Aromatic potential of botrytized white wine grapes: Identification and quantification of new cysteine-S-conjugate flavor precursors

Analytica Chimica Acta

Volumn 660, Issue 1-2, 2010, Pages 190-196

  Thibon, Cécile ^a   Shinkaruk, Svitlana ^a   Jourdes, Michael ^a   Bennetau, Bernard ^a   Dubourdieu, Denis ^a   Tominaga, Takatoshi ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Aroma precursor; Botrytis cinerea; Cysteine S conjugate; GC derivatization; Sweet wine; Vitis vinifera

Indexed keywords

AFFINITY CHROMATOGRAPHY; FERMENTATION; ODORS; WINE;

AROMA PRECURSOR; BOTRYTIS CINEREA; CYSTEINE-S CONJUGATE; DERIVATIZATIONS; SWEET WINES; VITIS VINIFERA;

AMINO ACIDS;

2 METHYL 3 SULFANYL BUTAN 1 OL CYSTEINE; 3 SULFANYLHEPTAN 1 OL CYSTEINE; 3 SULFANYLPENTAN 1 OL CYSTEINE; CYSTEINE CONJUGATE; UNCLASSIFIED DRUG;

AROMA; ARTICLE; BIOTRANSFORMATION; BOTRYTIS CINEREA; CHEMICAL ANALYSIS; CONTROLLED STUDY; DERIVATIZATION; FERMENTATION; FLAVOR; FUNGAL PLANT DISEASE; GRAPE; MASS FRAGMENTOGRAPHY; NONHUMAN; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; WINE; YEAST;

BOTRYOTINIA FUCKELIANA; BOTRYTIS; VITACEAE; VITIS VINIFERA;

EID: 74549118206     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.10.018     Document Type: Article

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