-
1
-
-
85007688448
-
Studies on the "sugary flavor" of raw cane sugar. III. Key compound of the sugary flavor
-
Tokitomo, Y.; Kobayashi, A.; Yamanishi, T. Studies on the "sugary flavor" of raw cane sugar. III. Key compound of the sugary flavor. Proc. Jpn. Acad. 1980, (56B), 457-462.
-
(1980)
Proc. Jpn. Acad
, Issue.56 B
, pp. 457-462
-
-
Tokitomo, Y.1
Kobayashi, A.2
Yamanishi, T.3
-
2
-
-
84998226352
-
-
Takahashi, K.; Tadenuma, M.; Sato, S. 3-Hydroxy-4,5-dimethyl-2(5H) -furanone, a burnt flavoring compounds from aged sake. Agric. Biol. Chem. 1976, 40 (2), 325330..
-
Takahashi, K.; Tadenuma, M.; Sato, S. 3-Hydroxy-4,5-dimethyl-2(5H) -furanone, a burnt flavoring compounds from aged sake. Agric. Biol. Chem. 1976, 40 (2), 325330..
-
-
-
-
3
-
-
0001954131
-
-
Girardon, P.; Sauvaire, Y.; Baccou, J.-C.; Bessière, J.-M. Identification de la 3-hydroxy-4,5-dimethyl-2(5H)-furanone dans l'arôme des graines de fenugrec (Trigonella foenum graecum L.). Lebensm.-Wiss. -Technol. 1986, 19, 44-46.
-
Girardon, P.; Sauvaire, Y.; Baccou, J.-C.; Bessière, J.-M. Identification de la 3-hydroxy-4,5-dimethyl-2(5H)-furanone dans l'arôme des graines de fenugrec (Trigonella foenum graecum L.). Lebensm.-Wiss. -Technol. 1986, 19, 44-46.
-
-
-
-
4
-
-
0001041171
-
Identification de la Diméthyl-4,5-tertrahydrofuranedione-2,3 dans le Vin Jaune du Jura.
-
Dubois, P.; Rigaud, J.; Dekimpe, J. Identification de la Diméthyl-4,5-tertrahydrofuranedione-2,3 dans le Vin Jaune du Jura. Lebensm.-Wiss. -Technol. 1976, 9, 366-368.
-
(1976)
Lebensm.-Wiss. -Technol
, vol.9
, pp. 366-368
-
-
Dubois, P.1
Rigaud, J.2
Dekimpe, J.3
-
5
-
-
0027363085
-
Quantitative determination of sotolon in wines by high-performance liquid chromatography
-
Guichard, E.; Pham, T. T.; Etievant, P. Quantitative determination of sotolon in wines by high-performance liquid chromatography. Chromatographia 1993, 37, 539-541.
-
(1993)
Chromatographia
, vol.37
, pp. 539-541
-
-
Guichard, E.1
Pham, T.T.2
Etievant, P.3
-
6
-
-
0038492797
-
-
Silva Ferreira, A. C.; Barbe, J. C.; Bertrand, A. 3-Hydroxy-4,5-dimethyl- 2(5H)-furanone: a key odorant of the typical aroma of oxidative aged port wine. J. Agric. Food Chem. 2003, 51, 4356-4363.
-
Silva Ferreira, A. C.; Barbe, J. C.; Bertrand, A. 3-Hydroxy-4,5-dimethyl- 2(5H)-furanone: a key odorant of the typical aroma of oxidative aged port wine. J. Agric. Food Chem. 2003, 51, 4356-4363.
-
-
-
-
7
-
-
0010107646
-
Rôle du sotolon dans l'arôme des vins doux naturels, influence des conditions d'élevage et de vieillissement.
-
Cutzach, I.; Chatonnet, P.; Dubourdieu, D. Rôle du sotolon dans l'arôme des vins doux naturels, influence des conditions d'élevage et de vieillissement. J. Int. Sci. Vigne Vin 1998, 32 (4), 223-233.
-
(1998)
J. Int. Sci. Vigne Vin
, vol.32
, Issue.4
, pp. 223-233
-
-
Cutzach, I.1
Chatonnet, P.2
Dubourdieu, D.3
-
8
-
-
84960644467
-
Identification of sotolon and ethyl 9-hydroxynonanoate in botrytized wine and evaluation of the roles of compounds characteristic of it
-
Masuda, M. Identification of sotolon and ethyl 9-hydroxynonanoate in botrytized wine and evaluation of the roles of compounds characteristic of it. Agric. Biol. Chem. 1984, 48 (11), 2707-2710.
-
(1984)
Agric. Biol. Chem
, vol.48
, Issue.11
, pp. 2707-2710
-
-
Masuda, M.1
-
9
-
-
33847001980
-
Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization
-
Sarrazin, E.; Dubourdieu, D.; Darriet, P. Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization. Food Chem. 2007, 103 (2), 536-545.
-
(2007)
Food Chem
, vol.103
, Issue.2
, pp. 536-545
-
-
Sarrazin, E.1
Dubourdieu, D.2
Darriet, P.3
-
10
-
-
41949114799
-
Role of glutathione on development of aroma defects in dry white wines
-
Montpellier
-
Lavigne-Cruège, V.; Dubourdieu, D. Role of glutathione on development of aroma defects in dry white wines. In 13th International Enology Symposium; Montpellier, 2002; pp 331-347.
-
(2002)
13th International Enology Symposium
, pp. 331-347
-
-
Lavigne-Cruège, V.1
Dubourdieu, D.2
-
11
-
-
0037467120
-
Identification of key odorants related to the typical aroma of oxidation-spoiled white wines
-
Ferreira, A. C. S.; Hogg, T.; Guedes de Pinho, P. Identification of key odorants related to the typical aroma of oxidation-spoiled white wines. J. Agric. Food Chem. 2003, 51, 1377-1381.
-
(2003)
J. Agric. Food Chem
, vol.51
, pp. 1377-1381
-
-
Ferreira, A.C.S.1
Hogg, T.2
Guedes de Pinho, P.3
-
12
-
-
0003032352
-
Isolation and identification of odorants generated in wine during its isolation: A gas chromatography- olfactometric study
-
Escudero, A.; Cacho, J.; Ferreira, V. Isolation and identification of odorants generated in wine during its isolation: a gas chromatography- olfactometric study. Eur. Food Res. Technol. 2000, 211, 105-110.
-
(2000)
Eur. Food Res. Technol
, vol.211
, pp. 105-110
-
-
Escudero, A.1
Cacho, J.2
Ferreira, V.3
-
13
-
-
33645232893
-
Stability of sotolon in acidic and basic aqueous solutions. Application to the synthesis of deuterated analogue for its quantitative determination in wine
-
Dagan, L.; Schneider, R.; Lepoutre, J. P.; Baumes, R. Stability of sotolon in acidic and basic aqueous solutions. Application to the synthesis of deuterated analogue for its quantitative determination in wine. Anal. Chim. Acta 2006, 563, 365-374.
-
(2006)
Anal. Chim. Acta
, vol.563
, pp. 365-374
-
-
Dagan, L.1
Schneider, R.2
Lepoutre, J.P.3
Baumes, R.4
-
14
-
-
41949105496
-
Enantiomeric ratios of sotolon in different media and sensory differentiation of the pure enantiomers
-
Hambourg
-
Guichard, E.; Fournier, N. Enantiomeric ratios of sotolon in different media and sensory differentiation of the pure enantiomers. In European Food Chemistry VI; Hambourg, 1991.
-
(1991)
European Food Chemistry VI
-
-
Guichard, E.1
Fournier, N.2
-
15
-
-
0037421315
-
Enantioselective perception of chiral odorants
-
Brenna, E.; Fuganti, C.; Serra, S. Enantioselective perception of chiral odorants. Tetrahedron: Asymmetry 2003, 14 (1), 1-42.
-
(2003)
Tetrahedron: Asymmetry
, vol.14
, Issue.1
, pp. 1-42
-
-
Brenna, E.1
Fuganti, C.2
Serra, S.3
-
16
-
-
0001609999
-
Enantiomeric ratios of pantolactone, solerone, 4-carboethoxy-4-hydroxy-butyrolactone and of sotolon, a flavour impact compound of flor-sherry and botrytized wines
-
Guichard, E.; Etievant, P.; Henry, R.; Mosland, A. Enantiomeric ratios of pantolactone, solerone, 4-carboethoxy-4-hydroxy-butyrolactone and of sotolon, a flavour impact compound of flor-sherry and botrytized wines. Z. Lebensm. Unters. Forsch. 1992, 195, 540-544.
-
(1992)
Z. Lebensm. Unters. Forsch
, vol.195
, pp. 540-544
-
-
Guichard, E.1
Etievant, P.2
Henry, R.3
Mosland, A.4
-
17
-
-
0030737815
-
Controlled racemization of optically active organic compounds: Prospects for asymmetric transformation
-
Ebbers, E. J.; Ariaans, G. J. A.; Houbiers, J. P. M.; Bruggink, A.; Zwanenburg, B. Controlled racemization of optically active organic compounds: prospects for asymmetric transformation. Tetrahedron 1997, 28, 9417-9476.
-
(1997)
Tetrahedron
, vol.28
, pp. 9417-9476
-
-
Ebbers, E.J.1
Ariaans, G.J.A.2
Houbiers, J.P.M.3
Bruggink, A.4
Zwanenburg, B.5
-
18
-
-
0035976343
-
Gas chromatographic technologies for the analysis of essential oil
-
Marriot, P. J.; Shellie, R.; Cornwell, C. Gas chromatographic technologies for the analysis of essential oil. J. Chromatogr., A 2001, 936, 1-22.
