WINSTEL, Delphine; BAHAMMOU, Delphine; ALBERTIN, Warren; WAFFO TEGUO, Pierre; MARCHAL, Axel

doi:10.1016/j.foodchem.2021.129825

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

BAHAMMOU, Delphine

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

ALBERTIN, Warren

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

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Article de revue

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Food Chemistry. 2021, vol. 359

Resumen en inglés

Taste is a key driver of food and beverage acceptability due to its role in consumers’ pleasure. The great interest that natural food and beverages now arouse lies notably in the complexity of their taste, which in turn is related to a wide range of taste-active compounds. Going beyond the classic divide between targeted and untargeted strategies, an integrative methodology to spirits was applied. Untargeted profiling of several cognac spirits was implemented by LC-HRMS to identify compounds of interest among hundreds of ions. A targeted fractionation protocol was then developed. By using HRMS and NMR, dihydrodehydrodiconiferyl alcohol was identified and described for the first time in spirits and oak wood. It was characterized as sweet at 2 mg/L in two matrices and was quantified in spirits up to 4 mg/L. These findings demonstrated how this methodology is relevant and effective to discover new taste-active compounds.< Leer menos

Palabras clave en inglés

Untargeted approach

Metabolomic

LC-HRMS

Taste-active compounds

Sweetness

Quantitation

URI

https://oskar-bordeaux.fr/handle/20.500.12278/123965

DOI

http://dx.doi.org/10.1016/j.foodchem.2021.129825

Centros de investigación

Oenologie - UMR 1366

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Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits

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Resumen en inglés

Palabras clave en inglés

URI

DOI

Centros de investigación