A S-cysteine conjugate, precursor of aroma of White Sauvignon
Open accessAbstract
4-mercapto-4-methylpentan-2-one (4-MMP), a strongly odorant compound responsible for the « boxtree » or « broom plant » odour of the Sauvignon wines, can be enzymaticaly released in vitro from an odourless must extract. The enzyme source used is a cell-free extract of the gastrointestinal bacterium Eubacterium limosum. This crude preparation exhibits a cysteine β-lyase activity which requires the presence of pyridoxal phosphate. The release of 4-MMP is inhibited when the substrate is previously treated with N-hydroxysuccimide acetate which reacts with a primary amine. The same bacterial extract is also able to release 4-MMP, pyruvic acid and ammonium, from S-(4-méthylpentan-2-one)-L-cysteine. On the other hand, the cleavage of S-(4-méthylpentan-2-one)D,L-homocysteine and S-(4-méthylpentan-2-one)- glutathione is very limited. These results suggest that the precursor of 4-MMP in Sauvignon must is a S-cysteine conjugate. Such an aroma precursor in grapes or in other fruits has never been round berore.
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Cell-free enzyme extract of Eubacterium limosum containing carbon-sulfur lyases can release 4MMP from Cys-4MMP.
“A mechanism of thiol release was proposed on the basis of experiments showing that a cell-free enzyme extract of the bacteria Eubacterium limosum containing carbon-sulfur lyase enzymes can release 4MMP from its precursor S-4-(4-methylpentan-2-one)-L-cysteine (Cys-4MMP) (Tominaga et al. 1995).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Tominaga et al. 1995
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Tominaga, T., Masneuf-Pomarède, I., & Dubourdieu, D.
- Affiliations
- Université de Bordeaux (FR)
- Venue
- OENO One
- Publisher
- Universite de Bordeaux
- Published
- 1995-12-31
- Volume
- 29
- Issue
- 4
- Pages
- 227
- ISSN
- 1151-0285 (ISSN-L)
- 2494-1271
- OpenAlex
- W2523581533
- Cited by
- 43
- References
- 0
- Citations by year
- 2024: 1 · 2023: 2 · 2021: 1 · 2020: 1 · 2019: 2 · 2018: 2 · 2016: 4 · 2015: 1 · 2014: 2 · 2013: 1 · 2012: 3
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- OENO One (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- 4-mercapto-4-methylpentan-2-one, wine aroma, aroma precursors, Eubacterium limosum, pyridoxal phosphate, grape must
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