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The effect of middle and higher boiling sulfur compounds on wine flavor were studied. Volatile sulfur compounds were extracted from wine with chloroform and analyzed by FPD-GC and GC-MS. By these methods following seven sulfur compounds were identified and determined : 2-methylmercapto-ethanol (MME), dime thyl sulfone (DM), 3-methylthio-propanol (MTP), Dihydro-2-methyl-3 (2 H)-thiophene (DMTP), 2-methylthiophan-3-ol (MTO), 3-methylthio-prpionic acid (MTPA) and ethyl 3-methythio-propionate (EMTP). MME and DM were found in wine for the first time in this study.These compounds had unpleasant odor which were similar to onion, rubber and fermented vegetables, but they they were not so serious Off-flavor than the odor of lower boiling sulfur compounds.Their flavor units were calculated from the odor-threshold. Sensory evaluation was carried out on wine after the addition of each compund.Plus images were shown when these compunds were added to wine in amounts below three times of the flavor units, for example, fruity, powerful, or full of flavor. When these compounds were added to wine over five-fold of their flavor units, they brought minus images to wine, for ecample, "flat", "lacking of fruity", "onion-like" and "rubberlike".Apparently, these sulfur compunds made an important contribution to the wine flavor.

Feeding-Deterrent Bromophenols from Odonthalia corymbifera.-The structure of new bromophenol (I), isolated together with five known potent title compounds, is determined by spectroscopic means. (I) displays potent feeding-deterrent activity against young abalone Haliotis discus hannai and seems to be active against young sea urchin Strongylocentrotus intermedius. -(KURATA, K.; TANIGUCHII, K.; TAKASHIMA, K.; HAYASHI, I.; SUZUKI, M.; Phytochemistry 45 (1997) 3, 485-487; Dep. Ind. Chem., Hakodate Tech.