Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors

• Published in: Food chemistry Vol. 187; pp. 112 - 119
• Main Authors: Muñoz-González, Carolina, Cueva, Carolina, Ángeles Pozo-Bayón, M., Victoria Moreno-Arribas, M.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.11.2015
• Subjects: Adult; bacteria; Bacteria - metabolism; Gas Chromatography-Mass Spectrometry - methods; glycosides; Glycosides - metabolism; Glycosidic aroma precursors; grapes; Human oral microbiota; Humans; Hydrolytic activity; lipids; Microbiota; mouth; Mouth - microbiology; odor compounds; odors; saliva; Smell; terpenoids; Vitis - chemistry; Wine; Wine - analysis; wines; Wine; Hydrolytic activity; Linalool (PubChem CID: 6549); β-Myrcene (PubChem CID: 31253); α-Terpineol (PubChem CID: 17100); β-Phenylethyl alcohol (PubChem CID: 6054); 1-Hexanol (PubChem CID: 8103); Glycosidic aroma precursors; Human oral microbiota
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2015.04.068

•Human oral microbiota can hydrolyse grape glycosidic precursors releasing odorant compounds.•This ability is bacteria-dependent.•The generated odorant profile was different among individuals. Grape aroma precursors are odourless glycosides that represent a natural reservoir of potential active odorant molecules in wines. Since the first step of wine consumption starts in the oral cavity, the processing of these compounds in the mouth could be an important factor in influencing aroma perception. Therefore, the objective of this work has been to evaluate the ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors previously isolated from white grapes. To do so, two methodological approaches involving the use of typical oral bacteria or the whole oral microbiota isolated from human saliva were followed. Odorant aglycones released in the culture mediums were isolated and analysed by HS–SPME–GC/MS. Results showed the ability of oral bacteria to hydrolyse grape aroma precursors, releasing different types of odorant molecules (terpenes, benzenic compounds and lipid derivatives). The hydrolytic activity seemed to be bacteria-dependent and was subject to large inter-individual variability.