Sulfur aroma precursor present in S-glutathione conjugate form: Identification of S-3-(Hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 14, 2002, Pages 4076-4079

  Des Gachons, Catherine Peyrot ^a   Tominaga, Takatoshi ^a   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Aroma potential; LSIMS; S cysteine conjugate; Sauvignon blanc; Sglutathione conjugate; Tryptophanase; Varietal aroma precursors; Vitis vinifera; glutamyltranspeptidase

Indexed keywords

CYSTEINE DERIVATIVE; GAMMA GLUTAMYLTRANSFERASE; GLUTATHIONE; GLUTATHIONE DERIVATIVE; IMMOBILIZED ENZYME; S 3 (HEXAN 1 OL)GLUATHIONE; S 3 (HEXAN 1 OL)GLUTATHIONE; S-3-(HEXAN-1-OL)GLUATHIONE; SULFUR; TRYPTOPHANASE; UNCLASSIFIED DRUG; DRUG DERIVATIVE;

AROMA; ARTICLE; CHEMISTRY; DETOXIFICATION; GLUTATHIONE METABOLISM; GRAPE; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; WINE;

ANIMALIA; VITACEAE; VITIS; VITIS SP.; VITIS VINIFERA;

CHROMATOGRAPHY, LIQUID; ENZYMES, IMMOBILIZED; GAMMA-GLUTAMYLTRANSFERASE; GLUTATHIONE; MASS SPECTROMETRY; ODORS; SULFUR; VITIS; WINE;

EID: 0037014370     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020002y     Document Type: Article

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