Sensory Study of Selected Volatile Sulfur Compounds in White Wine

Abstract

The odor thresholds of five sulfur compounds were determined in white wine. The values obtained for dimethyl sulfide, dimethyl disulfide, diethyl sulfide, diethyl disulfide, and ethanethiol were 25, 29, 0.92, 4.3, and 1.1 µg/L, respectively. White wines containing known amounts of dimethyl sulfide and ethanethiol were analyzed by descriptive analysis. Of the six well-defined aroma terms used in this study, all except cabbage were significantly different across wines. The data of the five significant terms (asparagus, corn, molasses, onion, and rubber) were further analyzed by principal component analysis (PCA). The aroma of dimethyl sulfide was described as asparagus, corn, and molasses, whereas ethanethiol was higher in onion and rubber aromas.