Approaches to wine aroma: Release of aroma compounds from reactions between cysteine and carbonyl compounds in wine

被引：70

作者：

Marchand, S ^{[1
]}

de Revel, G ^{[1
]}

Bertrand, A ^{[1
]}

机构：

[1] Univ Bordeaux 2, INRA, Fac Enol, Unite Associee, F-33405 Talence, France

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 10期

关键词：

cysteine; carbonyl compounds; Strecker degradation; wine aroma; thiazole; trimethyl-oxazole; 2-acetylthiazole; thiophene-2-thiol; 2-furanmethanethiol;

D O I：

10.1021/jf000149u

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Under conditions close to those of:wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal, methylglyoxal, diacetyl, and pentane-2,3-dione) compounds associated with cysteine in the formation of odorous products. In particular, thiazole, 4-methylthiazole, 2-acetylthiazole, and trimethyloxazole and two sulfur and oxygenated heterocyclic compounds, 2-furanmethanethiol and thiophene-a-thiol, are examined. For thiophene-2-thiol, the reactional mechanism is proposed. Attempts were made to detect these compounds in wines from various origins. Certain molecules were identified for the first time in wine.

引用

页码：4890 / 4895

页数：6

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