Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment
Language
EN
Article de revue
This item was published in
Food Chemistry. 2024-03-01, vol. 437, p. 137859
English Abstract
This study proposes a new method for identifying thiols in red wines by mimicking specific chemical mechanisms that occur during bottle-aging. It involves the reaction of oak-wood extracts with hydrogen sulfide and the ...Read more >
This study proposes a new method for identifying thiols in red wines by mimicking specific chemical mechanisms that occur during bottle-aging. It involves the reaction of oak-wood extracts with hydrogen sulfide and the reduction of disulfides with DIBAL. After optimization of the reaction conditions, the aroma of fresh oak wood turned into intense “meaty” nuances reminiscent of the aging bouquet of red wines. Samples were analyzed by gas chromatography coupled with olfactometry (GC-O) and coupled with a pulsed flame photometric detector. This resulted in the identification of six odorant zones with meaty descriptors associated with sulfur compounds. One of the odorant zones was identified as 2-methoxybenzenethiol by using heart-cutting multidimensional GC coupled with olfactometry and time of flight mass spectrometer. Its identification in aged red wines was confirmed by GC coupled with tandem mass spectrometry analyses. Five other thiols associated with oak-wood precursors were also identified in red wines.Read less <
English Keywords
Sulfur compounds
Oak-wood derivatives
MDGC
Identification
Aging bouquet
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