Contribution of 1,2-Dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the Formation of Dimethyl Trisulfide (DMTS) during the Storage of Japanese Sake-Reference-Cited by-同舟云学术

Contribution of 1,2-Dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the Formation of Dimethyl Trisulfide (DMTS) during the Storage of Japanese Sake

Published:2010-06-09 Issue:13 Volume:58 Page:7756-7761
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Isogai Atsuko¹,Kanda Ryoko¹,Hiraga Yoshikazu²,Iwata Hiroshi¹,Sudo Shigetoshi¹

Affiliation:

1. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan

2. Department of Chemistry, Graduate School of Science, Hiroshima University, 1-3-1 Kagamiyama, Higashihiroshima 739-8526, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf100707a

Reference23 articles.

1. Measurement of thresholds for reference compounds for the sensory profiling of Sake (Part 1)

2. DIMETHYL TRISULPHIDE, ITS MECHANISM OF FORMATION IN HOP OIL AND EFFECT ON BEER FLAVOUR

3. Measurement of Thresholds for Reference Compounds for Sensory Profiling of Scotch Whisky†

4. IDENTIFICATION OF DIMETHYL TRISULFIDE AS A MAJOR AROMA COMPONENT OF COOKED BRASSICACEOUS VEGETABLES

5. Volatile Components of Cooked Onions.

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