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Am. J. Enol. Vitic. 56:4:407-410 (2005)
Copyright © 2005 by the American Society for Enology and Viticulture.
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Research Note

3-Mercaptohexanol: An Aroma Impact Compound of Petite Arvine Wine

Claudia Barbara Fretz1,2,3, Jean-Luc Luisier1, Takatoshi Tominaga4 and Renato Amadò2,*

1 University of Applied Science Valais, Route de Rawyl 64, CH-1950 Sion, Switzerland; 2 Swiss Federal Institute for Technology, Institute of Food Science and Nutrition, ETH-Zentrum, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland; 3 Current address: BÜCHI Labortechnik AG, Meier-seggstrasse 40, Postfach, CH-9230 Flawil 1, Switzerland; and 4 Faculté d’Oenologie de Bordeaux, Université Victor Segalen, Bordeaux 2, 33405 Talence Cedex, France.

* Corresponding author [Email: renato.amado{at}ilw.agrl.ethz.ch; fax: +41 44 632 11 23]

The characteristic aroma of Petite Arvine, a local white wine specialty prepared from the autochthone grape variety Petite Arvine in Valais, Switzerland, is described as intense in grapefruit and rhubarb flavors. In sensory evaluation by a triangle-test, the impact of thiol compounds on the wine aroma was demonstrated. In gas chromatography-olfactometry and gas chromatography-mass spectrometry analyses, 3-mercaptohexanol was identified as one of the key aroma compounds for the wine aroma. The concentration of 3-mercaptohexanol in 11 Petite Arvine wines was in the range between 210 and 6100 ng/L; all values being above the odor threshold value in aqueous ethanol solutions for this compound.

Key words: thiols, 3-mercaptohexanol, flavor impact compound, Petite Arvine, wine






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Copyright © 2005 by the American Society for Enology and Viticulture.