Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | SUHAS, Emilie | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | SHINKARUK, Svitlana | |
| hal.structure.identifier | Unité de Recherche Œnologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | PONS, Alexandre | |
| dc.date.accessioned | 2024-07-12T09:17:24Z | |
| dc.date.available | 2024-07-12T09:17:24Z | |
| dc.date.issued | 2024-03-01 | |
| dc.identifier.issn | 0308-8146 | en_US |
| dc.identifier.uri | oai:crossref.org:10.1016/j.foodchem.2023.137859 | |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/200900 | |
| dc.description.abstractEn | 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. | |
| dc.language.iso | EN | en_US |
| dc.source | crossref | |
| dc.subject.en | Sulfur compounds | |
| dc.subject.en | Oak-wood derivatives | |
| dc.subject.en | MDGC | |
| dc.subject.en | Identification | |
| dc.subject.en | Aging bouquet | |
| dc.title.en | Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.foodchem.2023.137859 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| bordeaux.journal | Food Chemistry | en_US |
| bordeaux.page | 137859 | en_US |
| bordeaux.volume | 437 | en_US |
| bordeaux.hal.laboratories | Oenologie - UMR 1366 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | dissemin | |
| hal.identifier | hal-04646100 | |
| hal.version | 1 | |
| hal.date.transferred | 2024-07-12T09:17:25Z | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | true | |
| workflow.import.source | dissemin | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Chemistry&rft.date=2024-03-01&rft.volume=437&rft.spage=137859&rft.epage=137859&rft.eissn=0308-8146&rft.issn=0308-8146&rft.au=SUHAS,%20Emilie&SHINKARUK,%20Svitlana&PONS,%20Alexandre&rft.genre=article |
Files in this item
| Files | Size | Format | View |
|---|---|---|---|
|
There are no files associated with this item. |
|||