MARCHAL, Axel; GENIN, Eric; WAFFO TEGUO, Pierre; BIBÈS, Alice; DA COSTA, Gregory; MERILLON, Jean-Michel; DUBOURDIEU, Denis

doi:10.1016/j.aca.2014.10.039

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

GENIN, Eric

WAFFO TEGUO, Pierre

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Article de revue

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Analytica Chimica Acta. 2015-01-01, vol. 853, p. 425-434

Résumé en anglais

Volatile and non-volatile molecules are directly responsible for the thrill and excitement provided by wine-tasting. Their elucidation requires powerful analytical techniques and innovative methodologies. In a recent work, two novel sweet compounds called quercotriterpenosides (QTT) were identified in oak wood used for wine-ageing. The aim of the present study is to discover structural analogs of such natural sweeteners in oak wood. For this purpose, an analytical approach was developed as an alternative to chemical synthesis. Orbitrap mass spectrometry proved to be a crucial technique both to demonstrate the presence of QTT analogs in oak wood by targeted screening and to guide the purification pathway of these molecules using complementary chromatographic tools. Four compounds were isolated and identified for the first time: two isomers, one glucosyl derivative and one galloyl derivative of QTT. Their tasting showed that only the two new isomers were sweet, thus demonstrating both the pertinence of the strategy and the influence of functional groups on gustatory properties. Finally, this paper presents some developments involving multistage Fourier transform mass spectrometry (FTMS) to provide solid structural information on these functional groups prior to any purification of compounds. Such analytical developments could be particularly useful for research on taste-active or bio-active products.< Réduire

Mots clés en anglais

Sweetness

High resolution mass spectrometry

Triterpenes

Oak wood

Liquid chromatography

URI

https://oskar-bordeaux.fr/handle/20.500.12278/11431

DOI

http://dx.doi.org/10.1016/j.aca.2014.10.039

Unités de recherche

Oenologie - UMR 1366

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Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners

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Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche