Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes
Grape rot is one of the major causes of degradation of many grape components and, thus, of deterioration in wine quality. In particular, the association of Botrytis cinerea with other, less visible, fungi frequently leads to the development of organoleptic defects in grapes and sometimes in wines. T...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2006-11, Vol.54 (24), p.9193-9200 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | La Guerche, Stephane Dauphin, Brunhilde Pons, Monique Blancard, Dominique Darriet, Philippe |
| description | Grape rot is one of the major causes of degradation of many grape components and, thus, of deterioration in wine quality. In particular, the association of Botrytis cinerea with other, less visible, fungi frequently leads to the development of organoleptic defects in grapes and sometimes in wines. This study examines the nature of the volatile compounds responsible for mushroom, mossy, or earthy odors detected by gas chromatography−olfactometry in organic extracts of rotten grapes and musts. 2-Methylisoborneol, (−)-geosmin, 1-octen-3-one, 1-octen-3-ol, 2-octen-1-ol, and 2-heptanol were identified or tentatively identified. Their concentrations in musts were determined, and the impact of alcoholic fermentation by the yeast Saccharomyces cerevisiae was studied. The ability of fungi isolated from rotten grapes (Botrytis cinerea; Penicillium species including P. brevicompactum, P. expansum, P. miczynskii, P. pinophilum, P. purpurogenum, and P. thomii; Aspergillus section nigri; Rhizopus nigricans; and Coniothyrium sp.) to produce some of the identified compounds was evidenced. Keywords: Vitis vinifera; grape; gray rot; earthy; 2-methylisoborneol; geosmin; 1-octen-3-one; 1-octen-3-ol; Saccharomyces cerevisiae |
| doi_str_mv | 10.1021/jf0615294 |
| format | Article |
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In particular, the association of Botrytis cinerea with other, less visible, fungi frequently leads to the development of organoleptic defects in grapes and sometimes in wines. This study examines the nature of the volatile compounds responsible for mushroom, mossy, or earthy odors detected by gas chromatography−olfactometry in organic extracts of rotten grapes and musts. 2-Methylisoborneol, (−)-geosmin, 1-octen-3-one, 1-octen-3-ol, 2-octen-1-ol, and 2-heptanol were identified or tentatively identified. Their concentrations in musts were determined, and the impact of alcoholic fermentation by the yeast Saccharomyces cerevisiae was studied. The ability of fungi isolated from rotten grapes (Botrytis cinerea; Penicillium species including P. brevicompactum, P. expansum, P. miczynskii, P. pinophilum, P. purpurogenum, and P. thomii; Aspergillus section nigri; Rhizopus nigricans; and Coniothyrium sp.) to produce some of the identified compounds was evidenced. Keywords: Vitis vinifera; grape; gray rot; earthy; 2-methylisoborneol; geosmin; 1-octen-3-one; 1-octen-3-ol; Saccharomyces cerevisiae</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf0615294</identifier><identifier>PMID: 17117809</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>alcoholic fermentation ; Aspergillus ; Biological and medical sciences ; biosynthesis ; Botrytis cinerea ; Coniothyrium ; Food engineering ; Food industries ; Food Microbiology ; food spoilage ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; fungi ; grape must ; Humans ; Life Sciences ; Mass Spectrometry ; microbial contamination ; odor compounds ; Odorants ; off odors ; Penicillium ; plant rots ; Rhizopus nigricans ; Rhizopus stolonifer ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - metabolism ; Vitaceae ; Vitis - microbiology ; volatile organic compounds ; wine grapes ; wine yeasts ; wines</subject><ispartof>Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9193-9200</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a536t-2110315d2cbcd7af16d7251d11d286866a66f17f932ed920c29ac179364c651d3</citedby><cites>FETCH-LOGICAL-a536t-2110315d2cbcd7af16d7251d11d286866a66f17f932ed920c29ac179364c651d3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf0615294$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf0615294$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,777,781,882,2752,27057,27905,27906,56719,56769</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18311746$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17117809$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02659495$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>La Guerche, Stephane</creatorcontrib><creatorcontrib>Dauphin, Brunhilde</creatorcontrib><creatorcontrib>Pons, Monique</creatorcontrib><creatorcontrib>Blancard, Dominique</creatorcontrib><creatorcontrib>Darriet, Philippe</creatorcontrib><title>Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Grape rot is one of the major causes of degradation of many grape components and, thus, of deterioration in wine quality. In particular, the association of Botrytis cinerea with other, less visible, fungi frequently leads to the development of organoleptic defects in grapes and sometimes in wines. This study examines the nature of the volatile compounds responsible for mushroom, mossy, or earthy odors detected by gas chromatography−olfactometry in organic extracts of rotten grapes and musts. 2-Methylisoborneol, (−)-geosmin, 1-octen-3-one, 1-octen-3-ol, 2-octen-1-ol, and 2-heptanol were identified or tentatively identified. Their concentrations in musts were determined, and the impact of alcoholic fermentation by the yeast Saccharomyces cerevisiae was studied. The ability of fungi isolated from rotten grapes (Botrytis cinerea; Penicillium species including P. brevicompactum, P. expansum, P. miczynskii, P. pinophilum, P. purpurogenum, and P. thomii; Aspergillus section nigri; Rhizopus nigricans; and Coniothyrium sp.) to produce some of the identified compounds was evidenced. Keywords: Vitis vinifera; grape; gray rot; earthy; 2-methylisoborneol; geosmin; 1-octen-3-one; 1-octen-3-ol; Saccharomyces cerevisiae</description><subject>alcoholic fermentation</subject><subject>Aspergillus</subject><subject>Biological and medical sciences</subject><subject>biosynthesis</subject><subject>Botrytis cinerea</subject><subject>Coniothyrium</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food spoilage</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>fungi</subject><subject>grape must</subject><subject>Humans</subject><subject>Life Sciences</subject><subject>Mass Spectrometry</subject><subject>microbial contamination</subject><subject>odor compounds</subject><subject>Odorants</subject><subject>off odors</subject><subject>Penicillium</subject><subject>plant rots</subject><subject>Rhizopus nigricans</subject><subject>Rhizopus stolonifer</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Vitaceae</subject><subject>Vitis - microbiology</subject><subject>volatile organic compounds</subject><subject>wine grapes</subject><subject>wine yeasts</subject><subject>wines</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkU2P0zAQhiMEYsvCgT8AvoDEIeBxYic5rsp-iawKdFfiZk39QVKSuNjJivLrcdWqvXB6Jc-jx5p5k-Q10I9AGXxaWyqAsyp_ksxi0pQDlE-TGY3DtOQCzpIXIawppSUv6PPkDAqAoqTVLBnmDXpUo_HtXxxbNxBnydL1htxNofHO9QQHTS7Rj82WLKxNF9r5QO5a5d2qxa7bkttBT8postqSsTHks3k0ndv0Zhh3su8uxkCuPW5MeJk8s9gF8-qQ58nD1eX9_CatF9e384s6RZ6JMWUANAOumVopXaAFoQvGQQNoVopSCBTCQmGrjBldMapYhQqKKhO5EpHLzpMPe2-Dndz4tke_lQ5beXNRy90bZYJXecUfIbLv9-zGu9-TCaPs26BM1-Fg3BQko1DxnLKTNK4egjf2aAYqd0XIYxGRfXOQTqve6BN5uHwE3h0ADAo763FQbThxZRbBXEQu3XNtGM2f4xz9LymKrODy_utSfhFX9Y85fJN15N_ueYtO4k8fnQ_LuEJGAVh0wulnVEGu3eSH2MR_VvgH6paxzw</recordid><startdate>20061129</startdate><enddate>20061129</enddate><creator>La Guerche, Stephane</creator><creator>Dauphin, Brunhilde</creator><creator>Pons, Monique</creator><creator>Blancard, Dominique</creator><creator>Darriet, Philippe</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>1XC</scope></search><sort><creationdate>20061129</creationdate><title>Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes</title><author>La