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Please use this identifier to cite or link to this item: http://dspace.utalca.cl/handle/1950/9094

Title: Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro
Authors: Laurie, V.F.
Zuniga, M.C.
Carrasco-Sanchez, V.
Santos, L.S.
Canete, A.
Olea-Azar, C.
Ugliano, M.
Agosin, E.
Keywords: 3-Sulfanyl-1-hexanol
3-Mercapto-1-hexanol
Oxidation
Phenol
Sulfite
Metals
Wine
ESI-MS
Issue Date: Apr-2012
Publisher: ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
Citation: FOOD CHEMISTRY Volume: 131 Issue: 4 Pages: 1510-1516 DOI: 10.1016/j.foodchem.2011.09.138
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. (C) 2011 Elsevier Ltd. All rights reserved.
Description: Laurie, VF (reprint author), Univ Talca, Sch Agr Sci, 2 Norte 685, Talca, Chile.
URI: http://dspace.utalca.cl/handle/1950/9094
ISSN: 0308-8146
Appears in Collections:Artículos en publicaciones ISI - Universidad de Talca

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