Contribution of oak lignans to wine taste: Chemical identification, sensory characterization and quantification
| Autor: | Pierre Waffo-Teguo, Lauriane Sindt, Blandine N. Cretin, Axel Marchal, Denis Dubourdieu |
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| Přispěvatelé: | Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Institut des Sciences de la Vigne et du Vin (ISVV) |
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Lignan
Wine Taste biology 010405 organic chemistry Detection threshold 010401 analytical chemistry Organic Chemistry Structural diversity Bitter taste biology.organism_classification 01 natural sciences Biochemistry 0104 chemical sciences chemistry.chemical_compound chemistry [SDV.IDA]Life Sciences [q-bio]/Food engineering Drug Discovery Organic chemistry [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Lack of knowledge Quercus petraea Food science |
| Zdroj: | Tetrahedron Tetrahedron, Elsevier, 2015, 71 (20), pp.3148-3156. ⟨10.1016/j.tet.2014.07.090⟩ |
| ISSN: | 0040-4020 |
| DOI: | 10.1016/j.tet.2014.07.090⟩ |
| Popis: | International audience; The modification of wine taste during oak ageing is due to the felease of non-volatile compounds from wood. Among these molecules, some lignans have been previously described as exhibiting bitterness. However, the lack of knowledge concerning this class of compounds in oak wood led us to explore both their structural diversity and their sensory properties. Nine lignans were isolated from extracts of Quercus petraea oak heartwood. Among them, one new compound called quercoresinol was identified and four other molecules were described for the first time in Quercus genus. The presence of these lignans in oaked wine was then established and their gustatory properties were evaluated. Lyoniresinol was the bitterest compound with a detection threshold of 1.5 mg/l. An LC HRMS quantitative method was performed to study the influence of oenological practices on lyoniresinol concentration in wine. |
| Databáze: | OpenAIRE |
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