Aromatic Potential of Bordeaux Grape Cultivars: Identification and Assays on 4-Oxononanoic Acid, a γ-Nonalactone Precursor

Abstract

Gamma-Nonalactone has been demonstrated to be a chemical marker of dried/cooked fruit nuances detected in must and wine, but little is known about its formation pathways. Therefore, on the basis of the literature, we hypothesized 4-oxononanoic acid as a potential precursor. Using dichloromethane extraction followed by gas chromatography coupled to negative chemical ionization mass spectrometry, this keto acid was identified and quantified in Merlot and Cabernet Sauvignon musts. Its concentration ranged from traces to 60 mu g/L. The biotransformation of 4-oxononanoic acid into gamma-nonalactone by Saccharomyces cerevisiae during alcoholic fermentation was demonstrated using labeled d(6)-4-oxononanoic acid. Additional experiments shed light on the 4-oxononanoic acid role as a gamma-nonalactone precursor and revealed that this biotransformation was (R)-enantioselective. Sensory and distribution studies of the enantiomers revealed that the detection threshold of R and S forms were 66 and 35 mu g/L and the average ratio of R/S in grape and wine was 94:6 and 65:35.