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Triterpenoids from Quercus petraea: identification in wines and spirits and sensory assessment

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGAMMACURTA, Marine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorWAFFO TEGUO, Pierre
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorWINSTEL, Delphine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCRETIN, Blandine N.
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorSINDT, Lauriane
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUBOURDIEU, Denis
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
dc.date.accessioned2020-06-29T13:43:16Z
dc.date.available2020-06-29T13:43:16Z
dc.date.issued2019
dc.identifier.issn0163-3864en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/8298
dc.description.abstractEnEight new triterpenoids (1-8), the known genin (9), and two known functionalized triterpenoids (10 and 11) were isolated from a Quercus petraea heartwood extract. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in a non-oaked wine on the pure compounds 1-11. Except compounds 1 and 11, all molecules exhibited a sweet taste at 5 mg/L that was particularly intense for compounds 3 and 9. Using LC-HRMS, compounds 1-11 were observed in an oak wood extract and in oaked red wine and cognac. They were also semiquantified in several samples of sessile ( Q. petraea) and pedunculate ( Q. robur) oak wood extract. All compounds were found in quantities significantly higher in sessile than in pedunculate oak wood. These results support the hypothesis of their contribution to the increase in sweetness during oak aging and show that they can be used as chemical markers to identify the species of oak used for cooperage.
dc.language.isoENen_US
dc.title.enTriterpenoids from Quercus petraea: identification in wines and spirits and sensory assessment
dc.title.alternativeJ. nat. prod.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jnatprod.8b00682en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed30689385en_US
bordeaux.journalJournal of Natural Productsen_US
bordeaux.page265-275en_US
bordeaux.volume82en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue2en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Natural%20Products&rft.date=2019&rft.volume=82&rft.issue=2&rft.spage=265-275&rft.epage=265-275&rft.eissn=0163-3864&rft.issn=0163-3864&rft.au=GAMMACURTA,%20Marine&WAFFO%20TEGUO,%20Pierre&WINSTEL,%20Delphine&CRETIN,%20Blandine%20N.&SINDT,%20Lauriane&rft.genre=article


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