Foodomics Platform for the Assay of Thiols in Wines with Fluorescence Derivatization and Ultra Performance Liquid Chromatography Mass Spectrometry Using Multivariate Statistical Analysis-Reference-Cited by-同舟云学术

Foodomics Platform for the Assay of Thiols in Wines with Fluorescence Derivatization and Ultra Performance Liquid Chromatography Mass Spectrometry Using Multivariate Statistical Analysis

Published:2013-02-05 Issue:6 Volume:61 Page:1228-1234
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Inoue Koichi¹,Nishimura Maiko¹,Tsutsui Haruhito¹,Min Jun Zhe¹,Todoroki Kenichiro¹,Kauffmann Jean-Michel²,Toyo’oka Toshimasa¹

Affiliation:

1. Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan

2. Faculty of Pharmacy, Universite Libre de Bruxelles (ULB), Campus Plaine CP 205/6, Boulevard du Triomphe, B-1050 Brussels, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf304822t

Reference38 articles.

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

2. Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made from Vitis vinifera L. Cv. Sauvignon Blanc

3. Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

4. Assessing the Aromatic Potential of Cabernet Sauvignon and Merlot Musts Used to Produce Rose Wine by Assaying the Cysteinylated Precursor of 3-Mercaptohexan-1-ol

5. The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine

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