Reactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitro

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1510-1516

  Laurie, V Felipe ^a   Zúñiga, María C ^b   Carrasco Sánchez, Verónica ^a   Santos, Leonardo S ^a   Cañete, Álvaro ^b   Olea Azar, Claudio ^c   Ugliano, Maurizio ^d   Agosin, Eduardo ^b  

^a UNIVERSIDAD DE TALCA   (Chile)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

^c UNIVERSITY OF CHILE   (Chile)

^d Nomacorc Oxygen Management Research Center   (France)

Author keywords

3 Mercapto 1 hexanol; 3 Sulfanyl 1 hexanol; ESI MS; Metals; Oxidation; Phenol; Sulfite; Wine

Indexed keywords

3-MERCAPTO-1-HEXANOL; 3-SULFANYL-1-HEXANOL; AEROBIC CONDITION; ELECTROSPRAY IONISATION MASS SPECTROMETRIES; ESI-MS; IN-VITRO; PHENOLICS; SULFITE; THIOL FUNCTIONS; VOLATILE SPECIES;

ADDITION REACTIONS; ALCOHOLS; ELECTROSPRAY IONIZATION; MASS SPECTROMETRY; METALS; OXIDATION; WINE;

PHENOLS;

3 SULFANYL 1 HEXANOL; 4 METHYLCATECHOL; IRON; PHENOL; SULFITE; SULFUROUS ACID; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CATALYSIS; CHEMICAL REACTION; ELECTROSPRAY MASS SPECTROMETRY; IN VITRO STUDY; OXIDATION; REACTION TIME; WINE;

EID: 81855201963     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.138     Document Type: Article

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