Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Laurie F., Zúñiga M.C., Carrasco V., Santos L., Cañete A., Olea C., Ugliano M. and Agosin E. (2012)

Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro. http://dx.doi.org/10.1016/j.foodchem.2011.09.138

Revista : Food Chemistry
Volumen : 131
Número : 4
Páginas : 1510-1516
Tipo de publicación : ISI Ir a publicación


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.