Effects of transporting and processing sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations

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dc.contributor.authorCapone, D.
dc.contributor.authorJeffery, D.
dc.date.issued2011
dc.description.abstractThe effects of different processing treatments on thiol precursor concentrations have been investigated through studies involving transportation of machine-harvested Sauvignon blanc fruit and assessment of different applications of antioxidants, along with juice preparation and enzyme inhibition experiments. The influence these trials had on 3-S-cysteinylhexan-1-ol (Cys-3-MH) and 3-S-glutathionylhexan-1-ol (Glut-3-MH) concentrations in juices is discussed. Very interesting findings included the large increase in precursor concentrations after transportation, particularly for Cys-3-MH, and the limited formation of Glut-3-MH when grape proteins were precipitated during processing. The various results provided information about the ability to modulate precursor concentrations depending on the processing technique employed. Additionally, a conjugated aldehyde, which is the obvious missing link between the reaction of (E)-2-hexenal and glutathione in the formation of Glut-3-MH, has been tentatively identified for the first time. Deuterium-labeled 3-S-glutathionylhexanal (Glut-3-MHAl) was produced through the addition of labeled (E)-2-hexenal to grapes, followed by grape crushing, and detected in the juice by HPLC-MS/MS, along with the corresponding labeled Glut-3-MH.
dc.description.statementofresponsibilityDimitra L. Capone and David W. Jeffery
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2011; 59(9):4659-4667
dc.identifier.doi10.1021/jf200119z
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.orcidCapone, D. [0000-0003-4424-0746]
dc.identifier.orcidJeffery, D. [0000-0002-7054-0374]
dc.identifier.urihttp://hdl.handle.net/2440/66017
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.rightsCopyright © 2011 American Chemical Society
dc.source.urihttps://doi.org/10.1021/jf200119z
dc.subjectwine aroma
dc.subjectvarietal thiols
dc.subject3-mercaptohexan-1-ol
dc.subjectwine thiol precursors
dc.subjectHPLC-MS/MS
dc.titleEffects of transporting and processing sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations
dc.typeJournal article
pubs.publication-statusPublished

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