Artículo de revista
Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro
Fecha
2012Registro en:
Food Chemistry 131 (2012) 1510–1516
doi:10.1016/j.foodchem.2011.09.138
Autor
Laurie, V. Felipe
Zúñiga, María C.
Carrasco Sánchez, Verónica
Santos, Leonardo S.
Cañete, Álvaro
Olea Azar, Claudio
Ugliano, Maurizio
Agosin Trumper, Eduardo
Institución
Resumen
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.