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dc.contributor.authorHansen, Christineen_US
dc.date.accessioned2015-01-07T20:57:04Z
dc.date.available2019-08-19T06:00:41Z
dc.date.issued2014-08-18en_US
dc.identifier.otherbibid: 8793266
dc.identifier.urihttps://hdl.handle.net/1813/38773
dc.description.abstractVolatile sulfur-containing compounds are important contributors to wine aroma. These compounds have low sensory thresholds and can impact wine flavor even at low concentrations. Sulfur-like off aromas (SLOs) can develop during anaerobic wine storage. There are many reports in the literature of wine stored under low-oxygen conditions developing "rotten egg" and "reduced" aromas, but the appearance of this condition in flavored wines due to interactions between the wine and flavoring agent has not been previously reported. Sixteen flavoring agents were evaluated for their ability to form SLOs following their addition to wine and bottle storage. After three months, wines spiked with one of the flavoring agents exhibited an SLO described as "skunky/burnt rubber." GC-Olfactometry was used to identify 3-methyl-2-buten-1-thiol (3MBT) as the compound responsible for the "skunky/burnt rubber" aroma. 3-methylbut-2-en-1-ol, a likely precursor of 3-MBT, was quantified by GC-TOF-MS and determined to be significantly higher in the odorous flavor.en_US
dc.language.isoen_USen_US
dc.subjectWineen_US
dc.subject3-methyl-2-buten-1-thiolen_US
dc.subjectVolatile sulfur compoundsen_US
dc.titlePost-Bottling Development Of Sulfur-Like Off Aromas In Flavored Winesen_US
dc.typedissertation or thesisen_US
thesis.degree.disciplineFood Science and Technology
thesis.degree.grantorCornell Universityen_US
thesis.degree.levelMaster of Science
thesis.degree.nameM.S., Food Science and Technology
dc.contributor.chairSacks, Gavin Lavien_US
dc.contributor.committeeMemberDando, Robinen_US


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