The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made from Vitis vinifera L. Cv. Sauvignon Blanc
Abstract
Volatile thiols were purified from a dichloromethane extract of Sauvignon blanc wine by the reversible combination of the thiols with p -hydroxymercuribenzoate, fixation of the resulting complex in an anion exchange column, and finally release of the thiols with cysteine. By analyzing the purified thiol extract from 500 mL of wine, using gas chromatography coupled with mass spectrometry, it was possible to measure the concentrations of five volatile compounds at once: 4-mercapto-4-methylpentan-2-one, 3-mercaptohexyl acetate, 3-mercaptohexan-1-ol, 4-mercapto-4-methylpentan-2-ol, and 3-mercapto-3-methylbutan-1-ol. Analysis of 10 typical Sauvignon Blanc wines (Bordeaux, Sancerre) showed that the first three compounds listed above are expected to be involved in varietal aroma, as they may be present at concentrations greatly in excess of their respective perception thresholds. Keywords: Volatile thiol; aroma; Sauvignon blanc wine; Vitis vinifera; p -hydroxymercuribenzoate
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Cites
Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
Tominaga, T., Furrer, A., Henry, R., & Dubourdieu, D. (1998) · Flavour and Fragrance Journal · doi:10.1002/(sici)1099-1026(199805/06)13:3<159::aid-ffj709>3.0.co;2-7 · Cited by 366
Self-citationDarriet, P., Tominaga, T., Lavigne, V., Boidron, J., & Dubourdieu, D. (1995) · Flavour and Fragrance Journal · doi:10.1002/ffj.2730100610 · Cited by 325
Self-citationContribution of Methoxypyrazines to Sauvignon blanc Wine Aroma
Allen, M. S., Lacey, M. J., Harris, R. L. N., & Brown, W. V. (1991) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1991.42.2.109 · Cited by 240
Engel, K. H., & Tressl, R. (1991) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00012a030 · Cited by 123
Tominaga, T., Darriet, P., & Dubordieu, D. (2015) · Vitis · doi:10.5073/vitis.1996.35.207-210 · Cited by 43
Self-citationTominaga, T., & Dubourdieu, D. (1997) · Flavour and Fragrance Journal · Cited by 34
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Cited by
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 · Cited by 322
Volatile components of Zalema white wines
Gómez-Míguez, M. J., Cacho, J. F., Ferreira, V., Vicario, I. M., & Heredia, F. J. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.11.045 · Cited by 305
Howell, K. S., Swiegers, J. H., Elsey, G. M., Siebert, T. E., Bartowsky, E. J., Fleet, G. H., Pretorius, I. S., & Barros Lopes, M. A. (2004) · FEMS Microbiology Letters · doi:10.1016/j.femsle.2004.09.022 · Cited by 132
Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review
Vermeulen, C., Gijs, L., & Collin, S. (2005) · Food Reviews International · doi:10.1081/fri-200040601 · Cited by 131
Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation
Howell, K. S., Klein, M., Swiegers, J. H., Hayasaka, Y., Elsey, G. M., Fleet, G. H., Høj, P. B., Pretorius, I. S., & de Barros Lopes, M. A. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.9.5420-5426.2005 · Cited by 120
Metadata
- Authors
- Tominaga, T., Murat, M.-L., & Dubourdieu, D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-02-12
- Volume
- 46
- Issue
- 3
- Pages
- 1044-1048
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1977513119
- Cited by
- 272
- References
- 6
- FWCI
- 2.19
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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