Rochfort Simone, Reddy Priyanka, Fernanado Krishni, Liu Zhiqian, Ezernieks Vilnis, Spangenberg German
Agriculture Victoria Research, AgriBio, 5 Ring Road, Bundoora, Victoria 3083, Australia.
School of Applied Systems Biology, La Trobe University, Bundoora, Victoria 3083, Australia.
Food Chem X. 2024 Jul 26;23:101665. doi: 10.1016/j.fochx.2024.101665. eCollection 2024 Oct 30.
In a bushfire burning of plant material generates volatile phenolics that may be absorbed by berries and leaves of grapes in nearby vineyards. In grapes these phenolics form glycoconjugates and the undesirable sensory attributes of smoke-exposed grapes only develop post-fermentation in the wine making process, when the free phenolics are released. To reduce the financial losses from producing smoke-tainted wines, phenolic glycosides associated with smoke-taint in grapes are currently monitored in analytical laboratories. Here, we performed LC-MS analysis on extracts of diverse grape varieties of various geographic sites and with varying levels of smoke taint exposure. Discovery of smoke-taint biomarkers, based on untargeted analysis led to the identification of additional phenolic compounds that could contribute significantly to the smoke-tainted flavour of wine. A total of 73 differentially expressed metabolites were detected and LCMSMS analysis resulted in the structural assignment of 15 compounds, including guaiacol and syringol derivatives and novel glycoconguate intermediaries.
在丛林大火中，植物材料燃烧会产生挥发性酚类物质，这些物质可能会被附近葡萄园葡萄的浆果和叶子吸收。在葡萄中，这些酚类物质会形成糖缀合物，而受烟熏葡萄产生的不良感官特性仅在酿酒过程中的发酵后才会显现，此时游离酚类物质会被释放出来。为了减少因生产受烟熏葡萄酒而造成的经济损失，目前分析实验室会对葡萄中与烟熏味相关的酚糖苷进行监测。在此，我们对来自不同地理位置、受烟熏程度不同的多种葡萄品种的提取物进行了液相色谱-质谱分析。基于非靶向分析发现烟熏味生物标志物，从而鉴定出了其他可能对葡萄酒烟熏味有显著贡献的酚类化合物。共检测到73种差异表达的代谢物，液相色谱-串联质谱分析确定了15种化合物的结构，包括愈创木酚和丁香酚衍生物以及新型糖缀合物中间体。
