Identification of ethyl 2-sulfanylacetate as an important off-odor compound in white wines

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 10191-10199

  Nikolantonaki, Maria ^a   Darriet, Philippe ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

ethyl 2 sulfanylacetate; off odor; oxygen; volatile thiol; wine

Indexed keywords

COPPER SULFATE; ETHYL 2-SULFANYLACETATE; EXTRACTION PROTOCOLS; FRITILLARIA; INERT ATMOSPHERES; OFF-FLAVORS; OFF-ODOR; PERCEPTION THRESHOLDS; SENSORY PANELS; VOLATILE THIOL; WHITE WINES;

FLAVOR COMPOUNDS; MASS SPECTROMETRY; OXYGEN; SENSORY PERCEPTION; WINE;

GAS CHROMATOGRAPHY;

ACETIC ACID DERIVATIVE; ETHYL 2 SULFANYLACETATE; ETHYL 2-SULFANYLACETATE; THIOL DERIVATIVE;

ARTICLE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; TASTE; VOLATILIZATION; WINE;

ACETATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SMELL; SULFHYDRYL COMPOUNDS; TASTE; VOLATILIZATION; WINE;

FRITILLARIA MELEAGRIS;

EID: 80053119599     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201047u     Document Type: Article

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