Optimizing the Identification of Thiols in Red Wines Using New Oak-Wood Accelerated Reductive Treatment

Suhas, Emilie; Shinkaruk, Svitlana; Pons, Alexandre

doi:10.2139/ssrn.4538398

Cited by 1 publication

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“…However, severely toxic organomercuric chemicals are universally involved in the selective thiol extraction step, posing health and environmental concerns. Meanwhile, more advanced chromatography separation and detection systems facilitated more identification of thiols in wine. , A recently proposed protocol described the identification of new thiols in red wine through oak-wood accelerated reductive treatment . Another alternative approach to identify thiols in foods and beverages was to conduct thiol-specific chemical derivatization and to screen thiol derivatives by high-performance liquid chromatography (HPLC) combined with high-resolution MS (HRMS) or tandem MS (MS/MS).…”

Section: Introductionmentioning

confidence: 99%

“…14,15 A recently proposed protocol described the identification of new thiols in red wine through oak-wood accelerated reductive treatment. 16 Another alternative approach to identify thiols in foods and beverages 10 was to conduct thiol-specific chemical derivatization and to screen thiol derivatives by high-performance liquid chromatography (HPLC) combined with high-resolution MS (HRMS) or tandem MS (MS/MS). Thiol-specific derivatization was needed to facilitate HPLC separation and to provide diagnostic ions for MS screening.…”

Section: Introductionmentioning

confidence: 99%

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Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet

Chen,

De Longhi,

Pons

et al. 2023

J. Agric. Food Chem.

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Great Bordeaux red wines are known for their distinctive aging bouquet. However, the nature of volatile chemicals underpinning this sensory expression is not fully understood. This work investigated the empyreumatic aging bouquet of a collection of premium Bordeaux red wines using silver-ion (Ag + ) solid-phase extraction, cryogenic heart-cutting multidimensional gas chromatography mass spectrometry/olfactometry, and comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry. In doing so, a substantial number of "meaty" odors were revealed. Three detected "meaty" notes were tentatively or unequivocally attributed to furan thiols. Among them, 2-methyltetrahydrofuran-3-thiol (1) with a pleasant "meaty" aroma was reported in wine for the first time. Its trans isomer (trans-1a) was resolved from its racemate by chemical modification, which confirmed its presence in wine. The odor detection threshold of trans-1a in the model wine was determined at 55 ng/L. Moreover, an additive effect between 1 and literature-known 2-methyl-3-furanthiol was observed. By a new ultra high-performance liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry method, the concentration of trans-1a, in addition to those of 2-methyl-3-furanthiol and 2-furfuryl thiol, was measured in the wines at ng/L levels.

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