Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay
Quantitative analysis of free and hydrolytically liberated β-damascenone in grapes and wines was developed, using a stable isotope dilution assay. Free β-damascenone was isolated from grapes and wines by diethyl ether–hexane (1:1, v/v) extraction and the precursor(s) (glycosidic, polyols) of β-damas...
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| Veröffentlicht in: | Journal of Chromatography A 1999-07, Vol.849 (1), p.245-254 |
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| creator | Kotseridis, Yorgos Baumes, Raymond L Skouroumounis, Georges K |
| description | Quantitative analysis of free and hydrolytically liberated β-damascenone in grapes and wines was developed, using a stable isotope dilution assay. Free β-damascenone was isolated from grapes and wines by diethyl ether–hexane (1:1, v/v) extraction and the precursor(s) (glycosidic, polyols) of β-damascenone using Sep-Pak Plus C
18 RP cartridges. Hydrolytically liberated β-damascenone was generated by acid hydrolysis from the precursor(s) extract. Red wines from Bordeaux (Merlot, Cabernet Sauvignon and Cabernet Franc, 1995 and 1996 vintage), Burgundy (Pinot Noir, 1995 and 1996 vintage) regions and Grenache wines from Chateauneuf du Pape and Côtes du Rhône (1995 vintage) were analysed to quantify free β-damascenone. The wines made from Grenache and Cabernet Sauvignon (1996 vintage) grapes presented the highest mean amounts of free β-damascenone, 5.4 and 5.5 μg l
−1, respectively. Merlot, Cabernet Sauvignon and Cabernet Franc grapes of Bordeaux (1996 vintage) and their corresponding wines were analysed for quantification of free and hydrolytically liberated β-damascenone. The levels of hydrolytically liberated β-damascenone in grapes could predict closely the levels of free β-damascenone in the corresponding wines after one year of ageing, i.e., almost half the levels found for the grape samples. The influence of enzyme and heat treatment of Merlot wine samples on their β-damascenone levels was studied. Heat treatment doubled the levels of this compound, but enzyme treatment generated, in the corresponding wines, half the levels of β-damascenone found in the non-enzyme treated wines. |
| doi_str_mv | 10.1016/S0021-9673(99)00540-3 |
| format | Article |
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18 RP cartridges. Hydrolytically liberated β-damascenone was generated by acid hydrolysis from the precursor(s) extract. Red wines from Bordeaux (Merlot, Cabernet Sauvignon and Cabernet Franc, 1995 and 1996 vintage), Burgundy (Pinot Noir, 1995 and 1996 vintage) regions and Grenache wines from Chateauneuf du Pape and Côtes du Rhône (1995 vintage) were analysed to quantify free β-damascenone. The wines made from Grenache and Cabernet Sauvignon (1996 vintage) grapes presented the highest mean amounts of free β-damascenone, 5.4 and 5.5 μg l
−1, respectively. Merlot, Cabernet Sauvignon and Cabernet Franc grapes of Bordeaux (1996 vintage) and their corresponding wines were analysed for quantification of free and hydrolytically liberated β-damascenone. The levels of hydrolytically liberated β-damascenone in grapes could predict closely the levels of free β-damascenone in the corresponding wines after one year of ageing, i.e., almost half the levels found for the grape samples. The influence of enzyme and heat treatment of Merlot wine samples on their β-damascenone levels was studied. Heat treatment doubled the levels of this compound, but enzyme treatment generated, in the corresponding wines, half the levels of β-damascenone found in the non-enzyme treated wines.</description><identifier>ISSN: 0021-9673</identifier><identifier>EISSN: 1873-3778</identifier><identifier>DOI: 10.1016/S0021-9673(99)00540-3</identifier><identifier>PMID: 10444847</identifier><identifier>CODEN: JOCRAM</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Analytical chemistry ; Biological and medical sciences ; Chemical Sciences ; Damascenone ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gas Chromatography-Mass Spectrometry ; Hydrolysis ; Isotopes ; Norisoprenoids ; Reproducibility of Results ; Rosales - chemistry ; Sensitivity and Specificity ; Terpenes - analysis ; Wine - analysis ; Wines and vinegars</subject><ispartof>Journal of Chromatography A, 1999-07, Vol.849 (1), p.245-254</ispartof><rights>1999 Elsevier Science B.V.