Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine

Australian Journal of Grape and Wine Research

Volumn 17, Issue 2, 2011, Pages

  Wilkinson, K L ^a   Ristic, R ^a   Pinchbeck, K A ^a   Fudge, A L ^a   Singh, D P ^b   Pitt, K M ^b   Downey, M O ^b   Baldock, G A ^c   Hayasaka, Y ^c   Parker, M ^c   Herderich, M J ^c  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

4 methylguaiacol; Glycoconjugate; Grape; Guaiacol; Smoke; Wine

Indexed keywords

VITACEAE;

EID: 79957686158     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00147.x     Document Type: Article

References (20)

1. Baltes, W., Wittkowski, R., Söchtig, I., Block, H. and Toth, L. (1981) Ingredients of smoke and smoke flavour preparations. In: The quality of food and beverages. Eds. G. Charalambous and G. Inglett (Academic Press: New York) pp. 1-19.
2. Dungey, K.A., Hayasaka, Y. and Wilkinson, K.L. (2011) Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis. Food Chemistry 126, 801-806.
3. Hayasaka, Y., Dungey, K.A., Baldock, G.A., Kennison, K.R. and Wilkinson, K.L. (2010a) Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta 660, 143-148.
4. Hayasaka, Y., Baldock, G.A., Pardon, K.H., Jeffrey, D.W. and Herderich, M.J. (2010b) Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of Agricultural and Food Chemistry 58, 2076-2081.
5. Hayasaka, Y., Baldock, G.A., Parker, M., Pardon, K.H., Black, C.A., Herderich, M.J. and Jeffrey, D.W. (2010c) Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke. Journal of Agricultural and Food Chemistry 58, 10989-10998.
6. Holt, H.E., Iland, P.G. and Ristic, R. (2006) A method for mini-lot fermentation for use in research and commercial viticultural and winemaking trials. Australian and New Zealand Grapegrower and Winemaker 509, 74-81.
7. Kennison, K.R., Wilkinson, K.L., Williams, H.G., Smith, J.H. and Gibberd, M.R. (2007) Smoke-derived taint in wine: effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine. Journal of Agricultural and Food Chemistry 55, 10897-10901.
8. Kennison, K.R., Gibberd, M.R., Pollnitz, A.P. and Wilkinson, K.L. (2008) Smoke-derived taint in wine: the release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke. Journal of Agricultural and Food Chemistry 56, 7379-7383.
9. Kennison, K.R., Wilkinson, K.L., Pollnitz, A.P., Williams, H.G. and Gibberd, M.R. (2009) Effect of timing and duration of grapevine exposure to smoke on the composition and sensory properties of wine. Australian Journal of Grape and Wine Research 15, 228-237.
10. Kornreich, M.R. and Issenberg, P. (1972) Determination of phenolic wood smoke components as trimethylsilyl ethers. Journal of Agricultural and Food Chemistry 20, 1109-1113.
11. López, R., Ezpeleta, E., Sánchez, I., Cacho, J. and Ferreira, V. (2004) Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chemistry 88, 95-103.
12. Maga, J.A. (1988) Flavour chemistry of wood smoke. In: Smoke in food processing. Ed. J.A. Maga (CRC Press: Boca Raton) pp. 49-88.
13. Pollnitz, A.P., Pardon, K.H., Sykes, M. and Sefton, M.A. (2004) The effects of sample preparation and gas chromatograph injection techniques on the accuracy of measuring guaiacol, 4-methylguaiacol and other volatile oak compounds in oak extracts by stable isotope dilution analyses. Journal of Agricultural and Food Chemistry 52, 3244-3252.
14. Ristic, R., Osidacz, P., Pinchbeck, K.A., Hayasaka, Y., Fudge, A.L. and Wilkinson, K.L. (2011) The effect of winemaking techniques on the intensity of smoke taint in wine. Australian Journal of Grape and Wine Research 17, S29-S41.
15. Sefton, M.A. (1998) Hydrolytically-released volatile secondary metabolites from a juice sample of Vitis vinifera grape cvs. Merlot and Cabernet Sauvignon. Australian Journal of Grape and Wine Research 4, 30-38.
16. Sheppard, S.I., Dhesi, M.K. and Eggers, N.J. (2009) Effect of pre- and postveraison smoke exposure on guaiacol and 4-methylguaiacol concentration in mature grapes. American Journal of Enology and Viticulture 60, 98-103.
17. Singh, D.P., Chong, H.H., Pitt, K.M., Cleary, M., Dokoozlian, N.K. and Downey, M.O. (2011) Guaiacol and 4-methylguaiacol accumulate in wines made from smoke-affected fruit because of hydrolysis of their conjugates. Australian Journal of Grape and Wine Research 17, S13-S21.
18. Williams, P.J., Cynkar, W., Francis, I.L., Gray, J.D., Iland, P.G. and Coombe, B.G. (1995) Quantification of glycosides in grapes, juices, and wines through a determination of glycosyl glucose. Journal of Agricultural and Food Chemistry 43, 121-128.
19. Wirth, J., Guo, W., Baumes, R. and Günata, Z. (2001) Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars. Journal of Agricultural and Food Chemistry 49, 2917-2923.
20. Wittkowski, R., Ruther, J., Drinda, H. and Rafiei-Taghanaki, F. (1992) Formation of smoke flavor compounds by thermal lignin degradation. In: Flavour precursors. Eds. R. Teranashi, G.R. Takeoka and M. Günert ACS Symposium Series 490 (American Chemical Society: Washington) pp. 232-243.