Determination of thiolacetates and some other volatile sulfur compounds in alcoholic beverages

Leppänen, O.; Denslow, John; Ronkainen, Pentti

doi:10.1021/jf60228a028

Cited by 49 publications

(26 citation statements)

References 12 publications

(12 reference statements)

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“…Our results for MeSAc are comparable to concentrations reported by others for fault-free wines from North America (12), Spain (25) and Europe (21), and EtSAc was not detected in any of the 68 wines we analyzed. While the concentrations recorded for MeSAc in our study were well below the aroma detection threshold of 50 μg/L determined in beer (26), we propose that MeSAc may play an indirect, but important, role in the formation of 'reduced' aromas during storage.…”

Section: Methyl and Ethyl Thioacetatessupporting

confidence: 90%

Analysis and Formation of Key Sulfur Aroma Compounds in Wine

Herderich

Francis

Ugliano

et al. 2011

ACS Symposium Series

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Identification and measurement of sulfur aroma compounds to better describe wine quality and style has been of significant importance to researchers and wine producers for many years. This necessarily requires the development of analytical methods to robustly quantify labile sulfur compounds at trace concentrations. With the ever-growing importance of screwcaps and other alternatives to cork closures, additional focus is on characterizing and minimizing 'reduced characters' during bottle storage. There is also a need to better understand the roles of must composition, yeast nutrients, yeast sulfur metabolism and copper fining in controlling sulfur aroma compounds. This paper explores how static headspace GC analysis of volatile sulfur compounds with cool-on-column injection and SCD detection has been optimized and applied for studies requiring direct analysis of fermentation-derived sulfur aroma compounds, such as H 2 S, DMS, CS 2 and methanethiol.

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Section: Methyl and Ethyl Thioacetatessupporting

confidence: 90%

Analysis and Formation of Key Sulfur Aroma Compounds in Wine

Herderich

Francis

Ugliano

et al. 2011

ACS Symposium Series

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“…These compounds were identified and determined for the first time in beer and wine by Leppanen et al (1980).…”

Section: S-thioestersmentioning

confidence: 99%

“…Despite their high sensory thresholds, the thioacetates are a potential source of off-odours, because they can be hydrolysed to give free thiols at low pH (Leppanen et al, 1980), although they can produce rotten vegetable smells on their own (Landaud et al, 2008). The formation of these esters could be due to wine yeast metabolism involving the highly volatile MeSH via acetyl coenzyme A (acetyl-CoA) (Landaud et al, 2008).…”

Section: S-thioestersmentioning

confidence: 99%

Application of an Automated Headspace Solid Phase Micro-Extraction for the GC-MS Detection and Quantification of Reductive Sulfur Compounds in Wines

Nguyen¹,

Nicolau²,

Kilmartin³

2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

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“…The presence of sulphur compounds in beverages makes the sensorial profile worse as these compounds are known to be responsible for the so-called "off-flavors". [5][6][7][8][9] Sulphur compounds in beverages exhibit different olfactory characteristics, depending on the position of the sulphur atom in the molecule, 5 and probably originate from the degradation of sulphur-containing amino acids. 5 Previous studies carried out in our laboratory indicated that dimethylsulphide (DMS) is the major volatile sulphur component in cachaça and can strongly influence the beverage sensory qualities.…”

Section: Introductionmentioning

confidence: 99%

“…5 Previous studies carried out in our laboratory indicated that dimethylsulphide (DMS) is the major volatile sulphur component in cachaça and can strongly influence the beverage sensory qualities. 11 The reported analytical methods [5][6][7][8][9][12][13][14][15] for DMS determination, based on chromatographic analysis, are laborious, show a low detection limit, and are subject to interferences.…”

Section: Introductionmentioning

confidence: 99%

A rapid and sensitive method for dimethylsulphide analysis in Brazilian sugar cane sugar spirits and other distilled beverages

Cardoso¹,

Sobrinho²,

Neto³

et al. 2004

J. Braz. Chem. Soc.

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O acoplamento do extrator por "purge and trap" com a cromatografia gasosa foi utilizado para quantificar o dimetilssulfeto em bebidas alcoólicas. Muito boa performance foi obtida usando-se uma coluna HP-FFAP e um detector seletivo de massas operando em modo SIM (m/z 62): limite de detecção de 8 x 10 -9 mol L -1 ; boa repetibilidade e tempo total de análise de 25 minutos. O método foi aplicado em 60 amostras de bebidas alcoólicas (cachaça, tiquira, grapa, uísque, brandy, vodca, rum e uma tequila). As amostras de cachaças exibiram a maior concentração de dimetilssulfeto (mediana de 3.16 x 10 -4 mol L -1 ) seguidas pelas amostras de grapa (mediana de 1.45 x 10 -4 mol L -1 ). Não foi observada a presença de dimetilssulfeto nas amostras de rum analisadas.A purge and trap concentrator coupled to gas chromatography was used to quantify dimethylsulphide in distilled beverages. A very good performance was obtained using a HP-FFAP column and a mass selective detector operating in SIM mode (m/z 62): detection limit 8 x 10 -9 mol L -1 ; good repeatability and total time of analysis 25 minutes. The method has been applied for sixty samples of alcoholic beverages (cachaças, tiquiras, grappas, whiskies, brandies, vodkas, rum and a tequila). The cachaças exhibit the highest content of dimethylsulphide (median 3.16 x 10 -4 mol L -1 ), followed by grappa (median 1.45 x 10 -4 mol L -1 ). The presence of dimethylsulphide was not observed in the samples of rum.Keywords: cachaça, chromatography, purge and trap, dimethylsulphide, GC-MS IntroductionBrazilian sugar cane spirit, also called "cachaça", is a distilled alcoholic beverage from fermented sugar cane juice. Although cachaça production is around 1.5 -2 x 10 9 liters per year, only 2.6 x 10 6 liters are exported. Significant improvements can be obtained from knowledge of the cachaça chemical composition; however this subject has only been thoroughly investigated in the last decade. [1][2][3][4][5] Flavor and aroma are the most important sensory characteristics of a beverage. The presence of sulphur compounds in beverages makes the sensorial profile worse as these compounds are known to be responsible for the so-called "off-flavors". [5][6][7][8][9] Sulphur compounds in beverages exhibit different olfactory characteristics, depending on the position of the sulphur atom in the molecule, 5 and probably originate from the degradation of sulphur-containing amino acids. 5 Previous studies carried out in our laboratory indicated that dimethylsulphide (DMS) is the major volatile sulphur component in cachaça and can strongly influence the beverage sensory qualities. 11 The reported analytical methods 5-9,12-15 for DMS determination, based on chromatographic analysis, are laborious, show a low detection limit, and are subject to interferences.As part of our efforts aiming at improving Brazilian cane sugar spirit quality, we describe here a simple and rapid method for the quantitative analysis of DMS in cachaça and other alcoholic matrices, employing the purge and trap technique 16 coupled ...

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Determination of thiolacetates and some other volatile sulfur compounds in alcoholic beverages

Cited by 49 publications

References 12 publications

Analysis and Formation of Key Sulfur Aroma Compounds in Wine

Analysis and Formation of Key Sulfur Aroma Compounds in Wine

Application of an Automated Headspace Solid Phase Micro-Extraction for the GC-MS Detection and Quantification of Reductive Sulfur Compounds in Wines

A rapid and sensitive method for dimethylsulphide analysis in Brazilian sugar cane sugar spirits and other distilled beverages

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