里斯林葡萄酒中挥发性多功能硫醇的分子和感觉指纹
Emilio De Longhi1,2, Liang Chen1, Doris Rauhut2
1Université de Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
Journal of agricultural and food chemistry
|February 15, 2026
概括
这项研究确定了对瑞斯林葡萄酒有贡献的关键挥发性硫醇.
科学领域:
- 葡萄酒学和葡萄酒化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 挥发性多功能硫醇对瑞斯林葡萄酒的香味至关重要,但仍未得到充分研究.
- 了解这些化合物对于表征和潜在地提高葡萄酒质量至关重要.
研究的目的:
- 用分析和感觉方法对瑞斯林葡萄酒中的挥发性硫醇进行分析.
- 为了识别和量化负责特定香味配置文件的醇.
- 为了确定新发现的硫醇的气味检测值.
主要方法:
- 切割心脏的多维气体染色学质谱/嗅谱 (GC-MS/O) 用于选.
- 超高性能液态色谱四极轨道高分辨率质谱仪 (UHPLC轨道HRMS) 用于识别和量化.
- 在模型葡萄酒中进行感官评估,以确定气味检测值和芳香贡献.
主要成果:
- 确定了四种关键醇:3-硫烯-1-,乙烯3-硫烯酸,乙烯2-硫烯酸,和转基-2-甲基-3-四二甲.
- 使用UHPLC Orbitrap HRMS确认了五种额外的候选硫醇和定量12种硫醇.
- 在葡萄酒中首次检测到两种新型单基醇 (1-p-menthene-8-thiol和trans-p-menthane-3-one-8-thiol).
- 确定了新型单类硫醇 (0.076 ng/L 和 22.9 ng/L) 的气味检测值.
- 证明了3-硫烯-1-和3-硫烯-1-对"桃色"和"热带"的贡献.
结论:
- 这项研究提供了里斯林葡萄酒中挥发性硫醇的全面概况.
- 鉴定了新型的醇,阐明了它们对感官的影响,特别是对水果和热带香味的音符.
- 这些发现增强了我们对瑞斯林香味复杂性的理解,并可以为酒实践提供信息.
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