The cysteine reaction with diacetyl under wine-like conditions: Proposed mechanisms for mixed origins of 2-methylthiazole, 2-methyl-3-thiazoline, 2-methylthiazolidine, and 2,4,5-trimethyloxazole

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Marchand, Stéphanie ^a   Almy, John ^a   de Revel, Gilles ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Cysteine; Diacetyl; Flavor; Mechanism; Thiazole

Indexed keywords

2,3 BUTANEDIONE; ACETALDEHYDE; ALKANONE; CYSTEINE; DRUG DERIVATIVE; OXAZOLE DERIVATIVE; THIAZOLE DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; FACTUAL DATABASE; MASS FRAGMENTOGRAPHY; METHYLATION; WINE;

ACETALDEHYDE; CYSTEINE; DATABASES, FACTUAL; DIACETYL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEXANONES; METHYLATION; MODELS, CHEMICAL; OXAZOLES; THIAZOLES; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 79961127687     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02261.x     Document Type: Article

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