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How organic and analytical chemistry contribute to knowledge of the biogenesis of varietal thiols in wine. A review

Authors :
Florine Cavelier
Aurélie Roland
Rémi Schneider
Source :
Flavour and Fragrance Journal. 27:266-272
Publication Year :
2012
Publisher :
Wiley, 2012.

Abstract

During the past 20 years, interest in the involvement of varietal thiols in the aroma of young wines has grown considerably. Most data in the literature dealing with these thiols in wine has focused on 4-mercapto-4-methylpentan-2-one, 3-mercaptohexyl acetate and 3-mercaptohexan-1-ol and demonstrate the central role of the different branches of chemistry in understanding the biotechnological processes responsible for thiol release. This review describes and discusses the chemical strategies used to synthesize volatile thiols and their precursors as well as their final use in order to: (1) elucidate the structure of the precursors, their role and the mechanism of cleavage; (2) determine the sensory contribution of volatile thiols in wine; and (3) develop accurate quantification methods. Copyright © 2012 John Wiley & Sons, Ltd.

Details

ISSN :
08825734
Volume :
27
Database :
OpenAIRE
Journal :
Flavour and Fragrance Journal
Accession number :
edsair.doi...........a76e293129fba2774ef2ad96c99e21b0
Full Text :
https://doi.org/10.1002/ffj.3100