Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides
This study investigated the correlation between five primary volatile phenols (VPs) and their glycosides in smoke-exposed and non-smoke-exposed Pinot noir wines to assess and identify potential markers for smoke taint. The results showed that all putative VP-glycosides in smoke-exposed wines were hi...
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2025-06-01
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| author | Armando Alcazar-Magana Ruiwen Yang Michael C. Qian Yanping L. Qian |
| author_facet | Armando Alcazar-Magana Ruiwen Yang Michael C. Qian Yanping L. Qian |
| author_sort | Armando Alcazar-Magana |
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| description | This study investigated the correlation between five primary volatile phenols (VPs) and their glycosides in smoke-exposed and non-smoke-exposed Pinot noir wines to assess and identify potential markers for smoke taint. The results showed that all putative VP-glycosides in smoke-exposed wines were higher than in non-smoke-exposed wines, with a fold change ranging from 2.11 to 31.88 for the top fifteen differentiations. VP-glycosides showed strong positive correlations among themselves, with correlation coefficients of 0.94 for hexose-guaiacol vs. pentose (P)-hexose (H)-cresol and 0.92 for syringyl-β-D-glucopyranoside vs. H-P-4-methylguaiacol. VP-glycosides also showed relatively high correlations with free and strong acid-hydrolyzed VPs. The correlation coefficient between H-P-guaiacol and free-form guaiacol is 0.71, and between H-P-guaiacol and total guaiacol is 0.78. The strong correlation suggests that these compounds are interconnected and regulated by the severity of smoke exposure. Multivariate analysis effectively differentiated smoke-exposed wines from non-smoke-exposed ones. However, more research is needed to fill the gaps in understanding smoke-derived compounds. |
| format | Article |
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| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-0c0e34f8cb7c4601a0ff58a4b0743e6b2025-07-11T14:40:54ZengMDPI AGMolecules1420-30492025-06-013013271910.3390/molecules30132719Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-GlycosidesArmando Alcazar-Magana0Ruiwen Yang1Michael C. Qian2Yanping L. Qian3Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Crop and Soil Science, Oregon State University, Corvallis, OR 97331, USAThis study investigated the correlation between five primary volatile phenols (VPs) and their glycosides in smoke-exposed and non-smoke-exposed Pinot noir wines to assess and identify potential markers for smoke taint. The results showed that all putative VP-glycosides in smoke-exposed wines were higher than in non-smoke-exposed wines, with a fold change ranging from 2.11 to 31.88 for the top fifteen differentiations. VP-glycosides showed strong positive correlations among themselves, with correlation coefficients of 0.94 for hexose-guaiacol vs. pentose (P)-hexose (H)-cresol and 0.92 for syringyl-β-D-glucopyranoside vs. H-P-4-methylguaiacol. VP-glycosides also showed relatively high correlations with free and strong acid-hydrolyzed VPs. The correlation coefficient between H-P-guaiacol and free-form guaiacol is 0.71, and between H-P-guaiacol and total guaiacol is 0.78. The strong correlation suggests that these compounds are interconnected and regulated by the severity of smoke exposure. Multivariate analysis effectively differentiated smoke-exposed wines from non-smoke-exposed ones. However, more research is needed to fill the gaps in understanding smoke-derived compounds.https://www.mdpi.com/1420-3049/30/13/2719Pinot noirsmoke-exposuresmoke taintvolatile phenolvolatile phenol-glycosidesolid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) |
| spellingShingle | Armando Alcazar-Magana Ruiwen Yang Michael C. Qian Yanping L. Qian Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides Molecules Pinot noir smoke-exposure smoke taint volatile phenol volatile phenol-glycoside solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) |
| title | Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides |
| title_full | Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides |
| title_fullStr | Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides |
| title_full_unstemmed | Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides |
| title_short | Discrimination of Smoke-Exposed Pinot Noir Wines by Volatile Phenols and Volatile Phenol-Glycosides |
| title_sort | discrimination of smoke exposed pinot noir wines by volatile phenols and volatile phenol glycosides |
| topic | Pinot noir smoke-exposure smoke taint volatile phenol volatile phenol-glycoside solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) |
| url | https://www.mdpi.com/1420-3049/30/13/2719 |
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