Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine.

This paper deals with the isolation properties of four relevant wine mercaptans in two different separation systems and with the subsequent development, optimization and validation of an analytical procedure for their quantitative determination. 4-Methyl-4-mercaptopentanone (4M4MP), 2-furanmethanethiol (FFT), 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (AMH) can be quantitatively extracted from 200 ml of wine in a bed packed with 1 g of LiChrolut EN resins. Fatty acids and diverse interfering compounds are removed by rinsing with an aqueous solution with a 40% of methanol and buffered at pH 7.

Impact odorants of different young white wines from the Canary Islands.

Five young monovarietal white wines from the Canary Islands made from Gual, Verdello, Marmajuelo, white Listán, and Malvasia grape cultivars were studied to determine the characteristics of their most important aromas and the differences among them. The study was carried out using gas chromatography-olfactometry (GC-O) to detect the potentially most important aroma compounds, which were then analyzed quantitatively by gas chromatography-flame ionization detection and gas chromatography-mass spectrometry. The strongest odorants in the GC-O experiments were similar in all cases, although significant differences in intensity between samples were noted.

Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

The aroma of a Grenache rosé wine from Calatayud (Zaragoza, Spain) has been elucidated following a strategy consisting of an aroma extract dilution analysis (AEDA), followed by the quantitative analysis of the main odorants and the determination of odor activities values (OAVs) and, finally, by a series of reconstitution and omission tests with synthetic aroma models. Thirty-eight aroma compounds were found in the AEDA study, 35 of which were identified. Twenty-one compounds were at concentrations higher than their corresponding odor thresholds.