PT  - JOURNAL ARTICLE
AU  - Claudia Barbara Fretz
AU  - Jean-Luc Luisier
AU  - Takatoshi Tominaga
AU  - Renato Amadò
TI  - 3-Mercaptohexanol: An Aroma Impact Compound of Petite Arvine Wine
AID  - 10.5344/ajev.2005.56.4.407
DP  - 2005 Dec 01
TA  - American Journal of Enology and Viticulture
PG  - 407--410
VI  - 56
IP  - 4
4099  - http://www.ajevonline.org/content/56/4/407.short
4100  - http://www.ajevonline.org/content/56/4/407.full
SO  - Am J Enol Vitic.2005 Dec 01; 56
AB  - 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.