Quantifying the Contribution of Grape Hexoses to Wine Volatiles by High-Precision [U13C]-Glucose Tracer Studies

Many fermentation volatiles important to wine aroma potentially arise from yeast metabolism of hexose sugars, but assessing the relative importance of these pathways is challenging due to high endogenous hexose substrate concentrations. To overcome this problem, gas chromatography combustion isotope...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2014-07, Vol.62 (28), p.6820-6827
Main Authors: Nisbet, Mark A, Tobias, Herbert J, Brenna, J. Thomas, Sacks, Gavin L, Mansfield, Anna Katharine
Format: Article
Language:English
Subjects:
acetates
Carbon Isotopes
combustion
Fermentation
Fruit - chemistry
gas chromatography
Gas Chromatography-Mass Spectrometry - methods
grapes
hexanols
hexoses
Hexoses - analysis
isobutyric acid
isotopes
juices
mass spectrometry
odors
Vitis - chemistry
Volatile Organic Compounds - analysis
Wine - analysis
wines
yeasts
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Summary:Many fermentation volatiles important to wine aroma potentially arise from yeast metabolism of hexose sugars, but assessing the relative importance of these pathways is challenging due to high endogenous hexose substrate concentrations. To overcome this problem, gas chromatography combustion isotope ratio mass spectrometry (GC-C-IRMS) was used to measure high-precision 13C/12C isotope ratios of volatiles in wines produced from juices spiked with tracer levels (0.01–1 APE) of uniformly labeled [U-13C]-glucose. The contribution of hexose to individual volatiles was determined from the degree of 13C enrichment. As expected, straight-chain fatty acids and their corresponding ethyl esters were derived almost exclusively from hexoses. Most fusel alcohols and their acetate esters were also majority hexose-derived, indicating the importance of anabolic pathways for their formation. Only two compounds were not derived primarily from hexoses (hexanol and isobutyric acid). This approach can be extended to other food systems or substrates for studying precursor–product relationships.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf500947x