TY - JOUR
T1 - Assessment of oxidation compounds in oaked Chardonnay wines
T2 - a GC-MS and 1H NMR metabolomics approach
AU - Pinto, Joana
AU - Oliveira, Ana Sofia
AU - Azevedo, Joana
AU - Freitas, Victor de
AU - Lopes, Paulo
AU - Roseira, Isabel
AU - Cabral, Miguel
AU - Pinho, Paula Guedes de
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/8/15
Y1 - 2018/8/15
N2 - 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 (1H) 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 1 H 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, β-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, β-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.
AB - 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 (1H) 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 1 H 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, β-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, β-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.
KW - Oxidation
KW - Volatile carbonyl compounds
KW - Polyphenols
KW - GC–MS
KW - NMR spectroscopy
KW - Metabolomics
KW - Oaked chardonnay wine
UR - http://www.scopus.com/inward/record.url?scp=85043278323&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.02.156
DO - 10.1016/j.foodchem.2018.02.156
M3 - Article
C2 - 29622187
SN - 0308-8146
VL - 257
SP - 120
EP - 127
JO - Food Chemistry
JF - Food Chemistry
ER -