Institute for Future Beverages, Kirin Holdings Company, Limited, 4-9-1 Jonan, Fujisawa, Kanagawa 251-0057, Japan.
Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France.
Food Chem. 2023 Jun 15;411:135454. doi: 10.1016/j.foodchem.2023.135454. Epub 2023 Jan 9.
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-flavor in wines, although to date quantification data reported in the literature are limited. A simple method for simultaneous quantitation, by SBSE-GC-MS, of these N-heterocyclic compounds was developed. Both previously reported tautomers of ATHP, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine were identified. The limits of detection and quantification of the method were determined in white, rosé and red wines and are lower than previously published concentrations in spoiled wine. ETHP was detected in almost all wines produced with limited use of SO. ATHP was detected in almost all wines suspected of mousiness whereas APY was only detected in few cases. This method will provide a support for further studies aimed at understanding the phenomena that influence the occurrence of mousy off-flavor and the oenological parameters that modulate its expression.
已鉴定出三种主要化合物，即 2-乙酰基-1-吡咯啉（APY）、2-乙酰基四氢吡啶（ATHP）和 2-乙基四氢吡啶（ETHP），它们是导致葡萄酒产生鼠味的原因，尽管迄今为止，文献中报道的定量数据有限。开发了一种通过 SBSE-GC-MS 同时定量这些 N-杂环化合物的简单方法。鉴定出了先前报道的 ATHP 的两种互变异构体，即 2-乙酰基-1,4,5,6-四氢吡啶和 2-乙酰基-3,4,5,6-四氢吡啶。该方法的检测限和定量限在白葡萄酒、桃红葡萄酒和红葡萄酒中进行了测定，均低于先前在变质葡萄酒中报道的浓度。在有限使用 SO2 的情况下生产的几乎所有葡萄酒中都检测到了 ETHP。在几乎所有怀疑有鼠味的葡萄酒中都检测到了 ATHP，而 APY 仅在少数情况下被检测到。该方法将为进一步研究影响鼠味产生的现象以及调节其表达的酿造参数提供支持。
