Identification and Organoleptic Contribution of Vanillylthiol in Wines

Floch, Morgan; Shinkaruk, Svitlana; Darriet, Philippe; Pons, Alexandre

doi:10.1021/acs.jafc.5b05733

Cited by 17 publications

(15 citation statements)

References 41 publications

(85 reference statements)

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“…2-FMT, with a very low perception threshold (0.4 ng/L) and its distinguishable odor of coffee [50], is the key aroma compound of the boisée aroma of wines. A similar biosynthetic mechanism has been hypothesized for the formation of benzenemethanethiol, characterized by subtle mineral notes, starting from benzaldehyde [51] and for vanillylthiol, a chemical compound reminiscent of cloves, and smoke originating from vanillin [52].…”

Section: Factors Affecting Xylovolatiles Compounds During Winemakingmentioning

confidence: 65%

Chemistry and Technology of Wine Aging with Oak Chips

Petrozziello¹,

Nardi²,

Asproudi³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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The use of wood chips is a common winemaking practice that has been permitted in Europe since the early 2000s. The use of oak chips, or other wood alternative products, has not always been favorably viewed by both producers and wine consumers. Beyond possible misuse, however, wood chips are a useful tool for the optimal achievement of numerous oenological objectives, including the extraction of certain volatile odor compounds from oak wood chips as well as compounds that will improve wine quality. This chapter deals with the main oenological uses of oak wood chips, the chemical transformations that underlie this practice and the effect of their utilization on wine quality. A final aspect concerns the main compositional and sensory differences between wines aged in barrel and those aged with alternative products, as well as the discriminative analytical methods used for this purpose.

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Section: Factors Affecting Xylovolatiles Compounds During Winemakingmentioning

confidence: 65%

Chemistry and Technology of Wine Aging with Oak Chips

Petrozziello¹,

Nardi²,

Asproudi³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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“…The recommended identification F I G U R E 7 Illustration of (a) typical GC-EI-MS total ion chromatogram (TIC) showing baseline noise and identifiable peaks; (b) illustration of a GC-EI-MS spectra showing maximum allowed tolerance for diagnostic ions; (c) experimental SIM and SRM chromatograms showing higher selectivity of SRM than SIM. Reproduced with permission from Floch et al (2016). Copyright 2016 American Chemical Society; (d) a panel of GC-EI-MS extracted ion chromatograms (EICs) of coinjection experiment to verify identification.…”

Section: Gc-msmentioning

confidence: 99%

“…Recently reported untargeted screening protocols are able to reveal more new volatiles F I G U R E 3 Volatile constituents identified from wine: selected wine volatile compounds identified from 1967 to 2020. References: 1: (Van Wyk et al, 1967b), 2: (Dubois et al, 1971), 3: (Schreier et al, 1974), 4 and 5: (Schreier & Drawert, 1974b), 6: (Simpson et al, 1977), 7: (Simpson, 1978), 8: (Buser et al, 1982), 9: (Masuda & Yunome, 1984), 10: (Harris et al, 1987), 11: (Darriet et al, 1995), 12: (Tominaga et al, 1996), 13-16: (Guth, 1997), 17-20: (Tominaga et al, 1998), 21 and 22: (Lavigne et al, 1998), 23: (Bouchilloux, Darriet, Henry et al, 1998), 24: , 25: (Tominaga et al, 2000), 26: (Darriet et al, 2000), 27: (Aznar et al, 2001), 28: (Herve et al, 2003), 29: (Tominaga et al, 2003), 30: (Janusz et al, 2003), 31: (Simpson et al, 2004), 32-34: , 35-37: (Campo, Ferreira, López et al, 2006), 38: (Bailly et al, 2006), 39-41: (Sarrazin et al, 2007), 42: (Wood et al, 2008), 43: (Culleré et al, 2008), 44: (Pons et al, 2008), 45: , 46: (Nikolantonaki & Darriet, 2011), 47: (San-Juan et al, 2012), 48: (Falcao et al, 2012), 49: (Stamatopoulos et al, 2014), 50: (Antalick et al, 2015), 51: (Floch et al, 2016), 52 and 53: (Pavez et al, 2015), 54: (Pons et al, 2016), 55-57:…”

