| Title: | Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level |
| Author(s): | Zhao S; Li M; Simal-Gandara J; Tian J; Chen J; Dai X; Kong Z; |
| Address: | "State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China; Hebei Agricultural University, College of Food Science and Technology, Hebei Baoding 071001, PR China. Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain. Hebei Agricultural University, College of Food Science and Technology, Hebei Baoding 071001, PR China; Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China. State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China. State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China. Electronic address: daixiaofeng_caas@126.com. State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China. Electronic address: kongzhiqiang@caas.cn" |
| DOI: | 10.1016/j.foodchem.2021.131577 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines were systematically studied. Gas chromatography-ion mobility spectrometry and headspace-solid phase microextraction coupled with gas chromatography mass spectrometry qualitatively and quantitatively identified the flavor components, and a photographic colorimeter was used for color attribute analysis. Tebuconazole enantiomers had different effects on the flavor and appearance of young wines, especially R-tebuconazole. The flavor differences were mainly manifested in fruity and floral characteristics of the wine due to changes in the concentrations of acids, alcohols, and esters; R-tebuconazole alters the concentrations of key flavor compounds to the greatest extent. Tebuconazole treatment changes the color of young wines, with the final red shade of wine being control group > rac-tebuconazole >/= S-tebuconazole > R-tebuconazole. Since chiral tebuconazole negatively alters wine, grapes treated with chiral pesticides should be subject to stricter quality control during processing" |
| Keywords: | Gas Chromatography-Mass Spectrometry Odorants/analysis Triazoles *Vitis *Wine/analysis Cabernet Sauvignon wine Chiral tebuconazole Color attributes Enantiomeric level Flavor components Merlot wine; |
| Notes: | "MedlineZhao, Shanshan Li, Minmin Simal-Gandara, Jesus Tian, Jian Chen, Jieyin Dai, Xiaofeng Kong, Zhiqiang eng England 2021/11/26 Food Chem. 2022 Mar 30; 373(Pt B):131577. doi: 10.1016/j.foodchem.2021.131577. Epub 2021 Nov 9" |
