Isolation of Two Novel Terpenoid Glucose Esters from Riesling Wine

Bonnländer, Bernd; Baderschneider, Beate; Messerer, Monika; Winterhalter, Peter

doi:10.1021/jf9706033

Cited by 41 publications

(36 citation statements)

References 19 publications

(20 reference statements)

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“…Some non-odoriferous monoterpenes may undergo chemical transformations during wine storage and ageing, leading to the appearance of interesting odoriferous monoterpenes. For example, wine lactone may be formed from E-2,6-dimethyl-6-hydroxy-2,7-octadienoic acid (Bonnländer et al, 1998) and the possible precursors of rose oxide could be 3,7-dimethylocta-5-en-1,7-diol and 3,7-dimethylocta-7-en-1,6-diol (Rapp et al, 1984). On the other hand, monoterpenic polyols (e.g.…”

Section: Varietal Compoundsmentioning

confidence: 99%

Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula)

Vilanova¹,

Oliveira²

2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

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Section: Varietal Compoundsmentioning

confidence: 99%

Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula)

Vilanova¹,

Oliveira²

2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

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“…Indeed, Pagot et al (27) showed that peroxisomal ␤-oxidation of ricinoleic acid leads to ␥-decalactone, a peachy aroma compound. Two other elemental formulas could be related to terpenoid glucose esters at m/z 325.2024 and 345.1556 (28). The latter is a glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid and was previously detected in Riesling wine (29 (30).…”

Section: Rising and Collapsing Bubbles Act As A Continuous Paternostementioning

confidence: 84%

Unraveling different chemical fingerprints between a champagne wine and its aerosols

Liger-Belair

Cilindre

Gougeon

et al. 2009

Proc. Natl. Acad. Sci. U.S.A.

112

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As champagne or sparkling wine is poured into a glass, the myriad of ascending bubbles collapse and radiate a multitude of tiny droplets above the free surface into the form of very characteristic and refreshing aerosols. Ultrahigh-resolution MS was used as a nontargeted approach to discriminate hundreds of surface active compounds that are preferentially partitioning in champagne aerosols; thus, unraveling different chemical fingerprints between the champagne bulk and its aerosols. Based on accurate exact mass analysis and database search, tens of these compounds overconcentrating in champagne aerosols were unambiguously discriminated and assigned to compounds showing organoleptic interest or being aromas precursors. By drawing a parallel between the fizz of the ocean and the fizz in Champagne wines, our results closely link bursting bubbles and flavor release; thus, supporting the idea that rising and collapsing bubbles act as a continuous paternoster lift for aromas in every glass of champagne.Fourier transform ͉ ion cyclotron resonance ͉ MS ͉ bubbles ͉ surfactants I n surfactant solutions, preferential adsorption of surfactants at the air-solution interface occurs as a result of the amphiphilic properties of surfactants, with the water-soluble moiety plunging into the solution and the hydrophobic component in contact with the air. In oceanography, enrichment of the sea-surface microlayer and atmospheric aerosols in surfactant materials has long been studied (1-3). Actually, bubbles trapped by the sea breakers action considerably increase exchange surfaces between the sea bulk and the atmosphere. Bubbles drag surfactants along their way through the liquid bulk, reach the sea surface, to finally burst and eject aerosol droplets into the atmosphere. Air bubbles trapped during rough sea conditions were found to increase specific organic concentrations in marine aerosols by several orders of magnitude compared with those found in the liquid bulk (4).From a conceptual point of view, the situation found in glasses poured with champagne or sparkling wine is quite similar to that described above. Nevertheless, only quite recently, the tools of physical chemistry were used to identify the physical mechanisms behind the nucleation, rise, and collapse of bubbles found in champagne and sparkling wines (5-7). From a strictly chemical point of view, Champagne and sparkling wines are multicomponent hydro-alcoholic solutions supersaturated with CO 2 -dissolved gas molecules (formed together with ethanol during the fermentation process). Champagne and sparkling wines also hold hundreds of surface active compounds, some of them showing organoleptic interest. As soon as a bottle of champagne or sparkling wine is uncorked, the progressive release of CO 2 -dissolved gas molecules is responsible for bubble nucleation, the so-called effervescence process. It is worth noting that Ϸ5 L of CO 2 must escape from a typical 0.75 L champagne bottle. To get an idea of how many bubbles are potentially involved all along the degassing proces...

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“…Typically in these studies, the glycoconjugates are initially isolated and fractionated from the matrix using low-(or atmospheric) pressure liquid chromatography, HPLC, counter-current chromatography (CCC), and/or supercritical fluid extraction (SFE) (Strauss et al 1987, Winterhalter et al 1990, Bonnländer et al 1998, Palma et al 2000. The isolated glycoconjugate fraction is then analyzed directly by fast atom bombardment tandem MS (FAB-MS) (Marinos et al 1994), HPLC-MS and/or MS/MS (Hayasaka et al 2010a), and matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) MS (Nasi et al 2008).…”

Section: Analysis Of Glycoconjugatesmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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Isolation of Two Novel Terpenoid Glucose Esters from Riesling Wine

Cited by 41 publications

References 19 publications

Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula)

Application of Gas Chromatography on the Evaluation of Grape and Wine Aroma in Atlantic Viticulture (NW Iberian Peninsula)

Unraveling different chemical fingerprints between a champagne wine and its aerosols

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

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