NMR metabolite profiling of Greek grape marc spirits

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1837-1846

  Fotakis, Charalambos ^a,b   Christodouleas, Dionysis ^b   Kokkotou, Katerina ^a   Zervou, Maria ^a,c   Zoumpoulakis, Panagiotis ^a   Moulos, Panagiotis ^a   Liouni, Maria ^b   Calokerinos, Antony ^b  

^a UNIVERSITY OF ATHENS   (Greece)

^b INSTITUTE OF BIOLOGY   (Greece)

^c Institute of Biology Medicinal Chemistry and Biotechnology   (Greece)

Author keywords

Grape marc spirit; HR NMR; Metabolomics; OPLS DA; PCA

Indexed keywords

GRAPE MARC; HR-NMR; METABOLOMICS; OPLS-DA; PCA;

DISTILLATION; ETHANOL; FRUITS; METABOLITES; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SUGARS;

BIOMOLECULES;

ALCOHOL DERIVATIVE; DISACCHARIDE; ESTER; MONOSACCHARIDE; POLYOL;

ALGORITHM; ARTICLE; DISTILLATION; FERMENTATION; GENOTYPE; GREECE; METABOLITE; METABOLOMICS; PRINCIPAL COMPONENT ANALYSIS; PROTON NUCLEAR MAGNETIC RESONANCE;

FERMENTATION; GREECE; MAGNETIC RESONANCE SPECTROSCOPY; METABOLOMICS; VITIS; WINE;

VITACEAE;

EID: 84873704954     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.128     Document Type: Article

References (30)

1. N. Yoshioka, and K. Ichihashi Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection Talanta 74 2008 1408 1413
2. K. Ali, F. Maltese, A.M. Fortes, M.S. Pais, Y.H. Choi, and R. Verpoorte Monitoring biochemical changes during grape berry development in Portuguese cultivars by NMR spectroscopy Food Chemistry 124 2011 1760 1769
3. K. Ali, F. Maltese, R. Toepfer, Y.H. Choi, and R. Verpoorte Metabolic characterization of Palatinate German white wines according to sensory attributes, varieties, and vintages using NMR spectroscopy and multivariate data analyses Journal of Biomolecular NMR 49 2011 255 266
4. A.A. Apostolopoulou, A.I. Flouros, P.G. Demertzis, and K. Akrida-Demertzi Differences in concentration of principal volatile constituents in traditional Greek distillates Food Control 16 2005 157 164
5. R. Consonni, L.R. Cagliani, V. Guantieri, and B. Simonato Identification of metabolic content of selected Amarone wine Food Chemistry 129 2011 693 699
6. R. Consonni, and L.R. Cagliani Advances in food and nutrition research S.L. Taylor, Nuclear magnetic resonance and chemometrics to assess geographical origin and quality of traditional food products 2010 Elsevier Inc 87 165
7. S. Cortés, and E. Fernández Differentiation of Spanish alcoholic drinks, Orujo, obtained from red and white grape pomace distillation: Volatile composition International Journal of Food Properties 14 6 2011 1349 1357
8. S. Cortés, R. Rodríguez, J.M. Salgado, and J.M. Domínguez Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds Food Control 22 2011 673 680
9. G.R. Cramer, A. Ergül, J. Grimplet, R.L. Tillett, E.A.R. Tattersall, and M.C. Bohlman Water and salinity stress in grapevines: Early and late changes in transcript and metabolite profiles Functional & Integrative Genomics 7 2 2007 111 134
10. S. DeBolt, D.R. Cook, and C.M. Ford l-Tartaric acid synthesis from vitamin C in higher plants Proceedings of the National Academy of Sciences 103 14 2006 5608 5613
11. W.B. Dunn, and D.I. Ellis Metabolomics: Current analytical platforms and methodologies Trends in Analytical Chemistry 24 4 2005 285 294
12. L. Eriksson, E. Johansson, N. Kettaneh-Wold, and S. Wold Multi- and megavariate data analysis 2nd ed. 2006 Umetrics AB Sweden
13. R. Flamini Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry Journal of Mass Spectrometry 40 2005 705 713
14. J. Gomez-Benitez Study of the acidification of sherry musts with gypsum and tartaric acid American Journal of Enology and Viticulture 4 1993 400 404
15. E.A. González, A.T. Agrasar, L.M. Pastrana Castro, I.O. Fernández, and N. Pérez Guerra Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates Food Research International 44 2011 1419 1426
16. H. Konig, G. Unden, and J. Frohlich Biology of microorganisms on grapes, in must and in wine 2009 Springer-Verlag Berlin Heidelberg
17. R.E. Kunkee Some roles of malic acid in the malolactic fermentation in wine making FEMS Microbiology Letters 88 1 1991 55 72
18. M.G. Lambrechts, and I.S. Pretorius Yeast and its importance to wine aroma-A review South African Society for Enology & Viticulture 21 2000 97 129
19. I. Lukic, B. Milicevic, M. Banovic, S. Tomas, S. Radeka, and D. Persuric Secondary aroma compounds in fresh grape marc distillates as a result of variety and corresponding production technology Food Technology and Biotechnology 49 2 2011 214 227
20. P. Mazzeia, N. Francesca, G. Moschetti, and A. Piccolo NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes Analytica Chimica Acta 673 2 2010 167 172
21. Q.-H. Pan, P. Cao, and C.-Q. Duan Comparison of enzymes involved in sugar metabolism from Shang-24 (Vinifera quinguangularis) and Cabernet Sauvignon (Vinifera vinifera) at veraison Australian Journal of Grape and Wine Research 15 2009 9 17
22. 1H NMR spectroscopy diagnostic parameters and statistical analysis Journal of Agricultural and Food Chemistry 53 13 2005 5293 5303
23. C. Peyrot des Gachons, C. Van Leeuwen, T. Tominaga, J.P. Soyer, J.P. Gaudillere, and D. Dubourdieu Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L. cv Sauvignon blanc in field conditions Journal of Agricultural and Food Chemistry 85 2005 73 85
24. 1H nuclear magnetic resonance-based metabolomic characterization of wines by grape varieties and production areas Journal of Agricultural and Food Chemistry 56 2008 8007 8016
25. 1H NMR spectroscopic data Food Research International 42 2009 1483 1491
26. 1H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains Analytical Chemistry 81 3 2009 1137 1145
27. E.H. Soufleros, and B.A. Rodovitis Tsipouro and Tsikoudia: The Greek grape mark distillate 2004 Soufleros Evangelos Thessaloniki
28. G. Tomasi, F. Van den Bergand, and C. Andersson Correlation optimized warping and dynamic time warping as preprocessing methods for chromatographic data Journal of Chemometrics 18 2004 231 241
29. J. Trygg, E. Holmes, and T. Lundstedt Chemometrics in metabonomics Journal of Proteome Research 6 2007 469 479
30. S. Zhang, G.A. Nagana Gowda, T. Ye, and D. Raftery Advances in NMR-based biofluid analysis and metabolite profiling Analyst 135 2010 1490 1498