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Type: Journal article
Title: Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke
Author: Hayasaka, Y.
Baldock, G.
Parker, M.
Pardon, K.
Herderich, M.
Jeffery, D.
Citation: Journal of Agricultural and Food Chemistry, 2010; 58(20):10989-10998
Publisher: Amer Chemical Soc
Issue Date: 2010
ISSN: 0021-8561
Statement of
Yoji Hayasaka, Gayle A. Baldock, Mango Parker, Kevin H. Pardon, Cory A. Black, Markus J. Herderich, and David W. Jeffery
Abstract: The presence of glycosides of smoke-derived volatile phenols in smoke-affected grapes and the resulting wines of Chardonnay and Cabernet Sauvignon was investigated with the aid of high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). All volatile phenols studied (phenol, p-, m-, and o-cresols, methylguaiacol, syringol, and methylsyringol) could be detected as glycosylated metabolites in smoke-affected grapes in a similar fashion to that previously reported for guaiacol. These phenolic glycosides were found in smoke-affected grapes and wines at significantly elevated levels compared to those in non-smoked control grapes and wines. The extraction of these glycosides from grapes into wine was estimated to be 78% for Chardonnay and 67% for Cabernet Sauvignon. After acid hydrolysis, a large proportion of these phenolic glycosides in grapes (50%) and wine (92%) disappeared but the concentrations of volatile phenols determined by gas chromatography-mass spectrometry (GC-MS) were lower than expected. In the case of wine, the majority of the glycosides of phenol, cresols, guaiacol, and methylguaiacol were decomposed upon acid hydrolysis without releasing their respective aglycones, while syringol and methylsyringol were more effectively released.
Keywords: Volatile phenols
smoke exposure
smoke taint
Rights: Copyright © 2010 American Chemical Society
DOI: 10.1021/jf103045t
Appears in Collections:Agriculture, Food and Wine publications
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