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Food Chem

Title:		Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and (1)H NMR metabolomic approaches
Author(s):		Pinto J; Oliveira AS; Lopes P; Roseira I; Cabral M; Bastos ML; 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. 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:		2019
Volume:		20180801
Issue:
Page Number:		639 - 649
DOI:		10.1016/j.foodchem.2018.07.222
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This work presents a metabolomics study of cork by gas chromatography-mass spectrometry (GC-MS) and (1)H nuclear magnetic resonance (NMR) spectroscopy to characterize compounds susceptible to be extracted from cork by the wine in an attempt to find a relationship between the content of these compounds and the geographical origin of cork. Cork from eleven geographical regions was studied, five from Portugal and six from Spain. Unsupervised pattern recognition techniques unveiled three main clusters of regions according to their chemical similarity but not related with geographical proximity. Nineteen compounds were found to be responsible for the clusters, including terpenes (trans-squalene, friedelin, camphene, trans-3-pinanone, 1-terpinen-4-ol, two sesquiterpenes), polyphenols (vescalagin, castalagin), among others (pyrogallol, glucosan, sitost-4-en-3-one, o-cymene, quinic acid, five unknowns). These preliminary results unveiled the potential for a more efficient selection of cork planks for stoppers production based on the compounds susceptible to be extracted from cork by the wine"
Keywords:		Gas Chromatography-Mass Spectrometry Metabolomics/*methods Organic Chemicals/*metabolism Oxidation-Reduction Portugal Proton Magnetic Resonance Spectroscopy Spain Wine/*analysis 1-Terpinen-4-ol (PubChem CID: 11230) Camphene (PubChem CID: 6616) Castalagin;
Notes:		"MedlinePinto, Joana Oliveira, Ana Sofia Lopes, Paulo Roseira, Isabel Cabral, Miguel Bastos, Maria de Lourdes Guedes de Pinho, Paula eng England 2018/09/22 Food Chem. 2019 Jan 15; 271:639-649. doi: 10.1016/j.foodchem.2018.07.222. Epub 2018 Aug 1"