Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography鈥揋ustatometry and Fourier Transform Mass Spectrometry

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• 作者：Axel Marchal ; Pierre Waffo-T茅guo ; Eric G茅nin ; Jean-Michel M茅rillon ; Denis Dubourdieu
• 刊名：Analytical Chemistry
• 出版年：2011
• 出版时间：December 15, 2011
• 年：2011
• 卷：83
• 期：24
• 页码：9629-9637
• 全文大小：858K
• 年卷期：v.83,no.24(December 15, 2011)
• ISSN：1520-6882

文摘

Sweetness contributes notably to the taste-balance of dry wines and increases during oak-barrel aging owing to the release of natural sweeteners from wood. The search for such taste-active molecules, which are sometimes present at very low concentrations in wine or other complex matrixes, requires both reliable purification tools and powerful identification techniques. Here, we report the development of an original inductive method using centrifugal partition chromatography (CPC) and sensorial analysis. This method, called CPC鈥揼ustatometry, was implemented to isolate a sweet fraction with only four compounds from a complex oak wood extract. The recently developed Fourier transform mass spectrometry (FT-MS, Orbitrap analyzer) was used jointly with two-dimensional nuclear magnetic resonance (2D ¹H and ¹³C NMR) to obtain the structural elucidation of the purified compounds. The tandem mass spectrometry (MS/MS) spectra obtained with resonant and nonresonant fragmentation modes were compared, thus providing complementary information about the molecular structure. Two oleanane-type triterpenoids substituted with galloyl and glucosyl moieties were identified, one of which exhibits sweet properties. We term these compounds which have never been reported, Quercotriterpenoside I and II.