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

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCHEN, Liang
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE LONGHI, Emilio
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPONS, Alexandre
hal.structure.identifierInstitut des Sciences Moléculaires [ISM]
dc.contributor.authorBUFFETEAU, Thierry
hal.structure.identifierInstitut des Sciences Moléculaires [ISM]
dc.contributor.authorDAUGEY, Nicolas
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorREDON, Pascaline
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorSHINKARUK, Svitlana
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDARRIET, Philippe
IDREF: 077788834
dc.date.accessioned2024-04-23T09:08:09Z
dc.date.available2024-04-23T09:08:09Z
dc.date.issued2023-10-20
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/199270
dc.description.abstractEnGreat 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.
dc.language.isoENen_US
dc.subject.enMeaty
dc.subject.enThiols
dc.subject.enAging bouquet
dc.subject.enAroma
dc.subject.enWine
dc.title.enIdentification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/acs.jafc.3c05854en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page16248-16259en_US
bordeaux.volume71en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue43en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2023-10-20&rft.volume=71&rft.issue=43&rft.spage=16248-16259&rft.epage=16248-16259&rft.au=CHEN,%20Liang&DE%20LONGHI,%20Emilio&PONS,%20Alexandre&BUFFETEAU,%20Thierry&DAUGEY,%20Nicolas&rft.genre=article


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