Identification of ethyl 2-sulfanylacetate as an important off-odor compound in white wines
| العنوان: | Identification of ethyl 2-sulfanylacetate as an important off-odor compound in white wines |
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| المؤلفون: | Maria Nikolantonaki, Philippe Darriet |
| المساهمون: | Oenologie (UMRO), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, CIVB (Bordeaux Wine Council), Aquitaine Council |
| المصدر: | Journal of Agricultural and Food Chemistry Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (18), pp.10191-10199. ⟨10.1021/jf201047u⟩ |
| سنة النشر: | 2011 |
| مصطلحات موضوعية: | AROMA, Baked beans, volatile thiol, ALCOHOLIC BEVERAGES, [SDV]Life Sciences [q-bio], FLAVOR COMPOUND, Wine, Acetates, Mass spectrometry, 01 natural sciences, High-performance liquid chromatography, Gas Chromatography-Mass Spectrometry, ethyl 2-sulfanylacetate, 0404 agricultural biotechnology, food, off-odor, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Humans, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Sulfhydryl Compounds, Chromatography, High Pressure Liquid, Chromatography, Chemistry, 010401 analytical chemistry, Extraction (chemistry), SAUVIGNON BLANC, food and beverages, VINIFERA GRAPE VARIETIES, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, RED WINES, food.food, 0104 chemical sciences, Smell, VOLATILE THIOLS, SULFUR-DIOXIDE, DIMETHYL SULFIDE, Odor, Taste, [SDE]Environmental Sciences, Odorants, Gas chromatography, Gas chromatography–mass spectrometry, Volatilization, General Agricultural and Biological Sciences, oxygen, KEY ROLE |
| الوصف: | International audience; A number of Sauvignon blanc wines made from hard pressed juices in an inert atmosphere (nitrogen) or in contact with oxygen were identified as having heavy off-flavors to varying degrees. Samples were extracted and subjected to time-based HPLC fractionation. The fractions were assessed by a sensory panel and those with unpleasant, irritating, off-odors were re extracted The extracts evaluated by gas chromatography coupled with olfactometry revealed a number of odoriferous zones, including one with an off odor similar to the one perceived in two HPLC fractions. The odor was less intense in fractions previously supplemented with copper sulfate, suggesting that the compound(s) responsible were possibly thiol-related. A selective thiols extraction protocol and the analysis of the extract by gas chromatography coupled with mass spectrometry identified a new potent thiol in these wines. The compound responsible for the odoriferous zone, ethyl 2-sulfanylacetate (1), had an odor reminiscent of baked beans and Fritillaria meleagris bulbs. Its perception threshold was determined and sensory studies using graduated supplementation in dry white wines demonstrated its contribution to the off-odor observed in dry white wines. |
| تدمد: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf201047u⟩ |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8d46b7d1c00b360c788a719c0f6c588 https://pubmed.ncbi.nlm.nih.gov/21819121 |
| رقم الانضمام: | edsair.doi.dedup.....b8d46b7d1c00b360c788a719c0f6c588 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15205118 00218561 |
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| DOI: | 10.1021/jf201047u⟩ |