Ethyl propiolate derivatisation for the analysis of varietal thiols in wine

Herbst-Johnstone, Mandy; Piano, Federico; Duhamel, Nina; Barker, David; Fedrizzi, Bruno

doi:10.1016/j.chroma.2013.08.066

Cited by 50 publications

(44 citation statements)

References 31 publications

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“…Volatile thiols in fermented wines were analysed as described by Herbst‐Johnstone et al (). In brief, 50 mL of wine was mixed with internal standards (d 10 ‐4MMP, 1‐d 2 ‐3MHA and 1‐d 2 ‐3MHA), followed by chemical derivatisation with ethyl propiolate.…”

Section: Methodsmentioning

confidence: 99%

“…Thiol derivatives were then concentrated using a solid‐phase extraction column and eluted with dichloromethane, followed by GC/MS analysis with an Agilent 6890N GC (Agilent Technologies, Santa Clara, CA, USA) equipped with a 5973 mass selective detector. The GC/MS parameters were as described in Herbst‐Johnstone et al (). MassHunter software (v. B.05.00) was used for data analysis, and thiols were quantified using the corresponding calibration curves.…”

Section: Methodsmentioning

confidence: 99%

“…Esters, higher alcohols and other aroma compounds were analysed using head space – solid‐phase micro extraction/GC/MS as described by Herbst‐Johnstone et al (). An aliquot of wine (10 mL) was mixed with 3.5 g of sodium chloride and transferred to an Agilent 20 mL amber screw cap vial.…”

Section: Methodsmentioning

confidence: 99%

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Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation

Tumanov

Pinu

Greenwood

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims The volatile thiols, such as 3‐mercaptohexanol, 3‐mercaptohexyl acetate and 4‐mercapto‐4‐methylpentan‐2‐one, are major aroma compounds responsible for the distinctive tropical notes (passionfruit and grapefruit) in New Zealand Sauvignon Blanc wines. Previously, it was observed that traces of linoleic acid in grape juice can significantly affect the development of these volatile thiols and other aroma compounds in wine. Here, we examined the effect of the fatty acids commonly found in Sauvignon Blanc grape juice as well as juice lipid lipolysis on the development of aroma compounds in the resulting wines. Methods and Results Experiments were performed to increase the total free fatty acid concentration in grape juice through juice treatment with acidic lipase from Aspergillus niger and through co‐cultured fermentations with non‐Saccharomyces lipase‐secreting yeasts. We observed a significant reduction in the production of 3‐mercaptohexyl acetate in fermented wines upon supplementation with linoleic acid and lipase. Supplementation with lipase increased the concentration of 3‐mercaptohexanol and all ethyl esters detected, while reducing the development of acetate esters. Co‐cultured fermentations also affected the development of many classes of aroma compounds. Conclusions This study demonstrated that the aroma profile of wines could be effectively manipulated by altering the amount of free unsaturated fatty acids in grape juice through lipolytic enzyme supplementation or co‐fermentation with non‐Saccharomyces lipolytic yeast species. Significance of the Study The key findings of this study may lead to new winemaking strategies through the manipulation of the lipid component of grape juice.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation

Tumanov

Pinu

Greenwood

et al. 2018

Australian Journal of Grape and Wine Research

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“…A recent paper compared the performance of a number of commercially available phases -not including LiChrolut EN -studying 21 compounds of various polarities found in wine, including terpenoids, C6 alcohols and vanillin (Herbst-Johnstone et al, 2013). These compounds were measured in their free form and as their glycosidically bound forms (Chapter 7).…”

Section: Solid-phase Extractionmentioning

confidence: 99%

Extraction techniques for analysis of aroma compounds

Elmore

2015

Flavour Development, Analysis and Perception in Food and Beverages

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“…water) [128], organic solvent [126], in-cartridge [127], or in-fiber [125]. Another very promising derivatizing agent in the gas chromatography analysis of thiols is ethyl propiolate, which is able to derivatize thiols directly in wine matrix and is a suitable derivatizing reagent for the electron impact mass spectrometry detection system [129].…”

Section: Varietal Thiolsmentioning

confidence: 99%

Occurrence and Analysis of Sulfur Compounds in Wine

Fracassetti¹,

Vigentini²

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Sulfur compounds play an important role in the sensory characteristics of wine. These molecules can derive from the grape, in which the non-volatile forms are usually present as glycosylated molecules, the metabolic activities of yeast and bacteria, the chemical reactions taking place during the wine aging and storage, and the environment. The sulfur compounds include molecules positively correlated to the aromatic profile of wine, namely the volatile thiols, and are responsible for certain defects, imparting notes described as cabbage, onion, rotten egg, garlic, sulfur and rubber. Due to the low concentration of these molecules in wine, their high reactivity and the matrix complexity, the analytical methods which enable their detection and quantification represent a challenge. The solid phase microextraction (SPME) technique has been developed for sulfur compounds associated with off-flavors. The analysis of volatile thiols usually requires a derivatization followed by gas chromatography (GC)-MS or UPLC-MS methods. Besides the sulfur-containing aromas, another sulfur compound that deserves mention is the reduced glutathione (GSH) which has been widely studied due to its antioxidant properties. The analysis of GSH has been proposed using a liquid chromatography technique (HPLC or UPLC) coupled with fluorescence, MS and UV detectors.

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Ethyl propiolate derivatisation for the analysis of varietal thiols in wine

Cited by 50 publications

References 31 publications

Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation

Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation

Extraction techniques for analysis of aroma compounds

Occurrence and Analysis of Sulfur Compounds in Wine

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