Evolution of S -cysteinylated and s -glutathionylated thiol precursors during oxidation of Melon B. and sauvignon blanc musts

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 7, 2010, Pages 4406-4413

  Roland, Aurélie ^a   Vialaret, Jérôme ^a   Razungles, Alain ^b   Rigou, Peggy ^b   Schneider, Rémi ^b  

^a EPFL   (Switzerland)

^b SPO   (France)

Author keywords

Aroma precursors; Glutathione; Hexenal; Melon B; Oxygen; Sauvignon blanc; Thiols

Indexed keywords

THIOL DERIVATIVE;

ARTICLE; CHEMISTRY; CUCUMBER; GRAPE; METABOLISM; OXIDATION REDUCTION REACTION; WINE;

CUCURBITACEAE; OXIDATION-REDUCTION; SULFHYDRYL COMPOUNDS; VITIS; WINE;

CUCUMIS; VITACEAE;

EID: 77950685615     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904164t     Document Type: Article

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