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Cited by 322Fermentation and Sensory AnalysisAnalytical Chemistry and ChromatographyAnalytical chemistry methods development

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Analysis of organic sulfur compounds in wine aroma

Mestres, M, Busto, O, Guasch, J·2000·Journal of Chromatography A
DOI 10.1016/s0021-9673(00)00220-x
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Abstract

Sulfur-containing compounds in wines have been extensively studied because of their effect on wine aroma. The aim of this paper was to give an overview on the analytical methods developed to determine them in wines with special emphasis on gas chromatographic methods, as well as the results obtained. In addition, the problems occurring in application of the common extraction procedures, such as liquid-liquid extraction, static and dynamic headspace and solid-phase microextraction, are presented and discussed.

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Crossref · 10.1016/s0021-9673(00)00220-x

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Claims other papers make about this one

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  • Sulfur-containing flavour compounds typically occur in wine at very low concentrations, have very low detection thresholds and generally confer a negative sensory contribution to wine.

    “Sulfur-containing flavour compounds typically occur in wine at very low concentrations, have very low detection thresholds and generally confer a negative sensory contribution to wine (Table 2) (Peppard 1988, Mestres et al. 2000, Vermeulen et al. 2005).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Mestres et al. 2000

  • Yeast metabolizes methionine to methionol (3-methylthio-1-propanol), which has cauliflower/cabbage odours.

    “Methionine can be metabolised by yeast to form sulfurcontaining fusel alcohol, methionol or 3-methylthio-1propanol, which has 'cauliflower' and 'cabbage' odours (Mestres et al. 2000).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Mestres et al. 2000

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Metadata

Authors
Mestres, M., Busto, O., & Guasch, J.
Affiliations
Universitat Rovira i Virgili (ES)
Corresponding author
Guasch, J
ORCID
Venue
Journal of Chromatography A
Publisher
Elsevier BV
Published
2000-06
Volume
881
Issue
1-2
Pages
569-581
ISSN
0021-9673 (ISSN-L)
DOI
10.1016/s0021-9673(00)00220-x
OpenAlex
W2059763701
Cited by
322
References
1
Citations by year
2026: 4 · 2025: 5 · 2024: 6 · 2023: 26 · 2022: 8 · 2021: 20 · 2020: 18 · 2019: 13 · 2018: 12 · 2017: 20 · 2016: 18 · 2015: 12 · 2014: 20 · 2013: 18 · 2012: 22
FWCI
0.56
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Chromatography A (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Physical Sciences › Chemistry › Analytical Chemistry › Analytical Chemistry and Chromatography
  • Physical Sciences › Chemistry › Analytical Chemistry › Analytical chemistry methods development
Keywords
organosulfur compounds, wine aroma, sulfur compounds, gas chromatography, liquid-liquid extraction, headspace extraction, solid-phase microextraction, wine analysis
MeSH terms
Sulfur Compounds, Volatilization, Wine

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