Elucidation of the 1,3-Sulfanylalcohol Oxidation Mechanism: An Unusual Identification of the Disulfide of 3-Sulfanylhexanol in Sauternes Botrytized Wines-Reference-Cited by-同舟云学术

Elucidation of the 1,3-Sulfanylalcohol Oxidation Mechanism: An Unusual Identification of the Disulfide of 3-Sulfanylhexanol in Sauternes Botrytized Wines

Published:2010-09-21 Issue:19 Volume:58 Page:10606-10613
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sarrazin Elise¹,Shinkaruk Svitlana²,Pons Monique¹,Thibon Cecile¹,Bennetau Bernard³⁴,Darriet Philippe¹

Affiliation:

1. UMR INRA 1219 Œnologie, Institut des Sciences de la Vigne et du Vin, Université Victor Segalen Bordeaux II, 210 Chemin de Leysotte, CS 5008, F-33882 Villenave d’Ornon, France

2. ENITA de Bordeaux, 1 cours du Général de Gaulle, CS 40201, F-33175 Gradignan Cedex, France

3. Université Bordeaux 1, Institut des Sciences Moléculaires, 351 cours de la Libération, F-33405 Talence Cedex, France

4. CNRS, UMR 5255 ISM, F-33405 Talence Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102022s

Reference42 articles.

1. Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review

2. SULFUR-CONTAINING ODORANTS IN FRAGRANCE CHEMISTRY