Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols

S Bailly, V Jerkovic, J Marchand-Brynaert…

文献索引：Bailly, Sabine; Jerkovic, Vesna; Marchand-Brynaert, Jacqueline; Collin, Sonia Journal of Agricultural and Food Chemistry, 2006 , vol. 54, # 19 p. 7227 - 7234

全文：HTML全文

被引用次数: 80

摘要

The aim of the present work was to investigate Sauternes wine aromas. In all wine extracts, polyfunctional thiols were revealed to have a huge impact. A very strong bacon-petroleum odor emerged at RI= 845 from a CP-Sil5-CB column. Two thiols proved to participate in this perception: 3-methyl-3-sulfanylbutanal and 2-methylfuran-3-thiol. A strong synergetic effect was evidenced between the two compounds. The former, never mentioned before in ...