Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review
Abstract
Since the mid-1990s, more than 300 publications have been devoted to the organoleptic relevance of thiols in foods (meats, wines, fruits). The available data about their physicochemical and sensorial properties, occurrence in foods, and potential formation pathways are compiled in this article.
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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 Vermeulen et al. 2005
Hydrogen sulfide is highly reactive and can react to generate compounds that impact wine flavour.
“Hydrogen sulfide is a highly reactive species, which can take part in a range of reactions to generate compounds that impact on the flavour of a wine (Vermeulen et al. 2005).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Vermeulen et al. 2005
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
The influence of thermal reaction and microbial transformation on the odour of human urine
Troccaz, M., Niclass, Y., Anziani, P., & Starkenmann, C. (2013) · Flavour and Fragrance Journal · doi:10.1002/ffj.3143 · Cited by 50 · see citing works
- Authors
- Vermeulen, C., Gijs, L., & Collin, S.
- Affiliations
- UCLouvain (BE)
- Corresponding author
- Collin, Sonia
- ORCID
- Collin, Sonia
- Venue
- Food Reviews International
- Publisher
- Informa UK Limited
- Published
- 2005-01
- Volume
- 21
- Issue
- 1
- Pages
- 69-137
- ISSN
- 1525-6103 (ISSN-L)
- 8755-9129
- OpenAlex
- W2029941565
- Cited by
- 131
- References
- 0
- Citations by year
- 2026: 3 · 2025: 6 · 2024: 6 · 2023: 1 · 2022: 10 · 2021: 11 · 2020: 9 · 2019: 3 · 2018: 8 · 2017: 8 · 2016: 7 · 2015: 5 · 2014: 4 · 2013: 4 · 2012: 4
- FWCI
- 13.22
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Reviews International (publishedVersion)
- DIAL (Catholic University of Leuven) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- thiols, food flavor, sensory properties, meat, wine, fruits
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