Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines

Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances. Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Maurizio Piergiovanni [verfasserIn] Domenico Masuero [verfasserIn] Silvia Carlin [verfasserIn] Giovanni Luzzini [verfasserIn] Nicole Furlan [verfasserIn] Davide Slaghenaufi [verfasserIn] Maurizio Ugliano [verfasserIn] Luca Rolle [verfasserIn] Susana Río Segade [verfasserIn] Paola Piombino [verfasserIn] Elisabetta Pittari [verfasserIn] Andrea Versari [verfasserIn] Giuseppina Paola Parpinello [verfasserIn] Matteo Marangon [verfasserIn] Christine Mayr Marangon [verfasserIn] Fulvio Mattivi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Schlagwörter:	Methyl salicylate aroma precursors glycosides white wine Verdicchio Lugana

Übergeordnetes Werk:	In: OENO One - International Viticulture and Enology Society, 2016, 57(2023), 2
Übergeordnetes Werk:	volume:57 ; year:2023 ; number:2

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.20870/oeno-one.2023.57.2.7361

Katalog-ID:	DOAJ08998577X

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520			\|a Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.
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allfields	10.20870/oeno-one.2023.57.2.7361 doi (DE-627)DOAJ08998577X (DE-599)DOAJdafb3a4c9c764f79849e826c857c9ca0 DE-627 ger DE-627 rakwb eng QK1-989 Maurizio Piergiovanni verfasserin aut Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances. Methyl salicylate aroma precursors glycosides white wine Verdicchio Lugana Agriculture S Botany Domenico Masuero verfasserin aut Silvia Carlin verfasserin aut Giovanni Luzzini verfasserin aut Nicole Furlan verfasserin aut Davide Slaghenaufi verfasserin aut Maurizio Ugliano verfasserin aut Luca Rolle verfasserin aut Susana Río Segade verfasserin aut Paola Piombino verfasserin aut Elisabetta Pittari verfasserin aut Andrea Versari verfasserin aut Giuseppina Paola Parpinello verfasserin aut Matteo Marangon verfasserin aut Christine Mayr Marangon verfasserin aut Fulvio Mattivi verfasserin aut In OENO One International Viticulture and Enology Society, 2016 57(2023), 2 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:57 year:2023 number:2 https://doi.org/10.20870/oeno-one.2023.57.2.7361 kostenfrei https://doaj.org/article/dafb3a4c9c764f79849e826c857c9ca0 kostenfrei https://oeno-one.eu/article/view/7361 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 57 2023 2
spelling	10.20870/oeno-one.2023.57.2.7361 doi (DE-627)DOAJ08998577X (DE-599)DOAJdafb3a4c9c764f79849e826c857c9ca0 DE-627 ger DE-627 rakwb eng QK1-989 Maurizio Piergiovanni verfasserin aut Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances. Methyl salicylate aroma precursors glycosides white wine Verdicchio Lugana Agriculture S Botany Domenico Masuero verfasserin aut Silvia Carlin verfasserin aut Giovanni Luzzini verfasserin aut Nicole Furlan verfasserin aut Davide Slaghenaufi verfasserin aut Maurizio Ugliano verfasserin aut Luca Rolle verfasserin aut Susana Río Segade verfasserin aut Paola Piombino verfasserin aut Elisabetta Pittari verfasserin aut Andrea Versari verfasserin aut Giuseppina Paola Parpinello verfasserin aut Matteo Marangon verfasserin aut Christine Mayr Marangon verfasserin aut Fulvio Mattivi verfasserin aut In OENO One International Viticulture and Enology Society, 2016 57(2023), 2 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:57 year:2023 number:2 https://doi.org/10.20870/oeno-one.2023.57.2.7361 kostenfrei https://doaj.org/article/dafb3a4c9c764f79849e826c857c9ca0 kostenfrei https://oeno-one.eu/article/view/7361 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 57 2023 2
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allfieldsSound	10.20870/oeno-one.2023.57.2.7361 doi (DE-627)DOAJ08998577X (DE-599)DOAJdafb3a4c9c764f79849e826c857c9ca0 DE-627 ger DE-627 rakwb eng QK1-989 Maurizio Piergiovanni verfasserin aut Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances. Methyl salicylate aroma precursors glycosides white wine Verdicchio Lugana Agriculture S Botany Domenico Masuero verfasserin aut Silvia Carlin verfasserin aut Giovanni Luzzini verfasserin aut Nicole Furlan verfasserin aut Davide Slaghenaufi verfasserin aut Maurizio Ugliano verfasserin aut Luca Rolle verfasserin aut Susana Río Segade verfasserin aut Paola Piombino verfasserin aut Elisabetta Pittari verfasserin aut Andrea Versari verfasserin aut Giuseppina Paola Parpinello verfasserin aut Matteo Marangon verfasserin aut Christine Mayr Marangon verfasserin aut Fulvio Mattivi verfasserin aut In OENO One International Viticulture and Enology Society, 2016 57(2023), 2 (DE-627)875712258 (DE-600)2878925-8 24941271 nnns volume:57 year:2023 number:2 https://doi.org/10.20870/oeno-one.2023.57.2.7361 kostenfrei https://doaj.org/article/dafb3a4c9c764f79849e826c857c9ca0 kostenfrei https://oeno-one.eu/article/view/7361 kostenfrei https://doaj.org/toc/2494-1271 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 57 2023 2
