Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry

Slabizki, Petra; Legrum, Charlotte; Wegmann-Herr, Pascal; Fischer, Claus; Schmarr, Hans‐Georg

doi:10.1007/s00217-015-2604-x

Cited by 17 publications

(15 citation statements)

References 35 publications

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“…The odors of wine were classified as alcohol, phenolic, reduction, woody, roasted, raisin, veggie, berry fruit, and sugar according to Escudero et al [34] ( Figure 2). The spectrum of the flavor impressions for MPs ranges from veggie (bell pepper, peas, ivy leaves, potato) [3,4,14], to woody (earthy, cocoa-like) [4,18,35], to chemical (caramel, aldehydic) [3], to some off-odors (moldy, wet cardboard) [3,36]. MPs cover over half of the whole spectrum.…”

Section: Diverse Odor Descriptionsmentioning

confidence: 99%

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Zhao

Wei

et al. 2019

Molecules

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3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in grapes and wine, an accurate understanding of MP metabolism is needed. This review covers factors affecting people in the perception of MPs. Also, the history of O-methyltransferases is revisited, and the present review discusses the MP biosynthesis, degradation, and biochemical regulation. We propose the existence of a cycle between MPs and 3-alkyl-2-hydropyrazines (HPs), which proceeds via O-(de)methylation steps. This cycle governs the MP contents of wines, which make the cycle the key participant in MP regulation by genes, environmental stimuli, and microbes. In conclusion, a comprehensive metabolic pathway on which the HP–MP cycle is centered is proposed after gaining insight into their metabolism and regulation. Some directions for future studies on MPs are also proposed in this paper.

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Section: Diverse Odor Descriptionsmentioning

confidence: 99%

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Zhao

Wei

et al. 2019

Molecules

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“…Similarly, the scientific literature lacks consensus when it comes to the meaning of "green wine". The concept is mainly related to aroma terms such as green vegetables or fruity/boxwood (Green et al, 2011), capsicum, grass, tomato leaf and asparagus (Makhotkina et al, 2012), tallow-like aroma (Mohekar et al, 2017), herbaceous aroma (Mozzon et al, 2016;Slabizki et al, 2016), or fresh cut grass and "stemmy and stalky", this last being exemplified by frozen blackcurrants and blackberries (Saltman et al, 2017). In these articles, "green wine" mainly relates to a concept formed by a diversity of terms selected retrospectively by experimenters.…”

Section: Introductionmentioning

confidence: 99%

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

et al. 2021

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The present study aims to understand an ill-defined sensory concept by a long-term memory-based strategy with Spanish winemakers from four wine regions using “green wine” as a case study. A total of 77 Spanish winemakers from four Spanish wine regions carried out a non-tasting free description task. The description task yielded terms belonging to two main categories including origin-related terms as well as sensory terms. Sensory terms belonged to aroma, taste, trigeminal, colour, multimodal and hedonic subcategories, which elucidates the multidimensionality of the studied concept. The most cited specific terms were “vegetal aroma”, “bitter” and “unpleasant”. Despite these commonalities, a certain idiosyncrasy linked to taste (“excessive sourness”) and trigeminal (“astringency”) subcategories as well as to wine components (“tannins”) was evidenced as they were cited distinctly by experts belonging to separate wine regions. The capacity of approaches based on long-term memory to decipher multidimensional and ill-defined concepts is highlighted. The regional effect is also explained in terms of cognitive processes (i.e., knowledge and experience), which is linked to the use of sensory concepts by wine experts.

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“…The presence of alkylmethoxypyrazines in corks could also have a microbial origin, for example if cork planks are stored on the soil 6 . Other alkylmethoxypyrazines widely studied in wine, 3‐isopropyl‐2‐methoxypyrazine (IPMP) and 3‐isobutyl‐2‐methoxypyrazine (IBMP), have also recently been identified in natural cork stoppers with characteristic green notes 10 …”

Section: Introductionmentioning

confidence: 99%

Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

et al. 2021

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BACKGROUND Cork companies store cork planks before processing them for a minimum of 6 months to dry up and to stabilize their texture and chemical composition, although many companies extend this storage period up to 12 months. However, there is no information about the influence of this seasoning period on their ‘corky’ off flavors. For this reason, the main compounds responsible for the ‘cork taint’ of planks stored before processing from 6 to 12 months were investigated. RESULTS Four haloanisoles and three halophenols were identified: 2,4,6‐trichloroanisole (TCA), 2,3,4,6‐tetrachloroanisole (TeCA), pentachloroanisole (PCA), 2,4,6‐tribromoanisole (TBA), 2,4,6‐trichlorophenol (TCP), 2,3,4,6‐tetrachlorophenol (TeCP), and 2,4,6‐tribromophenol (TBP). All of the planks presented some haloanisole or halophenol after 6 and 9 months of storage, which practically disappeared after a year of storage. These compounds were only detected in the cork stoppers made from planks with 6 and 9 months of storage. Of the alkylmethoxypyrazines, 2‐methoxy‐3,5‐dimethylpyrazine (MDMP), 3‐isopropyl‐2‐methoxypyrazine (IPMP), and 3‐isobutyl‐2‐methoxypyrazine (IBMP) were identified. The MDMP was detected in a larger number of planks with 6 months of storage and at higher concentrations than IPMP and IBMP. However, MDMP was not detected in the cork stoppers made from planks at 6, 9, and 12 months of storage. CONCLUSION A storage time of 6 months before processing of raw cork planks would be sufficient to obtain cork stoppers with low concentrations of corky off‐flavor compounds. An increase in storage up to 9 or 12 months would result in practically ‘cork taint’‐free natural stoppers. © 2021 Society of Chemical Industry

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Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry

Cited by 17 publications

References 35 publications

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Access to wine experts' long-term memory to decipher an ill-defined sensory concept: the case of green red wine

Corky off‐flavor compounds in cork planks at different storage times before processing. Influence on the quality of the final stoppers

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