Journal
FOOD RESEARCH INTERNATIONAL
Volume 87, Issue -, Pages 152-160Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2016.07.004
Keywords
Wine; Volatile Sulfur Compounds; Reduction; Descriptive analysis; RATA analysis
Categories
Funding
- Spanish Ministry of Economy and Competitiveness (MINECO) [AGL2010-22355, AGL2014-59840]
- Diputacion General de Aragon
- MINECO
- Centro Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq)
- Diputacion General de Aragon [T53]
- European Social Fund
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The effect of hydrogen sulfide (H2S), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0 mu g L-1 and level 1: 40 mu g L-1 of H2S, 12 mu g L-1 of MeSH; 55 mu g L-1 of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared the ability to act as strong suppressors of fruity and floral attributes. Specifically, hydrogen sulfide generated aromas of rotten eggs, while methanethiol generated significant increases in camembert and decreases in citrus, smoky/roasted and oxidation aromas. The simultaneous presence of hydrogen sulfide and methanethiol enhanced the intensity of the unspecific term reduction, while the specific nuances individually imparted by each of the two compounds could not be further identified. DMS did not exert any outstanding effect on the reductive character of wines and its sensory effect was matrix-dependent. It was involved in the formation of fruity notes such as cooked/candied and red/black fruits in young wines, and vegetal notes (canned vegetables) in (Naked red WMs. (C) 2016 Elsevier Ltd. All rights reserved.
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