Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure
Open accessAbstract
Evidence of new pigments resulting from reaction between anthocyanins and yeast metabolites.Four groups of orange pigments have been synthesized from mono-glucosylated anthocyanins and either ethanal, α-ketoglutaric acid, acetone or 3hydroxybutan-2-one.They were formed by ring -formation involving the C-5 hydroxyl group and the C-4 of the anthocyanin, and the enolic double bond of the four other compounds cited above, followed by a dehydration and an oxidation step.The pigments obtained were purified by low pressure chromatography, followed by analysis by HPLC coupled to both a diode-array detector, and an electro spray mass-spectrometer.Some of the four pigments have been detected in synthetic media containing extracts of grape anthocyanins, after fermentation.
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Acetaldehyde and other yeast products, including pyruvic acid and vinyl phenol, are involved in reactions with anthocyanins and various wine phenolic compounds to produce stable pigments in red wine.
“Acetaldehyde, and indeed other yeast products, including pyruvic acid and vinyl phenol, are involved in reactions with anthocyanins and various wine phenolic compounds to produce stable pigments in red wine (Bakker and Timberlake, 1997, Benabdeljalil et al. 2000, Hayasaka and Asenstorfer 2002, Eglinton et al. 2004).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Benabdeljalil et al. 2000
Acetaldehyde can react with malvidin 3-O-glucoside to form the vinyl adduct of malvidin 3-O-glucoside.
“Acetaldehyde can react with malvidin 3-O-glucoside to form the vinyl adduct of malvidin 3-O-glucoside (Bakker andTimberlake, 1997, Benabdeljalil et al. 2000).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Benabdeljalil et al. 2000
Yeast strain plays a role in acetaldehyde reactions with anthocyanins and phenolic compounds, presumably by producing different concentrations of carbonyl and other metabolites during fermentation.
“Yeast strain plays a role in these reactions, presumably by producing different concentrations of carbonyl and other metabolites during fermentation (Benabdeljalil et al. 2000, Eglinton et al. 2003, Bartowsky et al. 2004, Eglinton et al. 2004).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Benabdeljalil et al. 2000
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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
- Benabdeljalil, C., Cheynier, V., Fulcrand, H., Hafiki, A., Mosaddak, M., & Moutounet, M.
- Affiliations
- Mohammed V University (MA)
- Institut National de la Recherche Agronomique (FR)
- Corresponding author
- Cheynier, Véronique
- Venue
- Sciences des Aliments
- Publisher
- Lavoisier
- Published
- 2000-04-28
- Volume
- 20
- Issue
- 2
- Pages
- 203-220
- ISSN
- 0240-8813 (ISSN-L)
- OpenAlex
- W2004323785
- Cited by
- 93
- References
- 0
- Citations by year
- 2023: 2 · 2022: 2 · 2020: 3 · 2019: 2 · 2018: 2 · 2017: 3 · 2016: 3 · 2015: 1 · 2014: 1 · 2013: 6 · 2012: 5
- FWCI
- 9.93
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Sciences des Aliments (publishedVersion)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Metabolism and Applications
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- anthocyanins, yeast metabolites, orange pigment, cyclization, alpha-ketoglutarate, acetaldehyde, acetone, grape anthocyanins, fermentation, pigment synthesis
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