Identification de l'acétate de 3-mercaptohexanol, composé à forte odeur de buis, intervenant dans l'arôme des vins de Sauvignon
DOI:
https://doi.org/10.5073/vitis.1996.35.207-210Keywords:
aroma, wine, Sauvignon grape, thiols, p-hydroxymercuribenzoate, 3-mercaptohexylacetateAbstract
L'extraction sélective des thiols volatils présents dans un vin a l'état de traces, associée à l'analyse par couplage chromatographie en phase gazeuse (CPG)-détecteur à photométrie de flamme (DPF) et CPG-spectrométrie de masse (SM) de l'extrait obtenu, a permis d'identifier un nouveau constituant de l'arome des vins de Sauvignon, l'acétate de 3-mercaptohexanol, jusqu'ici seulement caractérise dans le fruit de la passion. Le seuil de perception dans l'eau et en solution modèle de ce composé fortement odorant évoquant le buis avec des nuances plus fruitées de pamplemousse et de fruit de la passion est de l'ordre de quelques ng/1. L'acétate de 3-mercaptohexanol pourrait contribuer significativement à l'arôme variétal des vins de Sauvignon.
Identification of 3-mercaptohexyl acetate in Sauvignon wine, a powerful aromatic compound exhibiting box-tree odor
Selective extraction of volatile mercaptans present in wines at trace levels, combined with capillary gas chromatographic (GC) analysis using flame photometric detector (FPD) revealed the presence of a previously unreported compound in Sauvignon wine. 3-mercaptohexylacetate was identified by comparison of chromatographic and mass spectrum data with those of the reference compound. This mercapto ester, recently found in passion-fruit, exhibits aroma reminiscent of box tree with grapefruit and passion fruit notes. Its perception threshold in water and model solution is around 2-4 ng/l. 3-mercaptohexylacetate may contribute to the typical varietal aroma of Sauvignon wines.
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