Assessment of oxidation compounds in oaked Chardonnay wines: A GC-MS and H-1 NMR metabolomics approach

作者：Pinto Joana^*; Oliveira Ana Sofia; Azevedo Joana; De Freitas Victor; Lopes Paulo; Roseira Isabel; Cabral Miguel; de Pinho Paula Guedes^*

来源：Food Chemistry, 2018, 257: 120-127.

DOI：10.1016/j.foodchem.2018.02.156

• Oxidation
• Volatile carbonyl compounds
• Polyphenols
• GC-MS
• NMR spectroscopy
• Metabolomics
• Oaked Chardonnay wine

The oxidation of oaked Chardonnay wine during long-term storage was studied by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC/MS) and proton (H-1) nuclear magnetic resonance (NMR) spectroscopy. Three distinct groups of wine were defined based on the browning index: control, least oxidized (OX1) and most oxidized (OX2). HS-SPME-GC/MS and H-1 NMR spectroscopy enabled the profiling of a total of 155 compounds in all wine samples including aldehydes, ketones, esters, polyphenols, among other classes. Acetaldehyde, 3-methylbutanal, 2-phenylacetaldehyde, methional, 3-penten-2-one, beta-damascenone and four unknown carbonyl compounds showed the highest percentage of variation with oxidation. Novel oxidation markers found in this work include pentanal, 3-methyl-2-butanone, 3-penten-2-one, 2-methyltetrahydrofuran-3-one, beta-damascenone, ethyl 2-methylbutanoate and vinyl decanoate. In addition, several correlations between polyphenols, aroma compounds and absorbance at 420 nm (A(420)) were observed, suggesting the occurrence of chemical reactions with a possible impact in wine browning.

• 出版日期2018-8-15