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

Abstract

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.

Effect of Yellowing Duration on the Chemical Profile of Yellow Tea and the Associations with Sensory Traits

“…In our study, the sweet and over-oxidation aroma-related contributors such as organic acids (3-methyl-butanoic acid and n-decanoic acid), ketones (furaneol) and hydrocarbons (1,1-diethoxyethane and 2-ethoxy-propane) were increased after yellowing ( Figure 6 B), which could be mainly attributed to the Maillard reaction of amino acids and carbohydrates [ 18 , 19 , 20 , 21 ]. It was reported that caramel-like odorant furaneol is not only generated from Maillard reaction but also the hydrolysis product of bound furaneol [ 21 ]. In addition to amino acids/carbohydrates, lipids, carotenoids and glycosides are also important precursors of odorants [ 17 , 18 , 22 ].…”

Flexible Screen Printed Aptasensor for Rapid Detection of Furaneol: A Comparison of CNTs and AgNPs Effect on Aptasensor Performance

“…for instance, the difference in the number of aptamers immobilized on WE between one aptasensor and another may decrease the sensitivity. However, by subtracting the current generated from the blank sample, in this way, only the current generated because of the analyte will be measured, no matter the amount of the aptamers immobilized on the WE [ 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 ]. Hence, we increase the reproducibility of the aptasensors.…”

“…The resultant from the sample preparation was subjected to HPLC analysis. The mobile phase consisted of methanol/0.5% formic acid solution (v/v), and the following methanol flow gradient: 15/85 for 2 min, 50/50 for 24 min, 100/0 for 27 min, 100/0 for 29 min, and 15/85 for 33 min [ 30 ]. The chromatographic separation was conducted out at a flow rate of 0.8 mL/min for 40-min, and injection volume of 20 μL.…”

Renal Transcriptomics Reveals the Carcinogenic Mechanism of Ethyl Carbamate in Musalais

“…With a history of more than 2000 years, it is an indispensable part of the local culture and has been protected as a form of intangible human cultural heritage since 2007, contributing substantially to the development of local tourism and economy. 1,13,14 Musalais is produced through natural fermentation, resulting in the generation of EC, [15][16][17] also known as urethane. EC is an ethyl ester of carbamic acid and is mainly synthesized via the metabolism of urea and citrulline during the fermentation process.…”