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Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines



Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines



Flavour and Fragrance Journal 13(3): 159-162



Three new flavour-active mercapto-alcohols have been identified in Sauvignon blanc wines: 4-mercapto-4-methylpentan-2-ol, 3-mercaptohexan-1-ol and 3-mercapto-3-methylbutan-1-ol. The first two have a perception threshold of the order of 60 ng/l in an aqueous alcohol solution and their respective odours are reminiscent of citrus zest and grapefruit. The perception threshold of 3-mercapto-3-methylbutan-1-ol, with its odour of cooked leeks, is higher (1500 ng/l in the same solution). These three compounds may contribute towards the typical aroma of Sauvignon blanc wines.

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Accession: 008809212

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DOI: 10.1002/(sici)1099-1026(199805/06)13:3<159::aid-ffj709>3.0.co;2-7


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