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Synthesis of isotopically labelled thiol volatiles and cysteine conjugates for quantification of Sauvignon Blanc wine
Author(s) -
Hebditch Katherine R.,
Nicolau Laura,
Brimble Margaret A.
Publication year - 2007
Publication title -
journal of labelled compounds and radiopharmaceuticals
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.432
H-Index - 47
eISSN - 1099-1344
pISSN - 0362-4803
DOI - 10.1002/jlcr.1262
Subject(s) - chemistry , wine , thiol , aroma , cysteine , conjugate , deuterium , aroma of wine , organic chemistry , chromatography , food science , enzyme , mathematical analysis , mathematics , physics , quantum mechanics
The thiols 4‐mercapto‐4‐methylpentan‐2‐ol (4MMPOH), 3‐mercaptohexan‐1‐ol (3MH), and 3‐mercaptohexyl acetate (3MHA), which contribute to the aroma profile of Sauvignon Blanc, as well as other varieties of wine, have been synthesized with deuterium labels. The cysteinylated precursors of the thiols, 4‐(4‐methylpentan‐2‐one)‐ L ‐cysteine (4MMP‐cys) and 4‐(4‐methylpentan‐2‐ol)‐ L ‐cysteine (4MMPOH‐cys), found in grape must were also synthesized with deuterium labels. These deuterated compounds provide useful internal standards for the quantification of these thiols in wine using LCMS. Copyright © 2007 John Wiley & Sons, Ltd.