Quantitative reconstruction of the nonvolatile sensometabolome of a red wine

Journal of Agricultural and Food Chemistry
Jan Carlos Hufnagel, Thomas Hofmann

Abstract

The first comprehensive quantitative determination of 82 putative taste-active metabolites and mineral salts, the ranking of these compounds in their sensory impact based on dose-over-threshold (DoT) factors, followed by the confirmation of their sensory relevance by taste reconstruction and omission experiments enabled the decoding of the nonvolatile sensometabolome of a red wine. For the first time, the bitterness of the red wine could be demonstrated to be induced by subthreshold concentrations of phenolic acid ethyl esters and flavan-3-ols. Whereas the velvety astringent onset was imparted by three flavon-3-ol glucosides and dihydroflavon-3-ol rhamnosides, the puckering astringent offset was caused by a polymeric fraction exhibiting molecular masses above >5 kDa and was found to be amplified by the organic acids. The perceived sourness was imparted by l-tartaric acid, d-galacturonic acid, acetic acid, succinic acid, l-malic acid, and l-lactic acid and was slightly suppressed by the chlorides of potassium, magnesium, and ammonium, respectively. In addition, d-fructose and glycerol as well as subthreshold concentrations of glucose, 1,2-propandiol, and myo-inositol were found to be responsible for the sweetness, whereas the mo...Continue Reading

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Jun 19, 2008·Journal of Agricultural and Food Chemistry·Simone Toelstede, Thomas Hofmann

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Citations

Mar 20, 2013·Chemical Reviews·Naomi L Kuehnbaum, Philip Britz-McKibbin
Jun 28, 2011·Journal of Agricultural and Food Chemistry·Stella Kassara, James A Kennedy
Jun 28, 2011·Journal of Agricultural and Food Chemistry·Christof KunertThomas Hofmann
Jan 15, 2013·Journal of Agricultural and Food Chemistry·Susana SoaresVictor De Freitas
Feb 8, 2013·Journal of Agricultural and Food Chemistry·Nadine Wollmann, Thomas Hofmann
Jul 31, 2013·Journal of Agricultural and Food Chemistry·Ana Gonzalo-DiagoPurificación Fernández-Zurbano
May 19, 2011·Bioanalysis·Louise Vt ShepherdDerek Stewart
Jan 16, 2014·Annual Review of Food Science and Technology·L Federico Casassa, James F Harbertson
Jun 16, 2010·Analytical and Bioanalytical Chemistry·Alisa RudnitskayaFlorian F Bauer
Sep 24, 2015·Journal of Food Science and Technology·Chunfeng LiuGuoxian Gu
Jan 23, 2016·Journal of Agricultural and Food Chemistry·Andreas DunkelThomas Hofmann
Feb 22, 2011·Angewandte Chemie·Maik BehrensThomas Hofmann
Jun 13, 2012·Analytica Chimica Acta·Raúl Ferrer-GallegoM Teresa Escribano-Bailón
Apr 16, 2016·Plant Physiology and Biochemistry : PPB·Aude M GourierouxSuzy Y Rogiers
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May 20, 2015·Journal of Agricultural and Food Chemistry·Oskar A LaaksonenBaoru Yang
Feb 13, 2014·Food Chemistry·Ana Gonzalo-DiagoPurificación Fernández-Zurbano
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May 14, 2016·Food Chemistry·Raúl Ferrer-GallegoM Teresa Escribano-Bailón
Oct 5, 2016·Journal of Agricultural and Food Chemistry·Michael DreselThomas Hofmann
Feb 9, 2017·Journal of Agricultural and Food Chemistry·Barbara SingldingerThomas Hofmann
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Feb 9, 2018·Food & Function·Ignacio García-EstévezMaría Teresa Escribano-Bailón
Feb 1, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Maximilian Kranz, Thomas Hofmann
Mar 27, 2018·Molecular Nutrition & Food Research·Luke BellLisa Methven
Nov 24, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Jia LiHaibo Yuan
Jun 6, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Susana SoaresVictor de Freitas
Mar 18, 2017·Journal of Food Science and Technology·Narpinder Singh
May 11, 2018·Journal of Food Science·Jinbin WangXueming Tang
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Rui Huang, Changmou Xu
Feb 10, 2021·Food Chemistry·Zhendong LuJian Lu
Jul 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Julia WannenmacherThomas Becker

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