Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 10, 2001, Pages 4833-4835

  Blanchard, L ^a   Tominaga, T ^a   Dubourdieu, D ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Assimilable nitrogen; Barrel fermentation; Coffee aroma; Furfural; Furfurylthiol; Hydrogen sulfide; White wines

Indexed keywords

ALCOHOL; FURFURAL; FURFURYLTHIOL; HYDROGEN SULFIDE; SULFUR; THIOL; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMISTRY; COFFEE; FERMENTATION; FLAVOR; ODOR; VOLATILIZATION; WINE; WOOD; YEAST;

QUERCUS;

EID: 0034779076     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010539w     Document Type: Article

References (15)

1. Influence of processing parameters on the aroma contribution of intense odorants in cysteine/carbohydrate reaction mixtures
2. Quantification of 2-methyl-3-furanthiol, 2-furfurylthiol, 3-mercapto-2-pentanone, and 2-mercapto-3-pentanone in heated meat
3. A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several vitis vinifera grape varieties
4. Maîtrise de la chauffe de brûlage en tonnellerie: Application à l'élevage des vins en barriques
5. Incidence des conditions de fermentation et d'Èlevage des vins blancs secs en barriques sur leur composition en substances cédées par le bois de chêne
6. Influence du bois sur certaines substances odorantes des vins
7. Formation of furfuryl mercaptan in coffee model systems
8. Investigation of sulfur-containing components in roasted coffee
9. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen
10. Production of sulfite and sulfide by low- and high-sulfite forming yeasts
11. A study of nitrogen content in relation to incomplete fermentation, yeast production and fermentation activity
12. The effect of nitrogen deficiency and sulfur-containing amino acid on the reduction of sulfate to hydrogen sulfide by wine yeast
13. L'azote assimilable: Intérêt de son dosage par formoltitration; étude de quelques paramètre à l'origine des variations de sa teneur dans les moûts
14. Effect of yeast strain and type of sulfur compound on hydrogen sulfide production