Volatile Thiols in Wine: The Role of Sulfur in Wine Aromas
Lauren Musumeci, Graduate Student, Cornell University
ABSTRACT
Thiols are sulfur containing compounds that contribute significantly to the
aroma of many different foods and beverages due in part to their
extremely low sensory detection thresholds. They are of particular interest
in wine as they are the most potent compounds in this beverage. Being
highly unstable molecules and present at low concentrations, thiols pose a
challenge when attempting to accurately measure their concentration in a
complex wine matrix. An improved method for the measurement of three
thiols that are known to be significant contributors in wine aroma (3mercaptohexanol, 4-mercapto-4-methyl-2-pentanone, and 3-mercaptohexyl acetate) was developed.
This method was used for the measurement of thiol concentrations in wines produced in the Finger
Lakes.
BIOGRAPHY
Lauren Musumeci is originally from Annandale, New Jersey. In 2011, she received her Bachelor of Science
degree from Rider University, majoring in Chemistry and minoring in Mathematics. At Rider University,
she performed research in the area of organic synthesis, working toward the development of a novel
synthetic pathway for stereospecific cytotoxic natural products. In August 2013, she will receive her
Master of Science degree from Cornell University in Food Science and Technology. As graduate student at
Cornell University, her research is in the area of analytical aroma chemistry, developing an improved
quantification method for volatile thiols in wine. She presented her research at the American Chemical
Society National Meeting held in April 2013.