CLARIFYING AGENTS AND 3-SULFANYLHEXANOL PRECURSORS IN GRAPE JUICE
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Keywords
Abstract
To evaluate if certain common clarifying agents impact on S-3-(hexan-1-ol)-L-cysteine (Cys-3SH) and S-3-(hexan-1-ol)-L-glutathione (GSH-3SH) concentration in juice, 19 well settled and clear grape juices enriched indirectly with the cited thiol precursors were treated with Na-bentonite, PVPP or charcoal (1 g/L), cold settled again, and compared with the corresponding untreated control juices. The thiol precursors were measured by UHPLC-MS/MS, while accuracy was guaranteed with deuterated internal standards. Only charcoal caused a statistically significant depletion of Cys-3SH and GSH-3SH, but quantitatively limited even with the high dose adopted. The clarifiers used affect the thiol precursors of juice in technologically marginal manner.
Riferimenti bibliografici
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Larcher R., Nicolini G., Tonidandel L., Román Villegas T., Malacarne M. and Fedrizzi B., 2013a. Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes. Australian Journal of Grape and Wine Research 19: 342.
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Mattivi F., Fedrizzi B., Zenato A., Tiefenthaler P., Tempesta S., Perenzoni D., Cantarella P., Simeoni F. and Vrhovsek U., 2012. Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. Analytica Chimica Acta 732: 194.
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Peyrot des Gachons C., Tominaga T. and Dubourdieu D., 2002. Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc. Journal of Agricultural and Food Chemistry 50: 4076.
Roland A., Schneider R., Razungles A. and Cavelier F., 2011. Varietal thiols in wine: discovery, analysis and applications. Chemical Reviews 111: 7355.
Román Villegas T., Tonidandel L., Fedrizzi B., Larcher R. and Nicolini G., 2016. Novel technological strategies to enhance tropical thiol precursors in winemaking by-products. Food Chemistry (submitted).
Roncoroni M., Santiago M., Hooks D. O., Moroney S., Harsch M. J., Lee S. A., Richards K.D., Nicolau L. and Gardner R.C., 2011. The yeast IRC7 gene encodes a ?-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine Food Microbiology 28: 926.
Schneider R., Charrier F., Razungles A. and Baumes R., 2006. Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines. Analytica Chimica Acta 563: 58.
Tominaga T. and Dubourdieu D., 2000. Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice. Journal of Agricultural and Food Chemistry 48: 2874.
Winter G., van der Westhuizen T., Higgins V. J., Curtin C. and Ugliano M., 2011. Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae. Australian Journal of Grape and Wine Research 17: 285.
Fedrizzi B., Pardon K.H., Sefton M.A., Elsey G.M. and Jeffery D.W., 2009. First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice. Journal of Agricultural and Food Chemistry 57: 991.
Larcher R., Nicolini G., Tonidandel L., Román Villegas T., Malacarne M. and Fedrizzi B., 2013a. Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Müller-Thurgau and Sauvignon Blanc grapes. Australian Journal of Grape and Wine Research 19: 342.
Larcher R., Tonidandel L., Nicolini G. and Fedrizzi B., 2013b. First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins. Food Chemistry 141: 1196.
Larcher R., Tonidandel L., Nicolini L., Román Villegas T., Gardiman M. and Flamini R., 2014. Precursori di aromi solforati fruttato-tropicali in uve da ibridi. Book of Abstracts 37th World Congress of Vine and Wine, J.M. Aurand (ed.), 9-14 November, Mendoza (Arg), p. 696.
Mattivi F., Fedrizzi B., Zenato A., Tiefenthaler P., Tempesta S., Perenzoni D., Cantarella P., Simeoni F. and Vrhovsek U., 2012. Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. Analytica Chimica Acta 732: 194.
OIV, 2012. Compendium of international methods of analysis of wines and musts. Organisation Internationale de la Vigne et du Vin, Paris, France.
Peyrot des Gachons C., Tominaga T. and Dubourdieu D., 2002. Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc. Journal of Agricultural and Food Chemistry 50: 4076.
Roland A., Schneider R., Razungles A. and Cavelier F., 2011. Varietal thiols in wine: discovery, analysis and applications. Chemical Reviews 111: 7355.
Román Villegas T., Tonidandel L., Fedrizzi B., Larcher R. and Nicolini G., 2016. Novel technological strategies to enhance tropical thiol precursors in winemaking by-products. Food Chemistry (submitted).
Roncoroni M., Santiago M., Hooks D. O., Moroney S., Harsch M. J., Lee S. A., Richards K.D., Nicolau L. and Gardner R.C., 2011. The yeast IRC7 gene encodes a ?-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine Food Microbiology 28: 926.
Schneider R., Charrier F., Razungles A. and Baumes R., 2006. Evidence for an alternative biogenetic pathway leading to 3-mercaptohexanol and 4-mercapto-4-methylpentan-2-one in wines. Analytica Chimica Acta 563: 58.
Tominaga T. and Dubourdieu D., 2000. Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice. Journal of Agricultural and Food Chemistry 48: 2874.
Winter G., van der Westhuizen T., Higgins V. J., Curtin C. and Ugliano M., 2011. Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae. Australian Journal of Grape and Wine Research 17: 285.
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Pubblicato
Jun 28, 2016
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Come citare
Román Villegas, T., Larcher, R., Slaghenaufi, D., Tonidandel, L., Moser, S., & Nicolini, G. (2016). CLARIFYING AGENTS AND 3-SULFANYLHEXANOL PRECURSORS IN GRAPE JUICE. Italian Journal of Food Science, 28(4), 744-748. https://doi.org/10.14674/1120-1770/ijfs.v479
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Short Communications
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Come citare
Román Villegas, T., Larcher, R., Slaghenaufi, D., Tonidandel, L., Moser, S., & Nicolini, G. (2016). CLARIFYING AGENTS AND 3-SULFANYLHEXANOL PRECURSORS IN GRAPE JUICE. Italian Journal of Food Science, 28(4), 744-748. https://doi.org/10.14674/1120-1770/ijfs.v479