Artículos de revistas
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro
Registro en:
FOOD CHEMISTRY Volume: 131 Issue: 4 Pages: 1510-1516 DOI: 10.1016/j.foodchem.2011.09.138
0308-8146
Autor
Laurie, V.F.
Zuniga, M.C.
Carrasco-Sanchez, V.
Santos, L.S.
Canete, A.
Olea-Azar, C.
Ugliano, M.
Agosin, E.
Institución
Resumen
Laurie, VF (reprint author), Univ Talca, Sch Agr Sci, 2 Norte 685, Talca, Chile. 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. (C) 2011 Elsevier Ltd. All rights reserved.