Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-flavor in wines, although to date quantification data reported in the literature are limited. A simple method for simultaneous quantitation, by SBSE-GC-MS, of these N-heterocyclic compounds was developed. Both previously reported tautomers of ATHP, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine were identified. The limits of detection and quantification of the method were determined in white, rosé and red wines and are lower than previously published concentrations in spoiled wine. ETHP was detected in almost all wines produced with limited use of SO. ATHP was detected in almost all wines suspected of mousiness whereas APY was only detected in few cases. This method will provide a support for further studies aimed at understanding the phenomena that influence the occurrence of mousy off-flavor and the oenological parameters that modulate its expression.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2023.135454 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
J Agric Food Chem
April 2024
Department of Food Science and Technology, University of California, Davis, Davis, California 95616, United States.
Article Synopsis
- Beer contains over 600 flavor compounds, influencing the sensory experience that consumers enjoy, particularly in the rising popularity of sour beers, which have unique flavors compared to traditional styles like lager or ale.
- The unpleasant "mousy" off-flavor, reminiscent of mouse urine or stale cereal, is linked to specific compounds from the fermentation process and commonly appears in sour beers, wines, and other grain-based beverages.
- Research is ongoing to understand the formation of these unfavorable flavors and to improve the quality and safety of mixed-culture beers and non/low alcohol beverages, while addressing consumer preferences for balanced sourness.
Analysis of mousy off-flavor compound 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization in sour beer.
MethodsX
June 2024
Department of Food Science and Technology, University of California, Davis, CA, United States.
Mousy off-flavor describes N-heterocycles compounds related to spoilage in the brewing industry. It has also been identified in sour beers through sensory analysis. Therefore, preventing spoilage N-heterocycles development is essential to preserve end-products and obviate economic losses.
View Article and Find Full Text PDFInvestigation into mousy off-flavor in wine using gas chromatography-mass spectrometry with stir bar sorptive extraction.
Food Chem
June 2023
Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France. Electronic address:
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-flavor in wines, although to date quantification data reported in the literature are limited. A simple method for simultaneous quantitation, by SBSE-GC-MS, of these N-heterocyclic compounds was developed. Both previously reported tautomers of ATHP, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine were identified.
View Article and Find Full Text PDFThe role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala.
J Agric Food Chem
December 2007
School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond, SA, Australia.
Mousy off-flavor is an insidious and economically disastrous microbiologically derived spoilage characteristic of wine and other fermented beverages. Tainted wines are rendered unpalatable and there is currently no satisfactory procedure for removal of the off-flavor. Here we report the confirmation of that both d- and l-lysine can act as a precursor for the formation of mousy off-flavor N-heterocycles.
View Article and Find Full Text PDFMousy off-flavor: a review.
J Agric Food Chem
September 2006
School of Agriculture, Food and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera/Brettanomyces yeast can potentially produce mousy off-flavor. There are three known compounds that cause mousy off-flavor: 2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, and 2-acetylpyrroline.
View Article and Find Full Text PDF