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Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro

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2012
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Laurie, V. Felipe
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Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro
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Author
  • Laurie, V. Felipe;
  • Zúñiga, María C.;
  • Carrasco Sánchez, Verónica;
  • Santos, Leonardo S.;
  • Cañete, Álvaro;
  • Olea Azar, Claudio;
  • Ugliano, Maurizio;
  • Agosin Trumper, Eduardo;
Abstract
Volatile species with thiol functions are important contributors to the flavour of a wide variety of wine types. However, in spite of their importance, their fate during winemaking has not been fully elucidated. In this work, the iron-catalysed reaction between 3-sulfanyl-1-hexanol, catechol-containing phenolics, and sulfurous acid, under in vitro aerobic conditions was evaluated by means of electrospray ionisation mass spectrometry (ESI-MS). The results indicate that a direct addition reaction between the thiol and some of the phenolics tested, and between sulfite and some of the phenolics may occur, thus contributing evidence of a possible route of thiol losses in wines.
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This research was supported by FONDECYT through Grant 1090520 and by Nomacorc S.A.
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URI: https://repositorio.uchile.cl/handle/2250/121626
DOI: doi:10.1016/j.foodchem.2011.09.138
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Food Chemistry 131 (2012) 1510–1516
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