Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
Identifieur interne : 000043 ( PubMed/Curation ); précédent : 000042; suivant : 000044Aroma 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
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="1"><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>
</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>
</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="1"><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>
</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>
<pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">16968087</PMID>
<DateCreated><Year>2006</Year>
<Month>09</Month>
<Day>13</Day>
</DateCreated>
<DateCompleted><Year>2006</Year>
<Month>11</Month>
<Day>02</Day>
</DateCompleted>
<DateRevised><Year>2016</Year>
<Month>11</Month>
<Day>24</Day>
</DateRevised>
<Article PubModel="Print"><Journal><ISSN IssnType="Print">0021-8561</ISSN>
<JournalIssue CitedMedium="Print"><Volume>54</Volume>
<Issue>19</Issue>
<PubDate><Year>2006</Year>
<Month>Sep</Month>
<Day>20</Day>
</PubDate>
</JournalIssue>
<Title>Journal of agricultural and food chemistry</Title>
<ISOAbbreviation>J. Agric. Food Chem.</ISOAbbreviation>
</Journal>
<ArticleTitle>Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.</ArticleTitle>
<Pagination><MedlinePgn>7227-34</MedlinePgn>
</Pagination>
<Abstract><AbstractText>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.</AbstractText>
</Abstract>
<AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Bailly</LastName>
<ForeName>Sabine</ForeName>
<Initials>S</Initials>
<AffiliationInfo><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.</Affiliation>
</AffiliationInfo>
</Author>
<Author ValidYN="Y"><LastName>Jerkovic</LastName>
<ForeName>Vesna</ForeName>
<Initials>V</Initials>
</Author>
<Author ValidYN="Y"><LastName>Marchand-Brynaert</LastName>
<ForeName>Jacqueline</ForeName>
<Initials>J</Initials>
</Author>
<Author ValidYN="Y"><LastName>Collin</LastName>
<ForeName>Sonia</ForeName>
<Initials>S</Initials>
</Author>
</AuthorList>
<Language>eng</Language>
<PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType>
</PublicationTypeList>
</Article>
<MedlineJournalInfo><Country>United States</Country>
<MedlineTA>J Agric Food Chem</MedlineTA>
<NlmUniqueID>0374755</NlmUniqueID>
<ISSNLinking>0021-8561</ISSNLinking>
</MedlineJournalInfo>
<ChemicalList><Chemical><RegistryNumber>0</RegistryNumber>
<NameOfSubstance UI="D013438">Sulfhydryl Compounds</NameOfSubstance>
</Chemical>
</ChemicalList>
<CitationSubset>IM</CitationSubset>
<MeshHeadingList><MeshHeading><DescriptorName UI="D002849" MajorTopicYN="N">Chromatography, Gas</DescriptorName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D005285" MajorTopicYN="N">Fermentation</DescriptorName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D009812" MajorTopicYN="N">Odorants</DescriptorName>
<QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D029963" MajorTopicYN="N">Quercus</DescriptorName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D012903" MajorTopicYN="N">Smell</DescriptorName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D013438" MajorTopicYN="N">Sulfhydryl Compounds</DescriptorName>
<QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName>
<QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName>
</MeshHeading>
<MeshHeading><DescriptorName UI="D014934" MajorTopicYN="N">Wood</DescriptorName>
</MeshHeading>
</MeshHeadingList>
</MedlineCitation>
<PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2006</Year>
<Month>9</Month>
<Day>14</Day>
<Hour>9</Hour>
<Minute>0</Minute>
</PubMedPubDate>
<PubMedPubDate PubStatus="medline"><Year>2006</Year>
<Month>11</Month>
<Day>3</Day>
<Hour>9</Hour>
<Minute>0</Minute>
</PubMedPubDate>
<PubMedPubDate PubStatus="entrez"><Year>2006</Year>
<Month>9</Month>
<Day>14</Day>
<Hour>9</Hour>
<Minute>0</Minute>
</PubMedPubDate>
</History>
<PublicationStatus>ppublish</PublicationStatus>
<ArticleIdList><ArticleId IdType="pubmed">16968087</ArticleId>
<ArticleId IdType="doi">10.1021/jf060814k</ArticleId>
</ArticleIdList>
</PubmedData>
</pubmed>
</record>
Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/CheneBelgiqueV1/Data/PubMed/Curation
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000043 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/PubMed/Curation/biblio.hfd -nk 000043 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien |wiki= Wicri/Bois |area= CheneBelgiqueV1 |flux= PubMed |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/PubMed/Curation/RBID.i -Sk "pubmed:16968087" \ | HfdSelect -Kh $EXPLOR_AREA/Data/PubMed/Curation/biblio.hfd \ | NlmPubMed2Wicri -a CheneBelgiqueV1
This area was generated with Dilib version V0.6.27. |