Rapid analysis of grape aroma glycoconjugates using Fourier-transform infrared spectrometry and chemometric techniques

Schneider, Rémi; Charrier, Frédéric; Moutounet, Michel; Baumes, Raymond

doi:10.1016/j.aca.2003.11.082

Cited by 37 publications

(16 citation statements)

References 9 publications

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“…The aromatic potential of the berries was evaluated through the identification and quantification of aglycones released from the glycosidic precursors, as previously suggested . Briefly, glycoside precursors were extracted from 300 mL filtered must by solid‐phase extraction on a Lichrolut RP18 (40–63 μm) phase cartridge using an automated Autotrace sampler.…”

Section: Methodsmentioning

confidence: 99%

Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries

Crespo¹,

Rigou

Romero³

et al. 2017

J Sci Food Agric

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Considering the three seasons, grapes synthesized and accumulated more precursors when milder temperatures and late rains throughout veraison were recorded. However, we observed a high fluctuation of aroma precursors during the ripening period, so choosing the correct harvesting date (according to grape aroma potential) may overcome some of the negative effects linked to climate conditions. © 2017 Society of Chemical Industry.

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Section: Methodsmentioning

confidence: 99%

Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries

Crespo¹,

Rigou

Romero³

et al. 2017

J Sci Food Agric

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“…Glycosidic fraction analysis is usually performed after isolation using solid phase extraction (SPE) and then after acid or enzymatic hydrolysis analysis of the aglycones using GC-MS [20]. To study the precursors in their natural form, some studies were carried out using GC-MS analysis of the trimethylsilyl (TMS) and trifluoroacetyl (TFA) derivatives of terpene glycosides [16,21]) Glycosides can also be analyzed using LC-MS, NMR, and IR [22,23]. In the present study, we decided to identify and quantify the precursors of methyl salicylate in wines in their native glycosidic forms (Table 1) using a liquid chromatography coupled with mass spectrometry.…”

Section: Introductionmentioning

confidence: 99%

Methyl Salicylate Glycosides in Some Italian Varietal Wines

et al. 2019

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Glycosides are ubiquitous plant secondary metabolites consisting of a non-sugar component called an aglycone, attached to one or more sugars. One of the most interesting aglycones in grapes and wine is methyl salicylate (MeSA), an organic ester naturally produced by many plants, particularly wintergreens. To date, nine different MeSA glycosides from plants have been reported, mainly spread over the genera Gaultheria, Camellia, Polygala, Filipendula, and Passiflora. From a sensorial point of view, MeSA has a balsamic-sweet odor, known as Wintergreen. MeSA was found in Vitis riparia grapes, in Vitis vinifera sp. and in the Frontenac interspecific hybrid. We found that the MeSA glycosides content in Verdicchio wines and in some genetically related varieties (Trebbiano di Soave and Trebbiano di Lugana) was very high. In order to understand which glycosides were present in wine, the methanolic extract of Verdicchio wine was injected into a UPLC-Q-TOF-HDMS and compared to the extracts of different plants rich in such glycosides. Using pure standards, we confirmed the existence of two glycosides in wine: MeSA 2-O--d-glucoside and MeSA 2-O--d-xylopyranosyl (1-6) -d-glucopyranoside (gaultherin). For the first time, we also tentatively identified other diglycosides in wine: MeSA 2-O--l-arabinopyranosyl (1-6)--d-glucopyranoside (violutoside) and MeSA 2-O--d-apiofuranosyl (1-6)--d-glucopyranoside (canthoside A), MeSA 2-O--d-glucopyranosyl (1-6)-O--d-glucopyranoside (gentiobioside) and MeSA 2-O--l-rhamnopyranosyl (1-6)--d-glucopyranoside (rutinoside). Some of these glycosides have been isolated from Gaultheria procumbens leaves by preparative liquid chromatography and structurally annotated by 1H- and 13C-NMR analysis. Two of the peaks isolated from Gaultheria procumbens leaves, namely MeSA sambubioside and MeSA sophoroside, were herein observed for the first time. Six MeSA glycosides were quantified in 64 Italian white wines, highlighting the peculiar content and pattern in Verdicchio wines and related cultivars. The total concentration in bound and free MeSA in Verdicchio wines varied in the range of 456–9796 g/L and 5.5–143 g/L, respectively, while in the other wines the bound and free MeSA was below 363 g/L and 12 g/L, respectively. As this compound’s olfactory threshold is between 50 and 100 g/L, our data support the hypothesis that methyl salicylate can contribute to the balsamic scent, especially in old Verdicchio wines.

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“…The sample was loaded onto the cartridge and then washed with 50 ml of distilled water. The FVCs were then eluted with 25 ml of dichloromethane (Schneider et al, 2004 ). The extract was filtered through anhydrous sodium sulfate and 50 ml of pentane was added (to a ratio of dichloromethane: pentane, 1:2), and the solution was concentrated to 200 μl using a Kuderna-Danish at 35–40°C (Schneider et al, 2004 ).…”

Section: Methodsmentioning

confidence: 99%

“…The FVCs were then eluted with 25 ml of dichloromethane (Schneider et al, 2004 ). The extract was filtered through anhydrous sodium sulfate and 50 ml of pentane was added (to a ratio of dichloromethane: pentane, 1:2), and the solution was concentrated to 200 μl using a Kuderna-Danish at 35–40°C (Schneider et al, 2004 ). The extract was stored at −80°C until gas chromatography–mass spectrometry (GC-MS) analysis.…”

Section: Methodsmentioning

confidence: 99%

Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp.

et al. 2022

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Volatile compounds (VCs) in grapevine berries play an important role in wine quality; however, such compounds and vine development can be sensitive to environmental conditions. Due to this sensitivity, changes in temperature patterns due to global warming are likely to further impact grape production and berry composition. The aim of this study was to determine the possible effects of different growing-degree day accumulation patterns on berry ripening and composition at harvest. An experimental field was conducted using Vitis sp. L'Acadie blanc, in Nova Scotia, Canada. Using on-the-row mini-greenhouses, moderate temperature increase and reduced ultraviolet (UV) exposure were triggered in grapevines during pre-veraison (inflorescence to the beginning of berry softening), post-veraison (berry softening to full maturity), and whole season (inflorescence to full maturity), while controls were left without treatment. Free and bound VCs were extracted from berries sampled at three different phenological stages between veraison and maturity before analysis by gas chromatography–mass spectrometry (GC-MS). Berries from grapevines exposed to higher temperatures during early berry development (pre-veraison and whole) accumulated significantly higher concentrations of benzene derivatives 2-phenylethanol and benzyl alcohol at harvest, but lower concentrations of hydroxy-methoxy-substituted volatile phenols, terpenes, and C13-norisoprenoids than the control berries. These results illustrate the importance of different environmental interactions in berry composition and suggest that temperature could potentially modulate phenylpropanoid and mevalonate metabolism in developing berries. This study provides insights into the relationships between abiotic conditions and secondary metabolism in grapevine and highlights the significance of early developmental stages on berry quality at harvest.

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Rapid analysis of grape aroma glycoconjugates using Fourier-transform infrared spectrometry and chemometric techniques

Cited by 37 publications

References 9 publications

Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries

Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat à petits grains blancs berries

Methyl Salicylate Glycosides in Some Italian Varietal Wines

Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp.

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