| Title: | Detailed characterization of glycosylated sensory-active volatile phenols in smoke-exposed grapes and wine |
| Author(s): | Noestheden M; Dennis EG; Romero-Montalvo E; DiLabio GA; Zandberg WF; |
| Address: | "Department of Chemistry, University of British Columbia, 3427 University Avenue, Kelowna, British Columbia V1V 1V7, Canada; Supra Research & Development, 4532 Sallows Road, Kelowna, British Columbia V1W 4C2, Canada. Department of Chemistry, University of British Columbia, 3427 University Avenue, Kelowna, British Columbia V1V 1V7, Canada. Department of Chemistry, University of British Columbia, 3427 University Avenue, Kelowna, British Columbia V1V 1V7, Canada; Faculty of Management, University of British Columbia, 1137 Alumni Avenue, Kelowna, British Columbia V1V 1V7, Canada. Department of Chemistry, University of British Columbia, 3427 University Avenue, Kelowna, British Columbia V1V 1V7, Canada. Electronic address: wesley.zandberg@ubc.ca" |
| DOI: | 10.1016/j.foodchem.2018.03.097 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The exposure of Vitis vinifera L. vines to smoke from wildland fires can alter the chemical composition of the berries, such that the resulting wine can possess a defect known as smoke-taint. This work constitutes a complete method for the analysis of simple volatile phenol glycosides (VP-glycosides) that can be elevated in berries and wine following smoke exposure. We synthesized 16 model VP-glycosides, four of which are not reported previously, to facilitate method development. Fragmentation analysis using high-resolution accurate-mass spectrometry demonstrated that the glycone and aglycone influenced the fragmentation pattern of VP-glycosides. Diagnostic fragmentation patterns for the synthesized VP-glycosides were applied to identify several VP-glycosides in smoke-exposed berries and wine. The fragmentation pattern of VP-disaccharides should facilitate the characterization of modified glycones. Putative non-VP glycosides elevated in smoke-exposed berries are demonstrated for the first time. In tandem with VP-glycosides, such compounds may contribute to the expression of smoke taint" |
| Keywords: | Fruit/chemistry Glycosides/*analysis/chemistry Glycosylation Mass Spectrometry/methods Phenols/analysis/chemistry Smoke Vitis/*chemistry Volatile Organic Compounds/*analysis/metabolism Wildfires Wine/*analysis Accurate mass Fragmentation Glycosides Grapes; |
| Notes: | "MedlineNoestheden, Matthew Dennis, Eric G Romero-Montalvo, Eduardo DiLabio, Gino A Zandberg, Wesley F eng England 2018/04/24 Food Chem. 2018 Sep 1; 259:147-156. doi: 10.1016/j.foodchem.2018.03.097. Epub 2018 Mar 22" |
