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…

Quantification of the production of hydrogen peroxide H2O2 during wine oxidation

Chemical studies aiming at assessing how a wine reacts towards oxidation usually focus on the characterization of wine constituents, such as polyphenols, or oxidation products. As an alternative, the key oxidation intermediate hydrogen peroxide H2O2 has never been quantified, although it plays a pivotal role in wine oxidation. H2O2 is obtained from molecular oxygen as the result of a first cascade of oxidation reactions involving metal ions and polyphenols. The produced H2O2 then reacts in a second cascade of oxidation to produce reactive hydroxyl radicals that can attack almost any chemical substrate in wine.

Effect of concentration and competition between different fungicide residues on the adsorption efficiency of activated vegetal fibres for treatment of wine

Vineyards are strongly exposed to fungal diseases, attacks from insects and competition with weeds. Most treatments used on grape vines contain synthetic active substances, which may be transferred to the wine. Such pesticides have a negative image because many active substances are potential health hazards. A specific oenological treatment allowing the reduction of pesticide residues in wine based on activated vegetable fibres (AVF) is under examination by the International Organisation for Vine and Wine. This technique works efficiently and alters the wine only little (Lempereur et al. 2014).

Exploring the behavior of alternatives to montmorillonite clays in white wine protein stabilization

Visual clarity in wines is crucial for commercial purposes [1]. Potential protein haze in white wines remains a constant concern in wineries, commonly addressed using bentonite [2].

Health space in vine spa in the world

This elaboration presents vine spa has precious contribution of social development health and well being in culture of wine regions. The majority of the vine-spas in the world draw raw materials from the vineyard; both for cosmetics treatments and for dishes in their restaurants. Vitis vinifera vine provides fresh grapes for dishes and massages, seeds and oil from the seeds, as well as the leaves, and its extracts, and above all the wine.

Maturation under different SO2 environments: the impact on amino acid and volatile profile for two white wines

EU countries are in the top 16 of the world’s wine producers. To respond to a public health concern, caused by SO2 excessive exposure