First identification of a new molecule involved in the fresh mushroom off-flavor in wines: 1-hydroxyoctan-3-one

被引：12

作者：

Delcros, Lea ^{[1
,2
,3
]}

Costis, Arnaud ^{[3
]}

Le Guerneve, Christine ^{[3
]}

Collas, Sylvie ^{[2
]}

Herve, Marion ^{[1
]}

Roland, Aurelie ^{[3
]}

机构：

[1] MHCS, Epernay, France

[2] Comite Champagne, Epernay, France

[3] Univ Montpellier, Inst Agro, UMR SPO, INRAE, Montpellier, France

来源：

FOOD CHEMISTRY | 2023年 / 413卷

关键词：

1-Hydroxyoctan-3-one; Fresh mushroom off-flavor; Wine; Must; Volatiles compound; VOLATILE COMPOUNDS; CHARDONNAY GRAPES; UNCINULA-NECATOR; LINOLEIC-ACID; AROMA; 1-OCTEN-3-OL; 10-HYDROPEROXIDE; PENICILLIUM; IMPACT; ROT;

D O I：

10.1016/j.foodchem.2023.135678

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The fresh mushrooms off-flavor (FMOff) has been appearing in wines since the 2000 s; the C8 compounds, 1-octen-3-one, 1-octen-3-ol and 3-octanol are involved in this specific taint, yet they alone do not fully explain its occurrence. The objective of this work was to identify by GC-MS new FMOff markers in contaminated matrices, to correlate compound levels with wine sensory characterization and to determine the sensory attri-butes of 1-hydroxyoctan-3-one, a new candidate involved in FMOff. In practice, grape musts were artificially contaminated with Crustomyces subabruptus, and fermented to obtain tainted wines. GC-MS analysis of contaminated musts and wines revealed the presence of 1-hydroxyoctan-3-one only in contaminated musts, and not in the healthy control. In a selection of 16 wines affected by FMOff, the level of 1-hydroxyoctan-3-one correlated significantly (r2 = 0.86) with sensory analysis scores. Finally, 1-hydroxyoctan-3-one was synthe-sized and found to generate a fresh mushroom aroma in a wine matrix.

引用

页数：10

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