“High-throughput LC-MS/MS discrimination of musts and wines contaminated by fresh mushroom off-flavor on the basis of reliable and easily quantifiable analytical markers: 1-hydroxyoctan-3-one and its derivate octane-1,3-diol”
Sarah Ployon , Lucas Suc , Christine Le Guernevé , Eléonore Augès , Héloïse Mahé , Marion Hervé , Audrey Bloem , Aurélie Roland
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引用次数: 0
Abstract
Since the 2000's, the development of fresh mushroom off-flavor (FMOff) in wines has been a recurring problem stemming from fungal alteration on grapes. Known mushroom flavors like 1-octen-3-one do not fully explain this defect appearance during winemaking. This study aimed to identify relevant analytical markers in musts and wines to early classify the quality of these oenological matrices. Musts made with grapes naturally affected by grey mold as an apparent alteration and their corresponding wines were analyzed by LC-MS/MS. Two compounds were identified and correlated well with the development of FMOff in wines: 1-hydroxyoctan-3-one and octane-1,3-diol. The latter was identified for the first time in oenological matrices and could be derived from 1-hydroxyoctan-3-one through yeast metabolism. Both markers enabled the formal discrimination of musts with FMOff potential and FMOff wines from control samples. This provides a fast and reliable diagnostic tool for winemakers.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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