Synthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase, microextraction. Effect of aging on their levels in wine

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dc.contributor.authorMajcenovic, AB
dc.contributor.authorSchneider, R
dc.contributor.authorLepoutre, JP
dc.contributor.authorLempereur, V
dc.contributor.authorBaumes, R
dc.date.accessioned2025-01-21T01:10:16Z
dc.date.available2025-01-21T01:10:16Z
dc.date.issued2002
dc.description.abstractEthanethiol and diethyl disulfide (DIEDS) most often occurred at levels above their olfactive threshold in wines with nauseous sulfur-linked smells. As ethanethiol is very oxidizable and chemically reactive, a stable isotopic dilution analysis of both ethanethiol and its disulfide in wines using solid phase microextraction and GC-MS was developed. The latter involved the determination of the proportion of DEDS formed by oxidation of the thiol during the analysis conditions, which was obtained by the use of two differently labeled disulfide standards. An original synthesis of labeled ethanethiol standards in conditions minimizing oxidation was developed, and the corresponding labeled diethyl disulfides were obtained from these thiols. This analytical method Was used to follow the levels of these sulfur compounds during aging in a young red wine spiked with ethanethiol and added with enological tannins, with or without oxygen addition. The total levels of these two sulfur compounds were.,shown to decrease steadily after 60 days of aging, up to 83%. The effect of oxygen sped this decrease, but the effect of enological tannins was very slight. Residual ethanethiol was detected in its disulfide form from similar to36% in the nonoxygenated wines to 69% in the oxygenated samples.
dc.fuente.origenWOS
dc.identifier.doi10.1021/jf020478h
dc.identifier.issn0021-8561
dc.identifier.urihttps://doi.org/10.1021/jf020478h
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/96668
dc.identifier.wosidWOS:000178980400003
dc.issue.numero23
dc.language.isoen
dc.pagina.final6658
dc.pagina.inicio6653
dc.revistaJournal of agricultural and food chemistry
dc.rightsacceso restringido
dc.subjectwine
dc.subjectaging
dc.subjectaroma
dc.subjectstable isotope dilution assay
dc.subjectsulfur compounds
dc.subjectSPME
dc.subjectethanethiol
dc.subjectdiethyl disulfide
dc.subjecttannin
dc.titleSynthesis and stable isotope dilution assay of ethanethiol and diethyl disulfide in wine using solid phase, microextraction. Effect of aging on their levels in wine
dc.typeartículo
dc.volumen50
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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