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Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques.
J Agric Food Chem. 2015 Sep 09; 63(35):7840-8.JA

Abstract

Natural cork stoppers with sensory deviations other than the typical cork taint were subgrouped according to their sensory descriptions and compared with unaffected control cork stoppers. The assessment of purge and trap extracts obtained from corresponding cork soaks was performed by heart-cut multidimensional gas chromatography-olfactometry (MDGC-O). The identification of compounds responsible for atypical cork taint detected in MDGC-O was further supported with additional multidimensional GC analysis in combination with mass spectrometric detection. Geosmin and 2-methylisoborneol were mainly found in cork stoppers described as moldy and cellarlike; 3-isopropyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine were found in cork stoppers described with green attributes. Across all cork subgroups, the impact compound for typical cork taint, 2,4,6-trichloroanisole (TCA), was present and is therefore a good marker for cork taint in general. Another potent aroma compound, 3,5-dimethyl-2-methoxypyrazine (MDMP), was also detected in each subgroup, obviously playing an important role with regard to the atypical cork taint. Sensory deviations possibly affecting the wine could be generated by MDMP and its presence should thus be monitored in routine quality control.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Slabizki P
Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz , Breitenweg 71, 67435 Neustadt an der Weinstraβe, Germany. Fakultät für Chemie, Universität Duisburg-Essen , Universitätsstraβe 5, 45141 Essen, Germany.
Fischer C
Rudolf Ohlinger GmbH & Co. KG , Industriestraβe 5-7, 67136 Fuβgönheim, Germany.
Legrum C
Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz , Breitenweg 71, 67435 Neustadt an der Weinstraβe, Germany. Fachrichtung Lebensmittelchemie und Toxikologie, Fachbereich Chemie, Technische Universität Kaiserslautern , Erwin-Schrödinger-Straβe 52, 67663 Kaiserslautern, Germany.
Schmarr HG
Kompetenzzentrum Weinforschung, Dienstleistungszentrum Ländlicher Raum Rheinpfalz , Breitenweg 71, 67435 Neustadt an der Weinstraβe, Germany. Fakultät für Chemie, Universität Duisburg-Essen , Universitätsstraβe 5, 45141 Essen, Germany.

MeSH

Chromatography, GasFlavoring AgentsFood PackagingHumansMass SpectrometryQuercusTasteWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26257078

Citation

Slabizki, Petra, et al. "Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers By Multidimensional Gas Chromatographic Techniques." Journal of Agricultural and Food Chemistry, vol. 63, no. 35, 2015, pp. 7840-8.
Slabizki P, Fischer C, Legrum C, et al. Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques. J Agric Food Chem. 2015;63(35):7840-8.
Slabizki, P., Fischer, C., Legrum, C., & Schmarr, H. G. (2015). Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques. Journal of Agricultural and Food Chemistry, 63(35), 7840-8. https://doi.org/10.1021/acs.jafc.5b02793
Slabizki P, et al. Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers By Multidimensional Gas Chromatographic Techniques. J Agric Food Chem. 2015 Sep 9;63(35):7840-8. PubMed PMID: 26257078.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques. AU - Slabizki,Petra, AU - Fischer,Claus, AU - Legrum,Charlotte, AU - Schmarr,Hans-Georg, Y1 - 2015/08/26/ PY - 2015/8/11/entrez PY - 2015/8/11/pubmed PY - 2016/2/26/medline KW - GC × GC-MS KW - alkylmethoxypyrazines KW - chloroanisoles KW - chloroveratroles KW - cork KW - heart-cut MDGC KW - musty off-flavor KW - olfactometry SP - 7840 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 63 IS - 35 N2 - Natural cork stoppers with sensory deviations other than the typical cork taint were subgrouped according to their sensory descriptions and compared with unaffected control cork stoppers. The assessment of purge and trap extracts obtained from corresponding cork soaks was performed by heart-cut multidimensional gas chromatography-olfactometry (MDGC-O). The identification of compounds responsible for atypical cork taint detected in MDGC-O was further supported with additional multidimensional GC analysis in combination with mass spectrometric detection. Geosmin and 2-methylisoborneol were mainly found in cork stoppers described as moldy and cellarlike; 3-isopropyl-2-methoxypyrazine and 3-isobutyl-2-methoxypyrazine were found in cork stoppers described with green attributes. Across all cork subgroups, the impact compound for typical cork taint, 2,4,6-trichloroanisole (TCA), was present and is therefore a good marker for cork taint in general. Another potent aroma compound, 3,5-dimethyl-2-methoxypyrazine (MDMP), was also detected in each subgroup, obviously playing an important role with regard to the atypical cork taint. Sensory deviations possibly affecting the wine could be generated by MDMP and its presence should thus be monitored in routine quality control. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/26257078/Characterization_of_Atypical_Off_Flavor_Compounds_in_Natural_Cork_Stoppers_by_Multidimensional_Gas_Chromatographic_Techniques_ DB - PRIME DP - Unbound Medicine ER -