Measuring the Aromatic Potential of Vitis vinifera L. Cv. Sauvignon Blanc Grapes by Assaying S-Cysteine Conjugates, Precursors of the Volatile Thiols Responsible for Their Varietal Aroma-Reference-Cited by-同舟云学术

Measuring the Aromatic Potential of Vitis vinifera L. Cv. Sauvignon Blanc Grapes by Assaying S-Cysteine Conjugates, Precursors of the Volatile Thiols Responsible for Their Varietal Aroma

Published:2000-07-08 Issue:8 Volume:48 Page:3387-3391
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Peyrot des Gachons Catherine¹,Tominaga Takatoshi¹,Dubourdieu Denis¹

Affiliation:

1. Faculté d'Œnologie, Université Victor Segalen Bordeaux 2, 351 cours de la Libération, 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/jf990979b

Reference10 articles.

1. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one

2. Comparative Studies on the Properties of Tryptophanase and Tyrosine Phenol-lyase Immobilized Directly on Sepharose or by Use of Sepharose-Bound Pyridoxal 5'-Phosphate

3. Properties of Crystalline Tryptophanase

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