GAMMACURTA, Marine; WAFFO TEGUO, Pierre; WINSTEL, Delphine; DUBOURDIEU, Denis; MARCHAL, Axel

doi:10.1021/acs.jnatprod.0c00106

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

WAFFO TEGUO, Pierre

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

WINSTEL, Delphine

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

Langue

Article de revue

Ce document a été publié dans

Journal of Natural Products. 2020-04-28, vol. 83, n° 5, p. 1611-1622

Résumé en anglais

Six new triterpenoids (1–6), two known genins (7 and 8), and five known functionalized triterpenoids (9–13) were isolated from a Quercus robur heartwood extract. The purification protocol was guided by LC-HRMS by searching for structural analogues of bartogenic acid on the basis of their putative empirical formula. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in water and in a non-oaked white wine on the pure compounds 1–13 at 5 mg/L. All molecules were perceived as bitter in water and wine, but they were mostly reported as modifying the wine taste balance. Using LC-HRMS, compounds 1–13 were observed in oaked red wine and cognac and were semiquantified in oak wood extracts. The influence of two cooperage parameters, oak species and toasting process, on compounds 1–13 content was studied. All compounds were found in quantities significantly higher in pedunculate than in sessile oak wood. Toasting is a key step in barrel manufacture and modulates the concentration of the discussed compounds. Significantly higher quantities were observed in untoasted wood compared to medium or highly toasted wood. These findings provide new insights into the molecular origin of taste changes due to oak aging.< Réduire

Mots clés en anglais

Beverages

Wood

Hydrocarbons

Carbohydrates

Neurophysiology

URI

https://oskar-bordeaux.fr/handle/20.500.12278/20867

DOI

http://dx.doi.org/10.1021/acs.jnatprod.0c00106

Unités de recherche

Oenologie - UMR 1366

Voir/Ouvrir

Métadonnées

Partager cette publication !

Licence d’utilisation du document

Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche