An organoleptic defect, termed fresh mushroom off-flavor and mainly caused by the C8 compounds 1-octen-3-one, 3-octanol and 1-octen-3-ol, has been identified in wines and spirits since the 2000s. The aim of this work was to identify the presence of glycosidic precursors of these C8 compounds and to evaluate the influence of different molds on the glycosylated fractions of three grape varieties. Must samples contaminated by molds (gray rot, powdery mildew and Crustomyces subabruptus) and three levels of attack severity (from healthy to 10–15%) were studied. After a β-glycosidase treatment on Meunier and Pinot noir musts contaminated by Crustomyces subabruptus, 1-octen-3-one, 1-octen-3-ol and 3-octanol were identified by GC-MS, proving the existence of glycosidic fractions in the musts. A Pinot noir must contaminated by Crustomyces subabruptus displayed a 230% increase in the glycosylated fraction responsible for 1-octen-3-one in comparison with an uncontaminated sample. Powdery mildew did not appear to affect the levels of the studied glycosidic fractions in Chardonnay musts. Gray rot on Meunier and Pinot noir musts had opposite effects depending on glycoside type, decreasing the 1-octen-3-one fraction and increasing the 1-octen-3-ol fraction.

Thiols are a group of highly potent aroma compounds found in many Vitis vinifera wines. In berries, thiols occur as precursors formed from a thiol attached to an amino moiety (e.g., cysteine and glutathione). Foliar sulfur and urea supplementation has been found to increase thiol precursors in V. vinifera berries. However, such data are still scarce for interspecific hybrid Vitis varieties, despite a growing interest in these cultivars. In this study, eight thiol precursors, 21 amino acids and glutathione (GSH) of seven white hybrid Vitis varieties collected in Quebec, Canada, were quantified by liquid chromatography with tandem mass spectrometry. Then, the impact of foliar sulfur and urea supplementation on thiol precursors of fully mature berries was tested on the Vitis sp. Vidal, using a complete randomised block design. Among the analysed thiol precursors, only the precursors of 3-mercaptohexan-1-ol (3MH) were detected, with glutathione-3MH (20-711 μg/kg berry fresh weight) as the main precursor in most studied varieties. Vidal samples had the highest concentrations of glutathione-3MH (313 μg/kg berry fresh weight) and GSH (17 mg/L in juice), but a large variability was found among the biological replicates. The amino acids proline, arginine, glutamine and alanine were the main amino acids found in Vidal, Frontenac blanc, Seyval blanc and Saint-Pepin respectively. Correlation analysis showed no significant relationship between thiol precursor and glutathione/amino acid content in berries. Foliar urea and sulfur supplementation had no impact on thiol precursor concentration in Vidal. However, a trend in a higher content of thiol precursors in berries treated with urea and sulfur compared to the control was observed on one of the two experimental sites.

Polyfunctional thiols (PFTs) present in beers or in wines are known to be released by yeast, during fermentation, from bound forms originally found in raw materials. In the brewing field, huge amounts of S-conjugates have been evidenced in several dual-purpose hop varieties. Malt, however, being the major raw material of beer, could also be a significant contributor of PFTs to beer (cysteinylated, Cys- and glutathionylated, G- precursors of 3SHol already identified in a few samples of barley and malt). Forty-two barley malts from 2 to 1500 EBC and five other malted cereals were screened to characterize their thiol precursor profile (G- and Cys- as well as dipeptidic bound CysGly- and γGluCys- forms of 3SHol). First, it was confirmed that G-3SHol was ubiquitous reaching up to 320 µg/kg in some samples, whereas Cys-3SHol remained at a trace level of up to 13 µg/ kg. Moreover, for the first time, dipeptidic bound forms of 3SHol were evidenced in malt (up to 10 and 11 µg/kg for CysGly-3SHol and γGluCys-3SHol, respectively). In pale malts, the level of the CysGly- form was shown to be proportional to that of G-3SHol (in situ γGT during the malting process). This appeared to be no longer true for special malts (ranging from 5 to 45°EBC), whose CysGly-3SHol level correlated instead with Cys-3SHol (suspected chemical conversion from the dipeptide conjugate). As for γGluCys-3SHol, it was only found in the special barley malts (indicating another chemical break of the Cys-Gly bond, here on G-3SHol) and in malted rye, spelt, and wheat. No precursors were found in roasted malt.