Contacts 

Valérie Nolleau Ingénieur d'Études INRA Tél. 04 99 61 23 11 Courriel : valerie.nolleau@inra.fr

Peggy Rigou Ingénieur de Recherche INRA Tél : 04 99 61 23 66 Courriel : peggy.rigou@inra.fr

Presentation :

The platform of analysis of volatile compounds is a common structure to SPO and IATE research department from the INRA institute in Montpellier. It offers high technology equipment that allows identifying and quantifying a large number of volatile compounds. This analytical material park is mainly developed in the field of gas chromatography and mass spectrometry. Analytical methods of analysis and quantification of volatile compounds are developed under stable isotope dilution assay (SIDA method) with deuterated standards being synthetized in our organic chemistry laboratory. We also work on the development of rapid sample preparation methods for complex matrices. This structure works together with the analytical laboratory from the INRA Experimental Center in Pech Rouge (Gruissan, Aude) that is more dedicated to the analysis of volatile compounds for the viti-vinicultural sector. It is also associated with an analytical chemistry park dedicated to mass gas transfer analysis (O2 and CO2) and packaging.

Missions of the platform :

The platform is actor in oenological, food and packaging research projects and is in charge of the chemical analysis of volatile compounds required for the realization of the projects. More precisely, our team works on method development for sample preparation and GC/MS analysis, transfer of method and optimization, as well as routine analysis. The platform is more dedicated to volatile compounds in wine but the large analytical instrument park allows spreading the activities to a wide range of compounds that can be analyzed by gas chromatography and present in different matrices (this includes spotting of a particular compound, research of default aroma but also quantification of organic pollutants). Those analyses can be performed within a research project with the INRA, collaboration with external partners or service work.

Research areas :

• Understanding of varietal thiols genesis and conservation during and after fermentation.

• Influence of the hydrique stress on the varietal aroma development

• Oxydation aroma in wine

• Sorption of aroma compounds on packaging

• Oxygen barrier effect of packaging and conservation of aromatic quality of wine and other food products.

Collaborations :

The platform hosts the Institut Français de la Vigne et du Vin and the private company Nyséos. Collaborations such as UMT Qualinnov or other projects are developed between those three entities.

Routine analysis available :

 
Thiols Liquide

Thiols dérivatisés / SPME

Alcools supérieurs, esters, acétates

Méthanol

Esters

Sotolon

DMS

Stérols

Acides aminés

Screenning semi-quantitatif de composés volatils

Profil volatil libre

Profil volatil libre des composés sorbés

Potentiel DMS

Potentiel glycosidiques hydrolyse enzymatique

Perméation de composés d'arôme purs

Perméation des composés en matrice

Coefficient de partage

Coefficient d'activité

On-going projects :

being updated

Significant publications

Aurélie Peyches-Bach, Clara Dombre, Michel Moutounet, Stéphane Peyron, and Pascale Chalier. (2012). Effect of Ethanol on the Sorption of Four Targeted Wine Volatile Compounds in a Polyethylene Film. Journal of Agricultural and Food Chemistry, 60 (27), 6772-6781.

Aurélie Roland, Rémi Schneider, Alain Razungles, and Florine Cavelier. (2011). Varietal Thiols in Wine: Discovery, Analysis and Applications. Chemical Reviews, 111 (11), 7355-7376.

Aurélie Roland, Rémi Schneider, Frédéric Charrier, Florine Cavelier, Michel Rossignol, Alain Razungles. (2011). Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes. Food Chemistry, 125, (1), 139-144.

Aurélie Roland, Jérôme Vialaret, Alain Razungles, Peggy Rigou and Rémi Schneider. (2010). Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts. Journal of Agricultural and Food Chemistry , 58, 4406-4413.

Aurélie Roland, Rémi Schneider, Christine Le Guernevé, Alain Razungles, Florine Cavelier. (2010). Identification and quantification by LC–MS/MS of a new precursor of 3-mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine. Food Chemistry, 121, (3), 847-855.

Aurélie Roland, Jérôme Vialaret, Marc Moniatte, Peggy Rigou, Alain Razungles, Rémi Schneider. (2010). Validation of a nanoliquid chromatography–tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices. Journal of Chromatography A, 1217, (10), 1626-1635.

Aurélie Peyches-Bach, Michel Moutounet, Stéphane Peyron, Pascale Chalier. (2009). Determinant factors of aroma compounds coefficients transfer through polyethylene Films. Journal of Food Engineering, 95, 45-53.

Juan José Rodríguez-Bencomo, Rémi Schneider, Jean Paul Lepoutre, Peggy Rigou. (2009). Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization. Journal of Chromatography A, 1216, (30), 5640-5646.