Methyl Salicylate Glycosides in Some Italian Varietal Wines

Carlin, Silvia; Masuero, Domenico; Guella, Graziano; Vrhovšek, Urška; Mattivi, Fulvio

doi:10.3390/molecules24183260

Cited by 11 publications

(10 citation statements)

References 26 publications

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“…Occurrence of relatively high levels of free and glycosidically-bound methyl salicylate were also observed, in agreement with recent observations concerning this compound’s high content and its glycosidic precursors in Trebbiano di Soave and Verdicchio wines [ 28 , 29 , 49 ]. Methyl salicylate is characterized by a distinctive mint, wintergreen aroma [ 50 ], and could further contribute to the balsamic character of these wines.…”

Section: Resultssupporting

confidence: 89%

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

Slaghenaufi¹,

Luzzini²,

Solis³

et al. 2021

Molecules

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Lugana and Verdicchio are two Italian white wines with a Protected Designation of Origin (PDO) label. These two wine types are produced in different regions using the same grape variety. The aim of this work is to investigate the existence of volatile chemical markers that could help to elucidate differences between Lugana and Verdicchio wines both at chemical and sensory levels. Thirteen commercial wine samples were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS), and 76 volatile compounds were identified and quantified. Verdicchio and Lugana had been differentiated on the basis of 19 free and glycosidically bound compounds belonging to the chemical classes of terpenes, benzenoids, higher alcohols, C6 alcohols and norisoprenoids. Samples were assessed by means of a sorting task sensory analysis, resulting in two clusters formed. These results suggested the existence of 2 product types with specific sensory spaces that can be related, to a good extend, to Verdicchio and Lugana wines. Cluster 1 was composed of six wines, 4 of which were Lugana, while Cluster 2 was formed of 7 wines, 5 of which were Verdicchio. The first cluster was described as “fruity”, and “fresh/minty”, while the second as “fermentative” and “spicy”. An attempt was made to relate analytical and sensory data, the results showed that damascenone and the sum of 3 of esters the ethyl hexanoate, ethyl octanoate and isoamyl acetate, was characterizing Cluster 1. These results highlighted the primary importance of geographical origin to the volatile composition and perceived aroma of Lugana and Verdicchio wines.

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Section: Resultssupporting

confidence: 89%

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

Slaghenaufi¹,

Luzzini²,

Solis³

et al. 2021

Molecules

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“…Other important benzenoids: methyl salicylate is an organic ester naturally produced by many plants, particularly wintergreens, and also present in wine, sometimes in quite high quantities, such as in the Verdicchio and Lugana varieties [38,39]. It was demonstrated that it could be present in both free and bound form (MeSA glycosides).…”

Section: Gewürztraminer Winementioning

confidence: 99%

Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol

et al. 2022

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Knowing in detail how the white and red wine aroma compounds behave under various storage conditions and especially at high temperature is important in order to understand the changes occurring to their sensorial character during the shelf life. The initial aim of this work was to develop and validate a fast, modern, robust, and comprehensive protocol for the quantification of 64 primary, secondary, and tertiary volatile compounds by using solid-phase extraction (SPE) cartridges in sample preparation and fast GC-MS/MS (gas chromatography-tandem mass spectrometry assay) in analysis. The protocol was applied to a study of the behavior of seven Gewürztraminer and seven Teroldego wines stored in anoxia at 50° C for 2.5 and 5 weeks. The results demonstrated a sharp decrease of the main linear terpenes linalool, geraniol, and nerol and the consequent increase of the cyclic ones, such as α-terpineol and 1,8-cineole; the increase of the C13-norisoprenoids 1,1,6,-trimethyl-1,2-dihydronapthalene (TDN), and β-damascenone and the C10 norisoprenoid safranal; the hydrolysis of acetates and linear esters; and the increase of some branched-chain esters. In red wines, a moderate increase was observed for some lactones. Some unwanted compounds, such as 2-aminoacetophenone (2-AAP), showed a notable increase in some Gewürztraminer wines, exceeding the olfactory threshold.

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“…Recently, the aromatic complexity of Verdicchio wines was described, also relating to its aging. Younger wines were characterized by fruity and tropical notes, while aged wines were distinguished by the presence of norisoprenoids, anise and balsamic notes, related to 3-methyl-2,4-nonanedione and methyl salicylate released by precursors [6]. The presence of varietal thiols, namely 3-mercaptohexan-1-ol and its acetate form, conferring tropical and citrus notes has been documented in Trebbiano di Lugana wine.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

Fracassetti

Camoni²,

Montresor

et al. 2020

Foods

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In this study, the volatile profile of Trebbiano di Lugana wine was determined and its chemical composition was considered to understand its potential longevity. Seven wine samples produced in different years (2005–2017) were collected by the same winery and analyzed up to 13 years after bottling. Color, total and polymeric phenols, glutathione, free volatiles and sensory characteristics were assessed. The color turned from yellow to an increased brownish hue as the aging time increased; nonetheless, it was stable up to five years from the production. Thirty-six aroma compounds were detected including higher alcohols, esters, and norisoprenoids (β-damascenone and β-oxo-ionone). While higher alcohols did not show a dependence on the different years of production, a decrease of esters was found over aging with the exception of wine produced in 2009, the latter showing higher levels of glutathione that could limit esters’ hydrolysis. The perception of floral and fruity notes was dependent on the storage time with little differences up to five years after bottling. Trebbiano di Lugana wine could be suitable for aging and this aptitude might be further improved also through the proper choice of closure and packaging systems to encourage logistic and marketing strategies.

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Methyl Salicylate Glycosides in Some Italian Varietal Wines

Cited by 11 publications

References 26 publications

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines

Measurement of the Effect of Accelerated Aging on the Aromatic Compounds of Gewürztraminer and Teroldego Wines, Using a SPE-GC-MS/MS Protocol

Chemical Characterization and Volatile Profile of Trebbiano di Lugana Wine: A Case Study

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