How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers

Analytica Chimica Acta
Blandine N CretinAxel Marchal

Abstract

Wine expresses its beauty by sending a sensory message to the taster through molecules coming from grapes, yeast metabolism or oak wood. Among the compounds released during barrel aging, lyoniresinol has been recently reported as a relevant contributor to wine bitterness. As this lignan contains three stereogenic carbons, this work aimed at investigating the influence of stereochemistry on wine taste by combining analytical and sensorial techniques. First, an oak wood extract was screened by Liquid Chromatography-High Resolution Mass Spectrometry to target isomers separable in a symmetric environment and a diastereoisomer called epi-lyoniresinol was isolated for the first time. Then, an original racemic resolution based on natural xylose-derivatives was carried out to obtain lyoniresinol enantiomers. Chiroptical spectroscopic measurements associated with theoretical calculations allowed the unambiguous determination of their absolute configuration. The taste properties of all these stereoisomers revealed that only one lyoniresinol enantiomer is strongly bitter whereas the other one is tasteless and the diastereoisomer is slightly sweet. The presence of these three compounds was established in an oaked Bordeaux wine by chiral an...Continue Reading

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Citations

Oct 30, 2016·Journal of Natural Products·Lauriane SindtAxel Marchal
Feb 17, 2018·Chirality·Xiaolei ChenSu Zeng
Feb 10, 2017·The Journal of Chemical Physics·Kevin ReiterFlorian Weigend
Jan 2, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Delphine Winstel, Axel Marchal
Apr 29, 2020·Food Chemistry·Cédric BouyssetSébastien Fiorucci

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