A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine

E. Tomasino; D.C. Cerrato; M. Aragon; J. Fryer; L. Garcia; P.L. Ashmore; T.S. Collins

Food Chemistry Advances (Oct 2023)

A combination of thiophenols and volatile phenols cause the ashy flavor of smoke taint in wine

E. Tomasino,
D.C. Cerrato,
M. Aragon,
J. Fryer,
L. Garcia,
P.L. Ashmore,
T.S. Collins

Affiliations

E. Tomasino: Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
D.C. Cerrato: Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
M. Aragon: Department of Viticulture and Enology, Washington State University Tri-Cities, Richland, WA 99354, USA
J. Fryer: Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
L. Garcia: Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
P.L. Ashmore: Department of Viticulture and Enology, Washington State University Tri-Cities, Richland, WA 99354, USA
T.S. Collins: Department of Viticulture and Enology, Washington State University Tri-Cities, Richland, WA 99354, USA; Corresponding author.

Journal volume & issue: Vol. 2
p. 100256

Abstract

Read online

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.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

About the journal

Abstract

Keywords