Guerche, Stephane ; Dauphin, Brunhilde ; Pons, Monique ; Blancard, Dominique ; Darriet, Philippe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a536t-2110315d2cbcd7af16d7251d11d286866a66f17f932ed920c29ac179364c651d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>alcoholic fermentation</topic><topic>Aspergillus</topic><topic>Biological and medical sciences</topic><topic>biosynthesis</topic><topic>Botrytis cinerea</topic><topic>Coniothyrium</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food spoilage</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>fungi</topic><topic>grape must</topic><topic>Humans</topic><topic>Life Sciences</topic><topic>Mass Spectrometry</topic><topic>microbial contamination</topic><topic>odor compounds</topic><topic>Odorants</topic><topic>off odors</topic><topic>Penicillium</topic><topic>plant rots</topic><topic>Rhizopus nigricans</topic><topic>Rhizopus stolonifer</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae - metabolism</topic><topic>Vitaceae</topic><topic>Vitis - microbiology</topic><topic>volatile organic compounds</topic><topic>wine grapes</topic><topic>wine yeasts</topic><topic>wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>La Guerche, Stephane</creatorcontrib><creatorcontrib>Dauphin, Brunhilde</creatorcontrib><creatorcontrib>Pons, Monique</creatorcontrib><creatorcontrib>Blancard, Dominique</creatorcontrib><creatorcontrib>Darriet, Philippe</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>La Guerche, Stephane</au><au>Dauphin, Brunhilde</au><au>Pons, Monique</au><au>Blancard, Dominique</au><au>Darriet, Philippe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2006-11-29</date><risdate>2006</risdate><volume>54</volume><issue>24</issue><spage>9193</spage><epage>9200</epage><pages>9193-9200</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Grape rot is one of the major causes of degradation of many grape components and, thus, of deterioration in wine quality. In particular, the association of Botrytis cinerea with other, less visible, fungi frequently leads to the development of organoleptic defects in grapes and sometimes in wines. This study examines the nature of the volatile compounds responsible for mushroom, mossy, or earthy odors detected by gas chromatography−olfactometry in organic extracts of rotten grapes and musts. 2-Methylisoborneol, (−)-geosmin, 1-octen-3-one, 1-octen-3-ol, 2-octen-1-ol, and 2-heptanol were identified or tentatively identified. Their concentrations in musts were determined, and the impact of alcoholic fermentation by the yeast Saccharomyces cerevisiae was studied. The ability of fungi isolated from rotten grapes (Botrytis cinerea; Penicillium species including P. brevicompactum, P. expansum, P. miczynskii, P. pinophilum, P. purpurogenum, and P. thomii; Aspergillus section nigri; Rhizopus nigricans; and Coniothyrium sp.) to produce some of the identified compounds was evidenced. Keywords: Vitis vinifera; grape; gray rot; earthy; 2-methylisoborneol; geosmin; 1-octen-3-one; 1-octen-3-ol; Saccharomyces cerevisiae</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17117809</pmid><doi>10.1021/jf0615294</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9193-9200 |
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| source | MEDLINE; ACS Publications |
| subjects | alcoholic fermentation Aspergillus Biological and medical sciences biosynthesis Botrytis cinerea Coniothyrium Food engineering Food industries Food Microbiology food spoilage Fruit and vegetable industries Fundamental and applied biological sciences. Psychology fungi grape must Humans Life Sciences Mass Spectrometry microbial contamination odor compounds Odorants off odors Penicillium plant rots Rhizopus nigricans Rhizopus stolonifer Saccharomyces cerevisiae Saccharomyces cerevisiae - metabolism Vitaceae Vitis - microbiology volatile organic compounds wine grapes wine yeasts wines |
| title | Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes |
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