First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines. (15th February 2017)

• Record Type: Journal Article
• Authors: Picard, Magali; de Revel, Gilles; Marchand, Stéphanie
• Is Part Of: Food chemistry. Volume 217(2017)
• Page Start: 294
• Page End: 302
• Publication Date: 2017-02-15
• Subjects: Mintlactone -- Isomintlactone -- Menthofurolactone -- Menthofuran -- Minty nuances -- Red Bordeaux wines -- Enhanced perceptive effect; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.08.070
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Three p -menthane lactones and menthofuran were identified for the first time in wine. The concentrations measured in red wine for all the compounds studied were in ng/L. These lactones contributed actively to freshness, coconut, vanilla, and mint odors. An enhancing effect of freshness and mint note was perceived when these lactones were blended together. Blending together these lactones significantly enhanced freshness and mint aroma. Abstract: The p -menthane lactones constitute a family of powerful odorants, including the isomers of mintlactone and menthofurolactone that occur naturally in peppermint oil, known for their potent, mint-like olfactory properties . These lactones are closely related to the monoterpene-limonene secondary biotransformation and menthofuran has been identified as their common precursor in Mentha species. Using targeted GC-olfactometry and GC–MS analyses, together with quantification methods, we were able to demonstrate, for the first time, the presence of the diastereoisomers of these p -menthane lactones, as well as their common precursor, menthofuran, in red wines. In addition, we linked the presence of those lactones to interesting odorant zones, reminiscent of mint, detected in the studied wine. Although these p -menthane lactones may contribute individually to mint and coconut odors, sensory studies suggested for the first time that their combination at the levels found in the red wine studied resulted in a significant accentuation of freshness and mint notes.