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Approaches to Wine Aroma
Author(s) -
Almy John,
De Revel Gilles
Publication year - 2008
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1196/annals.1433.023
Subject(s) - winemaking , diacetyl , wine , aroma , aroma of wine , food science , chemistry , identification (biology) , biochemical engineering , biology , engineering , botany
The model reaction of cysteine and diacetyl under winemaking conditions resulted in the identification of over 40 products. Of these, 12 were also identified in wine samples. Several products of the model system contained unexpected structures that do not fit the four‐carbon skeletal pattern of diacetyl. Possible synthetic routes to one of these products, trimethylpyrazine, are presented.