Journal
FOOD CHEMISTRY
Volume 245, Issue -, Pages 1141-1147Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.11.056
Keywords
Methoxypyrazines; Discovery; Accumulation; Transportation; Metabolic mechanism
Funding
- China Agriculture Research System for Grape Industry [CARS-30-zp-9]
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This review summarizes research on the discovery, biosynthesis, accumulation, transport, and metabolism of 3-alkyl-2-methoxypyrazines (MPs) in grape. The MPs are a family of potent volatile compounds distributed throughout biological kingdoms. These compounds impart herbaceous/green/vegetal sensory attributes to certain varieties of wine. Generally, high levels of MPs in wine are derived mainly from the corresponding grapes. Although two pathways for MPs biosynthesis have been proposed, only the final step and the enzymes that catalyze it has been confirmed in grape, and the metabolic intermediates and key enzymes involved in other steps are still unknown. The limited understanding of MPs metabolism has restricted research on these compounds, and some empirical results cannot be explained by the current knowledge of MPs metabolism. This review provides insights into research on MPs biosynthesis and metabolism, and proposes directions for further research on this important class of flavour/odour compounds.
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