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Type: Journal article
Title: Identification and quantitation of 3-S-cysteinyiglycinehexan-1-ol (cysgly-3-MH) in sauvignon blanc grape juice by HPLC-MS/MS
Author: Capone, D.
Pardon, K.
Cordente, A.
Jeffery, D.
Citation: Journal of Agricultural and Food Chemistry, 2011; 59(20):11204-11210
Publisher: Amer Chemical Soc
Issue Date: 2011
ISSN: 0021-8561
Statement of
Dimitra L. Capone, Kevin H. Pardon, Antonio G. Cordente and David W. Jeffery
Abstract: Precursors to varietal wine thiols are a key area of grape and wine research. Several such precursors, in the form of odorless conjugates, have been closely studied in recent years. A new conjugate has now been identified as 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH), being the dipeptide intermediate between cysteine and glutathione precursors of tropical thiol 3-mercaptohexan-1-ol (3-MH). Authentic Cysgly-3-MH was produced via enzymatic transformation of the glutathione conjugate and used to verify the presence of both diastereomers of Cysgly-3-MH in Sauvignon blanc juice extracts. Cysgly-3-MH was added into our HPLC-MS/MS precursor method, and the validated method was used to quantify this new analyte in a selection of Sauvignon blanc juice extracts. Cysgly-3-MH was found in the highest concentrations (10-28.5 μg/L combined diastereomer total) in extracts from berries that had been machine-harvested and transported for 800 km in 12 h. This dipeptide conjugate was much less abundant than the glutathione and cysteine conjugates in the samples studied. On the basis of the results, the new cysteinylglycine conjugate of 3-MH seemingly has a short existence as an intermediate precursor, which may explain why it has not been identified as a natural juice component until now.
Keywords: Vitis
Sulfhydryl Compounds
Chromatography, High Pressure Liquid
Tandem Mass Spectrometry
Rights: Copyright © 2011 American Chemical Society
DOI: 10.1021/jf202543z
Appears in Collections:Agriculture, Food and Wine publications
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