6533b823fe1ef96bd127ec1b

RESEARCH PRODUCT

Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune"

C. CharpentierPascal SchlichElisabeth GuichardThu Thuy Pham

subject

Winealpha-Ketobutyric acidbiology010401 analytical chemistryDiolAcetaldehyde04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science01 natural sciencesYeast0104 chemical scienceschemistry.chemical_compoundSotolon0404 agricultural biotechnologychemistry[SDV.IDA]Life Sciences [q-bio]/Food engineeringOrganic chemistryGeneral Agricultural and Biological SciencesComputingMilieux_MISCELLANEOUSAromaFlavor

description

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a key flavor compound in the French flor-sherry Vin Jaune. Sotolon in Vin Jaune (120-268 microgram/L) is produced during the development of yeast film over a period of 6 years. In a synthetic medium resembling wine, the formation of sotolon was studied for different organic acids and acetaldehyde. Then, sotolon was quantified by HPLC on a Lichrospher 100 Diol column. Under the conditions of temperature, pH, and alcoholic content similar to the ageing of wine in barrels, sotolon was formed by a purely chemical mechanism from alpha-ketobutyric acid and acetaldehyde. The formation of sotolon increases by increasing temperature and decreasing pH and alcoholic content.

yearjournalcountryeditionlanguage
1995-10-01Journal of Agricultural and Food Chemistry
https://doi.org/10.1021/jf00058a012