Determination of important odor-active aldehydes of wine through gas chromatography–mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation

Ferreira, Vicente; Culleré, Laura; Cacho, Juan

doi:10.1016/j.chroma.2003.11.104

Cited by 66 publications

(35 citation statements)

References 24 publications

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“…Excessive concentrations (exceeding 400 mg/L) can result in a strong, pungent smell, whereas an optimal level (below 300 mg/L) imparts a pleasant character (Bartowsky & Pretorius, 2009). In this study, total concentrations of 295.9 mg/L and 306.3 mg/L were found Fazzalari, 1978; (e), Ferreira et al, 2004; (f) Boelens & Van Gemert, 1987. ID, reliability of the identification proposal: I, identified, mass spectrum and retention index agree with standards; TI, tentatively identified, mass spectrum agrees with retention index (Wu et al, 2011) and/or the mass spectral database.…”

Section: Alcoholsmentioning

confidence: 71%

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

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The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid and linolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compounds were investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAs in the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chain saturated fatty acids (C6:0 to C14:0) and little variation in that of long-chain saturated fatty acids (C16:0 to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activity and, in particular, increased the concentrations of most volatile compounds in wine, including higher alcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fatty acids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethyl acetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters and the concentration of the added UFAs (R 2 from 0.909 to 0.996), which significantly intensified the fruity, flowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Our results suggest that rationally increasing the concentration of UFAs is not only a practical method to improve yeast fermentation activity, but also a potential approach to manipulating wine aroma.

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Section: Alcoholsmentioning

confidence: 71%

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

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“…The concentrations of nonanal determined in the wines ranged from 22.4 μg/L in Seyval blanc to 34.1 μg/L in St. Pepin (Table 3). In contrast, nonanal concentration has been reported to range from 1 μg/L [28] to 19 μg/L [29] in V. vinifera Chardonnay. Similarly, trans,cis-2,6-nonadienal is rarely reported in the volatile compound profile of wines from V. vinifera varieties; a recent study indicated that trans-2,cis-6-nonadienal was not detected in any of 18 Spanish wines [28].…”

Section: Compounds and Other Fadpmentioning

confidence: 93%

Volatile Compounds from Must and Wines from Five White Grape Varieties

Slegers¹,

Angers²,

Pedneault³

2017

J Food Chem Nanotechnol

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Viticulture and wine production in challenging environments such as cold and humid areas has substantially expanded in recent years, mostly due to the development of grapevine varieties that show high resistance to fungal diseases and cold temperatures. These interspecific hybrid Vitis (IHV) varieties result from multiple crosses between Vitis vinifera varieties and North American native species such as V. riparia and V. labrusca. Limited scientific information is available on the aroma and winemaking of IHV, and about the relationships between grape and wine composition in regard to compounds of enological interest. In this work, the profile of volatile compounds of grapes and wines from five white IHV varieties largely grown in cold-climate viticulture (Frontenac blanc, Frontenac gris, Seyval, St. Pepin and Vidal) was determined by GC-MS-SPME. Compound classes detected in juice and wine included fatty acid degradation products that represented the largest part of volatile compounds, fatty acid ethyl esters, terpenes, C 13 -norisoprenoids, and volatile phenols and other phenyl derivatives. The flavor profile of Vidal showed the largest diversity of compounds in both juice and wine, and the overall highest amount of volatile compounds of all varieties. Principal component analysis showed relationships between the presence of certain C 6 compounds, terpene and volatile phenols in musts and in the finished wines.

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“…Headspace SPME (HS-SPME) [1,61] is an eVective and solventless sampling technique especially suitable for quantiWcation of volatile analytes, because it reduces interferences from other, non-volatile, wine constituents. Hayasaka et al [26] described a simple and eVective method for quantiWcation of diacetyl by use of HS-SPME coupled to GC-MS. Other workers have described methods for the quantiWcation of diacetyl and other dicarbonyl compounds [14], and several aldehydes [20,21,59], by use of derivatisation procedures before chromatographic analysis. Because the eVects of MLF on aldehydes have not yet been characterised, mainly because of a lack of analytical data, a robust method for simultaneous determination of diacetyl and aldehydes in wine would provide insight into changes associated with LAB during MLF.…”

Section: Introductionmentioning

confidence: 99%

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

Malherbe

Tredoux

Nieuwoudt

et al. 2012

Journal of Industrial Microbiology and Biotechnology

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In this research work we investigated changes in volatile aroma composition associated with four commercial Oenococcus oeni malolactic fermentation (MLF) starter cultures in South African Shiraz and Pinotage red wines. A control wine in which MLF was suppressed was included. The MLF progress was monitored by use of infrared spectroscopy. Gas chromatographic analysis and capillary electrophoresis were used to evaluate the volatile aroma composition and organic acid profiles, respectively. Significant strain-specific variations were observed in the degradation of citric acid and production of lactic acid during MLF. Subsequently, compounds directly and indirectly resulting from citric acid metabolism, namely diacetyl, acetic acid, acetoin, and ethyl lactate, were also affected depending on the bacterial strain used for MLF. Bacterial metabolic activity increased concentrations of the higher alcohols, fatty acids, and total esters, with a larger increase in ethyl esters than in acetate esters. Ethyl lactate, diethyl succinate, ethyl octanoate, ethyl 2-methylpropanoate, and ethyl propionate concentrations were increased by MLF. In contrast, levels of hexyl acetate, isoamyl acetate, 2-phenylethyl acetate, and ethyl acetate were reduced or remained unchanged, depending on the strain and cultivar evaluated. Formation of ethyl butyrate, ethyl propionate, ethyl 2-methylbutryate, and ethyl isovalerate was related to specific bacterial strains used, indicating possible differences in esterase activity. A strain-specific tendency to reduce total aldehyde concentrations was found at the completion of MLF, although further investigation is needed in this regard. This study provided insight into metabolism in O. oeni starter cultures during MLF in red wine.

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Determination of important odor-active aldehydes of wine through gas chromatography–mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation

Cited by 66 publications

References 24 publications

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Volatile Compounds from Must and Wines from Five White Grape Varieties

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

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