Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet.

Wine / analysis Odorants / analysis Sulfhydryl Compounds / analysis
aging bouquet aroma meaty thiols wine

Journal

Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755

Informations de publication

Date de publication:
01 Nov 2023
Historique:
medline: 2 11 2023
pubmed: 20 10 2023
entrez: 20 10 2023
Statut: ppublish

Résumé

Great Bordeaux red wines are known for their distinctive aging bouquet. However, the nature of volatile chemicals underpinning this sensory expression is not fully understood. This work investigated the empyreumatic aging bouquet of a collection of premium Bordeaux red wines using silver-ion (Ag

Identifiants

DOI: 10.1021/acs.jafc.3c05854 PMID: 37862129
pubmed: 37862129
doi: 10.1021/acs.jafc.3c05854
doi:

Substances chimiques

2-methyl-3-furanthiol N21RW1N179
Sulfhydryl Compounds 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

16248-16259

Auteurs

Liang Chen (L)

Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.
ORCID: 0000-0001-9175-5799

Emilio De Longhi (E)

Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse, 1, 65366 Geisenheim, Germany.
ORCID: 0000-0002-8182-5041

Alexandre Pons (A)

Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.
Seguin Moreau France, Z.I. Merpins, BP 94, 16103 Cognac, France.
ORCID: 0000-0002-0345-8186

Thierry Buffeteau (T)

Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France.

Nicolas Daugey (N)

Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France.

Pascaline Redon (P)

Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.

Svitlana Shinkaruk (S)

Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.
Université de Bordeaux, CNRS, Bordeaux INP, ISM, UMR 5255, 33400 Talence, France.
ORCID: 0000-0002-8150-0001

Philippe Darriet (P)

Université de Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.

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Classifications MeSH

questionsmedicales.fr › Aliments et boissons › Aliments fermentés › Boissons fermentées › Vin › Identification, Quantitation, and Sensory...
questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Identification, Quantitation, and Sensory...
questionsmedicales.fr › Composés chimiques organiques › Composés du soufre › Thiols › Identification, Quantitation, and Sensory...