A Powerful Aromatic Volatile Thiol, 2-Furanmethanethiol, Exhibiting Roast Coffee Aroma in Wines Made from Several Vitis vinifera Grape Varieties

The chemical compound 2-furanmethanethiol (2FM), with a strong roast coffee aroma, has been identified in sweet white wines made from the Petit manseng grape variety, and in certain red Bordeaux wines (made from the Merlot, Cabernet franc, and Cabernet sauvignon grape varieties). This was done by ex...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2000-05, Vol.48 (5), p.1799-1802
Main Authors: TOMINAGA, Takatoshi, BLANCHARD, Louis, DARRIET, Philippe, DUBOURDIEU, Denis
Format: Article
Language:English
Subjects:
Chromatography, Gas - methods
Coffee - chemistry
Furans - analysis
Rosales - chemistry
Species Specificity
Volatilization
Wine - analysis
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Summary:The chemical compound 2-furanmethanethiol (2FM), with a strong roast coffee aroma, has been identified in sweet white wines made from the Petit manseng grape variety, and in certain red Bordeaux wines (made from the Merlot, Cabernet franc, and Cabernet sauvignon grape varieties). This was done by extracting specific volatile thiols using p-hydroxymercuribenzoate. The 2FM has also been found in toasted oak used in barrel-making. All the Petit manseng sweet white wines and some of the red Bordeaux wines analyzed contained between a few ng/L and several dozen ng/L of 2FM. Taking into account its very low perception threshold (0.4 ng/L in a model hydro alcoholic environment), 2FM could therefore contribute to the roast coffee aroma of certain wines.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf990660r