Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking
Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking
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姆萨莱斯葡萄酒中呋喃醇的含量：全面概述姆萨莱斯葡萄酒酿造过程中其形成的多个阶段和途径
DOI：
10.3390/molecules24173104
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发表时间：
2019-08
期刊：
影响因子：
4.6
通讯作者：
Chang-Qing Duan
中科院分区：
文献类型：
--
作者：
Li-Xia Zhu;Meng-Meng Zhang;Zheng Liu;Yin Shi;Chang-Qing Duan
4-羟基-2，5-二甲基-3（2 H）-呋喃酮（呋喃酮）存在于食物中。它具有焦糖样的味道，影响食品的质量，并通过多种途径形成。Msalais是一种传统的葡萄酒，由新疆当地的葡萄汁发酵而成。它有强烈的焦糖气味，这表明高呋喃酮含量。到目前为止，还没有研究过Msalais制造过程中呋喃酮的形成。本文采用高效液相色谱法和不同的发酵模式研究了姆沙莱发酵过程中呋喃酮的含量和形成。Msalais的呋喃酮含量较高，在27.59 ± 0.493 mg/L ~ 117.6 ± 0.235 mg/L之间。它贯穿于整个Msalais制作过程。形成途径包括葡萄汁浓缩过程中结合的呋喃酮的美拉德反应和化学水解;呋喃酮糖苷的酶促释放和/或化学酸性水解，以及发酵过程中美拉德产物和d-果糖-1，6-二磷酸的生物合成;美拉德产物在室温（1,6 -25 °C）下的化学转化和储存过程中呋喃酮糖苷的水解。重要的是，呋喃酮是通过美拉德产物的有效生物转化形成的。这些结果表明，呋喃酮含量可以作为葡萄酒质量的一个重要指标，并可以通过控制葡萄品质、葡萄汁浓度、发酵和葡萄酒贮存来控制。
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.
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影响因子：
3.6
作者：
Chi‐Huey Wong;F. Mazenod;G. Whitesides
通讯作者：
Chi‐Huey Wong;F. Mazenod;G. Whitesides
DOI：
10.1080/00021369.1974.10861530
发表时间：
1974-12
期刊：
Agricultural and biological chemistry
影响因子：
--
作者：
Y. Takei;T. Yamanishi
通讯作者：
Y. Takei;T. Yamanishi
影响因子：
7.7
作者：
Fengmei Zhu;B. Du;Yange Ma;Jun Li
通讯作者：
Fengmei Zhu;B. Du;Yange Ma;Jun Li
影响因子：
2.8
作者：
Thomas Dahlen;T. Hauck;Martina Wein;Wilfried Schwab
通讯作者：
Thomas Dahlen;T. Hauck;Martina Wein;Wilfried Schwab
影响因子：
1.9
作者：
Kanako Sasaki;Hideki Takase;Fumiko Tanzawa;Hironori Kobayashi;Hiroshi Saito;Hironori Matsuo;R. Takata
通讯作者：
Kanako Sasaki;Hideki Takase;Fumiko Tanzawa;Hironori Kobayashi;Hiroshi Saito;Hironori Matsuo;R. Takata