Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves

Abstract

Furfurylthiol (FFT) is formed in white wines during alcoholic fermentation in the barrel from the furfural released by toasted staves. The quantity of furfural released into the must has a decisive effect on the quantity of FFT in the finished wine. Wines fermented in new barrels thus contain larger quantities of FFT than those fermented in used barrels. Fermentation conditions favorable to an excess production of H(2)S (hydrogen sulfide) by the yeast promote the formation of this volatile thiol. The presence of this volatile thiol in white wines is, therefore, closely related to the yeast's sulfur metabolism.

Application of stir bar sorptive extraction for wine analysis

“…The individual compounds responsible for flavour or off-flavour of wine are often present at extremely low concentration (e.g. less than 1 µg L -1 [1,2,3,4,5]). Therefore the analytical methods for detecting these compounds in wine are required to be at least as sensitive as the human nose.…”

Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce

“…We think that the generation of 2FM in our media was not related to β-(C-S) lyase, because all of the media were adjusted to pH 5.2 before fermentation, and the average pH value was 4.6 at the end of fermentation. Blanchard et al 14) have reported that the quantity of 2FM produced was proportional to the amount of cysteine added to the medium. Our results for the generation of 2FM in the soy sauce media are in accord with the data of Blanchard et al The concentration of 2FM in our media was greatest at a high concentration of cysteine.…”

“…In addition, Muench et al 27) have reported that the formation concentration of 2FM from glucose and cysteine showed a maximum at pH 5.0. Huynh-Ba et al 28) have reported that baker's yeast catalyzed the transformation of a cysteine-furfural conjugate into 2FM at pH 8.0, while Blanchard et al 14) have reported that 2FM was formed by yeast from furfural and cysteine in white wine at pH 3.5. A pH value of 4.7 for soy sauce is therefore advantageous for generating 2FM by yeast during alcoholic fermentation, and the results of our experiments with soy sauce samples confirmed that 2FM can be generated by yeast.…”

“…It has been reported to be an important aroma component in such foods as roasted meat [8][9][10] and white wine. 11) The odor threshold was reported to be 0.4 ng/L in a model hydroalcoholic solution by Tominaga et al 12) Shibamoto and Russell 13) have reported the formation of 2FM from furural in the presence of cysteine by an amino-carbonyl reaction, and Blanchard et al 14) have reported that 2FM was formed from furfural in white wine by yeast. Ohata et al 15) have reported that 2FM is a very important component of miso aroma, and that 2FM can be generated by yeast during the fermentation process.…”

Electrocatalytic Application of Girard's Reagent T to Simultaneous Determination of Furaldehydes in Pharmaceutical and Food Matrices by Highly Sensitive Voltammetric Methods

“…Among several industrial chemicals and biochemicals manufactured, 2-furaldehyde (furfural, F) is very important owing to its wide applications [1 -5] and its unique availability from agricultural wastes and forest residues [6]. Furfural is an irritant of the skin, eyes, mucous membranes and respiratory tract and may also cause unconsciousness.…”