Identification of a very odoriferous thiol, 2 methyl-3-furanthiol, in wines

Volatile thiols present in wines were extracted with a vacuum distillation technique at low temperature coupled with a specific, reversible capture by an organomercuric salt (p-hydroxymercuribenzoate). After decombination of the thiols with an excess of cystein, the analysis of the organic extracts by gas chromatography with different detection modes (olfactometry, flame p hotometry and mass spectrometry), led to the identification of 2-methyl-3-f uranthiol, a very odoriferous compound (odor threshold. 0.4-1.0 ng.l(-1) wa ter). already described in coffee, cooked meat and yeast extracts.