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

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 04期

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

页码：1016 / 1020

页数：5

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