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Three new flavour‐active mercapto‐alcohols have been identified in Sauvignon blanc wines: 4‐mercapto‐4‐methylpentan‐2‐ol, 3‐mercaptohexan‐1‐ol and 3‐mercapto‐3‐methylbutan‐1‐ol. The first two have a perception threshold of the order of 60 ng/l in an aqueous alcohol solution and their respective odours are reminiscent of citrus zest and grapefruit. The perception threshold of 3‐mercapto‐3‐methylbutan‐1‐ol, with its odour of cooked leeks, is higher (1500 ng/l in the same solution). These three compounds may contribute towards the typical aroma of Sauvignon blanc wines. © 1998 John Wiley & Sons, Ltd.