Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/70072
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Type: Journal article
Title: Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine
Author: Capone, D.
Sefton, M.
Jeffery, D.
Citation: Journal of Agricultural and Food Chemistry, 2011; 59(9):4649-4658
Publisher: Amer Chemical Soc
Issue Date: 2011
ISSN: 0021-8561
1520-5118
Statement of
Responsibility: 
Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery
Abstract: A method has been developed for determining 3-mercaptohexan-1-ol (3-MH) in wine and grape juice using gas chromatography with conventional electron ionization (EI) mass spectrometry. The limit of quantitation of 40 ng/L was achieved with excellent precision using stable isotope dilution analysis (SIDA) combined with headspace solid-phase microextraction (SPME) of derivatized 3-MH. This method was used in combination with HPLC-MS/MS analysis of the individual diastereomers of 3-S-cysteinylhexan-1-ol (Cys-3-MH) and 3-S-glutathionylhexan-1-ol (Glut-3-MH), which are known precursors of the volatile thiol 3-MH. Commercial and small-lot winemaking trials were evaluated to determine the concentrations of precursors and free 3-MH at various stages of grape processing and winemaking. Five Sauvignon blanc clones were also assessed for precursors and free thiol during ripening, revealing the presence of 3-MH in the unfermented juices and a stark increase in precursor concentrations in the latter stage of ripening. Additionally, differences due to sample freezing and mode of juice preparation were revealed for the precursors, and a set of commercially available wines was analyzed to investigate the amounts of precursors and free 3-MH in Sauvignon blanc and other white wine varieties. There was seemingly no relationship between precursor concentrations in juice and 3-MH concentrations in wine. This was somewhat understandable, because the formation of precursors appears to be a dynamic process affected by a multitude of factors, beginning with grape ripening and continuing during vinification.
Keywords: wine aroma
3-mercaptohexan-1-ol
wine thiol precursors
SIDA
HPLC-MS/MS
GC-MS
Rights: Copyright © 2011 American Chemical Society
DOI: 10.1021/jf200116q
Published version: http://dx.doi.org/10.1021/jf200116q
Appears in Collections:Agriculture, Food and Wine publications
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