Odorant Screening and Quantitation of Thiols in Carmenere Red Wine by Gas Chromatography–Olfactometry and Stable Isotope Dilution Assays

Abstract

The sensory impact of thiols in Vitis vinifera ‘Carmenere’ red wines was evaluated. For this purpose, aroma extract dilution analysis was applied to the thiols isolated from a Carmenere red wine by affinity chromatography with a mercurated agarose gel. Results revealed the presence of four odorants, identified as 2-furanylmethanethiol, 3-sulfanylhexyl acetate, 3-sulfanyl-1-hexanol and 2-methyl-3-7 sulfanyl-1-butanol, the latter being described here for the first time in Carmenerered wines. Quantitation of the four thiols in the Carmenere wine screened by AEDA and in three additional Carmenere wines by stable isotope dilution assays resulted in concentrations above the respective orthonasal odor detection threshold values. Triangle tests applied to wine model solutions with and without the addition of the four thiols showed significant differences, thus suggesting that the compounds do have the potential to influence the overall aroma of red wine.