study examined the sensory impact of MALB on both Concord and Niagara grape juice. While the threshold and trained panel evaluations from this study provide valuable sensory profile information, grape juice processors may be particularly interested in the consumer rejection of MALB-tainted grape juice as they can use this research for quality control measures and for establishing tolerance limits.
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Affiliation(s)
- Luan N Weekes
- School of Food Science, Washington State Univ., Pullman, WA 99164, USA
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Ross CF, Rosales MU, Fernandez-Plotka VC. Aroma profile of Niagara grape juice contaminated with multicoloured Asian lady beetle taint using gas chromatography/mass spectrometry/olfactometry. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02197.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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