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Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro
- Publication Year :
- 2012
-
Abstract
- Volatile species with thiol functions are important contributors to the flavour of a wide variety of wine types. However, in spite of their importance, their fate during winemaking has not been fully elucidated. In this work, the iron-catalysed reaction between 3-sulfanyl-1-hexanol, catechol-containing phenolics, and sulfurous acid, under in vitro aerobic conditions was evaluated by means of electrospray ionisation mass spectrometry (ESI-MS). The results indicate that a direct addition reaction between the thiol and some of the phenolics tested, and between sulfite and some of the phenolics may occur, thus contributing evidence of a possible route of thiol losses in wines.
- Subjects :
- chemical reaction
in vitro study
oxidation
Electrospray ionization
Volatile species
sulfurous acid
Wine
electrospray mass spectrometry
Analytical Chemistry
Addition reactions
chemistry.chemical_compound
In-vitro
Thiol functions
iron
sulfite
Sulfite
Phenols
Sulfanyl
Sulfurous acid
Organic chemistry
phenol
Winemaking
chemistry.chemical_classification
3-Sulfanyl-1-hexanol
reaction time
Catechol
Chromatography
Mass spectrometry
catalysis
Aerobic condition
4 methylcatechol
article
ESI-MS
General Medicine
3 sulfanyl 1 hexanol
unclassified drug
thiol derivative
chemistry
Electrospray ionisation mass spectrometries
Metals
3-Mercapto-1-hexanol
Alcohols
Thiol
Phenolics
Volatile species, Addition reactions
Oxidation
Wine, Phenols, 3 sulfanyl 1 hexanol
unclassified drug, article
wine
Phenol
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....8c7bd644cade16ce6d187da6bde6f1c2