A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine

Tomasino, Elizabeth; Cerrato, Darrell Cole; Aragon, M.; Fryer, Jenna A.; Garcia, Lindsay; Ashmore, P. Layton; Collins, Thomas S.

doi:10.1016/j.focha.2023.100256

Cited by 6 publications

(4 citation statements)

References 30 publications

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“…This result shed new light on thiol composition in wine. For example, thioguaiacol was recently reported in smoke-exposed wines . The detection and quantitation of thiophenols in our wines (data not shown) indicate a rather ubiquitous occurrence, which seemed to be unrelated to smoke exposure but to other sources.…”

Section: Resultssupporting

confidence: 53%

“…For example, thioguaiacol was recently reported in smoke-exposed wines. 47 The detection and quantitation of thiophenols in our wines (data not shown) indicate a rather ubiquitous occurrence, which seemed to be unrelated to smoke exposure but to other sources. Further details on thiophenols in wines will be presented in upcoming manuscripts from our research group.…”

Section: Preparation Of Cis-1bmentioning

confidence: 64%

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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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Section: Resultssupporting

confidence: 53%

Section: Preparation Of Cis-1bmentioning

confidence: 64%

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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“…Additional volatile thiols that might be implicated in the expression of “smoky” aromas in wine include hydrogen disulfanes and thiophenols; notably, the latter evoked an enhanced “ashy” flavor when spiked in combination with volatile phenols into red wine …”

Section: Smoky Characters In Wine and Volatile Sulfur Compoundsmentioning

confidence: 99%

Smoky Characters in Wine: Distinctive Flavor or Taint?

Parker,

Jiang,

Siebert

et al. 2024

J. Agric. Food Chem.

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The frequency of wildfires has significantly increased in recent years, posing concerns for many grapegrowers and winemakers. Exposure of grapes to smoke can result in wines with notable smoky notes, which in severe cases are described as "smoke tainted". However, smoky aromas in wine are not a priori quality defects but may be considered desirable in some styles of wines, as also widely found and appreciated in many spirits. In this perspective, we summarize recent research on sources and assessment of smoky sensory attributes in wine and provide an outlook on opportunities for managing excessive smoky characters.

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“…Additionally, a 2022 report by the United Nations Environment Programme has indicated that fire outbreaks are expected to exacerbate, with the likelihood of large wildfire events increasing by as much as 57% annually. 37 Thus, prevention through fire management and control remains the most effective strategy for protecting vineyards and ensuring the quality of wine production.…”

Section: Challenges In the Vinicultural Sectormentioning

confidence: 99%

Sustainable solutions for mitigating spring frost effects on grape and wine quality: facilitating digital transactions in the viniculture sector

Terpou,

Arvaniti,

Afratis

et al. 2024

Sustainable Food Technol.

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A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine

Cited by 6 publications

References 30 publications

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

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

Smoky Characters in Wine: Distinctive Flavor or Taint?

Sustainable solutions for mitigating spring frost effects on grape and wine quality: facilitating digital transactions in the viniculture sector

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