First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice
| العنوان: | First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice |
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| المؤلفون: | Bruno Fedrizzi, Mark A. Sefton, Gordon M. Elsey, David W. Jeffery, Kevin H. Pardon |
| المصدر: | Journal of Agricultural and Food Chemistry. 57:991-995 |
| بيانات النشر: | American Chemical Society (ACS), 2009. |
| سنة النشر: | 2009 |
| مصطلحات موضوعية: | Aroma of wine, Tandem mass spectrometry, Mass spectrometry, High-performance liquid chromatography, Beverages, Tandem Mass Spectrometry, Pentanones, Vitis, Sulfhydryl Compounds, Chromatography, High Pressure Liquid, Aroma, chemistry.chemical_classification, Wine, Chromatography, biology, Plant Extracts, food and beverages, General Chemistry, biology.organism_classification, Glutathione, chemistry, Fruit, Odorants, Mass spectrum, Thiol, General Agricultural and Biological Sciences |
| الوصف: | The identification of 4-S-glutathionyl-4-methylpentan-2-one (glut-4-MMP) by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) experiments in a Sauvignon Blanc juice extract is described. Synthesis of an authentic reference compound enabled confirmation of the presence of glut-4-MMP in a Sauvignon Blanc juice for the first time. The juice extract was obtained by batch-wise percolation of 6 L of juice through a sintered glass funnel packed with C18 sorbent, followed by further purification using low-pressure chromatography on C18. Analysis of the juice extract revealed a chromatographic peak with the same retention time and mass spectrum as the synthetic reference compound, and spiking experiments verified the findings. The presence of glut-4-MMP in grape juice may be related to the biosynthesis of the relevant S-cysteinyl conjugate and, subsequently, to the formation of aroma-active 4-mercapto-4-methylpentan-2-one (4-MMP). This compound has a very low reported sensory threshold (3 ng/L) in wine and is partially responsible for the aromas that are important to the quality and style of some wine varieties. |
| تدمد: | 1520-5118 0021-8561 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5094a198b91481e01fa04d8fcf8b1876 https://doi.org/10.1021/jf802799w |
| رقم الأكسشن: | edsair.doi.dedup.....5094a198b91481e01fa04d8fcf8b1876 |
| قاعدة البيانات: | OpenAIRE |
Find this issue from the American Chemical Society | تدمد: | 15205118 00218561 |
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