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IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2010 9 Chemistry, functionality and analysis of grape and wine macromolecules and secondary metabolites 9 Identification and formation kinetic study of phenolic compounds-volatile thiols adducts by enzymatic oxidation

Identification and formation kinetic study of phenolic compounds-volatile thiols adducts by enzymatic oxidation


By using HPLC-ESI-MS, 1H, 13C and 2D NMR, new addition products between catechin, epicatechin, caftaric acid and 3SH were characterized. Caftaric acid formed more rapidly adducts with 3SH than catechin and epicatechin in the absence of other nucleophiles. Epicatechin was two times more reactive than catechin with 3SH. Sulphur dioxide decreased the yield and rate of adducts formation to a significant extent without in any case stopping adducts production. In the grape juice, the 3SH exists in a limited proportion under a free volatile odoriferous compound and mainly under as cysteine and glutathione conjugates, and so the abundance of such adducts is likely limited (Peyrot des Gachons et al., 2002). This identification and these kinetic results are assumed to occur in wine during ageing as the proportion of volatile 3SH is more important and its contribution crucial to wine aroma.

Publication date: July 3, 2024

Issue: Macrowine 2010

Type: Article


Maria NIKOLANTONAKI1, Michael JOURDES1, Kentaro SHINODA2, Pierre-Louis TEISSEDRE1, Stéphane QUIDEAU3, Philippe DARRIET 1

1 UMR 1219 Œnologie, Institut de Sciences de la Vigne et du Vin, Université de Bordeaux, 210 Chemin de Leysotte CS 50008, 33882 Villenave d’Ornon Cedex, France.

2 Suntory Wine International Limited, 57 Imaikami-cho Nakahara-ku Kawasaki, Kanagawa 211- 0067, J.

3 CNRS-UMR 5255- ISM Université Bordeaux 1, 351 Cours de la Libération, 33405 Talence, Cedex, France.

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volatile thiols, phenolic compounds, reactivity


IVES Conference Series | Macrowine | Macrowine 2010


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