Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits
| 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 | GAMMACURTA, Marine | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | WAFFO TEGUO, Pierre | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MARCHAL, Axel
IDREF: 150146477 | |
| dc.date.accessioned | 2024-09-18T15:35:32Z | |
| dc.date.available | 2024-09-18T15:35:32Z | |
| dc.date.issued | 2024-09-04 | |
| dc.identifier.issn | 0021-8561 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1021/acs.jafc.4c04799 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/201664 | |
| dc.description.abstractEn | Barrel 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.iso | EN | en_US |
| dc.source | crossref | |
| dc.subject.en | Taste-active compounds | |
| dc.subject.en | Oak wood | |
| dc.subject.en | Quantification | |
| dc.subject.en | Lactone | |
| dc.subject.en | Precursors | |
| dc.title.en | Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jafc.4c04799 | 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 | 20592-20602 | en_US |
| bordeaux.volume | 72 | en_US |
| bordeaux.hal.laboratories | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | en_US |
| bordeaux.issue | 37 | 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.identifier | hal-04701764 | |
| hal.version | 1 | |
| hal.date.transferred | 2024-09-18T15:35:34Z | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | true | |
| workflow.import.source | dissemin | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_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 |
