First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice-Reference-Cited by-同舟云学术

First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice

Published:2009-01-06 Issue:3 Volume:57 Page:991-995
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fedrizzi Bruno¹,Pardon Kevin H.¹,Sefton Mark A.¹,Elsey Gordon M.¹,Jeffery David W.¹

Affiliation:

1. Chemical Sciences Department, University of Padova, via Marzolo 1, 35131 Padova, Italy, and The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, South Australia 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf802799w

Reference14 articles.

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

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

3. Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ngL−1 level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography–negative chemical ionization mass spectrometric determination

4. Engineering volatile thiol release inSaccharomyces cerevisiae for improved wine aroma

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

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