Recent advances in NMR-based metabolomics of alcoholic beverages

Tabago, Maria Krizel Anne G.; Calingacion, Mariafe; Garcia, Joel

doi:10.1016/j.fochms.2020.100009

Cited by 15 publications

(13 citation statements)

References 137 publications

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“…3 In combination with chemometrics, 1 H NMR spectroscopy has been extensively used in metabolomic studies of foods and beverages. 4,5 With reference to wine science, 1 H NMR-based metabolomics has been applied to classify wines according to grape varieties, 6 to highlight differences due to geographic origin, 7,8 vintage, 5 and winemaking techniques. 9,10 Moreover, studies on metabolite evolution during alcoholic fermentation 6,11 and micro-oxygenation 9 have been carried out.…”

Section: Introductionmentioning

confidence: 99%

¹H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

Bambina

Spinella

Papa

et al. 2023

J. Agric. Food Chem.

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In this study, the soil effect on the micro-component composition of Nero d’Avola wines obtained from different locations was investigated through 1H NMR-based metabolomics. Two different approaches were applied: the targeted (TA) and the non-targeted one (NTA). The former differentiated the wines by profiling (i.e., by identifying and quantifying) a number of different metabolites. The latter provided wine fingerprinting by processing the entire spectra with multivariate statistical analysis. NTA also allowed investigation of the hydrogen bond network inside wines via the analysis of 1H NMR chemical shift dispersions. Results showed that the differences among wines were due not only to the concentrations of various analytes but also to the characteristics of the H-bond network where different solutes were involved. The H-bond network affects both gustatory and olfactory perceptions by modulating the way how solutes interact with the human sensorial receptors. Moreover, the aforementioned H-bond network is also related to the soil properties from which the grapes were taken. Therefore, the present study can be considered a good attempt to investigate terroir, i.e., the relationship between wine quality and soil characteristics.

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Section: Introductionmentioning

confidence: 99%

¹H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

Bambina

Spinella

Papa

et al. 2023

J. Agric. Food Chem.

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“…The two most commonly used analytical techniques for wine metabolomics are mass spectrometry and NMR [3]. Although MS is a more sensitive tool, NMR combines many advantages that make it a tool of choice for metabolomic analysis of wines [4][5][6][7]: no complex sample preparation, low volume requirements, fast and reproducible analysis and detection of a large number of compounds belonging to different chemical families, such as organic acids, alcohols, sugars, phenolic compounds and amino acids [8,9]. Moreover, NMR is a wine screening tool that can also provide quantitative data thanks to [10].…”

Section: Introductionmentioning

confidence: 99%

1H-NMR Metabolomics as a Tool for Winemaking Monitoring

et al. 2021

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The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. 1H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, 1H-NMR metabolomics in combination with multivariate analysis was applied to investigate the effects of grape maturity and enzyme and fining treatments on Cabernet Sauvignon wines. A total of forty wine metabolites were quantified. Three different stages of maturity were studied (under-maturity, maturity and over-maturity). Enzyme treatments were carried out using two pectolytic enzymes (E1 and E2). Finally, two proteinaceous fining treatments were compared (vegetable protein, fining F1; pea protein and PVPP, fining F2). The results show a clear difference between the three stages of maturity, with an impact on different classes of metabolites including amino acids, organic acids, sugars, phenolic compounds, alcohols and esters. A clear separation between enzymes E1 and E2 was observed. Both fining agents had a significant effect on metabolite concentrations. The results demonstrate that 1H-NMR metabolomics provides a fast and robust approach to study the effect of winemaking processes on wine metabolites. These results support the interest to pursue the development of 1H-NMR metabolomics to investigate the effects of winemaking on wine quality.

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“…However, the lower sensitivity and large sample quantity requirements are the principal drawbacks of NMR [47,48]. In addition, high-resolution NMR spectroscopy (HRMAS-NMR) has become a rapid and accurate alternative technique at the molecular level, following the development of high-field NMR spectrometers [49]. In recent years, NMR spectroscopy has been widely applied to analyze the metabolomes of traditional foods such as soy sauce [50], fermented fish sauce [51], and alcoholic beverages [49].…”

Section: Nmr-based Metabolomicsmentioning

confidence: 99%

“…In addition, high-resolution NMR spectroscopy (HRMAS-NMR) has become a rapid and accurate alternative technique at the molecular level, following the development of high-field NMR spectrometers [49]. In recent years, NMR spectroscopy has been widely applied to analyze the metabolomes of traditional foods such as soy sauce [50], fermented fish sauce [51], and alcoholic beverages [49].…”

Section: Nmr-based Metabolomicsmentioning

confidence: 99%

“…HPLC-MS is the most commonly applied technique for determining phenolic compounds, particularly stilbenes [146]. Tabago et al [49] successfully summarized the potential of NMR metabolomics in terms of geographical origin, variety, vintage, fermentation, and quality evaluation of wine and alcohol, to distinguish wines under different fermentation conditions such as bacterial and yeast strains and agricultural cultivars [147].…”

Section: Nutrition and Functionmentioning

confidence: 99%

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Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Gao

Hou

Gao

et al. 2021

Foods

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Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.

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Recent advances in NMR-based metabolomics of alcoholic beverages

Cited by 15 publications

References 137 publications

¹H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

¹H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

1H-NMR Metabolomics as a Tool for Winemaking Monitoring

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

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Recent advances in NMR-based metabolomics of alcoholic beverages

Cited by 15 publications

References 137 publications

1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

1H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

1H-NMR Metabolomics as a Tool for Winemaking Monitoring

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

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Product

Resources

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¹H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines

¹H NMR-Based Metabolomics to Assess the Impact of Soil Type on the Chemical Composition of Nero d’Avola Red Wines