title: Identification and Organoleptic Contribution of Vanillylthiol in Wines.
abstract: Vanillylthiol, a chemical compound reminiscent of clove and smoke, has been identified for the first time in young red and dry white wines. The chemical structure of this new aroma was confirmed by original chemical synthesis. Vanillylthiol was prepared by a two-step procedure from vanillin. The conversion of vanillin to divanillyl disulfide was easily achieved by treatment with an inorganic sulfur-donor reagent. Reduction of the disulfide gave the target thiol in good yield. The quantification of vanillylthiol in wine was performed by nonspecific liquid/liquid extraction (CH2Cl2), separation of the volatile compounds using gas chromatography, and specific detection using tandem mass spectrometry (triple quadrupole). Vanillylthiol was found particularly in young wines aged in new oak barrels. These wines contained between a few 50 ng/L to more than 8300 ng/L. The highest levels were found in red wines aged 12 months in new oak barrels. Given its perception threshold in a wine model solution (3.8 μg/L), vanillylthiol may contribute to the spicy, clove-like flavor of red wines aged in oak barrels.
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France.|Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France.
authors.forename: Morgan
authors.initials: M
authors.lastname: Floch
authors.affiliation: Univ. Bordeaux, CNRS, UMR 5255 ISM, 351 Cours de la Libération, F-33405 Talence Cedex, France.|Bordeaux Sciences Agro , 1 Cours du Général de Gaulle, F-33175 Gradignan, France.
authors.forename: Svitlana
authors.initials: S
authors.lastname: Shinkaruk
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France.
authors.forename: Philippe
authors.initials: P
authors.lastname: Darriet
authors.affiliation: Univ. Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, F-33882 Villenave d'Ornon, France.|Seguin Moreau France , Z.I. Merpins, B.P. 94, F-16103 Cognac, France.
authors.forename: Alexandre
authors.initials: A
authors.lastname: Pons
mesh_terms: D000328:Adult; D001547:Benzaldehydes / Q000737:chemistry*; D005260:Female; D005421:Flavoring Agents / Q000032:analysis*; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis; D012903:Smell; D013438:Sulfhydryl Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D055815:Young Adult
chemical_list: D001547:Benzaldehydes; D005421:Flavoring Agents; D013438:Sulfhydryl Compounds; C100058:vanillin
keywords: aging; aroma; oak barrel; thiol; wine