Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | SINDT, Lauriane | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | GAMMACURTA, Marine | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | WAFFO TEGUO, Pierre | |
| 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 | |
| dc.date.accessioned | 2021-02-03T14:49:39Z | |
| dc.date.available | 2021-02-03T14:49:39Z | |
| dc.date.issued | 2016-09-29 | |
| dc.identifier.issn | 0163-3864 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1021/acs.jnatprod.6b00142 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/26128 | |
| dc.description.abstractEn | Quercoresinosides A and B (1 and 2), two new lignans, were isolated from a toasted Quercus petraea heartwood extract along with a known compound, 3-methoxy-4-hydroxyphenol 1-O-β-d-(6′-O-galloyl)glucopyranoside (3). The purification protocol was based on a taste-guided approach that sought to reveal new bitter compounds released from oak wood into wines and spirits. HRMS and NMR data were used to establish that compounds 1 and 2 are lignan derivatives bearing a glucosyl unit and a galloyl unit at the same positions. Hydrolysis of these compounds showed that they could be distinguished by the absolute configuration of their respective lyoniresinol genin as determined by chiral LC-HRMS in comparison with (+)- and (−)-lyoniresinol standards. Sensory analyses were performed in a non-oaked wine on the pure compounds 1–3. The three molecules exhibited a bitter taste at 2 mg/L that was particularly intense for compounds 2 and 3. Finally, LC-HRMS demonstrated the occurrence of compounds 1–3 in oaked wine and brandy, which supports the hypothesis of their contributions to the increase in bitterness during oak aging. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.subject.en | lignans | |
| dc.subject.en | oak wood | |
| dc.subject.en | quercus petraea | |
| dc.title.en | Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine | |
| dc.title.alternative | J. Nat. Prod. | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1021/acs.jnatprod.6b00142 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 27684096 | en_US |
| bordeaux.journal | Journal of Natural Products | en_US |
| bordeaux.page | 2432-2438 | en_US |
| bordeaux.volume | 79 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | 10 | 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=Journal%20of%20Natural%20Products&rft.date=2016-09-29&rft.volume=79&rft.issue=10&rft.spage=2432-2438&rft.epage=2432-2438&rft.eissn=0163-3864&rft.issn=0163-3864&rft.au=SINDT,%20Lauriane&GAMMACURTA,%20Marine&WAFFO%20TEGUO,%20Pierre&DUBOURDIEU,%20Denis&MARCHAL,%20Axel&rft.genre=article |
