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Food Chem. 2015 Aug 1;180:249-256. doi: 10.1016/j.foodchem.2015.01.134. Epub 2015 Feb 7.

Comprehensive lipidome profiling of Sauvignon blanc grape juice.

Author information

1
School of Biological Sciences, The University of Auckland, 3A Symonds Street, Auckland 1142, New Zealand; National Academy of Science, Institute of Physical Organic Chemistry, 13 Surganova Street, Minsk 220050, Belarus. Electronic address: stum447@aucklanduni.ac.nz.
2
School of Biological Sciences, The University of Auckland, 3A Symonds Street, Auckland 1142, New Zealand. Electronic address: yuri.zubenko@ipl.co.nz.
3
New Zealand Institute for Plant & Food Research Limited, 85 Budge Street, Blenheim 7201, New Zealand. Electronic address: Marc.Greven@plantandfood.co.nz.
4
School of Biological Sciences, The University of Auckland, 3A Symonds Street, Auckland 1142, New Zealand; New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Rd, Sandringham, Auckland 1025, New Zealand. Electronic address: david.greenwood@auckland.ac.nz.
5
National Academy of Science, Institute of Physical Organic Chemistry, 13 Surganova Street, Minsk 220050, Belarus. Electronic address: shmanai@ifoch.bas-net.by.
6
School of Biological Sciences, The University of Auckland, 3A Symonds Street, Auckland 1142, New Zealand. Electronic address: s.villas-boas@auckland.ac.nz.

Abstract

This study presents a comprehensive lipidome analysis of Sauvignon blanc grape juice by combining GC-MS based fatty acid profiling with shotgun lipidomics strategy. We observed that despite grape juice being a water based matrix it contains a diverse range of lipid species, including common saturated and unsaturated free and intact fatty acids as well as odd-numbered and hydroxy fatty acids. Based on GC-MS quantitative data, we found that the total lipid content of grape juice could be as high as 2.80 g/L. The majority of lipids were present in the form of complex lipids with relatively small amount of free fatty acids (<15%). Therefore we concluded that the lipidome should be considered an important component of grape juice with the potential to impact on fermentation processes as well as on the sensorial properties of fermented products. This work serves as a hypothesis generating tool, the results of which justify follow-up studies to explore the influence of the grape juice lipidome and lipid metabolism in yeast on the aroma profile of wine.

KEYWORDS:

Fatty acids; Grape juice; Lipidomics; Lipids; Saccharomyces cerevisiae; Wine; Yeast

PMID:
25766825
DOI:
10.1016/j.foodchem.2015.01.134
[Indexed for MEDLINE]

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