Farhana R. Pinu
Plant & Food Research
FermentationMicrobial metabolismGas chromatographyFood spoilageBiotechnologyMass spectrometryMicroorganismChemistryGas chromatography–mass spectrometryMetabolomicsMetaboliteYeastQuality (business)WinemakingAromaLinoleic acidFood scienceYeast in winemakingComputer scienceChromatographyFood safetyBiochemistryWineFood microbiologyIntracellularBiology
27Publications
16H-index
686Citations
Publications 26
Newest
#1María Pérez-Jiménez (CSIC: Spanish National Research Council)H-Index: 6
#2Emma Sherman (Plant & Food Research)
Last. Farhana R. Pinu (Plant & Food Research)H-Index: 16
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Abstract Traditional flavor chemistry research usually makes use of targeted approaches by focusing on the detection and quantification of key flavor active metabolites that are present in food and beverages. In the last decade, flavoromics has emerged as an alternative to targeted methods where non-targeted and data driven approaches have been used to determine as many metabolites as possible with the aim to establish relationships among the chemical composition of foods and their sensory prope...
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#1Brigitte Heike Schwendel (Plant & Food Research)
#2Praju Vikas Anekal (University of Auckland)H-Index: 2
Last. Farhana R. Pinu (Plant & Food Research)H-Index: 16
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Previous commercial studies carried out in New Zealand showed that mechanical shaking significantly reduced the incidence of Botrytis cinerea infection in wine grapes. However, the reasons behind this reduction are not well understood. Here, we employed a metabolomics approach to gain insights into the biochemical changes that occur in grape berries due to mechanical shaking. Berry samples were analyzed using three different analytical approaches including gas chromatography and mass spectrometr...
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#1Farhana R. Pinu (Plant & Food Research)H-Index: 16
#2Silas G. Villas-Boas (University of Auckland)H-Index: 39
Last. Damian Martin (Plant & Food Research)H-Index: 5
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Abstract Fatty acids play important roles in the maintenance of cell membrane, viability and overall metabolism of wine yeasts (particularly Saccharomyces cerevisiae) during adverse winemaking conditions. We previously showed that linoleic acid supplementation markedly affect aroma compound production of S. cerevisiae wine strains. However, very little is known about how other commonly found fatty acids in grape juice modulate the growth and metabolism of S. cerevisiae. We aimed to determine the...
7 CitationsSource
#1Farhana R. Pinu (Plant & Food Research)H-Index: 16
#2Seyed Ali Goldansaz (U of A: University of Alberta)H-Index: 6
Last. Jacob Jaine (Analytica)H-Index: 1
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Metabolomics is one of the latest omics technologies that has been applied successfully in many areas of life sciences. Despite being relatively new, a plethora of publications over the years have exploited the opportunities provided through this data and question driven approach. Most importantly, metabolomics studies have produced great breakthroughs in biomarker discovery, identification of novel metabolites and more detailed characterisation of biological pathways in many organisms. However,...
32 CitationsSource
#1Farhana R. Pinu (Plant & Food Research)H-Index: 16
#2David J. Beale (CSIRO: Commonwealth Scientific and Industrial Research Organisation)H-Index: 25
Last. David S. Wishart (U of A: University of Alberta)H-Index: 116
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The use of multiple omics techniques (i.e., genomics, transcriptomics, proteomics, and metabolomics) is becoming increasingly popular in all facets of life science. Omics techniques provide a more holistic molecular perspective of studied biological systems compared to traditional approaches. However, due to their inherent data differences, integrating multiple omics platforms remains an ongoing challenge for many researchers. As metabolites represent the downstream products of multiple interact...
122 CitationsSource
#1Farhana R. Pinu (Plant & Food Research)H-Index: 16
#2Sergey Tumanov (VCCRI: Victor Chang Cardiac Research Institute)H-Index: 15
Last. Marc Greven (Plant & Food Research)H-Index: 11
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Introduction Although Sauvignon Blanc (SB) grapes are cultivated widely throughout New Zealand, wines from the Marlborough region are most famous for their typical varietal combination of tropical and vegetal aromas. These wines differ in composition from season to season as well as among locations within the region, which makes the continual production of good quality wines challenging. Here, we developed a unique database of New Zealand SB grape juices and wines to develop tools to help winema...
9 CitationsSource
#1David J. Beale (CSIRO: Commonwealth Scientific and Industrial Research Organisation)H-Index: 25
#2Farhana R. Pinu (Plant & Food Research)H-Index: 16
Last. Daniel A. Dias (RMIT: RMIT University)H-Index: 24
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Background Metabolomics aims to identify the changes in endogenous metabolites of biological systems in response to intrinsic and extrinsic factors. This is accomplished through untargeted, semi-targeted and targeted based approaches. Untargeted and semi-targeted methods are typically applied in hypothesis-generating investigations (aimed at measuring as many metabolites as possible), while targeted approaches analyze a relatively smaller subset of biochemically important and relevant metabolite...
83 CitationsSource
Chemical analysis of grape juice and wine has been performed for over 50 years in a targeted manner to determine a limited number of compounds using Gas Chromatography, Mass-Spectrometry (GC-MS) and High Pressure Liquid Chromatography (HPLC). Therefore, it only allowed the determination of metabolites that are present in high concentration, including major sugars, amino acids and some important carboxylic acids. Thus, the roles of many significant but less concentrated metabolites during wine ma...
17 CitationsSource
#1Sergey Tumanov (University of Auckland)H-Index: 15
#2Farhana R. Pinu (Plant & Food Research)H-Index: 16
Last. Silas G. Villas-Boas (University of Auckland)H-Index: 39
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Background and Aims The volatile thiols, such as 3‐mercaptohexanol, 3‐mercaptohexyl acetate and 4‐mercapto‐4‐methylpentan‐2‐one, are major aroma compounds responsible for the distinctive tropical notes (passionfruit and grapefruit) in New Zealand Sauvignon Blanc wines. Previously, it was observed that traces of linoleic acid in grape juice can significantly affect the development of these volatile thiols and other aroma compounds in wine. Here, we examined the effect of the fatty acids commonly ...
8 CitationsSource
#1Francesca Casu (University of Auckland)H-Index: 3
#2Farhana R. Pinu (Plant & Food Research)H-Index: 16
Last. Silas G. Villas-Boas (University of Auckland)H-Index: 39
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Introduction Saccharomyces cerevisiae has been widely used for fermenting food and beverages for over thousands years. Its metabolism together with the substrate composition play an important role in determining the characteristics of the final fermented products. We previously showed that the polyunsaturated fatty acid, linoleic acid, which is present in the grape juice at trace levels, significantly affected the development of aroma compounds of the wines. However, the effect of linoleic acid ...
6 CitationsSource