</rights><rights>1999 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-c424t-35cd34c7b3dea63ea0b74d0e37df1254094f634fdb384d1e3a36d59db3aa9b823</citedby><cites>FETCH-LOGICAL-c424t-35cd34c7b3dea63ea0b74d0e37df1254094f634fdb384d1e3a36d59db3aa9b823</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0021-9673(99)00540-3$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1905009$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10444847$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02696117$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Kotseridis, Yorgos</creatorcontrib><creatorcontrib>Baumes, Raymond L</creatorcontrib><creatorcontrib>Skouroumounis, Georges K</creatorcontrib><title>Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay</title><title>Journal of Chromatography A</title><addtitle>J Chromatogr A</addtitle><description>Quantitative analysis of free and hydrolytically liberated β-damascenone in grapes and wines was developed, using a stable isotope dilution assay. Free β-damascenone was isolated from grapes and wines by diethyl ether–hexane (1:1, v/v) extraction and the precursor(s) (glycosidic, polyols) of β-damascenone using Sep-Pak Plus C
18 RP cartridges. Hydrolytically liberated β-damascenone was generated by acid hydrolysis from the precursor(s) extract. Red wines from Bordeaux (Merlot, Cabernet Sauvignon and Cabernet Franc, 1995 and 1996 vintage), Burgundy (Pinot Noir, 1995 and 1996 vintage) regions and Grenache wines from Chateauneuf du Pape and Côtes du Rhône (1995 vintage) were analysed to quantify free β-damascenone. The wines made from Grenache and Cabernet Sauvignon (1996 vintage) grapes presented the highest mean amounts of free β-damascenone, 5.4 and 5.5 μg l
−1, respectively. Merlot, Cabernet Sauvignon and Cabernet Franc grapes of Bordeaux (1996 vintage) and their corresponding wines were analysed for quantification of free and hydrolytically liberated β-damascenone. The levels of hydrolytically liberated β-damascenone in grapes could predict closely the levels of free β-damascenone in the corresponding wines after one year of ageing, i.e., almost half the levels found for the grape samples. The influence of enzyme and heat treatment of Merlot wine samples on their β-damascenone levels was studied. Heat treatment doubled the levels of this compound, but enzyme treatment generated, in the corresponding wines, half the levels of β-damascenone found in the non-enzyme treated wines.</description><subject>Analytical chemistry</subject><subject>Biological and medical sciences</subject><subject>Chemical Sciences</subject><subject>Damascenone</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Hydrolysis</subject><subject>Isotopes</subject><subject>Norisoprenoids</subject><subject>Reproducibility of Results</subject><subject>Rosales - chemistry</subject><subject>Sensitivity and Specificity</subject><subject>Terpenes - analysis</subject><subject>Wine - analysis</subject><subject>Wines and vinegars</subject><issn>0021-9673</issn><issn>1873-3778</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU2O1DAQhSMEYpqBI4C8QIhZBOzYieMVGo2AQWoJIWBtVeLKjJFjN7bTqO_AaTgIZ8L9o4EdK7tKX9Wz36uqp4y-YpR1rz9T2rBadZK_VOqC0lbQmt-rVqyXvOZS9ver1R1yVj1K6RulTFLZPKzOGBVC9EKuqp-fFvDZZsh2i8RgxjhbX6rgSZjIFBEJeENudyYGt8t2BOd2xNkBI2Q05Pev2sAMaUQfPBLrSSzdmwgbTIfJH9aX25KsvyFAUobBFSyFHDZF0LrloAUpwe5x9WACl_DJ6Tyvvr57--Xqul5_fP_h6nJdj6IRuebtaLgY5cANQscR6CCFocilmVhTjFBi6riYzMB7YRhy4J1pVSkB1NA3_Ly6OO69Bac30c4QdzqA1deXa73v0aZTHWNyywr74shuYvi-YMp6tuWzzoHHsCTdqWJw34gCtkdwjCGliNPdZkb1PjJ9iEzv89BK6UNkmpe5ZyeBZZjR_DN1zKgAz09AcRncFMGPNv3lFG0pVQV7c8SwOLe1GHUaLfoRjY04Zm2C_c9L_gD0gLX7</recordid><startdate>19990716</startdate><enddate>19990716</enddate><creator>Kotseridis, Yorgos</creator><creator>Baumes, Raymond