A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine
Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant smokey and ashy flavors. Research has primarily focused on the increased concentration of volatile phenols (VPs) in grapes and wine acquired from smoke. This study was undertaken to determine the chemical compound...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2300076X |
| _version_ | 1797796086542237696 |
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| author | E. Tomasino D.C. Cerrato M. Aragon J. Fryer L. Garcia P.L. Ashmore T.S. Collins |
| author_facet | E. Tomasino D.C. Cerrato M. Aragon J. Fryer L. Garcia P.L. Ashmore T.S. Collins |
| author_sort | E. Tomasino |
| collection | DOAJ |
| description | Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant smokey and ashy flavors. Research has primarily focused on the increased concentration of volatile phenols (VPs) in grapes and wine acquired from smoke. This study was undertaken to determine the chemical compounds that cause the ashy flavor in wines produced from smoke exposed grapes. The chemical composition of a tasting standard produced from charred leeks was determined using UPLC-QToF/MS. Several thiol derivatives were identified. Analyses of smoke-impacted wines and grapes revealed the presence of thiophenols, napthalene thiols, and additional thiol-derived compounds. LC-MS/MS of wines produced from smoke-exposed grapes showed higher concentrations of thioguaiacol and thiocresols. Chemical causation of smoky and ashy flavors by these compounds was investigated using sensory descriptive analysis. Wines with both thiophenols and VPs were described as ashy and smokey, contributing to more than 90% total variance for each wine. |
| first_indexed | 2024-03-13T03:27:51Z |
| format | Article |
| id | doaj.art-eef98d4e82c94472a523f20195630b6f |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-13T03:27:51Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-eef98d4e82c94472a523f20195630b6f2023-06-25T04:44:47ZengElsevierFood Chemistry Advances2772-753X2023-10-012100256A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wineE. Tomasino0D.C. Cerrato1M. Aragon2J. Fryer3L. Garcia4P.L. Ashmore5T.S. Collins6Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Viticulture and Enology, Washington State University Tri-Cities, Richland, WA 99354, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USADepartment of Viticulture and Enology, Washington State University Tri-Cities, Richland, WA 99354, USADepartment of Viticulture and Enology, Washington State University Tri-Cities, Richland, WA 99354, USA; Corresponding author.Grapes exposed to wildfire smoke can develop reduce wine quality, imparting unpleasant smokey and ashy flavors. Research has primarily focused on the increased concentration of volatile phenols (VPs) in grapes and wine acquired from smoke. This study was undertaken to determine the chemical compounds that cause the ashy flavor in wines produced from smoke exposed grapes. The chemical composition of a tasting standard produced from charred leeks was determined using UPLC-QToF/MS. Several thiol derivatives were identified. Analyses of smoke-impacted wines and grapes revealed the presence of thiophenols, napthalene thiols, and additional thiol-derived compounds. LC-MS/MS of wines produced from smoke-exposed grapes showed higher concentrations of thioguaiacol and thiocresols. Chemical causation of smoky and ashy flavors by these compounds was investigated using sensory descriptive analysis. Wines with both thiophenols and VPs were described as ashy and smokey, contributing to more than 90% total variance for each wine.http://www.sciencedirect.com/science/article/pii/S2772753X2300076X2-Methoxybenzenethiol2-MethylbenzethiolLC-MS/MSPinot noirGrape smoke exposure |
| spellingShingle | E. Tomasino D.C. Cerrato M. Aragon J. Fryer L. Garcia P.L. Ashmore T.S. Collins A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine Food Chemistry Advances 2-Methoxybenzenethiol 2-Methylbenzethiol LC-MS/MS Pinot noir Grape smoke exposure |
| title | A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine |
| title_full | A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine |
| title_fullStr | A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine |
| title_full_unstemmed | A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine |
| title_short | A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine |
| title_sort | combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine |
| topic | 2-Methoxybenzenethiol 2-Methylbenzethiol LC-MS/MS Pinot noir Grape smoke exposure |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2300076X |
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