Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6- trimethylphenyl)buta-1,3-diene in wine

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3584-3591

  Cox, Agnieszka ^a,b,c   Capone, Dimitra L ^b,c   Elsey, Gordon M ^a,b,c   Perkins, Michael V ^a,c   Sefton, Mark A ^b,c  

^a FLINDERS UNIVERSITY   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^c Adelaide Laboratory   (Australia)

Author keywords

C13 norisoprenoids; Grapes; Polyphenols; Precursors; SIDA; TPB

Indexed keywords

1 (2,3,6 TRIMETHYLPHENYL)BUTA 1,3 DIENE; 1-(2,3,6-TRIMETHYLPHENYL)BUTA-1,3-DIENE; ALKENE; BUTANE; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS;

ARTICLE; CHEMISTRY; DRUG STABILITY; MASS FRAGMENTOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; WINE;

ALKENES; BUTANES; DRUG STABILITY; FLAVONOIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAGNETIC RESONANCE SPECTROSCOPY; PHENOLS; WINE;

VITACEAE; VITIS SP.;

EID: 19944392284     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0479057     Document Type: Article

References (20)

1. Winterhalter, P.; Rouseff, R. Carotenoid-derived aroma compounds: an introduction. In Carotenoid-derived aroma compounds; Winterhalter, P., Rouseff, R., Eds.; ACS Symposium Series 802; American Chemical Society: Washington, DC, 2002; pp 1-17.
2. Pickenhagen, W. In Flavor Chemistry - Thirty Years of Progress; Teranishi, E. L. W., Hornstein, I., Eds.; Kluwer Academic/Plenum Publishers: New York, 1999; pp 75-87.
3. Seitz, K.; Gunthard, Hs. H.; Jeger, O. Violet perfumes XXXVII. The separation of α- and β-ionone by fractional distillation. Helv. Chim. Acta 1950, 33, 2196-2202.
4. Simpson, R. F. 1,1,6-Trimethyl-l,2-dihydronaphthalene: an important contributor to the bottle aged bouquet of wine. Chem. Ind. 1978, 37.
5. Simpson, R.; Miller, G.; Aroma composition of aged Riesling wine. Vitis 1983, 22, 51-63.
6. 13-norisoprenoid compounds in Riesling wine are generated from multiple precursors. Am. J. Enol. Vitic. 1990, 41, 277-283.
7. Guth, H. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem. 1997, 45, 3027-3032.
8. Ferreira, V.; Lopez, R.; Cacho, J. F. Quantitative determination of the odorants of young red wines from different grape varieties. J. Sci. Food Agric. 2000, 80, 1659-1667.
9. Janusz, A. J.; Capone, D. L.; Puglisi, C. J.; Perkins, M. V.; Elsey, G. M.; Sefton, M. A. (E)-1-(2,3,6-Trimethylphenyl)buta-l,3-diene: a potent grape-derived odorant in wine. J. Agric. Food Chem. 2003, 51, 7759-7763.
10. Singleton, V. L.; Esau, P. Phenolic Substances in Grapes and Wine, and their Significance. Advances in Food Research, Supplement 1; Academic: New York, 1969.
11. Fulcrand, H.; Cameira dos Santos, P.-J.; Sarni-Manchado, P.; Cheynier, V.; Favre-Bonvin, J. Structure of new anthocyanin-derived wine pigments. J. Chem. Soc., Perkin Trans. 1 1996, 1, 735-739.
12. Cameira dos Santos, P.-J.; Brillouet, J.-M.; Cheynier, V.; Moutounet, M. Detection and partial characterization of new anthocyanin-derived pigments in wine. J. Sci. Food Agric. 1996, 70, 204-208.
13. Håkansson, A.; Pardon, K.; Hayasaka, Y.; de Sa, M.; Herderich, M. Structures and colour properties of new red wine pigments. Tetrahedron Lett. 2003, 44, 4887-4891.
14. Schwarz, M.; Wabnitz, T. C.; Winterhalter, P. Pathway leading to the formation of anthocyanin-vinylphenol adducts and related pigments in red wines. J. Agric. Food Chem. 2003, 57, 3682-3687.
15. Cox, A. (E)-(2,3,6-Trimethylphenyl)buta-l,3-diene(TPB): A new, potent, grape-derived aroma compound in wine. Ph.D. Thesis, Flinders University, Adelaide, Australia, 2004.
16. 13-norisoprenoids in Riesling wine. J. Agric. Food Chem. 1991, 39, 1825-1829.
17. Doner, L. W.; Becard, G.; Irwin, P. L. Binding of flavanoids by polyvinylpolypyrrolidone. J. Agric. Food Chem. 1993, 41, 753-757.
18. Andersen, R. A.; Sowers, J. A. Optimum conditions for bonding of plant phenols to insoluble polyvinylpolypyrrolidone. Phytochemistry 1968, 7, 293-301.
19. Abbott, N. A.; Coombe, B. G.; Williams, P. J. The contribution of hydrolyzed flavour precursors to quantify differences in Shiraz juice and wines: An investigation by sensory descriptive analysis. Am. J. Enol. Vitic. 1991, 42, 167-174.
20. Francis, L.; Kassara, S.; Noble, A. C.; Williams, P. J. The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma. In Chemistry of Wine Flavour, Waterhouse, A. L., Ebeler, S. E., Eds.; American Chemical Society: Washington, DC, 1999; pp 13-30.