title: Fate of key odorants in Sauternes wines through aging.
abstract: Recent work has revealed the importance of polyfunctional thiols in young Sauternes wines, but very little is yet known about the fate of such compounds during aging in the bottle. In this study, two Sauternes wines were investigated by gas chromatography-olfactometry (GC-O) aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-pulsed flame photometric detector (GC-PFPD) after XAD 2 and thiol-specific extractions. Most polyfunctional thiols (3-sulfanylpropyl acetate, 2-sulfanylethyl acetate, 3-methyl-3-sulfanylbutanal, etc.) proved to be completely degraded after 2 years of bottle aging in a cellar. Only 3-sulfanylhexan-1-ol was still found in aged samples at concentrations above its threshold value. Most other key odorants found in the young noble rot wine were still detected 5-6 years after harvest: varietal aroma (alpha-terpineol), sotolon, fermentation alcohols (3-methylbutan-1-ol and 2-phenylethanol) and esters (ethyl butyrate, isobutyrate, hexanoate, and isovalerate), and oak maturation-related compounds (guaiacol, vanillin, eugenol, beta-damascenone, trans-non-2-enal, beta-methyl-gamma-octalactone, gamma-nonalactone, and furaneol), as well as three newly identified aromas exhibiting interesting cake, honey-like, and dried apricot odors: homofuraneol, theaspirane, and gamma-decalactone. Interestingly, abhexon, never mentioned in sweet wines before, was found to be synthesized during bottle aging. An optimized extraction method allowed us to quantify this honey/spicy compound at levels close to its threshold value (up to 7 microg/L after 5-6 years), thus suggesting a key role of this strong odorant in old Sauternes wines.
authors.affiliation: Unite de Brasserie et des Industries Alimentaires, Faculte d'Ingenierie biologique, agronomique et environnementale, Universite catholique de Louvain, Croix du Sud, 2 bte 7, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: Sabine
authors.initials: S
authors.lastname: Bailly
authors.forename: Vesna
authors.initials: V
authors.lastname: Jerkovic
authors.forename: Ariane
authors.initials: A
authors.lastname: Meurée
authors.forename: Aurore
authors.initials: A
authors.lastname: Timmermans
authors.forename: Sonia
authors.initials: S
authors.lastname: Collin
mesh_terms: D015107:4-Butyrolactone / Q000031:analogs & derivatives / Q000032:analysis; D002849:Chromatography, Gas / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D009812:Odorants / Q000032:analysis*; D029963:Quercus / Q000737:chemistry; D012903:Smell; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013997:Time Factors; D014920:Wine / Q000032:analysis*
chemical_list: D013438:Sulfhydryl Compounds; C546701:abhexon; D015107:4-Butyrolactone