Identification d'un thiol fortement odorant, le 2-méthyl-3-furanthiol, dans les vins
DOI:
https://doi.org/10.5073/vitis.1998.37.177-180Keywords:
2-methyl-3-furanthiol, meaty aroma, wine, thiolAbstract
L'extraction de thiols volatils présents dans les vins a été réalisée avec une technique de distillation sous vide à basse temperature couplée à un piégeage spécifique et réversible de ces composés avec un sel organomercurique, le p-hydroxymercuribenzoate. Aprés décombinaison des thiols en présence d'un excés de cystéine, l'analyse des extraits organiques par chromatographie en phase gazeuse avec divers modes de détection (olfactométrie, photométrie de flamme et spectrométrie de masse) a conduit à l'identification du 2-méthyl-3-furanthiol, un composé fortement odorant (seuil de perception: 0,4-1,0 ng·l-1 dans l'eau), déjà mis en évidence dans le café, la viande cuite et les extraits de levures.
Identification of a very odoriferous thiol, 2 methyl-3-furanthiol, in wines
Volatile thiols present in wines were extracted with a vacuum distillation technique at low temperature coupled with a specific, reversible capture by an organomercuric salt (p-hydroxymercuribenzoate). After decombination of the thiols with an excess of cystein, the analysis of the organic extracts by gas chromatography with different detection modes (olfactometry, flame photometry and mass spectrometry), led to the identification of 2-methyl-3-furanthiol, a very odoriferous compound (odor threshold. 0.4-1.0 ng.l-1 water). already described in coffee, cooked meat and yeast extracts.
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