Volatile species with thiol functions are important contributors to the flavour of a wide variety of wine types. However, in spite of their importance, their fate during winemaking has not been fully elucidated. In this work, the iron-catalysed reaction between 3-sulfanyl-1-hexanol, catechol-containing phenolics, and sulfurous acid, under in vitro aerobic conditions was evaluated by means of electrospray ionisation mass spectrometry (ESI-MS). The results indicate that a direct addition reaction between the thiol and some of the phenolics tested, and between sulfite and some of the phenolics may occur, thus contributing evidence of a possible route of thiol losses in wines. © 2011 Elsevier Ltd. All rights reserved.

Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro

Ugliano, Maurizio;
2012-01-01

Abstract

Volatile species with thiol functions are important contributors to the flavour of a wide variety of wine types. However, in spite of their importance, their fate during winemaking has not been fully elucidated. In this work, the iron-catalysed reaction between 3-sulfanyl-1-hexanol, catechol-containing phenolics, and sulfurous acid, under in vitro aerobic conditions was evaluated by means of electrospray ionisation mass spectrometry (ESI-MS). The results indicate that a direct addition reaction between the thiol and some of the phenolics tested, and between sulfite and some of the phenolics may occur, thus contributing evidence of a possible route of thiol losses in wines. © 2011 Elsevier Ltd. All rights reserved.
3-Mercapto-1-hexanol; 3-Sulfanyl-1-hexanol; Aerobic condition; Electrospray ionisation mass spectrometries; ESI-MS; In-vitro; Phenolics; Sulfite; Thiol functions; Volatile species, Addition reactions; Alcohols; Electrospray ionization; Mass spectrometry; Metals; Oxidation; Wine, Phenols, 3 sulfanyl 1 hexanol; 4 methylcatechol; iron; phenol; sulfite; sulfurous acid; thiol derivative; unclassified drug, article; catalysis; chemical reaction; electrospray mass spectrometry; in vitro study; oxidation; reaction time; wine; 3-Mercapto-1-hexanol; 3-Sulfanyl-1-hexanol; ESI-MS; Metals; Oxidation; Phenol; Sulfite; Wine
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/929331
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