Elucidation of the 1,3-Sulfanylalcohol Oxidation Mechanism: An Unusual Identification of the Disulfide of 3-Sulfanylhexanol in Sauternes Botrytized Wines

A four-step purification method was developed to isolate a citrus odorant detected by gas chromatography−olfactometry (GC−O), which was apparently specific to Sauternes botrytized wines. A fragmentation pattern of the odorant was obtained by multidimensional gas chromatography−mass spectrometry−olfa...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2010-10, Vol.58 (19), p.10606-10613
Hauptverfasser:	Sarrazin, Elise, Shinkaruk, Svitlana, Pons, Monique, Thibon, Cecile, Bennetau, Bernard, Darriet, Philippe
Format:	Artikel
Sprache:	eng
Schlagworte:	3-sulfanylhexanol biochemical pathways Biological and medical sciences Botrytis cinerea Botrytized wines Chemical and Process Engineering chemical reactions chemical structure Chromatography, Gas dessert wines disulfide bonds Disulfides - analysis Engineering Sciences Fermented food industries Flavors and Aromas/Chemosensory Perception Food engineering Food industries Fundamental and applied biological sciences. Psychology gas chromatography Gas Chromatography-Mass Spectrometry Hexanols - analysis Hexanols - chemistry Hot Temperature Life Sciences mass spectrometry molecular weight odor compounds Odorants - analysis odors olfactometry oxidation Oxidation-Reduction reaction pathways Smell Sulfhydryl Compounds - analysis Sulfhydryl Compounds - chemistry synthesis thermal degradation Wine - analysis Wines and vinegars
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