Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol
During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spi...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-12-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | http://www.mdpi.com/1420-3049/24/1/117 |
| _version_ | 1828355745835384832 |
|---|---|
| author | Delphine Winstel Axel Marchal |
| author_facet | Delphine Winstel Axel Marchal |
| author_sort | Delphine Winstel |
| collection | DOAJ |
| description | During barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spirits, a targeted screening of 11 compounds was set up and served to validate their presence in this matrix, implying their release by oak wood during aging. After development and validation of a quantification method, the most abundant and the bitterest lignan, (±)-lyoniresinol, was assayed by liquid chromatography–high resolution mass spectrometry (LC-HRMS) in spirits. Its gustatory detection threshold was established at 2.6 mg/L in spirits. A large number of samples quantified were above this detection threshold, which suggests its effect of increased bitterness in spirit taste. Significant variations were observed in commercial spirits, with concentrations ranging from 0.2 to 11.8 mg/L, which could be related to differences in barrel aging processes. In “eaux-de-vie” of cognac, concentrations of (±)-lyoniresinol were observed in the range from 1.6 mg/L to 12 mg/L. Lower concentrations were measured for older vintages. |
| first_indexed | 2024-04-14T02:47:28Z |
| format | Article |
| id | doaj.art-e5ff479d577a4c2b9a902e2261ebd362 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-14T02:47:28Z |
| publishDate | 2018-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e5ff479d577a4c2b9a902e2261ebd3622022-12-22T02:16:27ZengMDPI AGMolecules1420-30492018-12-0124111710.3390/molecules24010117molecules24010117Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-LyoniresinolDelphine Winstel0Axel Marchal1Unité de recherche Œnologie, EA 4577, USC 1366 INRA, Université de Bordeaux, ISVV, 33882 Villenave d’Ornon, FranceUnité de recherche Œnologie, EA 4577, USC 1366 INRA, Université de Bordeaux, ISVV, 33882 Villenave d’Ornon, FranceDuring barrel aging, spirits undergo organoleptic changes caused by the release of aroma and taste compounds. Recently, studies have revealed the bitter properties of oak wood lignans, such as (±)-lyoniresinol, and their contribution to wine taste. To evaluate the impact of lignans in spirits, a targeted screening of 11 compounds was set up and served to validate their presence in this matrix, implying their release by oak wood during aging. After development and validation of a quantification method, the most abundant and the bitterest lignan, (±)-lyoniresinol, was assayed by liquid chromatography–high resolution mass spectrometry (LC-HRMS) in spirits. Its gustatory detection threshold was established at 2.6 mg/L in spirits. A large number of samples quantified were above this detection threshold, which suggests its effect of increased bitterness in spirit taste. Significant variations were observed in commercial spirits, with concentrations ranging from 0.2 to 11.8 mg/L, which could be related to differences in barrel aging processes. In “eaux-de-vie” of cognac, concentrations of (±)-lyoniresinol were observed in the range from 1.6 mg/L to 12 mg/L. Lower concentrations were measured for older vintages.http://www.mdpi.com/1420-3049/24/1/117Lignanbitternesstaste-active compoundquantificationoak ageing |
| spellingShingle | Delphine Winstel Axel Marchal Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol Molecules Lignan bitterness taste-active compound quantification oak ageing |
| title | Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol |
| title_full | Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol |
| title_fullStr | Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol |
| title_full_unstemmed | Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol |
| title_short | Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol |
| title_sort | lignans in spirits chemical diversity quantification and sensory impact of lyoniresinol |
| topic | Lignan bitterness taste-active compound quantification oak ageing |
| url | http://www.mdpi.com/1420-3049/24/1/117 |
| work_keys_str_mv | AT delphinewinstel lignansinspiritschemicaldiversityquantificationandsensoryimpactoflyoniresinol AT axelmarchal lignansinspiritschemicaldiversityquantificationandsensoryimpactoflyoniresinol |