Exploring UPLC-QTOF-MS-based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach

Ferrero-del-Teso, Sara ; Arapitsas, Panagiotis ; Jeffery, David W. ; Ferreira, Chelo (Universidad de Zaragoza) ; Mattivi, Fulvio ; Fernández-Zurbano, Purificación ; Sáenz-Navajas, María-Pilar

Resumen: This study aimed to establish relationships between wine composition and in-mouth sensory properties using a sensometabolomic approach. Forty-two red wines were sensorially assessed and chemically characterised using UPLC‐QTOF-MS for targeted and untargeted analyses. Suitable partial least squares regression models were obtained for “dry”, “sour”, “oily”, “prickly”, and “unctuous”. “Dry” was positively contributed by flavan-3-ols, anthocyanin derivatives (AntD), valine, gallic acid and its ethyl ester, and peptides, and negatively by sulfonated flavan-3-ols, anthocyanin-ethyl-flavan-3-ols, tartaric acid, flavonols (FOL), hydroxycinnamic acids (HA), protocatechuic ethyl ester, and proline. The “sour” model included molecules involved in “dry” and “bitter”, ostensibly as a result of cognitive interactions. Derivatives of FOLs, epicatechin gallate, and N-acetyl-glucosamine phosphate contributed positively to “oily”, as did vanillic acid, HAs, pyranoanthocyanins, and malvidin-flavan-3-ol derivatives for “prickly”, and sugars, glutathione disulfide, AntD, FOL, and one HA for “unctuous”. The presented approach offers an interesting tool for deciphering the sensory-active compounds involved in mouthfeel perception.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2023.137726

Año: 2023

Publicado en: Food Chemistry 437, Part 1 (2023), 137726 [11 pp.]
ISSN: 0308-8146

Factor impacto JCR: 8.5 (2023)

Categ. JCR: CHEMISTRY, APPLIED rank: 5 / 74 = 0.068 (2023) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 4 / 114 = 0.035 (2023) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 173 = 0.046 (2023) - Q1 - T1

Factor impacto CITESCORE: 16.3 - Food Science (Q1) - Analytical Chemistry (Q1)

Factor impacto SCIMAGO: 1.745 - Analytical Chemistry (Q1) - Medicine (miscellaneous) (Q1) - Food Science (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I/AEI/10.13039/501100011033
Financiación: info:eu-repo/grantAgreement/ES/AEI/PID2021-126031OB-C22
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-3-R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Matemática Aplicada (Dpto. Matemática Aplicada)