Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E32004-Ourense, Spain.
Food Chem. 2019 Dec 1;300:125223. doi: 10.1016/j.foodchem.2019.125223. Epub 2019 Jul 23.
The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding commercial formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism. The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alcohol and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alcohol, benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and ethyl vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, ethyl 2-methylbutyrate, ethyl isovalerate, ethyl monosuccionate, diethyl succinate and γ-butyrolactone production. Fungicide residues did not display higher variations in global odour activity values with respect to control wines, although some variations on the "floral", "fruity", "spicy" and "lactic" nuances could be sensed.
评估了杀菌剂嘧菌酯（Mep）和三唑酮（Tetra）及其相应的商业制剂（Mep-Form 和 Tetra-Form）对葡萄酒香气成分的影响。杀菌剂残留会影响葡萄和/或酵母代谢过程中香气前体的生物转化。结果证实，Mep 的最大残留限量（MRL 和 2xMRL）均促进了苯甲醇和 4-乙烯基愈创木酚的含量；而 Mep-Form 的 MRL 和 2xMRL 则促进了苯衍生物（苯甲醇、苯甲醛和反式异丁香酚）、2-苯乙醇和γ-壬内酯的生成。添加 2xMRL 的 Tetra 和（MRL 和 2xMRL 的）Tetra-Form 释放出更高含量的顺-3-己烯-1-醇和乙基香草醛，并且影响了与苯乙醛、2-苯乙醇、甲硫醇、辛酸、2-甲基丁酸乙酯、异丁酸乙酯、单乙酸丙酯、琥珀酸二乙酯和γ-丁内酯生成有关的酵母代谢。与对照葡萄酒相比，杀菌剂残留并没有显示出更高的整体气味活性值变化，尽管可以感觉到一些“花香”、“果香”、“香料”和“乳酸”细微差别上的变化。
