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Food Chem

Title:		Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and (1)H NMR metabolomics approach
Author(s):		Pinto J; Oliveira AS; Azevedo J; De Freitas V; Lopes P; Roseira I; Cabral M; Guedes de Pinho P;
Address:		"UCIBIO@REQUIMTE/Laboratorio de Toxicologia, Departamento de Ciencias Biologicas, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Electronic address: jipinto@ff.up.pt. UCIBIO@REQUIMTE/Laboratorio de Toxicologia, Departamento de Ciencias Biologicas, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. ICETA/REQUIMTE/LAQV - Laboratorio Associado para a Quimica Verde, Faculdade de Ciencias, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal. Amorim & Irmaos, S. A., Rua dos Corticeiros 850, 4536-904 Santa Maria de Lamas, Vila da Feira, Portugal. UCIBIO@REQUIMTE/Laboratorio de Toxicologia, Departamento de Ciencias Biologicas, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Electronic address: pguedes@ff.up.pt"
Journal Title:		Food Chem
Year:		2018
Volume:		20180302
Issue:
Page Number:		120 - 127
DOI:		10.1016/j.foodchem.2018.02.156
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The oxidation of oaked Chardonnay wine during long-term storage was studied by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) and proton ((1)H) nuclear magnetic resonance (NMR) spectroscopy. Three distinct groups of wine were defined based on the browning index: control, least oxidized (OX1) and most oxidized (OX2). HS-SPME-GC/MS and (1)H NMR spectroscopy enabled the profiling of a total of 155 compounds in all wine samples including aldehydes, ketones, esters, polyphenols, among other classes. Acetaldehyde, 3-methylbutanal, 2-phenylacetaldehyde, methional, 3-penten-2-one, beta-damascenone and four unknown carbonyl compounds showed the highest percentage of variation with oxidation. Novel oxidation markers found in this work include pentanal, 3-methyl-2-butanone, 3-penten-2-one, 2-methyltetrahydrofuran-3-one, beta-damascenone, ethyl 2-methylbutanoate and vinyl decanoate. In addition, several correlations between polyphenols, aroma compounds and absorbance at 420?ª+nm (A(420)) were observed, suggesting the occurrence of chemical reactions with a possible impact in wine browning"
Keywords:		Gas Chromatography-Mass Spectrometry Metabolomics/*methods Organic Chemicals/*metabolism Oxidation-Reduction Proton Magnetic Resonance Spectroscopy Wine/*analysis 2-Phenylacetaldehyde (PubChem CID: 998) 3-Methylbutanal (PubChem CID: 11552) 3-Penten-2-one;
Notes:		"MedlinePinto, Joana Oliveira, Ana Sofia Azevedo, Joana De Freitas, Victor Lopes, Paulo Roseira, Isabel Cabral, Miguel Guedes de Pinho, Paula eng England 2018/04/07 Food Chem. 2018 Aug 15; 257:120-127. doi: 10.1016/j.foodchem.2018.02.156. Epub 2018 Mar 2"