-
(2001)
J. Chromatogr., A
, vol.936
, pp. 1-22
-
-
Marriot, P.J.1
Shellie, R.2
Cornwell, C.3
-
19
-
-
0013400310
-
The chemistry of sotolon: A key parameter for the study of a key component of fior sherry wines
-
Bessière, Y, Ed, Wiley: Chichester, U.K
-
Martin, B.; Etievant, P.; Henry, R. The chemistry of sotolon: a key parameter for the study of a key component of fior sherry wines. In Flavour Sciences and Technology; Bessière, Y., Ed.; Wiley: Chichester, U.K., 1990; pp 53-56.
-
(1990)
Flavour Sciences and Technology
, pp. 53-56
-
-
Martin, B.1
Etievant, P.2
Henry, R.3
-
20
-
-
41949120404
-
Changes in the sotolon content of dry white wines during barrel and bottle aging
-
in press
-
Lavigne, V.; Pons, A.; Darriet, P.; Dubourdieu, D. Changes in the sotolon content of dry white wines during barrel and bottle aging. J. Agric. Food Chem. 2008, in press.
-
(2008)
J. Agric. Food Chem
-
-
Lavigne, V.1
Pons, A.2
Darriet, P.3
Dubourdieu, D.4
-
21
-
-
0043166662
-
-
Raab, T.; Hauck, T.; Knecht, A.; Schmitt, U.; Holzgrabe, U.; Schwab, W. Tautomerism of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone: evidence for its enantioselective biosynthesis. Chirality 2003, 15 (7), 573-578.
-
Raab, T.; Hauck, T.; Knecht, A.; Schmitt, U.; Holzgrabe, U.; Schwab, W. Tautomerism of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone: evidence for its enantioselective biosynthesis. Chirality 2003, 15 (7), 573-578.
-
-
-
-
22
-
-
0000835020
-
Tautomerism of the monohydroxy derivatives of five-membered O, N, and S heterocycles
-
Capon, B.; Kwok, F. Tautomerism of the monohydroxy derivatives of five-membered O, N, and S heterocycles. J. Am. Chem. Soc. 1989, 111, 5346-5356.
-
(1989)
J. Am. Chem. Soc
, vol.111
, pp. 5346-5356
-
-
Capon, B.1
Kwok, F.2
-
23
-
-
0026742848
-
Enzyme assisted synthesis of (S)-sotolon
-
Fronza, G.; Fuganti, C.; Grasselli, P.; Pedrochi-Fantoni, G.; Servi, S. Enzyme assisted synthesis of (S)-sotolon. Tetrahedron Lett. 1992, 33, 5625-5628.
-
(1992)
Tetrahedron Lett
, vol.33
, pp. 5625-5628
-
-
Fronza, G.1
Fuganti, C.2
Grasselli, P.3
Pedrochi-Fantoni, G.4
Servi, S.5
-
24
-
-
0000496877
-
Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution technique
-
Hofmann, T.; Schieberle, P. Identification of potent aroma compounds in thermally treated mixtures of glucose/cysteine and rhamnose/cysteine using aroma extract dilution technique. J. Agric. Food Chem. 1997, 45, 898-906.
-
(1997)
J. Agric. Food Chem
, vol.45
, pp. 898-906
-
-
Hofmann, T.1
Schieberle, P.2
-
25
-
-
0032864740
-
-
König, T.; Gutsche, B.; Hartl, M.; Hubsher, R.; Schreier, P.; Schwab, W. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) causing off-flavor: Elucidation of its formation pathways during storage of cirrus soft drinks. J. Agric. Food Chem. 1999, 47, 3288-3291.
-
König, T.; Gutsche, B.; Hartl, M.; Hubsher, R.; Schreier, P.; Schwab, W. 3-Hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) causing off-flavor: Elucidation of its formation pathways during storage of cirrus soft drinks. J. Agric. Food Chem. 1999, 47, 3288-3291.
-
-
-
-
26
-
-
0001693554
-
-
Blank, I.; Lin, J.; Furmeaux, R.; Welti, D. H.; Fay, L. B. Formation of sotolone from 4-hydroxy-L-isoleucine and 3-amino-4,5-dimethyl-3,4- dihydro-(25H)-furanone. J. Agric. Food Chem. 1996, 44, 1851-1856.
-
Blank, I.; Lin, J.; Furmeaux, R.; Welti, D. H.; Fay, L. B. Formation of sotolone from 4-hydroxy-L-isoleucine and 3-amino-4,5-dimethyl-3,4- dihydro-(25H)-furanone. J. Agric. Food Chem. 1996, 44, 1851-1856.
-
-
-
|