TY - JOUR
T1 - Characterization of chemical compounds susceptible to be extracted from cork by the wine using GC-MS and 1H NMR metabolomic approaches
AU - Pinto, Joana
AU - Oliveira, Ana Sofia
AU - Lopes, Paulo
AU - Roseira, Isabel
AU - Cabral, Miguel
AU - Bastos, Maria de Lourdes
AU - Pinho, Paula Guedes de
N1 - Funding Information:
This work was supported by the CorkPlus 3310 project – “Contribution of cork stoppers to the chemical and sensory properties of bottled wine” co-financed by the European Regional Development Fund ( FEDER ) through the Operational Programme for Competitiveness and Internationalisation (COMPETE 2020), Portugal, and UID/MULTI/04378/2013 – POCI/01/0145/FEDER/07728. We acknowledge Dr Sofia Reis from Faculty of Sciences, University of Porto, for providing the vescalagin and castalagin standards.
Funding Information:
This work was supported by the CorkPlus 3310 project – “Contribution of cork stoppers to the chemical and sensory properties of bottled wine” co-financed by the European Regional Development Fund (FEDER) through the Operational Programme for Competitiveness and Internationalisation (COMPETE 2020), Portugal, and UID/MULTI/04378/2013 – POCI/01/0145/FEDER/07728. We acknowledge Dr Sofia Reis from Faculty of Sciences, University of Porto, for providing the vescalagin and castalagin standards.
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/1/15
Y1 - 2019/1/15
N2 - This work presents a metabolomics study of cork by gas chromatography-mass spectrometry (GC-MS) and 1H nuclear magnetic resonance (NMR) spectroscopy to characterize compounds susceptible to be extracted from cork by the wine in an attempt to find a relationship between the content of these compounds and the geographical origin of cork. Cork from eleven geographical regions was studied, five from Portugal and six from Spain. Unsupervised pattern recognition techniques unveiled three main clusters of regions according to their chemical similarity but not related with geographical proximity. Nineteen compounds were found to be responsible for the clusters, including terpenes (trans-squalene, friedelin, camphene, trans-3-pinanone, 1-terpinen-4-ol, two sesquiterpenes), polyphenols (vescalagin, castalagin), among others (pyrogallol, glucosan, sitost-4-en-3-one, o-cymene, quinic acid, five unknowns). These preliminary results unveiled the potential for a more efficient selection of cork planks for stoppers production based on the compounds susceptible to be extracted from cork by the wine.
AB - This work presents a metabolomics study of cork by gas chromatography-mass spectrometry (GC-MS) and 1H nuclear magnetic resonance (NMR) spectroscopy to characterize compounds susceptible to be extracted from cork by the wine in an attempt to find a relationship between the content of these compounds and the geographical origin of cork. Cork from eleven geographical regions was studied, five from Portugal and six from Spain. Unsupervised pattern recognition techniques unveiled three main clusters of regions according to their chemical similarity but not related with geographical proximity. Nineteen compounds were found to be responsible for the clusters, including terpenes (trans-squalene, friedelin, camphene, trans-3-pinanone, 1-terpinen-4-ol, two sesquiterpenes), polyphenols (vescalagin, castalagin), among others (pyrogallol, glucosan, sitost-4-en-3-one, o-cymene, quinic acid, five unknowns). These preliminary results unveiled the potential for a more efficient selection of cork planks for stoppers production based on the compounds susceptible to be extracted from cork by the wine.
KW - 1-Terpinen-4-ol (PubChem CID: 11230)
KW - Camphene (PubChem CID: 6616)
KW - Castalagin (PubChem CID: 168165)
KW - Cork
KW - Friedelin (PubChem CID: 91472)
KW - GC-MS
KW - Geographical origin
KW - Metabolomics
KW - NMR spectroscopy
KW - Polyphenols
KW - Pyrogallol (PubChem CID: 1057)
KW - Quinic acid (PubChem CID: 6508)
KW - Sitost-4-en-3-one (PubChem CID: 5484202)
KW - Vescalagin (PubChem CID: 5458626)
KW - Volatile compounds
KW - o-Cymene (PubChem CID: 10703)
KW - trans-3-Pinanone (PubChem CID: 11038)
KW - trans-Squalene (PubChem CID: 638072)
UR - http://www.scopus.com/inward/record.url?scp=85051001559&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.07.222
DO - 10.1016/j.foodchem.2018.07.222
M3 - Article
C2 - 30236727
SN - 0308-8146
VL - 271
SP - 639
EP - 649
JO - Food Chemistry
JF - Food Chemistry
ER -