Cargando…
Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking
4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjiang (China). It has a strong caramel odor, which su...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749365/ https://www.ncbi.nlm.nih.gov/pubmed/31461838 http://dx.doi.org/10.3390/molecules24173104 |
_version_ | 1783452261437931520 |
---|---|
author | Zhu, Li-Xia Zhang, Meng-Meng Liu, Zheng Shi, Yin Duan, Chang-Qing |
author_facet | Zhu, Li-Xia Zhang, Meng-Meng Liu, Zheng Shi, Yin Duan, Chang-Qing |
author_sort | Zhu, Li-Xia |
collection | PubMed |
description | 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjiang (China). It has a strong caramel odor, which suggests high furaneol content. Furaneol formation during Msalais-making had not been investigated to date. Here, high-performance liquid chromatography and different fermentation models of Msalais-making were used to investigate the furaneol content and formation during Msalais-making. The furaneol content of Msalais is high, between 27.59 ± 0.493 mg/L and 117.6 ± 0.235 mg/L. It is formed throughout the entire Msalais-making process. The formation pathways include the Maillard reaction and chemical hydrolysis of bound furaneol during grape juice concentration; enzymatic release and/or chemical acidic hydrolysis of furaneol glucosides, and biosynthesis from Maillard products and d-fructose-1,6-diphosphate during fermentation; chemical transformation of Maillard products at room temperature (16–25 °C) and hydrolysis of furaneol glucosides during storage. Importantly, furaneol is formed by an efficient biotransformation of Maillard products. These findings suggest that furaneol content can be used as an important indicator of wine quality, and could be controlled by controlling the grape quality, grape juice concentration, fermentation, and wine storage. |
format | Online Article Text |
id | pubmed-6749365 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-67493652019-09-27 Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking Zhu, Li-Xia Zhang, Meng-Meng Liu, Zheng Shi, Yin Duan, Chang-Qing Molecules Article 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) is present in food. It has a caramel-like flavor, which affects the quality of food, and is formed via multiple pathways. Msalais is a traditional wine fermented from boiled local grape juice in Xinjiang (China). It has a strong caramel odor, which suggests high furaneol content. Furaneol formation during Msalais-making had not been investigated to date. Here, high-performance liquid chromatography and different fermentation models of Msalais-making were used to investigate the furaneol content and formation during Msalais-making. The furaneol content of Msalais is high, between 27.59 ± 0.493 mg/L and 117.6 ± 0.235 mg/L. It is formed throughout the entire Msalais-making process. The formation pathways include the Maillard reaction and chemical hydrolysis of bound furaneol during grape juice concentration; enzymatic release and/or chemical acidic hydrolysis of furaneol glucosides, and biosynthesis from Maillard products and d-fructose-1,6-diphosphate during fermentation; chemical transformation of Maillard products at room temperature (16–25 °C) and hydrolysis of furaneol glucosides during storage. Importantly, furaneol is formed by an efficient biotransformation of Maillard products. These findings suggest that furaneol content can be used as an important indicator of wine quality, and could be controlled by controlling the grape quality, grape juice concentration, fermentation, and wine storage. MDPI 2019-08-27 /pmc/articles/PMC6749365/ /pubmed/31461838 http://dx.doi.org/10.3390/molecules24173104 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Zhu, Li-Xia Zhang, Meng-Meng Liu, Zheng Shi, Yin Duan, Chang-Qing Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking |
title | Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking |
title_full | Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking |
title_fullStr | Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking |
title_full_unstemmed | Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking |
title_short | Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking |
title_sort | levels of furaneol in msalais wines: a comprehensive overview of multiple stages and pathways of its formation during msalais winemaking |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749365/ https://www.ncbi.nlm.nih.gov/pubmed/31461838 http://dx.doi.org/10.3390/molecules24173104 |
work_keys_str_mv | AT zhulixia levelsoffuraneolinmsalaiswinesacomprehensiveoverviewofmultiplestagesandpathwaysofitsformationduringmsalaiswinemaking AT zhangmengmeng levelsoffuraneolinmsalaiswinesacomprehensiveoverviewofmultiplestagesandpathwaysofitsformationduringmsalaiswinemaking AT liuzheng levelsoffuraneolinmsalaiswinesacomprehensiveoverviewofmultiplestagesandpathwaysofitsformationduringmsalaiswinemaking AT shiyin levelsoffuraneolinmsalaiswinesacomprehensiveoverviewofmultiplestagesandpathwaysofitsformationduringmsalaiswinemaking AT duanchangqing levelsoffuraneolinmsalaiswinesacomprehensiveoverviewofmultiplestagesandpathwaysofitsformationduringmsalaiswinemaking |