Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | WINSTEL, Delphine | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GAUTIER, Eric | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MARCHAL, Axel | |
| dc.date.accessioned | 2024-01-29T16:43:56Z | |
| dc.date.available | 2024-01-29T16:43:56Z | |
| dc.date.issued | 2020-06-22 | |
| dc.identifier.issn | 0021-8561 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1021/acs.jafc.0c02619 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/187617 | |
| dc.description.abstractEn | During barrel aging, wines and spirits undergo sensory changes as a result of the release of aroma and taste molecules. Among the nonvolatile compounds, various coumarins have already been identified in oak wood but their sensory role remained unclear. In this study, the presence of coumarins in oak wood extract, wine, and spirits was first assessed by targeted screening. Fraxetin was identified for the first time in these matrices. After development and validation of a liquid chromatography–high-resolution mass spectrometry quantitation method, esculetin, scopoletin, fraxetin, umbelliferone, 4-methylumbelliferone, and coumarin were assayed in various wines and spirits. The concentrations measured were generally below the gustatory detection thresholds determined in wines and spirits. Nevertheless, by adding a mixture of coumarins in wines and spirits, a significant increase in bitterness was observed, thus demonstrating their potential contribution to the taste of wines and spirits through perceptive interactions. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.subject.en | Coumarins | |
| dc.subject.en | Bitterness | |
| dc.subject.en | Taste-active compounds | |
| dc.subject.en | Quantitation | |
| dc.subject.en | Perceptive interaction | |
| dc.title.en | Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jafc.0c02619 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Journal of Agricultural and Food Chemistry | en_US |
| bordeaux.page | 7434-7443 | en_US |
| bordeaux.volume | 68 | en_US |
| bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
| bordeaux.issue | 28 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | false | |
| workflow.import.source | dissemin | |
| dc.rights.cc | Pas de Licence CC | en_US |
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