Untargeted LC–HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits
Autor: | Delphine Winstel, Pierre Waffo-Teguo, Warren Albertin, Axel Marchal, Delphine Bahammou |
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Přispěvatelé: | Unité de Recherche Oenologie [Villenave d'Ornon], Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) |
Jazyk: | angličtina |
Rok vydání: | 2021 |
Předmět: |
Taste
Computer science Untargeted approach Metabolomic Computational biology Chemical Fractionation 01 natural sciences Mass Spectrometry Analytical Chemistry Quantitation Quercus 0404 agricultural biotechnology Humans Profiling (information science) Taste-active compounds LC–HRMS Alcoholic Beverages 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine Sweetness Wood 040401 food science 0104 chemical sciences Natural food [SDE]Environmental Sciences Food Analysis Chromatography Liquid Food Science |
Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2021, 359, pp.1-10. ⟨10.1016/j.foodchem.2021.129825⟩ |
ISSN: | 0308-8146 |
DOI: | 10.1016/j.foodchem.2021.129825⟩ |
Popis: | International audience; Taste is a key driver of food and beverage acceptability due to its role in consumers’ pleasure. The great interest that natural food and beverages now arouse lies notably in the complexity of their taste, which in turn is related to a wide range of taste-active compounds. Going beyond the classic divide between targeted and untargeted strategies, an integrative methodology to spirits was applied. Untargeted profiling of several cognac spirits was implemented by LC–HRMS to identify compounds of interest among hundreds of ions. A targeted fractionation protocol was then developed. By using HRMS and NMR, dihydrodehydrodiconiferyl alcohol was identified and described for the first time in spirits and oak wood. It was characterized as sweet at 2 mg/L in two matrices and was quantified in spirits up to 4 mg/L. These findings demonstrated how this methodology is relevant and effective to discover new taste-active compounds. |
Databáze: | OpenAIRE |
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