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Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment
The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 °C...
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| Published in: | Journal of agricultural and food chemistry 2005-04, Vol.53 (7), p.2637-2645 |
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| Main Authors: | , , , , |
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| cited_by | cdi_FETCH-LOGICAL-a536t-c43d229bb3c344874844807c7661e8d594dd6c9c30f35af470560dc059e8e6473 |
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| cites | cdi_FETCH-LOGICAL-a536t-c43d229bb3c344874844807c7661e8d594dd6c9c30f35af470560dc059e8e6473 |
| container_end_page | 2645 |
| container_issue | 7 |
| container_start_page | 2637 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 53 |
| creator | Segurel, Marie A Razungles, Alain J Riou, Christophe Trigueiro, Mafalda G. L Baumes, Raymond L |
| description | The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 °C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM appeared to be a good candidate. Finally, the use of [2H6]-DMSPA as an internal standard for PDMS determination was proposed, because it provided better reproducibility than [2H6]-DMS used as an external standard. Keywords: Aroma; wine; aging; dimethyl sulfide; DMS; precursors; DMSO; SMM |
| doi_str_mv | 10.1021/jf048273r |
| format | article |
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L ; Baumes, Raymond L</creator><creatorcontrib>Segurel, Marie A ; Razungles, Alain J ; Riou, Christophe ; Trigueiro, Mafalda G. L ; Baumes, Raymond L</creatorcontrib><description>The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 °C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM appeared to be a good candidate. Finally, the use of [2H6]-DMSPA as an internal standard for PDMS determination was proposed, because it provided better reproducibility than [2H6]-DMS used as an external standard. Keywords: Aroma; wine; aging; dimethyl sulfide; DMS; precursors; DMSO; SMM</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf048273r</identifier><identifier>PMID: 15796605</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>alkali treatment ; Biological and medical sciences ; dimethyl sulfide ; dimethyl sulfide precursors ; dimethyl sulfoxide ; Dimethyl Sulfoxide - metabolism ; dimethylsulfonium propanoic acid ; Fermentation ; Fermented food industries ; food analysis ; Food engineering ; Food Handling - methods ; Food industries ; Fundamental and applied biological sciences. Psychology ; heat treatment ; Hot Temperature ; Hydrogen-Ion Concentration ; Life Sciences ; Methionine - analogs & derivatives ; Methionine - metabolism ; methionine sulfoxide ; organic sulfur compounds ; red wines ; Reproducibility of Results ; S-methylmethionine ; Sodium Hydroxide ; Sulfides - analysis ; Sulfides - metabolism ; Time Factors ; Vitamin U - metabolism ; volatile organic compounds ; Wine - analysis ; wine aging ; Wines and vinegars ; Yeasts - metabolism</subject><ispartof>Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2637-2645</ispartof><rights>Copyright © 2005 American Chemical Society</rights><rights>2005 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a536t-c43d229bb3c344874844807c7661e8d594dd6c9c30f35af470560dc059e8e6473</citedby><cites>FETCH-LOGICAL-a536t-c43d229bb3c344874844807c7661e8d594dd6c9c30f35af470560dc059e8e6473</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,780,881,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16678028$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15796605$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02681100$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Segurel, Marie A</creatorcontrib><creatorcontrib>Razungles, Alain J</creatorcontrib><creatorcontrib>Riou, Christophe</creatorcontrib><creatorcontrib>Trigueiro, Mafalda G. L</creatorcontrib><creatorcontrib>Baumes, Raymond L</creatorcontrib><title>Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 °C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM appeared to be a good candidate. Finally, the use of [2H6]-DMSPA as an internal standard for PDMS determination was proposed, because it provided better reproducibility than [2H6]-DMS used as an external standard. Keywords: Aroma; wine; aging; dimethyl sulfide; DMS; precursors; DMSO; SMM</description><subject>alkali treatment</subject><subject>Biological and medical sciences</subject><subject>dimethyl sulfide</subject><subject>dimethyl sulfide precursors</subject><subject>dimethyl sulfoxide</subject><subject>Dimethyl Sulfoxide - metabolism</subject><subject>dimethylsulfonium propanoic acid</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>food analysis</subject><subject>Food engineering</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>heat treatment</subject><subject>Hot Temperature</subject><subject>Hydrogen-Ion Concentration</subject><subject>Life Sciences</subject><subject>Methionine - analogs & derivatives</subject><subject>Methionine - metabolism</subject><subject>methionine sulfoxide</subject><subject>organic sulfur compounds</subject><subject>red