School of Agricultural, Environmental and Veterinary Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia.
The Gulbali Institute, Charles Sturt University, Wagga Wagga, New South Wales 2678, Australia.
J Agric Food Chem. 2024 May 15;72(19):11051-11061. doi: 10.1021/acs.jafc.4c01419. Epub 2024 May 3.
Multiple analytical methodologies allow quantitation of HS 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 HS 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 HS, free MeSH, and/or salt-treated MeSH but were unrelated to salt-treated HS. 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.
多种分析方法可定量测定葡萄酒中的 HS 和甲硫醇（MeSH），但仍需证实所测定的浓度与感知的不良香气或“还原”缺陷有关。五十款白葡萄酒经过感官评估，并通过气相色谱法（带有硫化学发光检测和/或气体检测管）测定游离和盐处理 HS 和 MeSH 浓度。对不同技术和不同分析实验室的测定浓度进行了比较。用煮鸡蛋和臭鸡蛋以及天然气/污水/榴莲香气属性来最好地描述葡萄酒中的巯基不良气味。对于这两种香气评价最高的葡萄酒具有高浓度的游离 HS、游离 MeSH 和/或盐处理 MeSH，但与盐处理 HS 无关。游离巯基浓度及其相关香气似乎被葡萄酒中的特定 Cu 分数所抑制。本研究提供了有关还原香气化合物的相关措施及其与不良气味和 Cu 分数关系的证据。
