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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorWINSTEL, Delphine
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGAMMACURTA, Marine
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorWAFFO TEGUO, Pierre
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
IDREF: 150146477
dc.date.accessioned2024-09-18T15:35:32Z
dc.date.available2024-09-18T15:35:32Z
dc.date.issued2024-09-04
dc.identifier.issn0021-8561en_US
dc.identifier.urioai:crossref.org:10.1021/acs.jafc.4c04799
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/201664
dc.description.abstractEnBarrel aging is a crucial stage that influences the taste of wines and spirits, particularly increasing their sweetness and bitterness. This increase is caused by nonvolatile compounds released from oak wood. To search for such molecules, we performed a taste-guided inductive fractionation protocol using several analytical techniques. By using HRMS and NMR, two new galloylated derivatives were elucidated. Their enzymatic hydrolysis revealed the formation of β-methyl-γ-octalactone, indicating that they are potential precursors. The taste properties of these isomers revealed a sweet and bitter taste for P-WL-1 and P-WL-2, respectively. An LC-HRMS quantification method was performed to evaluate the influence of aging parameters such as botanical origin and toasting process on their concentrations. Several spirits were also analyzed to confirm their presence in this matrix. These results improve the understanding of the molecular markers responsible for the taste of beverages.
dc.language.isoENen_US
dc.sourcecrossref
dc.subject.enTaste-active compounds
dc.subject.enOak wood
dc.subject.enQuantification
dc.subject.enLactone
dc.subject.enPrecursors
dc.title.enIdentification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.4c04799en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page20592-20602en_US
bordeaux.volume72en_US
bordeaux.hal.laboratoriesUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]en_US
bordeaux.issue37en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-04701764
hal.version1
hal.date.transferred2024-09-18T15:35:34Z
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exporttrue
workflow.import.sourcedissemin
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2024-09-04&rft.volume=72&rft.issue=37&rft.spage=20592-20602&rft.epage=20592-20602&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=WINSTEL,%20Delphine&GAMMACURTA,%20Marine&WAFFO%20TEGUO,%20Pierre&MARCHAL,%20Axel&rft.genre=article


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