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

Peggy Rigou, Aurélie Triay, Alain Razungles ; Food Chemistry, Volume 142, 1 January 2014, Pages 242–248

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.

(We recommend that you consult the full text of this article)

Published on 05/12/2013
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