Role of certain volatile thiols in the bouquet of aged Champagne wines

被引:86
作者
Tominaga, T [1 ]
Guimbertau, G [1 ]
Dubourdieu, D [1 ]
机构
[1] Univ Victor Segalen Bordeaux 2, Fac Oenol, F-33405 Talence, France
关键词
2-furamethanethiol; benzenemethanethiol; ethyl; 3-mercaptoproplonate; Champagne wine; aging; bouquet;
D O I
10.1021/jf020755k
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
A method for the specific extraction of volatile thiols by use of p-hydroxymercuribenzoate has made it possible to identify certain flavor-active volatile thiols in Champagne wines. Benzenemethanethiol, 2-furanmethanethiol, and ethyl 3-mercaptopropionate were present in these wines at concentrations considerably higher than their perception thresholds. Their concentrations increased gradually in proportion to the bottle aging period and sharply as a result of disgorging. The contribution of these volatile thiols to the empyreumatic nuances of the bouquet of aged Champagne wines was demonstrated for the first time.
引用
收藏
页码:1016 / 1020
页数:5
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