Delcros Léa, Costis Arnaud, Le Guerneve Christine, Collas Sylvie, Hervé Marion, Roland Aurélie
MHCS, Epernay, France; Comité Champagne, Epernay, France; UMR SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France.
UMR SPO, Univ Montpellier INRAE, Institut Agro, Montpellier, France.
Food Chem. 2023 Jul 1;413:135678. doi: 10.1016/j.foodchem.2023.135678. Epub 2023 Feb 11.
The fresh mushrooms off-flavor (FMOff) has been appearing in wines since the 2000 s; the C8 compounds, 1-octen-3-one, 1-octen-3-ol and 3-octanol are involved in this specific taint, yet they alone do not fully explain its occurrence. The objective of this work was to identify by GC-MS new FMOff markers in contaminated matrices, to correlate compound levels with wine sensory characterization and to determine the sensory attributes of 1-hydroxyoctan-3-one, a new candidate involved in FMOff. In practice, grape musts were artificially contaminated with Crustomyces subabruptus, and fermented to obtain tainted wines. GC-MS analysis of contaminated musts and wines revealed the presence of 1-hydroxyoctan-3-one only in contaminated musts, and not in the healthy control. In a selection of 16 wines affected by FMOff, the level of 1-hydroxyoctan-3-one correlated significantly (r = 0.86) with sensory analysis scores. Finally, 1-hydroxyoctan-3-one was synthesized and found to generate a fresh mushroom aroma in a wine matrix.
自21世纪以来，新鲜蘑菇异味（FMOff）一直出现在葡萄酒中；C8化合物，1-辛烯-3-酮、1-辛烯-3-醇和3-辛醇与这种特殊的异味有关，但仅它们自身并不能完全解释其出现的原因。这项工作的目的是通过气相色谱-质谱联用仪（GC-MS）在受污染的基质中鉴定新的FMOff标志物，将化合物水平与葡萄酒感官特征相关联，并确定参与FMOff的新候选物1-羟基辛烷-3-酮的感官属性。实际上，葡萄汁被亚突柄锈菌人工污染，并发酵以获得受污染的葡萄酒。对受污染的葡萄汁和葡萄酒进行GC-MS分析发现，仅在受污染的葡萄汁中存在1-羟基辛烷-3-酮，而在健康对照中不存在。在挑选出的16款受FMOff影响的葡萄酒中，1-羟基辛烷-3-酮的含量与感官分析得分显著相关（r = 0.86）。最后，合成了1-羟基辛烷-3-酮，发现它在葡萄酒基质中会产生新鲜蘑菇香气。
