OrangerV1, France, Analysis, bibRecord, 000041

Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.

Identifieur interne : 000041 ( France/Analysis ); précédent : 000040; suivant : 000042

Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.

Auteurs : Panagiotis Stamatopoulos [France] ; Eric Frérot ; Sophie Tempère ; Alexandre Pons ; Philippe Darriet

Source :

Journal of agricultural and food chemistry [ 1520-5118 ] ; 2014.

RBID : pubmed:24559261

English descriptors

KwdEn :
- Adult, Chromatography, High Pressure Liquid, Citrus sinensis (chemistry), Citrus sinensis (growth & development), Female, Fruit (chemistry), Fruit (growth & development), Gas Chromatography-Mass Spectrometry, Humans, Lactones (chemistry), Male, Odors (analysis), Smell, Wine (analysis).
MESH :
- chemical , chemistry : Lactones.
- analysis : Odors, Wine.
- chemistry : Citrus sinensis, Fruit.
- growth & development : Citrus sinensis, Fruit.
- Adult, Chromatography, High Pressure Liquid, Female, Gas Chromatography-Mass Spectrometry, Humans, Male, Smell.

Abstract

Recent studies have demonstrated the existence of a typical sensory concept for Bordeaux dessert wines, including the world famous wines of Sauternes. Volatile compounds from several chemical families (thiols, aldehydes, and lactones) were identified and correlated with aromatic typicality in these wines. However, these studies were unable to indicate "key" aromas of overripe fruits, especially overripe orange. The alternative strategy developed in this research combined both analytical and sensory studies of fractions of dessert wine extracts obtained by semipreparative high-performance liquid chromatography (HPLC). Multidimensional gas chromatography coupled to olfactometry and mass spectrometry (MDGC-O/MS) was applied to some of the HPLC fractions recalling "overripe fruit", and a new lactone, 2-nonen-4-olide, was identified. Reconstitution and omission tests using the HPLC fractions highlighted the importance of specific compounds, particularly 2-nonen-4-olide, in the expression of overripe orange notes. Although this lactone presents minty and fruity odors, its key contribution to the typical aroma of orange in Bordeaux dessert wines was revealed through perceptual blending.

DOI: 10.1021/jf405397c
PubMed: 24559261

Affiliations:

