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Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CRETIN, Blandine N. | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DUBOURDIEU, Denis | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MARCHAL, Axel
IDREF: 150146477 | |
| dc.date.accessioned | 2021-01-25T13:43:01Z | |
| dc.date.available | 2021-01-25T13:43:01Z | |
| dc.date.issued | 2016-03-21 | |
| dc.identifier.issn | 1618-2642 | en_US |
| dc.identifier.uri | https://www.researchgate.net/publication/299357225_Development_of_a_quantitation_method_to_assay_both_lyoniresinol_enantiomers_in_wines_spirits_and_oak_wood_by_liquid_chromatography-high_resolution_mass_spectrometry | |
| dc.identifier.uri | oai:researchgate.net:299357225 | |
| dc.identifier.uri | oai:crossref.org:10.1007/s00216-016-9466-3 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/25983 | |
| dc.description.abstractEn | Wine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them, an enantiomer of lyoniresinol, (+)-lyoniresinol, has been shown to exhibit bitterness. To evaluate the impact of (+)-lyoniresinol on wine taste, a two-step quantitation method was developed and validated. First, (±)-lyoniresinol was assayed in wines, spirits, and oak wood macerates by C-18 liquid chromatography-high resolution mass spectrometry (LC-HRMS). Then, the lyoniresinol enantiomeric ratio was determined by chiral LC-HRMS in order to calculate the (+)-lyoniresinol content. In red and white wines, the average concentrations of (+)-lyoniresinol were 1.9 and 0.8 mg/L, respectively. The enantiomer proportions were not affected by bottle aging, and lyoniresinol appeared to remain stable over time. The sensory study of (+)-lyoniresinol established its perception threshold at 0.46 mg/L in wine. All the commercial wines quantitated were above this perception threshold, demonstrating its impact on wine taste by an increase in bitterness. In spirits, (+)-lyoniresinol ranged from 2.0 to 10.0 mg/L and was found to be released continuously during oak aging. Finally, neither botanical origin nor toasting was found to significantly affect the (+)-lyoniresinol content of oak wood. Graphical abstract From oak wood to wine: evaluation of the influence of (+)-lyoniresinol on the bitterness of wines and spirits. | |
| dc.language.iso | EN | en_US |
| dc.source | researchgate | |
| dc.source | crossref | |
| dc.subject.en | lignan | |
| dc.subject.en | chiral separation | |
| dc.subject.en | bitterness | |
| dc.subject.en | Orbitrap mass spectrometry | |
| dc.subject.en | Taste-active compounds | |
| dc.subject.en | Oak aging | |
| dc.title.en | Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry | |
| dc.title.alternative | Anal Bioanal Chem | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1007/s00216-016-9466-3 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Analytical and Bioanalytical Chemistry | en_US |
| bordeaux.page | 3789-3799 | en_US |
| bordeaux.volume | 408 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 14 | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.export | false | |
| workflow.import.source | dissemin | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Analytical%20and%20Bioanalytical%20Chemistry&rft.date=2016-03-21&rft.volume=408&rft.issue=14&rft.spage=3789-3799&rft.epage=3789-3799&rft.eissn=1618-2642&rft.issn=1618-2642&rft.au=CRETIN,%20Blandine%20N.&DUBOURDIEU,%20Denis&MARCHAL,%20Axel&rft.genre=article |