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authorswithroles_txt_mv	Maurizio Piergiovanni @@aut@@ Domenico Masuero @@aut@@ Silvia Carlin @@aut@@ Giovanni Luzzini @@aut@@ Nicole Furlan @@aut@@ Davide Slaghenaufi @@aut@@ Maurizio Ugliano @@aut@@ Luca Rolle @@aut@@ Susana Río Segade @@aut@@ Paola Piombino @@aut@@ Elisabetta Pittari @@aut@@ Andrea Versari @@aut@@ Giuseppina Paola Parpinello @@aut@@ Matteo Marangon @@aut@@ Christine Mayr Marangon @@aut@@ Fulvio Mattivi @@aut@@
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callnumber-first	Q - Science
author	Maurizio Piergiovanni
spellingShingle	Maurizio Piergiovanni misc QK1-989 misc Methyl salicylate misc aroma precursors misc glycosides misc white wine misc Verdicchio misc Lugana misc Agriculture misc S misc Botany Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
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topic_title	QK1-989 Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines Methyl salicylate aroma precursors glycosides white wine Verdicchio Lugana
topic	misc QK1-989 misc Methyl salicylate misc aroma precursors misc glycosides misc white wine misc Verdicchio misc Lugana misc Agriculture misc S misc Botany
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title	Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
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title_full	Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
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author_browse	Maurizio Piergiovanni Domenico Masuero Silvia Carlin Giovanni Luzzini Nicole Furlan Davide Slaghenaufi Maurizio Ugliano Luca Rolle Susana Río Segade Paola Piombino Elisabetta Pittari Andrea Versari Giuseppina Paola Parpinello Matteo Marangon Christine Mayr Marangon Fulvio Mattivi
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title_sort	free methyl salicylate and its glycosides mapping in monovarietal italian white wines
callnumber	QK1-989
title_auth	Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
abstract	Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.
abstractGer	Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.
abstract_unstemmed	Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value of the wine bottle. Methyl salicylate (MeSA) is an odorant which usually appears after ageing and could provide an increase in fruity aromas and freshness. This odour-active ester can be found mainly bound to one or more carbohydrates, forming a glycoside. In wines, the hydrolysis of glycosides contributes to the aroma evolution of wine. In our previous works, MeSA was found in relevant content, both in bound and free form, in some genetically related Italian varieties such as Trebbiano di Lugana, Trebbiano di Soave (both employed in the production of Lugana wines), and Verdicchio. In this research, a straightforward filter-and-shot LC-MS/MS method was used for the determination of 7 different MeSA glycosides in 246 samples representative of 18 different monovarietal Italian white wines. MeSA glycosides were found in relevant concentrations in Verdicchio and Lugana wines, whereas they were determined for the first time in all others. Results were in accordance with the literature since Lugana and Verdicchio emerged for the total amount of glycosides, together with Erbaluce, whose richness was not known to date. This trend was observed for all analytes, with stronger intensity, especially in MeSA–glucoside, MeSA–gentiobioside and MeSA–violutoside. The triglycosylated form was not detected in any case. The same trend was also observed for the free form, whose value was not above the olfactory threshold for any sample. MeSA in all its forms also showed a qualitative trend, with MeSA - glucoside and MeSA–primeveroside emphasised in richer cultivars with also a characteristic pattern. The knowledge of the concentration of MeSA glycosides could be considered a potential predictor of the potential evolution of white wines towards balsamic-like nuances.
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title_short	Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines
url	https://doi.org/10.20870/oeno-one.2023.57.2.7361 https://doaj.org/article/dafb3a4c9c764f79849e826c857c9ca0 https://oeno-one.eu/article/view/7361 https://doaj.org/toc/2494-1271
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author2	Domenico Masuero Silvia Carlin Giovanni Luzzini Nicole Furlan Davide Slaghenaufi Maurizio Ugliano Luca Rolle Susana Río Segade Paola Piombino Elisabetta Pittari Andrea Versari Giuseppina Paola Parpinello Matteo Marangon Christine Mayr Marangon Fulvio Mattivi
author2Str	Domenico Masuero Silvia Carlin Giovanni Luzzini Nicole Furlan Davide Slaghenaufi Maurizio Ugliano Luca Rolle Susana Río Segade Paola Piombino Elisabetta Pittari Andrea Versari Giuseppina Paola Parpinello Matteo Marangon Christine Mayr Marangon Fulvio Mattivi
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Free methyl salicylate and its glycosides mapping in monovarietal Italian white wines

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