Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 11, Pages 2321-2326Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf402229u
Keywords
phenolamides; Cabernet Sauvignon; stable isotope; phenolic metabolism; anthocyanin; catabolism
Funding
- Mario P. Tribuno Memorial Research Fellowship
- Wine Spectator Scholarship
- Horace O. Lanza Scholarship
- Adolf L. & Richie C. Heck Research Scholarship
- Leon D. Adams Research Scholarship
- Curtis J. Alley Memorial Research Scholarship
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Understanding the regulation of phenolic compounds in agricultural products has been a topic of great interest. In V. vinifera berries, phenolics are responsible for important sensory and functional characteristics. To elucidate the ripening profile of phenolic compounds in Cabernet Sauvignon berries, the stable-isotope tracer L-phenyl-C-13(6)-alanine (Phe(13)) was incorporated in situ, and the development of labeled and unlabeled phenolics was tracked in the vineyard at different stages of maturity over two vintages. Phenolic profiles during ripening were consistent with previous research. However, individual anthocyanins accumulated with different profiles during ripening; malvidin species continually climbed in concentration, whereas other anthocyanins tended to plateau or drop near the end of the growing season. The isotopic label was predominantly incorporated into anthocyanins, presumably because of their dominant accumulation during ripening. Notably, the incorporation of label continued long after levels of Phe(13) had dropped to below 1 nmol/berry, preventing an accurate assessment of the hypothesized turnover of anthocyanins. Although our tracer did not perform exactly as we had expected, the results of this study suggest the presence of a previously unreported pool of substrate in the phenolic pathway.
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