Detailed characterization of glycosylated sensory-active volatile phenols in smoke-exposed grapes and wine

作者：Noestheden Matthew; Dennis Eric G; Romero Montalvo Eduardo; DiLabio Gino A; Zandberg Wesley F

来源：Food Chemistry, 2018, 259: 147-156.

DOI：10.1016/j.foodchem.2018.03.097

• Smoke-taint
• Glycosides
• Wine
• Grapes
• Volatile phenols
• Fragmentation
• Accurate mass

The exposure of Vitis vinifera L. vines to smoke from wildland fires can alter the chemical composition of the berries, such that the resulting wine can possess a defect known as smoke-taint. This work constitutes a complete method for the analysis of simple volatile phenol glycosides (VP-glycosides) that can be elevated in berries and wine following smoke exposure. We synthesized 16 model VP-glycosides, four of which are not reported previously, to facilitate method development. Fragmentation analysis using high-resolution accurate-mass spectrometry demonstrated that the glycone and aglycone influenced the fragmentation pattern of VP-glycosides. Diagnostic fragmentation patterns for the synthesized VP-glycosides were applied to identify several VP-glycosides in smoke-exposed berries and wine. The fragmentation pattern of VP-disaccharides should facilitate the characterization of modified glycones. Putative non-VP glycosides elevated in smoke-exposed berries are demonstrated for the first time. In tandem with VP-glycosides, such compounds may contribute to the expression of smoke taint.

• 出版日期2018-9-1