Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i>
An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/21/7306 |
| _version_ | 1797467109903564800 |
|---|---|
| author | Léa Delcros Teddy Godet Sylvie Collas Marion Hervé Bruno Blondin Aurélie Roland |
| author_facet | Léa Delcros Teddy Godet Sylvie Collas Marion Hervé Bruno Blondin Aurélie Roland |
| author_sort | Léa Delcros |
| collection | DOAJ |
| description | An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and <i>Crustomyces subabruptus</i>) and three levels of attack severity (from healthy to 10–15%) were studied. After a <i>β</i>-glycosidase treatment on Meunier and Pinot noir musts contaminated by <i>Crustomyces subabruptus</i>, 1-octen-3-one, 1-octen-3-ol and 3-octanol were identified by GC-MS, proving the existence of glycosidic fractions in the musts. A Pinot noir must contaminated by <i>Crustomyces subabruptus</i> displayed a 230% increase in the glycosylated fraction responsible for 1-octen-3-one in comparison with an uncontaminated sample. Powdery mildew did not appear to affect the levels of the studied glycosidic fractions in Chardonnay musts. Gray rot on Meunier and Pinot noir musts had opposite effects depending on glycoside type, decreasing the 1-octen-3-one fraction and increasing the 1-octen-3-ol fraction. |
| first_indexed | 2024-03-09T18:49:00Z |
| format | Article |
| id | doaj.art-741ef83858954d799283e569618d9804 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T18:49:00Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-741ef83858954d799283e569618d98042023-11-24T06:02:02ZengMDPI AGMolecules1420-30492022-10-012721730610.3390/molecules27217306Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i>Léa Delcros0Teddy Godet1Sylvie Collas2Marion Hervé3Bruno Blondin4Aurélie Roland5MHCS, 51200 Epernay, FranceUMR SPO, Université de Montpellier INRAE, Institut Agro, 34060 Montpellier, FranceComité Champagne, 51200 Epernay, FranceMHCS, 51200 Epernay, FranceUMR SPO, Université de Montpellier INRAE, Institut Agro, 34060 Montpellier, FranceUMR SPO, Université de Montpellier INRAE, Institut Agro, 34060 Montpellier, FranceAn organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and <i>Crustomyces subabruptus</i>) and three levels of attack severity (from healthy to 10–15%) were studied. After a <i>β</i>-glycosidase treatment on Meunier and Pinot noir musts contaminated by <i>Crustomyces subabruptus</i>, 1-octen-3-one, 1-octen-3-ol and 3-octanol were identified by GC-MS, proving the existence of glycosidic fractions in the musts. A Pinot noir must contaminated by <i>Crustomyces subabruptus</i> displayed a 230% increase in the glycosylated fraction responsible for 1-octen-3-one in comparison with an uncontaminated sample. Powdery mildew did not appear to affect the levels of the studied glycosidic fractions in Chardonnay musts. Gray rot on Meunier and Pinot noir musts had opposite effects depending on glycoside type, decreasing the 1-octen-3-one fraction and increasing the 1-octen-3-ol fraction.https://www.mdpi.com/1420-3049/27/21/7306mushroom off-flavorglycosides1-octen-3-one1-octen-3-ol3-octanolmolds |
| spellingShingle | Léa Delcros Teddy Godet Sylvie Collas Marion Hervé Bruno Blondin Aurélie Roland Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i> Molecules mushroom off-flavor glycosides 1-octen-3-one 1-octen-3-ol 3-octanol molds |
| title | Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i> |
| title_full | Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i> |
| title_fullStr | Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i> |
| title_full_unstemmed | Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i> |
| title_short | Identification of a Glycosylated Fraction Involved in Mushroom Off-Flavors in Grapes: Influence of Gray Rot, Powdery Mildew and <i>Crustomyces subabruptus</i> |
| title_sort | identification of a glycosylated fraction involved in mushroom off flavors in grapes influence of gray rot powdery mildew and i crustomyces subabruptus i |
| topic | mushroom off-flavor glycosides 1-octen-3-one 1-octen-3-ol 3-octanol molds |
| url | https://www.mdpi.com/1420-3049/27/21/7306 |
| work_keys_str_mv | AT leadelcros identificationofaglycosylatedfractioninvolvedinmushroomoffflavorsingrapesinfluenceofgrayrotpowderymildewandicrustomycessubabruptusi AT teddygodet identificationofaglycosylatedfractioninvolvedinmushroomoffflavorsingrapesinfluenceofgrayrotpowderymildewandicrustomycessubabruptusi AT sylviecollas identificationofaglycosylatedfractioninvolvedinmushroomoffflavorsingrapesinfluenceofgrayrotpowderymildewandicrustomycessubabruptusi AT marionherve identificationofaglycosylatedfractioninvolvedinmushroomoffflavorsingrapesinfluenceofgrayrotpowderymildewandicrustomycessubabruptusi AT brunoblondin identificationofaglycosylatedfractioninvolvedinmushroomoffflavorsingrapesinfluenceofgrayrotpowderymildewandicrustomycessubabruptusi AT aurelieroland identificationofaglycosylatedfractioninvolvedinmushroomoffflavorsingrapesinfluenceofgrayrotpowderymildewandicrustomycessubabruptusi |