Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)
2016
Franco-Luesma, Ernesto | Sáenz-Navajas, María-Pilar | Valentin, Dominique | Ballester, Jordi | Rodrigues, Heber | Ferreira, Vicente | Instituto de Ciencias de la Vid y el Vino (ICVV) ; Consejo Superior de Investigaciones Cientificas [España] = Spanish National Research Council [Spain] (CSIC)-Universidad de La Rioja (UR) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS) | Institut Universitaire de la Vigne et du Vin "Jules Guyot" (IUVV Jules Guyot) ; Université de Bourgogne (UB) | the Spanish Ministry of Economy and Competitiveness (MINECO) (projects AGL2010-22355 and AGL2014-59840).
International audience
显示更多 [+] 显示较少 [-]英语. 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.
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