Hayasaka Yoji, Baldock Gayle A, Parker Mango, Pardon Kevin H, Black Cory A, Herderich Markus J, Jeffery David W
The Australian Wine Research Institute (AWRI), Post Office Box 197, Glen Osmond, South Australia 5064, Australia.
J Agric Food Chem. 2010 Oct 27;58(20):10989-98. doi: 10.1021/jf103045t. Epub 2010 Oct 5.
The presence of glycosides of smoke-derived volatile phenols in smoke-affected grapes and the resulting wines of Chardonnay and Cabernet Sauvignon was investigated with the aid of high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). All volatile phenols studied (phenol, p-, m-, and o-cresols, methylguaiacol, syringol, and methylsyringol) could be detected as glycosylated metabolites in smoke-affected grapes in a similar fashion to that previously reported for guaiacol. These phenolic glycosides were found in smoke-affected grapes and wines at significantly elevated levels compared to those in non-smoked control grapes and wines. The extraction of these glycosides from grapes into wine was estimated to be 78% for Chardonnay and 67% for Cabernet Sauvignon. After acid hydrolysis, a large proportion of these phenolic glycosides in grapes (50%) and wine (92%) disappeared but the concentrations of volatile phenols determined by gas chromatography-mass spectrometry (GC-MS) were lower than expected. In the case of wine, the majority of the glycosides of phenol, cresols, guaiacol, and methylguaiacol were decomposed upon acid hydrolysis without releasing their respective aglycones, while syringol and methylsyringol were more effectively released.
借助高效液相色谱 - 串联质谱法（HPLC-MS/MS），对受烟熏葡萄以及霞多丽和赤霞珠葡萄酒中源自烟雾的挥发性酚类糖苷的存在情况进行了研究。所有研究的挥发性酚（苯酚、对甲酚、间甲酚、邻甲酚、甲基愈创木酚、丁香酚和甲基丁香酚）都能以与之前愈创木酚报道类似的方式，在受烟熏葡萄中检测为糖基化代谢产物。与未受烟熏的对照葡萄和葡萄酒相比，在受烟熏的葡萄和葡萄酒中发现这些酚类糖苷的含量显著升高。据估计，霞多丽葡萄中这些糖苷向葡萄酒中的提取率为78%，赤霞珠为67%。酸水解后，葡萄（50%）和葡萄酒（92%）中这些酚类糖苷的很大一部分消失了，但通过气相色谱 - 质谱法（GC-MS）测定的挥发性酚浓度低于预期。就葡萄酒而言，苯酚、甲酚、愈创木酚和甲基愈创木酚的大多数糖苷在酸水解时分解，未释放出各自的苷元，而丁香酚和甲基丁香酚则更有效地被释放出来。
