Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine

Journal of Chromatography A

Volumn 1143, Issue 1-2, 2007, Pages 190-198

  Ferreira, Vicente ^a   Ortín, Natalia ^a   Cacho, Juan F ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

2 Furanmethanethiol; 2 Furfurylthiol; 3 Mercaptohexanol; 3 Mercaptohexyl acetate; 4 Methyl 4 mercaptopentanone; Aroma; Flavour; GC MS; Mercaptans; Wine

Indexed keywords

2-FURANMETHANETHIOL; 2-FURFURYLTHIOL; 3-MERCAPTOHEXANOL; 3-MERCAPTOHEXYL ACETATE; 4-METHYL-4-MERCAPTOPENTANONE; AROMA; MERCAPTANS;

CHROMATOGRAPHIC ANALYSIS; EVAPORATION; FLAVORS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OPTIMIZATION; RESINS; SEPARATION; SOLUTIONS;

WINE;

2 FURANMETHANETHIOL; 2 FURFURYLTHIOL; 3 MERCAPTOHEXANOL; 3 MERCAPTOHEXYL ACETATE; 4 (2 HYDROXYETHYL) 1 PIPERAZINEETHANESULFONIC ACID; 4 METHYL 4 MERCAPTOPENTANONE; ALKANONE; ALPHA,ALPHA,ALPHA TRIS(HYDROXYMETHYL)AMINOMETHANE; BENZOIC ACID; DICHLOROMETHANE; DITHIOERYTHRITOL; HYDROXYMERCURIBENZOIC ACID; LITHIUM; METHYLAMINE; RESIN; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ACIDIFICATION; AQUEOUS SOLUTION; ARTICLE; EVAPORATION; ISOLATION PROCEDURE; PH MEASUREMENT; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REACTION OPTIMIZATION; VALIDATION PROCESS; WINE;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; REPRODUCIBILITY OF RESULTS; SULFHYDRYL COMPOUNDS; WINE;

EID: 33846883512     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2006.12.091     Document Type: Article

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