Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Identifieur interne : 000031 ( Ncbi/Curation ); précédent : 000030; suivant : 000032Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Auteurs : Sabine Bailly [Belgique] ; Vesna Jerkovic ; Jacqueline Marchand-Brynaert ; Sonia CollinSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2006.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Sulfhydryl Compounds.
- analysis : Odorants, Wine.
- Chromatography, Gas, Fermentation, Quercus, Smell, Wood.
Abstract
The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI = 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol. A strong synergetic effect was evidenced between the two compounds. The former, never mentioned before in wines, and not found in the musts of this study, is most probably synthesized during fermentation. 3-Methylbut-2-ene-1-thiol, 3-sulfanylpropyl acetate, 3-sulfanylhexan-1-ol, and 3-sulfanylheptanal also contribute to the global aromas of Sauternes wines. Among other key odorants, the presence of a varietal aroma (alpha-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters (ethyl butyrate, ethyl hexanoate, and ethyl isovalerate), carbonyls (trans-non-2-enal and beta-damascenone), and wood flavors (guaiacol, vanillin, eugenol, beta-methyl-gamma-octalactone, and Furaneol) is worth stressing.
DOI: 10.1021/jf060814k
PubMed: 16968087
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: Pour aller vers cette notice dans l'étape Curation :000043
- to stream PubMed, to step Curation: Pour aller vers cette notice dans l'étape Curation :000043
- to stream PubMed, to step Checkpoint: Pour aller vers cette notice dans l'étape Curation :000043
- to stream Ncbi, to step Merge: Pour aller vers cette notice dans l'étape Curation :00031
Links to Exploration step
pubmed:16968087Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.</title>
<author><name sortKey="Bailly, Sabine" sort="Bailly, Sabine" uniqKey="Bailly S" first="Sabine" last="Bailly">Sabine Bailly</name>
<affiliation wicri:level="4"><nlm:affiliation>Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium.</nlm:affiliation>
<country xml:lang="fr">Belgique</country>
<wicri:regionArea>Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve</wicri:regionArea>
<orgName type="university">Université catholique de Louvain</orgName>
<placeName><settlement type="city">Louvain-la-Neuve</settlement>
<region type="region" nuts="1">Région wallonne</region>
<region type="province" nuts="1">Province du Brabant wallon</region>
</placeName>
</affiliation>
</author>
<author><name sortKey="Jerkovic, Vesna" sort="Jerkovic, Vesna" uniqKey="Jerkovic V" first="Vesna" last="Jerkovic">Vesna Jerkovic</name>
</author>
<author><name sortKey="Marchand Brynaert, Jacqueline" sort="Marchand Brynaert, Jacqueline" uniqKey="Marchand Brynaert J" first="Jacqueline" last="Marchand-Brynaert">Jacqueline Marchand-Brynaert</name>
</author>
<author><name sortKey="Collin, Sonia" sort="Collin, Sonia" uniqKey="Collin S" first="Sonia" last="Collin">Sonia Collin</name>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">PubMed</idno>
<date when="2006">2006</date>
<idno type="RBID">pubmed:16968087</idno>
<idno type="pmid">16968087</idno>
<idno type="doi">10.1021/jf060814k</idno>
<idno type="wicri:Area/PubMed/Corpus">000043</idno>
<idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000043</idno>
<idno type="wicri:Area/PubMed/Curation">000043</idno>
<idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">000043</idno>
<idno type="wicri:Area/PubMed/Checkpoint">000043</idno>
<idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">000043</idno>
<idno type="wicri:Area/Ncbi/Merge">00031</idno>
<idno type="wicri:Area/Ncbi/Curation">000031</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en">Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.</title>
<author><name sortKey="Bailly, Sabine" sort="Bailly, Sabine" uniqKey="Bailly S" first="Sabine" last="Bailly">Sabine Bailly</name>
<affiliation wicri:level="4"><nlm:affiliation>Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium.</nlm:affiliation>
<country xml:lang="fr">Belgique</country>
<wicri:regionArea>Unité de Brasserie et des Industries Alimentaires, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve</wicri:regionArea>
<orgName type="university">Université catholique de Louvain</orgName>
<placeName><settlement type="city">Louvain-la-Neuve</settlement>
<region type="region" nuts="1">Région wallonne</region>
<region type="province" nuts="1">Province du Brabant wallon</region>
</placeName>
</affiliation>
</author>
<author><name sortKey="Jerkovic, Vesna" sort="Jerkovic, Vesna" uniqKey="Jerkovic V" first="Vesna" last="Jerkovic">Vesna Jerkovic</name>
</author>
<author><name sortKey="Marchand Brynaert, Jacqueline" sort="Marchand Brynaert, Jacqueline" uniqKey="Marchand Brynaert J" first="Jacqueline" last="Marchand-Brynaert">Jacqueline Marchand-Brynaert</name>
</author>
<author><name sortKey="Collin, Sonia" sort="Collin, Sonia" uniqKey="Collin S" first="Sonia" last="Collin">Sonia Collin</name>
</author>
</analytic>
<series><title level="j">Journal of agricultural and food chemistry</title>
<idno type="ISSN">0021-8561</idno>
<imprint><date when="2006" type="published">2006</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chromatography, Gas</term>
<term>Fermentation</term>
<term>Odorants (analysis)</term>
<term>Quercus</term>
<term>Smell</term>
<term>Sulfhydryl Compounds (analysis)</term>
<term>Wine (analysis)</term>
<term>Wood</term>
</keywords>
<keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Sulfhydryl Compounds</term>
</keywords>
<keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Odorants</term>
<term>Wine</term>
</keywords>
<keywords scheme="MESH" xml:lang="en"><term>Chromatography, Gas</term>
<term>Fermentation</term>
<term>Quercus</term>
<term>Smell</term>
<term>Wood</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI = 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol. A strong synergetic effect was evidenced between the two compounds. The former, never mentioned before in wines, and not found in the musts of this study, is most probably synthesized during fermentation. 3-Methylbut-2-ene-1-thiol, 3-sulfanylpropyl acetate, 3-sulfanylhexan-1-ol, and 3-sulfanylheptanal also contribute to the global aromas of Sauternes wines. Among other key odorants, the presence of a varietal aroma (alpha-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters (ethyl butyrate, ethyl hexanoate, and ethyl isovalerate), carbonyls (trans-non-2-enal and beta-damascenone), and wood flavors (guaiacol, vanillin, eugenol, beta-methyl-gamma-octalactone, and Furaneol) is worth stressing.</div>
</front>
</TEI>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/CheneBelgiqueV1/Data/Ncbi/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000031 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Ncbi/Curation/biblio.hfd -nk 000031 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= CheneBelgiqueV1 |flux= Ncbi |étape= Curation |type= RBID |clé= pubmed:16968087 |texte= Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. }}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Ncbi/Curation/RBID.i -Sk "pubmed:16968087" \ | HfdSelect -Kh $EXPLOR_AREA/Data/Ncbi/Curation/biblio.hfd \ | NlmPubMed2Wicri -a CheneBelgiqueV1
![]() | This area was generated with Dilib version V0.6.27. | ![]() |