Influence of volatile thiols in the development of blackcurrant aroma in red wine

•We analysed thiols concentrations in red wines using GC/MS.•We made sensory analysis on the wines to measure the blackcurrant aroma perception.•We correlated thiols concentrations and blackcurrant intensity using statistics.•We showed the major role of 4MMP and the role of aroma enhancer of the 3MHA and 3MH. A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(mercapto)hexyl acetate (3MHA) and 3-mercapto-1-hexanol (3MH) are compounds potentially responsible for the development of this aroma. In order to demonstrate the correlation between thiols concentrations in red wines and blackcurrant aroma intensity, a multiple variable analysis was realised with thiols concentrations obtained by chemical analysis and blackcurrant aroma intensities obtained by descriptive sensory analysis. The 4MMP concentration was very well correlated to the blackcurrant aroma, and 3MHA and 3MH present at high concentrations act as enhancers of the perception of this aroma. This correlation was further supported after performing a sensory comparison by classification test. The different factors that could impact on the development of blackcurrant aroma in red wine were discussed.