Chemical Characterization of Red Wine Polymers and Their Interaction Affinity with Odorants

被引：5

作者：

Gabler, Anna Maria ^{[1
]}

Ludwig, Annalena ^{[1
]}

Biener, Florian ^{[1
]}

Waldner, Magdalena ^{[1
]}

Dawid, Corinna ^{[1
,2
]}

Frank, Oliver ^{[1
]}

机构：

[1] Tech Univ Munich, TUM Sch Life Sci, Chair Food Chem & Mol Sensory Sci, Lise Meitner Str 34, D-85354 Freising Weihenstephan, Germany

[2] Tech Univ Munich, TUM Sch Life Sci, Funct Phytometabol, Lise Meitner Str 34, D-85354 Freising Weihenstephan, Germany

来源：

FOODS | 2024年 / 13卷 / 04期

关键词：

red wine; aroma binding; NMR spectroscopy; qHNMR; red wine polymers; high molecular weight; chemical degradation; sensory analysis; KEY AROMA COMPOUNDS; MATRIX COMPOSITION; SENSORY PERCEPTION; PHENOLIC-COMPOUNDS; RELEASE; GRAPE; ACID; PROANTHOCYANIDINS; POLYPHENOLS; VOLATILITY;

D O I：

10.3390/foods13040526

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In order to characterize red wine polymers with regard to their binding properties to aroma compounds (odorants), a qualitative and quantitative analysis of chemical degradation products after different chemical treatments (thiolytic, acidic, and alkaline depolymerization) of high -molecular-weight (HMW) fractions of red wine was performed. Using 1H NMR, LC-ToF-MS, LC-MS/MS, and HPIC revealed key structural features such as carbohydrates, organic acids, phenolic compounds, anthocyanins, anthocyanidins, amino acids, and flavan-3-ols responsible for odorant-polymer interactions. Further, NMR-based interaction studies of the selected aroma compounds 3-methylbutanol, cis-whisky lactone, 3-methylbutanoic acid, and 3-isobutyl-2-methoxypyrazine with HMW polymers after chemical treatment demonstrated a reduced interaction affinity of the polymer compared to the native HMW fractions, and further, the importance of aromatic compounds such as flavan-3-ols for the formation of odorant polymer interactions. In addition, these observations could be verified by human sensory experiments. For the first time, the combination of a compositional analysis of red wine polymers and NMR-based interaction studies with chemically treated HMW fractions enabled the direct analysis of the correlation of the polymer's structure and its interaction affinity with key odorants in red wine.

引用

页数：20

共 51 条

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