The Formation of Wine Lactone from Grape-Derived Secondary Metabolites

作者：Giaccio Joanne; Capone Dimitra L; Hakansson Anders E; Smyth Heather E; Elsey Gordon M; Sefton Mark A; Taylor Dennis K^*

来源：Journal of Agricultural and Food Chemistry, 2011, 59(2): 660-664.

DOI：10.1021/jf1038162

• Wine lactone
• wine
• precursor
• hydrolysis
• chiral analysis
• aroma
• flavor

Wine lactone (i.e., 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one, 1a/1b) was formed hydrolytically at wine pH from both racemic (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid (3) and the corresponding glucose ester 2a at 45 degrees C but at room temperature was only formed from the acid 3. The glucose ester does not appear to be a significant precursor for the formation of wine lactone in wine. The slow formation of wine lactone from the free acid 3 indicates that the acid is not likely to be an important precursor to wine lactone in young wines unless present in high concentration (>> 1 mg/L), but could be a significant precursor to wine lactone in wine that is several years old. The wine lactone formed in hydrolysates of the (6R)-enantiomer of 3 was partially enriched in the (3S,3aS,7aR)-enantiomer la when the hydrolysis was conducted at pH 3.2 and 100 degrees C in a closed vessel or under simultaneous distillation-extraction (SDE) conditions, and the enantiomeric excess (ee) varied from 5 to 22%. Hydrolysis of (6R)-3 in sealed ampules at 45 degrees C and at pH 3.0, 3.2, or 3.4 gave near-racemic wine lactone, but when the hydrolyses were conducted at room temperature, the product was enriched in the (3S,3aS,7aR)-enantiomer 1a and the ee was greater at higher, pH (up to 60% at pH 3.4).

• 出版日期2011-1-26