Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits,Journal of Agricultural and Food Chemistry

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Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2024-09-04 , DOI: 10.1021/acs.jafc.4c04799
Delphine Winstel ₁ , Marine Gammacurta ₁ , Pierre Waffo-Téguo ₁ , Axel Marchal ₁

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Barrel aging is a crucial stage that influences the taste of wines and spirits, particularly increasing their sweetness and bitterness. This increase is caused by nonvolatile compounds released from oak wood. To search for such molecules, we performed a taste-guided inductive fractionation protocol using several analytical techniques. By using HRMS and NMR, two new galloylated derivatives were elucidated. Their enzymatic hydrolysis revealed the formation of β-methyl-γ-octalactone, indicating that they are potential precursors. The taste properties of these isomers revealed a sweet and bitter taste for P-WL-1 and P-WL-2, respectively. An LC-HRMS quantification method was performed to evaluate the influence of aging parameters such as botanical origin and toasting process on their concentrations. Several spirits were also analyzed to confirm their presence in this matrix. These results improve the understanding of the molecular markers responsible for the taste of beverages.

中文翻译：

橡木中两种新呈味活性化合物的鉴定：潜在 β-甲基-γ-八内酯前体的结构解析和烈酒中的定量

木桶陈酿是影响葡萄酒和烈酒味道的关键阶段，特别是增加其甜味和苦味。这种增加是由橡木释放的非挥发性化合物引起的。为了寻找此类分子，我们使用多种分析技术执行了味觉引导的诱导分馏方案。通过使用 HRMS 和 NMR，阐明了两种新的没食子酰化衍生物。它们的酶水解揭示了β-甲基-γ-八内酯的形成，表明它们是潜在的前体。这些异构体的味道特性分别揭示了 P-WL-1 和 P-WL-2 的甜味和苦味。采用 LC-HRMS 定量方法评估植物来源和烘烤过程等老化参数对其浓度的影响。还对几种烈酒进行了分析，以确认它们在这个矩阵中的存在。这些结果提高了对负责饮料味道的分子标记的理解。

更新日期：2024-09-04

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