Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications

Pripis-Nicolau, L.; Revel, Gilles de; Marchand, Stéphanie; Beloqui, A. Anocibar; Bertrand, Alain

doi:10.1002/jsfa.871

Cited by 58 publications

(23 citation statements)

References 20 publications

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“…The free a-amino acids content of musts was analysed by HPLC using a Beckman (System Gold) chromatograph, according to the method described by Pripis-Nicolau, Revel, Marchand, Anocibar Beloqui, and Bertrand (2001).…”

Section: Analytical Determinationsmentioning

confidence: 99%

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

et al. 2011

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a b s t r a c tThis work aims to investigate the contribution of a selected non-Saccharomyces yeast species, Hanseniaspora guilliermondii, to higher alcohols, esters, fatty acids and heavy sulphur compounds composition of red wine. Red grape must vinifications of 100 l were performed and an inoculated fermentation with H. guilliermondii was compared to a spontaneous fermentation. The presence of apiculate yeasts was observed in both fermentations; however, Hanseniaspora uvarum was the only apiculate yeast isolated from the spontaneous fermentation. Apiculate yeasts dominated the fermentation until an ethanol concentration of 6% (v/v) was attained and remained in considerable high levels for an ethanol concentration of 12.5% (v/v). The grape must inoculated with H. guilliermondii led to the production of wine with higher concentrations of 1-propanol, 2-phenylethyl acetate and 3-(methylthio)propionic acid, and lower amounts of ethyl hexanoate, pentanoic acid, free fatty acids, 2-methyltetrahydrothiophen-3-one and acetic acid-3-(methylthio)propyl ester, than wine resulting from the spontaneous fermentation. The present study shows that the use of specific apiculate yeasts in grape must fermentations may lead to the production of wines with different chemical profiles, emphasising the importance of Hanseniaspora yeasts as mixed starter cultures with Saccharomyces cerevisiae, in winemaking.

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Section: Analytical Determinationsmentioning

confidence: 99%

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

et al. 2011

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“…High-performance liquid chromatography (HPLC) is by far the most widely implemented technique. HPLC methods frequently need a post-or pre-column derivatization in order to enhance photometric detection sensitivity or chromatographic separation, respectively [1][2][3]. Traditionally, amino acid determination has been performed by ionexchange chromatography followed by post-column derivatization with ninhydrin and detection by UV detectors [4].…”

Section: Introductionmentioning

confidence: 99%

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

2012

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This study describes a rapid and sensitive analytical method for the determination of amino acids in foods and drinks. The method entailed dilution or extraction of amino acids from foods using the mixture of acetonitrile and 0.1% aqueous formic acid (50:50, v/v). Chromatographic separation of underivatized amino acids was performed using a hydrophilic interaction liquid chromatography within a runtime of 6 min. Both hydrophobicity and charge of the side chain played important roles on the elution order of amino acids under the chromatographic conditions. High-resolution mass spectrometry allowed qualitative and quantitative detection of amino acids in complex food matrices. Its response was found linear over a concentration range of 0.25-10 μg/ml. The method could be successfully applied to various foods and drinks to profile individual amino acids. Mean percentage recoveries of amino acids from different matrices were 88.5% or higher with residual standard deviation of less than 5.0%.

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“…Cysteine is present in musts and wines at approximately 1 to 6 mg/L (Pripis‐Nicolau and others 2001). Its diverse functionality has made it the subject of many model reactions (Huang and others 1998; Hofmann and Schieberle 1998; Horiuchi and others 1998; Methven and others 2007; Cerny and Guntz‐Dubini 2008; Yu and Zhang 2010).…”

Section: Introductionmentioning

confidence: 99%

The Cysteine Reaction with Diacetyl under Wine‐Like Conditions: Proposed Mechanisms for Mixed Origins of 2‐Methylthiazole, 2‐Methyl‐3‐thiazoline, 2‐Methylthiazolidine, and 2,4,5‐Trimethyloxazole

Marchand¹,

Almy²,

Revel³

2011

Journal of Food Science

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A part of the "bouquet of wines" can be caused by the presence of odorous heterocycles produced by chemical reactions between S-amino acids and α-dicarbonyl compounds. Under wine ageing physic-chemical conditions (20 ± 2 °C, ethanol/water 12% v/v, pH 3.5), products of the diacetyl (DI) reaction with cysteine include a number of 1,3-N,S and 1-3-N,O 5 member heterocycles having methyl groups attached at C(2). The origin of this methyl-C(2) fragment was not clear; it could be supplied from DI or from cysteine. To explore this question, a parallel reaction was run in which DI was replaced by 3,4-hexanedione. With the C(1) and C(4) carbons of DI thus marked with methyl groups, the product distribution demonstrated that in the DI and cysteine reaction, both DI and cysteine provided the methyl-C(2) to varying degrees in the formation of 2-methylthiazole, 2-methyl-3-thiazoline and 2,4,5-trimethyloxazole but only cysteine supplied this fragment for 2-methylthiazolidine. The results are interpreted in terms of reaction paths appropriate for the mild conditions. These pathways shed light on the mechanisms leading from dicarbonyls to heterocyclic compounds. Like all the chemical pathways, they anticipate the impact of other compounds and physicochemical parameters on heterocyclic generations the generation of heterocyclics. They also suggest the presence of unexplored odorous compounds.

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Automated HPLC method for the measurement of free amino acids including cysteine in musts and wines; first applications

Cited by 58 publications

References 20 publications

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

The Cysteine Reaction with Diacetyl under Wine‐Like Conditions: Proposed Mechanisms for Mixed Origins of 2‐Methylthiazole, 2‐Methyl‐3‐thiazoline, 2‐Methylthiazolidine, and 2,4,5‐Trimethyloxazole

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