Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties-Reference-Cited by-同舟云学术

Contribution of Dimethyl Sulfide to the Aroma of Syrah and Grenache Noir Wines and Estimation of Its Potential in Grapes of These Varieties

Published:2004-10-23 Issue:23 Volume:52 Page:7084-7093
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Segurel Marie A.¹,Razungles Alain J.¹,Riou Christophe¹,Salles Myriam¹,Baumes Raymond L.¹

Affiliation:

1. Institut National de la Recherche Agronomique, Unité Mixte de Recherche Sciences Pour l'Oenologie, Equipe Technologies Intégratives, 2 place Pierre Viala, 34060 Montpellier Cedex 1, France, and Inter-Rhone, Interprofession des vins AOC Côtes-du-Rhône et vallée du Rhône, 2260 route du Grès, 84100 Orange, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049160a

Reference42 articles.

1. Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

2. Mutagenicity of 2-alkyl-N-nitrosothiazolidines

3. Determination of total volatile components of Cucumis melo L. variety cantaloupensis

Cited by 138 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique;Frontiers in Nutrition;2024-07-22

2. Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method;LWT;2024-07

3. Research on wine flavor: A bibliometric and visual analysis (2003-2022);Food Chemistry Advances;2024-06

4. Conversion of Other Variety Specific Components;Understanding Wine Chemistry;2024-05-24

5. Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs;Journal of the American Society of Brewing Chemists;2024-03-15