The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide-Reference-Cited by-同舟云学术

The Chemical Reaction of Glutathione and trans-2-Hexenal in Grape Juice Media To Form Wine Aroma Precursors: The Impact of pH, Temperature, and Sulfur Dioxide

Published:2018-01-23 Issue:5 Volume:66 Page:1214-1221
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Clark Andrew C.¹²^ORCID,Deed Rebecca C.³^ORCID

Affiliation:

1. School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia

2. National Wine and Grape Industry Centre, Mambarra Drive, Wagga Wagga, New South Wales 2678, Australia

3. School of Chemical Sciences, The University of Auckland, Auckland, New Zealand

Funder

Charles Sturt University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b04991

Reference29 articles.

1. Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds

2. Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

3. Sensory interaction between 3-mercaptohexan-1-ol and 2-isobutyl-3-methoxypyrazine in dearomatised Sauvignon Blanc wine

4. Evaluation of Key Odorants in Sauvignon Blanc Wines Using Three Different Methodologies

5. A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates

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