Analysis of Precursors to Wine Odorant 3-Mercaptohexan-1-ol Using HPLC-MS/MS: Resolution and Quantitation of Diastereomers of 3-S-Cysteinylhexan-1-ol and 3-S-Glutathionylhexan-1-ol-Reference-Cited by-同舟云学术

Analysis of Precursors to Wine Odorant 3-Mercaptohexan-1-ol Using HPLC-MS/MS: Resolution and Quantitation of Diastereomers of 3-S-Cysteinylhexan-1-ol and 3-S-Glutathionylhexan-1-ol

Published:2010-01-15 Issue:3 Volume:58 Page:1390-1395
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Capone Dimitra L.¹²,Sefton Mark A.²,Hayasaka Yoji¹,Jeffery David W.¹

Affiliation:

1. The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, South Australia 5064, Australia

2. School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, 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/jf903720w

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. Stereoisomeric Distribution of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate in Dry and Sweet White Wines Made from Vitis vinifera (Var. Sauvignon Blanc and Semillon)

4. Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis

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