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Odorous Impact of Volatile Thiols on the Aroma of Young Botrytized Sweet Wines:  Identification and Quantification of New Sulfanyl Alcohols

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    Odorous Impact of Volatile Thiols on the Aroma of Young Botrytized Sweet Wines:  Identification and Quantification of New Sulfanyl Alcohols
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    Faculté d'Œnologie, Institut des Sciences de la Vigne et du Vin, UMR 1219, INRA, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 33405 Talence Cedex, France; Laboratoire de Chimie Organique et Organométallique, UMR 5802, CNRS, Université Bordeaux 1, 351 cours de la Libération, 33405 Talence Cedex, France; and Ecole Nationale d'Ingénieurs des Travaux Agricoles de Bordeaux, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan Cedex, France; and Corporate R&D Division, Analysis and Perception, Firmenich SA, Route des Jeunes 1, P.O. Box 239, CH-1211 Geneva 8, Switzerland
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2007, 55, 4, 1437–1444
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    https://doi.org/10.1021/jf062582v
    Published January 24, 2007
    Copyright © 2007 American Chemical Society
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    Abstract

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    Specific extraction of volatile thiols using sodium p-hydroxymercuribenzoate revealed the presence of three new sulfanylalcohols in wines made from Botrytis-infected grapes:  3-sulfanylpentan-1-ol (II), 3-sulfanylheptan-1-ol (III), and 2-methyl-3-sulfanylbutan-1-ol (IV). The first two have citrus aromas, whereas the third is reminiscent of raw onion. In addition, 2-methyl-3-sulfanylpentan-1-ol, which has a raw onion odor, was tentatively identified. Like 3-sulfanylhexan-1-ol (I), already reported in Sauternes wines, compounds II, III, and IV were absent from must. They were found in wine after alcoholic fermentation, and their concentrations were drastically higher when Botrytis cinerea had developed on the grapes. In the commercial botrytized wines analyzed, the mean levels of II, III, and IV were 209, 51, and 103 ng/L, respectively. Despite their low odor activity values, sensory tests showed additive effects among I, II, and III, thus confirming their olfactory impact on the overall aroma of botrytized wines.

    Keywords: Botrytized wines; 3-sulfanylpentan-1-ol; 3-sulfanylheptan-1-ol; 2-methyl-3-sulfanylbutan-1-ol; 3-sulfanylhexan-1-ol; 2-methyl-3-sulfanylpentan-1-ol; additive effects

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    †

     Université Victor Segalen Bordeaux 2.

    ‡

     Université Bordeaux 1.

    §

     Ecole Nationale d'Ingénieurs en Travaux Agricoles de Bordeaux.

    *

     Corresponding author (telephone +33-5 40 00 64 89; fax +33-5 40 00 64 68; e-mail [email protected]).

    #

     Firmenich SA.

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    Cite this: J. Agric. Food Chem. 2007, 55, 4, 1437–1444
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    https://doi.org/10.1021/jf062582v
    Published January 24, 2007
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