L</creator><creator>Skouroumounis, Georges K</creator><general>Elsevier B.V</general><general>Elsevier</general><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>7X8</scope><scope>1XC</scope></search><sort><creationdate>19990716</creationdate><title>Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay</title><author>Kotseridis, Yorgos ; Baumes, Raymond L ; Skouroumounis, Georges K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c424t-35cd34c7b3dea63ea0b74d0e37df1254094f634fdb384d1e3a36d59db3aa9b823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Analytical chemistry</topic><topic>Biological and medical sciences</topic><topic>Chemical Sciences</topic><topic>Damascenone</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Hydrolysis</topic><topic>Isotopes</topic><topic>Norisoprenoids</topic><topic>Reproducibility of Results</topic><topic>Rosales - chemistry</topic><topic>Sensitivity and Specificity</topic><topic>Terpenes - analysis</topic><topic>Wine - analysis</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kotseridis, Yorgos</creatorcontrib><creatorcontrib>Baumes, Raymond L</creatorcontrib><creatorcontrib>Skouroumounis, Georges K</creatorcontrib><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>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of Chromatography A</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kotseridis, Yorgos</au><au>Baumes, Raymond L</au><au>Skouroumounis, Georges K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay</atitle><jtitle>Journal of Chromatography A</jtitle><addtitle>J Chromatogr A</addtitle><date>1999-07-16</date><risdate>1999</risdate><volume>849</volume><issue>1</issue><spage>245</spage><epage>254</epage><pages>245-254</pages><issn>0021-9673</issn><eissn>1873-3778</eissn><coden>JOCRAM</coden><abstract>Quantitative analysis of free and hydrolytically liberated β-damascenone in grapes and wines was developed, using a stable isotope dilution assay. Free β-damascenone was isolated from grapes and wines by diethyl ether–hexane (1:1, v/v) extraction and the precursor(s) (glycosidic, polyols) of β-damascenone using Sep-Pak Plus C
18 RP cartridges. Hydrolytically liberated β-damascenone was generated by acid hydrolysis from the precursor(s) extract. Red wines from Bordeaux (Merlot, Cabernet Sauvignon and Cabernet Franc, 1995 and 1996 vintage), Burgundy (Pinot Noir, 1995 and 1996 vintage) regions and Grenache wines from Chateauneuf du Pape and Côtes du Rhône (1995 vintage) were analysed to quantify free β-damascenone. The wines made from Grenache and Cabernet Sauvignon (1996 vintage) grapes presented the highest mean amounts of free β-damascenone, 5.4 and 5.5 μg l
−1, respectively. Merlot, Cabernet Sauvignon and Cabernet Franc grapes of Bordeaux (1996 vintage) and their corresponding wines were analysed for quantification of free and hydrolytically liberated β-damascenone. The levels of hydrolytically liberated β-damascenone in grapes could predict closely the levels of free β-damascenone in the corresponding wines after one year of ageing, i.e., almost half the levels found for the grape samples. The influence of enzyme and heat treatment of Merlot wine samples on their β-damascenone levels was studied. Heat treatment doubled the levels of this compound, but enzyme treatment generated, in the corresponding wines, half the levels of β-damascenone found in the non-enzyme treated wines.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>10444847</pmid><doi>10.1016/S0021-9673(99)00540-3</doi><tpages>10</tpages></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Analytical chemistry Biological and medical sciences Chemical Sciences Damascenone Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry Hydrolysis Isotopes Norisoprenoids Reproducibility of Results Rosales - chemistry Sensitivity and Specificity Terpenes - analysis Wine - analysis Wines and vinegars |
| title | Quantitative determination of free and hydrolytically liberated β-damascenone in red grapes and wines using a stable isotope dilution assay |
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