SUHAS, Emilie; SHINKARUK, Svitlana; PONS, Alexandre

doi:10.1016/j.foodchem.2023.137859

Metadatos

Mostrar el registro completo del ítem

Licencia de uso del documento

SUHAS, Emilie
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

SHINKARUK, Svitlana
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

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

Idioma

Article de revue

Este ítem está publicado en

Food Chemistry. 2024-03-01, vol. 437, p. 137859

Resumen en inglés

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.< Leer menos

Palabras clave en inglés

Sulfur compounds

Oak-wood derivatives

MDGC

Identification

Aging bouquet

Metadatos

Compartir este ítem

Licencia de uso del documento

Optimizing the identification of thiols in red wines using new oak-wood accelerated reductive treatment

Idioma

Este ítem está publicado en

Resumen en inglés

Palabras clave en inglés

URI

DOI

Centros de investigación