Identification of Furaneol Glucopyranoside, the Precursor of Strawberry-like Aroma, Furaneol, in Muscat Bailey A

Sasaki, Kenji; Takase, Hideki; Tanzawa, Fumiko; Kobayashi, Hironori; Saitô, Hiroshi; Matsuo, Hironori; Takata, Ryoji

doi:10.5344/ajev.2014.14072

Cited by 16 publications

(13 citation statements)

References 17 publications

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“…It is worth noting that the concentration of furaneol ® exceeded 100 μg/L, a value much higher than its threshold (5 μg/L). Furaneol ® is considered to be the characteristic aroma several hybrid grape varieties and imparts a caramel-like note at a high concentration and a fruity note at a low concentration [38]. In recent years, it has been studied to identify furaneol glucoside from the hybrid grape variety Muscat Bailey, considered to be an important precursor compound of furaneol ® [38].…”

Section: Resultsmentioning

confidence: 99%

“…Furaneol ® is considered to be the characteristic aroma several hybrid grape varieties and imparts a caramel-like note at a high concentration and a fruity note at a low concentration [38]. In recent years, it has been studied to identify furaneol glucoside from the hybrid grape variety Muscat Bailey, considered to be an important precursor compound of furaneol ® [38]. The reason for the higher furaneol ® content in Marselan wine might be the accumulation of furaneol glucoside in the grape fruit, which was released during the alcohol fermentation process.…”

Section: Resultsmentioning

confidence: 99%

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Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Lyu

et al. 2019

Molecules

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Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatography-olfactometry (GC-O) analysis. Application of aroma extract dilution analysis (AEDA) revealed 43 odor-active compounds, and 31 odorants among them were detected with flavor dilution (FD) factors ranging from 9 to 2187. Comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOF-MS) were exploited to quantitate the aroma-active compounds with FD ≥9. The identification indicated β-damascenone as having the highest FD factors, followed by eugenol, 2,3-butanedione, citronellol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, phenethyl acetate, guaiacol, and 2-methoxy-4-vinylphenol. A total of 21 compounds were found to have odor activity values (OAVs) >1.0. Aroma reconstitution validation experiments showed a good similarity of blackberry, green pepper, honey, raspberry, caramel, smoky, and cinnamon aroma attributes between the original Marselan wine and the reconstructed wine. In addition, omission tests were carried out to further determine the contribution of odorants to the overall aroma.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Lyu

et al. 2019

Molecules

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“…In the current study, the furaneol content increased during natural fermentation of grape juice without pre-heating, which could be attributed to the enzymatic release and/or chemical acidic hydrolysis of the bound furaneol (Figure 1e, Figure 2). Specific glucosides of furaneol in grape are present in the form of furaneol glucosides [4]. While furaneol glucosides present in strawberry, such as furaneol-glucuronide and furaneol-malonylated glucoside, have not yet been identified in grape [4,7,47], grape contains furaneol aglycon [4].…”

Section: Discussionmentioning

confidence: 99%

“…It was first reported as a product of the Maillard reaction in 1960 [1]. It has been since identified in a variety of fruits (e.g., pineapple, strawberry, raspberry, and grape) [2,3,4,5] and vegetables (e.g., tomato, potato, leek, and onion) [6,7,8], and foods prepared from plants by heating or without heating (e.g., nonalcoholic beverages, wine, cooked potato, roasted almond, popcorn, roasted coffee, and green tea) [2,9,10,11,12,13]. It was also detected in cooked meat and milk products, including roast beef, human breast milk, and powdered and cooked milk [14,15,16,17].…”

Section: Introductionmentioning

confidence: 99%

Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

et al. 2019

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4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjiang (China). It has a strong caramel odor, which suggests high furaneol content. Furaneol formation during Msalais-making had not been investigated to date. Here, high-performance liquid chromatography and different fermentation models of Msalais-making were used to investigate the furaneol content and formation during Msalais-making. The furaneol content of Msalais is high, between 27.59 ± 0.493 mg/L and 117.6 ± 0.235 mg/L. It is formed throughout the entire Msalais-making process. The formation pathways include the Maillard reaction and chemical hydrolysis of bound furaneol during grape juice concentration; enzymatic release and/or chemical acidic hydrolysis of furaneol glucosides, and biosynthesis from Maillard products and d-fructose-1,6-diphosphate during fermentation; chemical transformation of Maillard products at room temperature (16–25 °C) and hydrolysis of furaneol glucosides during storage. Importantly, furaneol is formed by an efficient biotransformation of Maillard products. These findings suggest that furaneol content can be used as an important indicator of wine quality, and could be controlled by controlling the grape quality, grape juice concentration, fermentation, and wine storage.

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“…Within the miscellaneous section (Table 7), the most relevant odorant is furaneol. Furaneol glucopyranoside has been recently identified and quantified in the must of Muscat Bailey A (V. labrusca (Bailey) × V. vinifera (Muscat Hamburg)) [174]. The gene encoding the UDP-glucose: furaneol glucosyltransferase was also determined [175].…”

Section: Miscellaneous Compoundsmentioning

confidence: 99%

The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

104

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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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Identification of Furaneol Glucopyranoside, the Precursor of Strawberry-like Aroma, Furaneol, in Muscat Bailey A

Cited by 16 publications

References 17 publications

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking

The Actual and Potential Aroma of Winemaking Grapes

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