Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique

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

“…DMTS was only found in the red wines examined, and at concentrations well above its perception threshold (0.1 g/L). Interestingly, the concentrations of 3-methylthio-1-propanol were generally higher in the red wines than in the white wines, which followed the same trend reported by Fang & Qian (2005). Informal sensory evaluation by a group of Wine Science Post Graduate students (University of Auckland, New Zealand) noticed that most of the white wines examined, except for one of the Chardonnay wines (Chd1), exhibited quite strong reductive characters, especially those with higher concentrations of DMS.…”

“…The methodology is based upon a publication by Fedrizzi et al (2007), with additional considerations given to the choice of the SPME fiber for optimum extraction efficiency, the addition of magnesium sulfate to increase extraction yield, and other parameters such as extraction time and the choice of temperature to improve the Solid Phase Micro-Extraction methodology (Pawliszyn, 1997). Table 1 below presents some information about the perception thresholds, odour descriptions and the concentrations of the reductive sulfur compounds commonly reported in the wine literature (Spedding & Raut, 1982;Mestres et al, 2002;Fang & Qian, 2005;Ribéreau-Gayon et al, 2006b;Landaud et al, 2008). Fourteen reductive sulfur compounds, out of sixteen compounds presented in this table, are the analytes of interest in the current study.…”

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

“…Two sulphides were present in wheat Qu at low concentrations. Sulfur-containing compounds often have very low sensory thresholds, and these compounds can arise from the degradation of sulfurcontaining amino acids 9 .…”

Quantification of Hydrogen Sulfide and Methanethiol and the Study of Their Scavenging by Biocides of the Isothiazolone Family

“…Thus, H 2 S causes the rotten-egg odour of compost or sewer. In January 2013, an accidental discharge of CH 3 SH from a factory in northern France caused a stink as far away as South East England.…”

“…[3] In the flavour and fragrance industry, H 2 S and CH 3 SH find beneficial applications in the flavouring of foods such as meat or coffee products. [4] These sulfur compounds may contribute to toilet, [5] kitchen [6] or breath [7] malodours, and thus for homecare products, they should be prevented from being formed or should be counteracted with a perfume.…”