Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions

Xinyi Zhang, Marlize Z. Bekker, Allie C. Kulcsar, Damian Espinase Nandorfy, Andrew C. Clark

Research output: Contribution to journalArticlepeer-review

Abstract

Multiple analytical methodologies allow quantitation of H2S and methanethiol (MeSH) in wine, but confirmation that the determined concentrations are related to perceived off-aromas, or “reductive” faults, is yet to be provided. Fifty white wines underwent sensory evaluation and measurement of free and salt-treated H2S and MeSH concentrations by gas chromatography with sulfur chemiluminescence detection and/or gas detection tubes. The determined concentrations were compared across techniques and different analysis laboratories. Sulfhydryl off-odors in the wines were best described by boiled and rotten egg and natural gas/sewerage/durian aroma attributes. The wines with the highest ratings for both aromas had high concentrations of free H2S, free MeSH, and/or salt-treated MeSH but were unrelated to salt-treated H2S. The free sulfhydryl concentrations and their associated aromas appeared to be suppressed by specific Cu fractions in the wines. This study provides evidence of the relevant measures of reductive aroma compounds and their relation to off-odors and Cu fractions.

Original languageEnglish
Pages (from-to)11051-11061
Number of pages11
JournalJournal of Agricultural and Food Chemistry
DOIs
Publication statusE-pub ahead of print - May 2024

Grant Number

  • CSU1702-4
  • AWR 2202

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