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How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
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EN
Article de revue
Este ítem está publicado en
Analytica Chimica Acta. 2015-08-12, vol. 888, p. 191-8
Resumen en inglés
Wine expresses its beauty by sending a sensory message to the taster through molecules coming from grapes, yeast metabolism or oak wood. Among the compounds released during barrel aging, lyoniresinol has been recently ...Leer más >
Wine expresses its beauty by sending a sensory message to the taster through molecules coming from grapes, yeast metabolism or oak wood. Among the compounds released during barrel aging, lyoniresinol has been recently reported as a relevant contributor to wine bitterness. As this lignan contains three stereogenic carbons, this work aimed at investigating the influence of stereochemistry on wine taste by combining analytical and sensorial techniques. First, an oak wood extract was screened by Liquid Chromatography-High Resolution Mass Spectrometry to target isomers separable in a symmetric environment and a diastereoisomer called epi-lyoniresinol was isolated for the first time. Then, an original racemic resolution based on natural xylose-derivatives was carried out to obtain lyoniresinol enantiomers. Chiroptical spectroscopic measurements associated with theoretical calculations allowed the unambiguous determination of their absolute configuration. The taste properties of all these stereoisomers revealed that only one lyoniresinol enantiomer is strongly bitter whereas the other one is tasteless and the diastereoisomer is slightly sweet. The presence of these three compounds was established in an oaked Bordeaux wine by chiral and non-chiral chromatography, suggesting the significant influence of stereochemistry on wine taste.< Leer menos
Palabras clave en inglés
Bitterness
Chiral Liquid Chromatography–High Resolution Mass Spectrometry
Counter Current Chromatography
Lignan
Oak wood
Vibrational circular dichroism
Anisoles
Chromatography Liquid
Countercurrent Distribution
Humans
Mass Spectrometry
Naphthalenes
Plant Extracts
Quercus
Stereoisomerism
Taste
Taste Perception
Wine
Wood
Centros de investigación