wines</subject><subject>Reproducibility of Results</subject><subject>S-methylmethionine</subject><subject>Sodium Hydroxide</subject><subject>Sulfides - analysis</subject><subject>Sulfides - metabolism</subject><subject>Time Factors</subject><subject>Vitamin U - metabolism</subject><subject>volatile organic compounds</subject><subject>Wine - analysis</subject><subject>wine aging</subject><subject>Wines and vinegars</subject><subject>Yeasts - metabolism</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqFkUuP0zAUhSMEYjoDC_4AeAMSi8B1HD-yjMqjoCIi2hFLy3GcjjtpPGMnI-bf4yhVu0FiY_v6fDrX1ydJXmH4gCHDH_ct5CLjxD9JFphmkFKMxdNkAVFMBWX4IrkMYQ8AgnJ4nlxgygvGgC6SoaxtZ4dH5FpUuRBs3Rn06ccGVd7o0QfnA9o69Mt0RoVZaUZv-x36bXuDyt10VH2DbI-GG4OWrm_sYF0fJseVUUNadreqm-Ctj-XB9MOL5FmrumBeHver5PrL5-1yla5_fv22LNepooQNqc5Jk2VFXRNN8lzwXMQVuOaMYSMaWuRNw3ShCbSEqjbnQBk0GmhhhGE5J1fJ-9n3RnXyztuD8o_SKStX5VpOd5AxgTHAA47su5m98-5-NGGQBxu06TrVGzcGyXg0p-T_II4gJqQ4d9c-fqw37ekJGOSUmzzlFtnXR9OxPpjmTB6DisDbI6CCVl3rVa9tOHOMcQGZiFw6czYM5s9JV_42TkA4ldtqI-l6VX0Xy0puIv9m5lvlpNr56Hm9yQATwJBjDuzcWekg9270fYzsHyP8BRBHwPw</recordid><startdate>20050406</startdate><enddate>20050406</enddate><creator>Segurel, Marie A</creator><creator>Razungles, Alain J</creator><creator>Riou, Christophe</creator><creator>Trigueiro, Mafalda G. L</creator><creator>Baumes, Raymond L</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>20050406</creationdate><title>Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment</title><author>Segurel, Marie A ; Razungles, Alain J ; Riou, Christophe ; Trigueiro, Mafalda G. L ; Baumes, Raymond L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a536t-c43d229bb3c344874844807c7661e8d594dd6c9c30f35af470560dc059e8e6473</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>alkali treatment</topic><topic>Biological and medical sciences</topic><topic>dimethyl sulfide</topic><topic>dimethyl sulfide precursors</topic><topic>dimethyl sulfoxide</topic><topic>Dimethyl Sulfoxide - metabolism</topic><topic>dimethylsulfonium propanoic acid</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>food analysis</topic><topic>Food engineering</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>heat treatment</topic><topic>Hot Temperature</topic><topic>Hydrogen-Ion Concentration</topic><topic>Life Sciences</topic><topic>Methionine - analogs & derivatives</topic><topic>Methionine - metabolism</topic><topic>methionine sulfoxide</topic><topic>organic sulfur compounds</topic><topic>red wines</topic><topic>Reproducibility of Results</topic><topic>S-methylmethionine</topic><topic>Sodium Hydroxide</topic><topic>Sulfides - analysis</topic><topic>Sulfides - metabolism</topic><topic>Time Factors</topic><topic>Vitamin U - metabolism</topic><topic>volatile organic compounds</topic><topic>Wine - analysis</topic><topic>wine aging</topic><topic>Wines and vinegars</topic><topic>Yeasts - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Segurel, Marie A</creatorcontrib><creatorcontrib>Razungles, Alain J</creatorcontrib><creatorcontrib>Riou, Christophe</creatorcontrib><creatorcontrib>Trigueiro, Mafalda G. L</creatorcontrib><creatorcontrib>Baumes, Raymond L</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Segurel, Marie A</au><au>Razungles, Alain J</au><au>Riou, Christophe</au><au>Trigueiro, Mafalda G. L</au><au>Baumes, Raymond L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2005-04-06</date><risdate>2005</risdate><volume>53</volume><issue>7</issue><spage>2637</spage><epage>2645</epage><pages>2637-2645</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 °C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM appeared to be a good candidate. Finally, the use of [2H6]-DMSPA as an internal standard for PDMS determination was proposed, because it provided better reproducibility than [2H6]-DMS used as an external standard. Keywords: Aroma; wine; aging; dimethyl sulfide; DMS; precursors; DMSO; SMM</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>15796605</pmid><doi>10.1021/jf048273r</doi><tpages>9</tpages></addata></record> |
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| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2005-04, Vol.53 (7), p.2637-2645 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02681100v1 |
| source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
| subjects | alkali treatment Biological and medical sciences dimethyl sulfide dimethyl sulfide precursors dimethyl sulfoxide Dimethyl Sulfoxide - metabolism dimethylsulfonium propanoic acid Fermentation Fermented food industries food analysis Food engineering Food Handling - methods Food industries Fundamental and applied biological sciences. Psychology heat treatment Hot Temperature Hydrogen-Ion Concentration Life Sciences Methionine - analogs & derivatives Methionine - metabolism methionine sulfoxide organic sulfur compounds red wines Reproducibility of Results S-methylmethionine Sodium Hydroxide Sulfides - analysis Sulfides - metabolism Time Factors Vitamin U - metabolism volatile organic compounds Wine - analysis wine aging Wines and vinegars Yeasts - metabolism |
| title | Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment |
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