Possible Mechanism for Involvement of Cysteine in Aroma Production in Wine

descriptionPublicationkeyboard_double_arrow_right Article 11 Sep 2002 English Publisher:American Chemical Society (ACS)Journal:Journal of Agricultural and Food Chemistry, volume 50, pages 6,160-6,164 (issn: 0021-8561, eissn: 1520-5118,

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Authors: Stéphanie, Marchand; Gilles, de Revel; Joseph, Vercauteren; Alain, Bertrand;

doi: 10.1021/jf025604w

pmid: 12358496

Possible Mechanism for Involvement of Cysteine in Aroma Production in Wine

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Abstract

Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work describes N-(2-sulfanylethyl)-2-oxopropanamide (1), a new intermediate in the formation of 2-acetylthiazole from methylglyoxal and cysteine. 1 was characterized by MS, derivatization MS, and (1)H and (13)C NMR and was synthesized from 2-sulfanylethanamine and ethyl pyruvate. A formation pathway for 2-acetylthiazole from methylglyoxal and cysteine is proposed, in which 1 is a new intermediate in Maillard-type reactions in systems under mild conditions.

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Keywords

Magnetic Resonance Spectroscopy, Odorants, Wine, Cysteine, Hydrogen-Ion Concentration, Pyruvaldehyde, Gas Chromatography-Mass Spectrometry, Mass Spectrometry, Maillard Reaction

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