The Open Food Science Journal

2009, 3 : 98-102
Published online 2009 December 24. DOI: 10.2174/1874256400903010098
Publisher ID: TOFSJ-3-98

Protective Effect of Thiols on Wine Aroma Volatiles

Ioannis G. Roussis , Despina Papadopoulou and Maria Sakarellos-Daitsiotis
Laboratory of Food Chemistry; 2Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.

ABSTRACT

The ability of glutathione, oxidized glutathione, N-acetyl-cysteine, and N-acetyl-serine to protect wine aroma volatiles was examined.

Muscat-white and Xinomavro-red wine were stored in open bottles at 20 oC and aroma volatiles were determined using solid phase microextraction along with GC-MS. Glutathione and N-acetyl-cysteine inhibited the decrease of several acetate esters, ethyl esters and terpenols, while oxidized glutathione and N-acetyl-serine did not.

Present results show that the free –SH is responsible for the ability of glutathione and N-acetyl-cysteine to protect white and red wine aroma volatiles. Consequently, the protective action of any thiol in any wine may be taken into account.