Terpenoids and their role in wine flavour: recent advances

Black, Cory A.; Parker, M. Rockwell; Siebert, Tracey; Capone, Dimitra L.; Francis, Leigh

doi:10.1111/ajgw.12186

Cited by 126 publications

(124 citation statements)

References 188 publications

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“…Terpenes are by definition isoprenoids, which consist of the basic C 5 H 8 unit, bound in a head-to-tail manner. The most prominent forms in the aroma profile of wine are the C 10 -monoterpenes, C 15 -sesquiterpenes and C 13 -norisoprenoids [15,16]. Terpenoids are secondary plant constituents which are mainly formed via a biosynthenthetic pathway; on the other hand, C 13 -norisoprenoids are usually derived from the oxidative degradation of diterpenes and carotenoids [17,18].…”

Section: Introductionmentioning

confidence: 99%

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Williams

Buica

2020

Molecules

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The aroma profile is an important marker for wine quality. Various classes of compounds are responsible for the aroma of wine, and one such class is terpenoids. In the context of this work, a validated gas chromatography–mass spectrometry (GC–MS) method for the quantitation of terpenoids in red and white wine using headspace solid-phase microextraction (HS–SPME) and solid-phase extraction (SPE) was established. Calibrations were performed in the respective base wine using both sample preparation methods. The linearity, precision and accuracy evaluated for the respective matrices were excellent for both sample preparations. However, the HS–SPME approach was more sensitive and more accurate. For both sample preparations, the quantification limits were lower than the odor thresholds in wine. The terpenoid concentrations (µg/L) were evaluated for 13 white wines using both sample preparation methods. Importantly, the online HS–SPME approach was more sensitive than the offline SPE method. The major terpenoids identified in the white wines evaluated were linalool (0.2–63 µg/L), geraniol (nd–66 µg/L) and α-terpineol (nd–85 µg/L).

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Section: Introductionmentioning

confidence: 99%

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Williams

Buica

2020

Molecules

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“…Aroma is one of the most important factors in determining wine character and quality and the concentration of aroma molecules can vary from a few ng L −1 to amounts that can be measured in mg L −1 (Table ). Some of those molecules are biosynthesized in berries and some result from winemaking and aging . Many authors have studied the influence of grape aroma on wine quality .…”

Section: Introductionmentioning

confidence: 99%

“…Some of those molecules are biosynthesized in berries and some result from winemaking and aging. [7][8][9][10][11] Many authors have studied the influence of grape aroma on wine quality. [12][13][14][15][16][17][18][19][20][21][22][23][24] Understanding how these factors affect grapes' composition is critical to developing strategies for adapting viticultural practices to climate change.…”

Section: Introductionmentioning

confidence: 99%

Impact of agronomic practices on grape aroma composition: a review

et al. 2018

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Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.

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“…Terpenoids are important secondary metabolites of plants and are extremely chemically diversified, being estimated at more than 40,000 substances. Its use has been described as flavoring agents, in addition to providing benefits to human health through its antioxidant potential [26,27].…”

Section: Phytochemical Profile By Uplc-ms Ementioning

confidence: 99%

Metabolite Profiling by UPLC-MSE, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi)

et al. 2020

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The metabolite profiling associated with the antioxidant potential of Amazonian fruits represents an important step to the bioactive compound′s characterization due to the large biodiversity in this region. The comprehensive bioactive compounds profile and antioxidant capacities of mamey apple (Mammea americana), camapu (Physalis angulata), and uxi (Endopleura uchi) was determined for the first time. Bioactive compounds were characterized by ultra-performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-MSE) in aqueous and ethanolic extracts. Globally, a total of 293 metabolites were tentatively identified in mamey apple, campau, and uxi extracts. The main classes of compounds in the three species were terpenoids (61), phenolic acids (58), and flavonoids (53). Ethanolic extracts of fruits showed higher antioxidant activity and total ion abundance of bioactive compounds than aqueous. Uxi had the highest values of phenolic content (701.84 mg GAE/100 g), ABTS (1602.7 μmol Trolox g−1), and ORAC (15.04 μmol Trolox g−1). Mamey apple had the highest results for DPPH (1168.42 μmol TE g−1) and FRAP (1381.13 μmol FSE g−1). Nuclear magnetic resonance (NMR) spectroscopy results showed that sugars and lipids were the substances with the highest amounts in mamey apple and camapu. Data referring to chemical characteristics and antioxidant capacity of these fruits can contribute to their economic exploitation.

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Terpenoids and their role in wine flavour: recent advances

Cited by 126 publications

References 188 publications

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine

Impact of agronomic practices on grape aroma composition: a review

Metabolite Profiling by UPLC-MSE, NMR, and Antioxidant Properties of Amazonian Fruits: Mamey Apple (Mammea Americana), Camapu (Physalis Angulata), and Uxi (Endopleura Uchi)

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