Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols.
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.
Bailly
Sabine
S
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.
Jerkovic
Vesna
V
Marchand-Brynaert
Jacqueline
J
Collin
Sonia
S
D002849:Chromatography, Gas; D005285:Fermentation; D009812:Odorants / Q000032:analysis*; D029963:Quercus; D012903:Smell; D013438:Sulfhydryl Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*; D014934:Wood
D013438:Sulfhydryl Compounds