“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”

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-17 DOI:10.1016/j.foodchem.2025.143454

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.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

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.