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Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAL, Axel
dc.contributor.authorGENIN, Eric
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.authorBIBÈS, Alice
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDA COSTA, Gregory
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMERILLON, Jean-Michel
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDUBOURDIEU, Denis
dc.date.accessioned2020-10-19T14:05:41Z
dc.date.available2020-10-19T14:05:41Z
dc.date.issued2015-01-01
dc.identifier.issn0003-2670en_US
dc.identifier.urihttps://www.researchgate.net/publication/267640694_Development_of_an_analytical_methodology_using_Fourier_transform_mass_spectrometry_to_discover_new_structural_analogs_of_wine_natural_sweeteners
dc.identifier.urioai:researchgate.net:267640694
dc.identifier.urioai:crossref.org:10.1016/j.aca.2014.10.039
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11431
dc.description.abstractEnVolatile and non-volatile molecules are directly responsible for the thrill and excitement provided by wine-tasting. Their elucidation requires powerful analytical techniques and innovative methodologies. In a recent work, two novel sweet compounds called quercotriterpenosides (QTT) were identified in oak wood used for wine-ageing. The aim of the present study is to discover structural analogs of such natural sweeteners in oak wood. For this purpose, an analytical approach was developed as an alternative to chemical synthesis. Orbitrap mass spectrometry proved to be a crucial technique both to demonstrate the presence of QTT analogs in oak wood by targeted screening and to guide the purification pathway of these molecules using complementary chromatographic tools. Four compounds were isolated and identified for the first time: two isomers, one glucosyl derivative and one galloyl derivative of QTT. Their tasting showed that only the two new isomers were sweet, thus demonstrating both the pertinence of the strategy and the influence of functional groups on gustatory properties. Finally, this paper presents some developments involving multistage Fourier transform mass spectrometry (FTMS) to provide solid structural information on these functional groups prior to any purification of compounds. Such analytical developments could be particularly useful for research on taste-active or bio-active products.
dc.language.isoENen_US
dc.sourceresearchgate
dc.sourcecrossref
dc.subject.enSweetness
dc.subject.enHigh resolution mass spectrometry
dc.subject.enTriterpenes
dc.subject.enOak wood
dc.subject.enLiquid chromatography
dc.title.enDevelopment of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.aca.2014.10.039en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalAnalytica Chimica Actaen_US
bordeaux.page425-434en_US
bordeaux.volume853en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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