Effects of transporting and processing sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4659-4667

  Capone, Dimitra L ^a,b   Jeffery, David W ^a,b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

3 mercaptohexan 1 ol; HPLC MS MS; Varietal thiols; Wine aroma; Wine thiol precursors

Indexed keywords

3-MERCAPTOHEXAN-1-OL; CONJUGATED ALDEHYDES; GLUTATHIONES; HPLC-MS/MS; PRECURSOR CONCENTRATION; PROCESSING TECHNIQUE; VARIETAL THIOLS; WINE AROMA;

ALDEHYDES; DEUTERIUM; ENZYME INHIBITION; WINE;

FRUITS;

3 MERCAPTOHEXAN 1 OL; 3-MERCAPTOHEXAN-1-OL; PLANT EXTRACT; THIOL DERIVATIVE;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; GRAPE; METHODOLOGY; WINE;

FOOD HANDLING; PLANT EXTRACTS; SULFHYDRYL COMPOUNDS; VITIS; WINE;

VITACEAE;

EID: 79955698421     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf200119z     Document Type: Article

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