✦ LIBER ✦

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

✍ Scribed by Takatoshi Tominaga; Anton Furrer; Robert Henry; Denis Dubourdieu

Publisher: John Wiley and Sons
Year: 1998
Tongue: English
Weight: 136 KB
Volume: 13
Category: Article
ISSN: 0882-5734
DOI: 10.1002/(sici)1099-1026(199805/06)13:3<159::aid-ffj709>3.0.co;2-7

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✦ Synopsis

Three new ¯avour-active mercapto-alcohols have been identi®ed in Sauvignon blanc wines: 4-mercapto-4-methylpentan-2-ol, 3-mercaptohexan-1-ol and 3-mercapto-3-methylbutan-1-ol. The ®rst 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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## Abstract 4‐Methyl‐4‐sulfanylpentan‐2‐one (**1**; 4MSP) provides a characteristic aroma compound of wines made from __Vitis vinifera__ L. cv. Sauvignon blanc. 4MSP has a strong box‐tree odor with a very low perception threshold and is derived from the cysteinylated precursor __S__‐(1,1‐dimethyl‐3