MARCHAL, Axel; WAFFO-TÉGUO, Pierre; GENIN, Eric; MÉRILLON, Jean-Michel; DUBOURDIEU, Denis

doi:10.1021/ac202499a

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

WAFFO-TÉGUO, Pierre
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

GENIN, Eric

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Analytical Chemistry. 2011-12-15, vol. 83, n° 24, p. 9629-9637

Résumé en anglais

Sweetness contributes notably to the taste-balance of dry wines and increases during oak-barrel aging owing to the release of natural sweeteners from wood. The search for such taste-active molecules, which are sometimes present at very low concentrations in wine or other complex matrixes, requires both reliable purification tools and powerful identification techniques. Here, we report the development of an original inductive method using centrifugal partition chromatography (CPC) and sensorial analysis. This method, called CPC_gustatometry, was implemented to isolate a sweet fraction with only four compounds from a complex oak wood extract. The recently developed Fourier transform mass spectrometry (FT-MS, Orbitrap analyzer) was used jointly with two-dimensional nuclear magnetic resonance (2D 1H and 13C NMR) to obtain the structural elucidation of the purified compounds. The tandem mass spectrometry (MS/MS) spectra obtained with resonant and nonresonant fragmentation modes were compared, thus providing complementary information about the molecular structure. Two oleanane-type triterpenoids substituted with galloyl and glucosyl moieties were identified, one of which exhibits sweet properties. We term these compounds which have never been reported, Quercotriterpenoside I and II.< Réduire

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https://oskar-bordeaux.fr/handle/20.500.12278/187551

DOI

http://dx.doi.org/10.1021/ac202499a

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Oenologie - UMR 1366

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Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry

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Résumé en anglais

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