Links to Exploration step

pubmed:24559261

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.</title>
<author><name sortKey="Stamatopoulos, Panagiotis" sort="Stamatopoulos, Panagiotis" uniqKey="Stamatopoulos P" first="Panagiotis" last="Stamatopoulos">Panagiotis Stamatopoulos</name>
<affiliation wicri:level="3"><nlm:affiliation>Univ. Bordeaux, ISVV, EA 4577 Œnologie , F-33140 Villenave d'Ornon, France.</nlm:affiliation>
<country xml:lang="fr">France</country>
<wicri:regionArea>Univ. Bordeaux, ISVV, EA 4577 Œnologie , F-33140 Villenave d'Ornon</wicri:regionArea>
<placeName><region type="region" nuts="2">Nouvelle-Aquitaine</region>
<region type="old region" nuts="2">Aquitaine</region>
<settlement type="city">Villenave d'Ornon</settlement>
</placeName>
</affiliation>
</author>
<author><name sortKey="Frerot, Eric" sort="Frerot, Eric" uniqKey="Frerot E" first="Eric" last="Frérot">Eric Frérot</name>
</author>
<author><name sortKey="Tempere, Sophie" sort="Tempere, Sophie" uniqKey="Tempere S" first="Sophie" last="Tempère">Sophie Tempère</name>
</author>
<author><name sortKey="Pons, Alexandre" sort="Pons, Alexandre" uniqKey="Pons A" first="Alexandre" last="Pons">Alexandre Pons</name>
</author>
<author><name sortKey="Darriet, Philippe" sort="Darriet, Philippe" uniqKey="Darriet P" first="Philippe" last="Darriet">Philippe Darriet</name>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">PubMed</idno>
<date when="2014">2014</date>
<idno type="RBID">pubmed:24559261</idno>
<idno type="pmid">24559261</idno>
<idno type="doi">10.1021/jf405397c</idno>
<idno type="wicri:Area/PubMed/Corpus">000355</idno>
<idno type="wicri:Area/PubMed/Curation">000355</idno>
<idno type="wicri:Area/PubMed/Checkpoint">000355</idno>
<idno type="wicri:Area/Ncbi/Merge">001601</idno>
<idno type="wicri:Area/Ncbi/Curation">001601</idno>
<idno type="wicri:Area/Ncbi/Checkpoint">001601</idno>
<idno type="wicri:Area/Main/Merge">000A48</idno>
<idno type="wicri:Area/Main/Curation">000A47</idno>
<idno type="wicri:Area/Main/Exploration">000A47</idno>
<idno type="wicri:Area/France/Extraction">000041</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en">Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.</title>
<author><name sortKey="Stamatopoulos, Panagiotis" sort="Stamatopoulos, Panagiotis" uniqKey="Stamatopoulos P" first="Panagiotis" last="Stamatopoulos">Panagiotis Stamatopoulos</name>
<affiliation wicri:level="3"><nlm:affiliation>Univ. Bordeaux, ISVV, EA 4577 Œnologie , F-33140 Villenave d'Ornon, France.</nlm:affiliation>
<country xml:lang="fr">France</country>
<wicri:regionArea>Univ. Bordeaux, ISVV, EA 4577 Œnologie , F-33140 Villenave d'Ornon</wicri:regionArea>
<placeName><region type="region" nuts="2">Nouvelle-Aquitaine</region>
<region type="old region" nuts="2">Aquitaine</region>
<settlement type="city">Villenave d'Ornon</settlement>
</placeName>
</affiliation>
</author>
<author><name sortKey="Frerot, Eric" sort="Frerot, Eric" uniqKey="Frerot E" first="Eric" last="Frérot">Eric Frérot</name>
</author>
<author><name sortKey="Tempere, Sophie" sort="Tempere, Sophie" uniqKey="Tempere S" first="Sophie" last="Tempère">Sophie Tempère</name>
</author>
<author><name sortKey="Pons, Alexandre" sort="Pons, Alexandre" uniqKey="Pons A" first="Alexandre" last="Pons">Alexandre Pons</name>
</author>
<author><name sortKey="Darriet, Philippe" sort="Darriet, Philippe" uniqKey="Darriet P" first="Philippe" last="Darriet">Philippe Darriet</name>
</author>
</analytic>
<series><title level="j">Journal of agricultural and food chemistry</title>
<idno type="eISSN">1520-5118</idno>
<imprint><date when="2014" type="published">2014</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adult</term>
<term>Chromatography, High Pressure Liquid</term>
<term>Citrus sinensis (chemistry)</term>
<term>Citrus sinensis (growth & development)</term>
<term>Female</term>
<term>Fruit (chemistry)</term>
<term>Fruit (growth & development)</term>
<term>Gas Chromatography-Mass Spectrometry</term>
<term>Humans</term>
<term>Lactones (chemistry)</term>
<term>Male</term>
<term>Odors (analysis)</term>
<term>Smell</term>
<term>Wine (analysis)</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Lactones</term>
</keywords>
<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Odors</term>
<term>Wine</term>
</keywords>
<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term>
<term>Fruit</term>
</keywords>
<keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Citrus sinensis</term>
<term>Fruit</term>
</keywords>
<keywords scheme="MESH" xml:lang="en"><term>Adult</term>
<term>Chromatography, High Pressure Liquid</term>
<term>Female</term>
<term>Gas Chromatography-Mass Spectrometry</term>
<term>Humans</term>
<term>Male</term>
<term>Smell</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">Recent studies have demonstrated the existence of a typical sensory concept for Bordeaux dessert wines, including the world famous wines of Sauternes. Volatile compounds from several chemical families (thiols, aldehydes, and lactones) were identified and correlated with aromatic typicality in these wines. However, these studies were unable to indicate "key" aromas of overripe fruits, especially overripe orange. The alternative strategy developed in this research combined both analytical and sensory studies of fractions of dessert wine extracts obtained by semipreparative high-performance liquid chromatography (HPLC). Multidimensional gas chromatography coupled to olfactometry and mass spectrometry (MDGC-O/MS) was applied to some of the HPLC fractions recalling "overripe fruit", and a new lactone, 2-nonen-4-olide, was identified. Reconstitution and omission tests using the HPLC fractions highlighted the importance of specific compounds, particularly 2-nonen-4-olide, in the expression of overripe orange notes. Although this lactone presents minty and fruity odors, its key contribution to the typical aroma of orange in Bordeaux dessert wines was revealed through perceptual blending.</div>
</front>
</TEI>
<affiliations><list><country><li>France</li>
</country>
<region><li>Aquitaine</li>
<li>Nouvelle-Aquitaine</li>
</region>
<settlement><li>Villenave d'Ornon</li>
</settlement>
</list>
<tree><noCountry><name sortKey="Darriet, Philippe" sort="Darriet, Philippe" uniqKey="Darriet P" first="Philippe" last="Darriet">Philippe Darriet</name>
<name sortKey="Frerot, Eric" sort="Frerot, Eric" uniqKey="Frerot E" first="Eric" last="Frérot">Eric Frérot</name>
<name sortKey="Pons, Alexandre" sort="Pons, Alexandre" uniqKey="Pons A" first="Alexandre" last="Pons">Alexandre Pons</name>
<name sortKey="Tempere, Sophie" sort="Tempere, Sophie" uniqKey="Tempere S" first="Sophie" last="Tempère">Sophie Tempère</name>
</noCountry>
<country name="France"><region name="Nouvelle-Aquitaine"><name sortKey="Stamatopoulos, Panagiotis" sort="Stamatopoulos, Panagiotis" uniqKey="Stamatopoulos P" first="Panagiotis" last="Stamatopoulos">Panagiotis Stamatopoulos</name>
</region>
</country>
</tree>
</affiliations>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/France/Analysis

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000041 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/France/Analysis/biblio.hfd -nk 000041 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Bois
   |area=    OrangerV1
   |flux=    France
   |étape=   Analysis
   |type=    RBID
   |clé=     pubmed:24559261
   |texte=   Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.
}}

Pour générer des pages wiki

HfdIndexSelect -h $EXPLOR_AREA/Data/France/Analysis/RBID.i   -Sk "pubmed:24559261" \
       | HfdSelect -Kh $EXPLOR_AREA/Data/France/Analysis/biblio.hfd   \
       | NlmPubMed2Wicri -a OrangerV1

This area was generated with Dilib version V0.6.25.
Data generation: Sat Dec 3 17:11:04 2016. Site generation: Wed Mar 6 18:18:32 2024

Serveur d'exploration sur l'oranger

Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.

Identification of a new lactone contributing to overripe orange aroma in Bordeaux dessert wines via perceptual interaction phenomena.

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki

	Serveur d'exploration sur l'oranger
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.