Evidence map›Paper›PMID 41617641›Full record

ArticleJournal of agricultural and food chemistry2026

Identification and Sensory Evaluation of 3-Sulfanylhexyl Propionate and 3-Sulfanylhexyl Butyrate in Wine.

Florian Kiene, Niël van Wyk, Claus Patz, Andrii Tarasov, Vicky Bäumer, Christoph Schüßler, Rainer Jung, Christian von Wallbrunn, Isak S Pretorius, Doris Rauhut

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Article in Journal of agricultural and food chemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Florian KieneDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.ORCID 0000-0002-5248-5500
Niël van WykDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Claus PatzDepartment of Beverage Research, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Andrii TarasovDepartment of Enology, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Vicky BäumerDepartment of Beverage Research, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Christoph SchüßlerDepartment of Enology, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Rainer JungDepartment of Enology, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Christian von WallbrunnDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.
Isak S PretoriusARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW 2113, Australia.
Doris RauhutDepartment of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Two new polyfunctional thiols, 3-sulfanylhexyl propionate (3SHP) and 3-sulfanylhexyl butyrate (3SHB), were detected in wines, synthesized as reference standards, and their sensory properties were characterized. Fermentations supplemented with short-chain fatty acids (propionic acid and butyric acid) generated 3SHP and 3SHB, which were confirmed by GC-MS using synthetic standards. Analysis of commercial wines from Scheurebe, Sauvignon blanc, and Verdejo further verified the presence of 3SHP and 3SHB, reporting their first identification in wines to our knowledge. To determine the influence of these esters on wine aroma, their odor threshold values (detection and recognition thresholds) were identified. Here, both compounds were described with grapefruit, passionfruit and tropical fruit descriptors. Although concentrations in many commercial samples were below sensory detection thresholds, synergistic sensory interactions with other polyfunctional thiols to the tropical wine aroma can be assumed.

Indexed as

ButyratesFlavoring AgentsPropionatesSulfhydryl CompoundsWineFermentationFruitGas Chromatography-Mass SpectrometryHumansOdorantsTasteButyratesFlavoring AgentsPropionatesSulfhydryl CompoundsaromaestersSauvignon blancScheurebethiols

Identifiers

PMID41617641
PMCPMC12903898

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.