CHEN, Liang; DE LONGHI, Emilio; PONS, Alexandre; BUFFETEAU, Thierry; DAUGEY, Nicolas; REDON, Pascaline; SHINKARUK, Svitlana; DARRIET, Philippe

doi:10.1021/acs.jafc.3c05854

Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

DE LONGHI, Emilio
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

PONS, Alexandre
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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Journal of Agricultural and Food Chemistry. 2023-10-20, vol. 71, n° 43, p. 16248-16259

Résumé en anglais

Great Bordeaux red wines are known for their distinctive aging bouquet. However, the nature of volatile chemicals underpinning this sensory expression is not fully understood. This work investigated the empyreumatic aging bouquet of a collection of premium Bordeaux red wines using silver-ion (Ag+) solid-phase extraction, cryogenic heart-cutting multidimensional gas chromatography mass spectrometry/olfactometry, and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. In doing so, a substantial number of “meaty” odors were revealed. Three detected “meaty” notes were tentatively or unequivocally attributed to furan thiols. Among them, 2- methyltetrahydrofuran-3-thiol (1) with a pleasant “meaty” aroma was reported in wine for the first time. Its trans isomer (trans-1a) was resolved from its racemate by chemical modification, which confirmed its presence in wine. The odor detection threshold of trans-1a in the model wine was determined at 55 ng/L. Moreover, an additive effect between 1 and literature-known 2-methyl-3-furanthiol was observed. By a new ultra high-performance liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry method, the concentration of trans-1a, in addition to those of 2-methyl-3-furanthiol and 2-furfuryl thiol, was measured in the wines at ng/L levels.< Réduire

Mots clés en anglais

Meaty

Thiols

Aging bouquet

Aroma

Wine

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https://oskar-bordeaux.fr/handle/20.500.12278/199270

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http://dx.doi.org/10.1021/acs.jafc.3c05854

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Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

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Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

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