Section: Overview Of Wine Volatile Constituents and Associated Identi...mentioning

confidence: 99%

“…Multiple reaction monitoring and selected reaction monitoring (SRM) can also provide definitive structural information for the purpose of identification. In instances where volatile molecule candidates were predefined, identification was facilitated by using highly selective MS/MS detection (Figure 7c) (Floch et al., 2016). Two main ionization techniques, electron ionization (EI) and chemical ionization (CI), are commonly used for fragmentation.…”

Section: Identification By Gc–o and Gc–msmentioning

confidence: 99%

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Strategies for the identification and sensory evaluation of volatile constituents in wine

Chen

Darriet

2021

Comp Rev Food Sci Food Safe

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Wine aroma, which stems from complex perceptual and cognitive processes, is initially driven by a multitude of naturally occurring volatile constituents. Its interpretation depends on the characterization of relevant volatile constituents. With large numbers of volatile constituents already identified, the search for unknown volatiles in wine has become increasingly challenging. However, the opportunities to discover unknown volatile compounds contributing to the wine volatilome are still of great interest, as demonstrated by the recent identification of highly odorous trace (µg/L) to ultra-trace (ng/L) volatile compounds in wine. This review provides an overview of both existing strategies and future directions on identifying unknown volatile constituents in wine. Chemical identification, including sample extraction, fractionation, gas chromatography, olfactometry, and mass spectrometry, is comprehensively covered. In addition, this review also focuses on aspects related to sensory-guided wine selection, authentic reference standards, artifacts and interferences, and the evaluation of the sensory significance of discovered wine volatiles. Powerful key volatile odorants present at ultra-trace levels, for which these analytical approaches have been successfully applied, are discussed. Research areas where novel wine volatiles are likely to be identified are pointed out. The importance of perceptual interaction phenomena is emphasized. Finally, future avenues for the exploration of yet unknown wine volatiles by coupling analytical approaches and sensory evaluation are suggested.

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“…Other than retention index, MS spectra of peaks of interest can be compared to those in commercial databases (e.g., NIST [67] or Wiley [68]), or an in-house thiol database [23]. Accordingly, identity confirmation of new thiols then necessitates the synthesis of reference standards if they are not readily available from commercial suppliers [23,64,69]. The majority of GC-based quantitative analyses are conducted with MS detectors, with electron ionisation (EI) (Table 2, multiple entries) or less frequently used chemical ionisation (CI) (Entries 3, 5, 7, 8, 12) [18,25,29,30,31] being applied for volatile thiol detection.…”

Section: Analytical Instrumentationmentioning

confidence: 99%

Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine

2019

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Certain volatile thiols are some of the most potent odour-active molecules that are found in nature. Thiols play significant roles in the aroma qualities of a range of foods and beverages, including wine, with extremely low odour detection thresholds (nanogram per litre range). A fundamental understanding of their formation, fate, and impact essentially depends on the development of suitable analytical methods. The analysis of volatile thiols in foods and beverages is a challenging task when considering (1) the complexity of food and beverage matrices and (2) that thiols are highly reactive, low molecular-weight volatiles that are generally present at trace to ultra-trace concentrations. For the past three decades, the analytical evaluation of volatile thiols has been intensively performed in various foods and beverages, and many novel techniques related to derivatisation, isolation, separation, and detection have been developed, particularly by wine researchers. This review aims to provide an up-to-date overview of the major analytical methodologies that are proposed for potent volatile thiol analysis in wine, foods, and other beverages. The analytical challenges for thiol analysis in foods and beverages are outlined, and the main analytical methods and recent advances in methodology are summarised and evaluated for their strengths and limitations. The key analytical aspects reviewed include derivatisation and sample preparation techniques, chromatographic separation, mass spectrometric detection, matrix effects, and quantitative analysis. In addition, future perspectives on volatile thiol research are also suggested.

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Identification and Organoleptic Contribution of Vanillylthiol in Wines

Cited by 17 publications

References 41 publications

Chemistry and Technology of Wine Aging with Oak Chips

Chemistry and Technology of Wine Aging with Oak Chips

Strategies for the identification and sensory evaluation of volatile constituents in wine

Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine

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