Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 139-144

  Roland, Aurélie ^a,b   Schneider, Rémi ^b   Charrier, Frédéric ^c   Cavelier, Florine ^d   Rossignol, Michel ^e   Razungles, Alain ^b  

^a Interloire   (France)

^b SPO   (France)

^c Institut Francais de la Vigne et du Vin   (France)

^d UNIVERSITÉ DE MONTPELLIER   (France)

^e CEMAGREF   (France)

Author keywords

Precursors; Pulp; Sauvignon Blanc; Skin; Varietal thiols

Indexed keywords

1-HEXANOL; GLUTATHIONES; GRAPE VARIETY; HEXANAL; PRECURSORS; PREFERMENTATION; SAUVIGNON BLANC; SKIN CONTACT; VARIETAL THIOLS;

ALCOHOLS; AMINO ACIDS; FABRICS;

FRUITS;

3 (1 HEXANOL)GLUTATHIONE; 3 MERCAPTO 1 HEXANOL; 4 METHYL 4 MERCAPTO 2 PENTANONE; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION PROCESS; CONTROLLED STUDY; FERMENTATION; GRAPE; MELON; NONHUMAN; PRECURSOR; SAUVIGNON BLANC; WINE;

CUCUMIS; VITACEAE;

EID: 77957873857     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.050     Document Type: Article

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