IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Untargeted LC-HRMS analysis to discover new taste-active compounds in spirits.

Untargeted LC-HRMS analysis to discover new taste-active compounds in spirits.

Abstract

​For several years, the chemistry of taste has aroused high interest both from academics and industrials. Plant kingdom is a rich and reliable source of new taste-active compounds. Many sweet, bitter or sour molecules have been identified in various plants [1]. They belong to diverse chemical families and their sensory properties are strongly affected by slight structural modifications. As a consequence, the investigation of natural taste-active products in a given matrix appears as a major challenge for chemists. Such studies are particularly relevant in oenology since they allow a better understanding of wine and spirit taste.

The present study aims at proposing an original methodology for the discovery of new taste-active compounds. In this context, an untargeted metabolomic approach using liquid chromatography–high resolution mass spectrometry (LC-HRMS, Orbitrap analyzer) was implemented on several “eau-de-vie” of Cognac. Different statistical analyzes allowed to assess the overall structure of the data, which represents hundreds of ions, and to select and identify compounds of interest. On this basis, compound A and B were chosen according to several criteria. A fractionation protocol from “eau-de-vie” of Cognac and oak wood extracts, including liquid-liquid extractions, centrifugal partition chromatography (CPC) and Preparative-HPLC, was set up to isolate and characterize these targeted compounds. Their structures were elucidated by HRMS and nuclear magnetic resonance (NMR). Additionally, compound A was perceived as sweet and compound B exhibited a taste of fat in two matrices [2-3].These results highlight the interest of an untargeted differential analysis, hyphenating separative techniques and sensory analysis, to discover new taste-active compounds. These studies provide promising perspectives for a better understanding of the molecular markers responsible for the taste of foods and beverages.

References

[1] Kinghorn, A. D. Biologically Active Compounds from Plants with Reputed Medicinal and Sweetening Properties. Journal of Natural Products 1987, 50 (6), 1009–1024.
[2] Winstel, D.; Bahammou, D.; Albertin, W.; Waffo-Téguo, P.; Marchal, A. Untargeted LC–HRMS Profiling Followed by Targeted Fractionation to Discover New Taste-Active Compounds in Spirits. Food Chemistry 2021, 359, 129825.
[3] Winstel, D.; Capello, Y.; Quideau, S.; Marchal, A. Isolation of a New Taste-Active Brandy Tannin A: Structural Elucidation, Quantitation and Sensory Assessment. Food Chemistry 2022, 377, 131963.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Winstel Delphine1, Bahammou Delphine1, Capello Yoan2, Albertin Warren1, Waffo-Teguo Pierre1, Quideau Stephane1 and Marchal Axel1

1UMR ŒNOLOGIE (OENO), UMR 1366, ISVV, University of Bordeaux
2Univ. Bordeaux, ISM (CNRS-UMR 5255)

Contact the author

Keywords

Untargeted approach, Taste-active compounds, Sweetness, Quantitation, ellagitannin

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Grapevine sugar concentration model in the Douro Superior, Portugal

Increasingly warm and dry climate conditions are challenging the viticulture and winemaking sector. Digital technologies and crop modelling bear the promise to provide practical answers to those challenges. As viticultural activities strongly depend on harvest date, its early prediction is particularly important, since the success of winemaking practices largely depends upon this key event, which should be based on an accurate and advanced plan of the annual cycle. Herein, we demonstrate the creation of modelling tools to assess grape ripeness, through sugar concentration monitoring. The study area, the Portuguese Côa valley wine region, represents an important terroir in the “Douro Superior” subregion. Two varieties (cv. Touriga Nacional and Touriga Franca) grown in five locations across the Côa Region were considered. Sugar accumulation in grapes, with concentrations between 170 and 230 g l-1, was used from 2014 to 2020 as an indicator of technological maturity conditioned by meteorological factors. The climatic time series were retrieved from the EU Copernicus Service, while sugar data were collected by a non-profit organization, ADVID, and by Sogrape, a leading wine company. The software for calibrating and validating this model framework was the Phenology Modeling Platform (PMP), version 5.5, using Sigmoid and growing degree-day (GDD) models for predictions. The performance was assessed through two metrics: Roots Mean Square Error (RMSE) and efficiency coefficient (EFF), while validation was undertaken using leave-one-out cross-validation. Our findings demonstrate that sugar content is mainly dependent on temperature and air humidity. The models achieved a performance of 0.65
Read More

Determination of metallic elements in Chilean wines by atomic absorption spectroscopy and inductively coupled plasma–mass spectrometry

The chemical composition of wines depends on series of variables such as the type of grape, edaphoclimatic conditions, and viticulture and winemaking practices employed during production. Metallic elements play a significant role during winemaking (e.g. as catalysts of oxidation reactions) and have been previously employed for the classification of wines according to provenance. In this work, we focused on the analysis of metallic elements (K, Na, Ca, Zn, Cu, Fe, Mg, Mn, Ni, Cr, Al, Pb, Cd, Hg, Se, Co, Sn and As) in 145 Chilean wine samples (102 reds and 43 white wines), of seven grape varieties, and five of the major wine producing regions in Chile.

Read More

Genetic diversity of Oenococcus oeni strains isolated from Yinchuan wine region in the East of Helan Mountain, China

Aim: This study aimed to isolate Oenococcus oeni in red wines from Yinchuan wine region in the East of Helan Mountain, China, and analysis their genetic diversity.

Methods and Results: Oenococcus oeni strains were isolated from Cabernet Sauvignon and Cabernet Gernischt wines of four

Read More

Metabolomic profile of red non-V. vinifera genotypes

Vitis vinifera L. is the most widely cultivated Vitis species which includes numerous cultivars. Owing to their superior quality of grapes, these cultivars were long considered the only suitable for the production of fine wines. However, the lack of resistance genes in V. vinifera against major grapevine pathogens, requires for its cultivation frequent spraying with large amount of fungicides. Thus, the search for alternative and more sustainable methods to control the grapevine pathogens have brought the breeders to focus their attention on other Vitis species. In fact, wild Vitis genotypes present multiple resistance traits against pathogens, such as powdery mildew, downy mildew and phylloxera.

Read More

Climate change – variety change?

In Franconia, the northern part of Bavaria in Germany, climate change, visible in earlier bud break, advanced flowering and earlier grape maturity, leads to a decrease of traditionally cultivated early ripening aromatic white wine varieties as Mueller-Thurgau (30 % of the wine growing area) and Bacchus (12 %). With the predicted rise of temperature in all European wine regions the conditions for white wine grape varieties will decline and the grapes themselves will lose a part of their aromatic and fruity expression. Variety change towards the cultivation of later ripening white wine varieties is a very expensive and long-term process, and must be accompanied by special marketing efforts.

Read More