First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1196-1202

  Larcher, Roberto ^a   Tonidandel, Loris ^a   Nicolini, Giorgio ^a   Fedrizzi, Bruno ^b  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

3 S Cysteinyl hexan 1 ol; 3 S Glutathionyl hexan 1 ol; 4 S Cysteinyl 4 methylpentan 2 one; 4 S Glutathionyl 4 methylpentan 2 one; Tannin

Indexed keywords

TANNINS;

3-S-CYSTEINYL HEXAN-1-OL; 3-S-GLUTATHIONYL HEXAN-1-OL; 4-S-CYSTEINYL-4- METHYLPENTAN-2-ONE; 4-S-GLUTATHIONYL-4-METHYLPENTAN-2-ONE; AROMATIC COMPOSITION; COLOUR STABILITY; OVERALL CHARACTERISTICS; PRODUCTION STRATEGY;

FLAVONOIDS;

3 MERCAPTOHEXAN 1 OL; 3 MERCAPTOHEXYL ACETATE; 4 MERCAPTO 3 MERCAPTOHEXAN 1 OL; AMMONIA; CYSTEINE; CYSTEINE 3 MERCAPTOHEXAN 1 OL; CYSTEINE 3 MERCAPTOHEXYL ACETATE; CYSTEINE 4 MERCAPTO 3 MERCAPTOHEXAN 1 OL; FLAVORING AGENT; GLUTATHIONE; GLUTATHIONE 3 MERCAPTOHEXAN 1 OL; GLUTATHIONE 3 MERCAPTOHEXYL ACETATE; GLUTATHIONE 4 MERCAPTO 3 MERCAPTOHEXAN 1 OL; METHANOL; TANNIN DERIVATIVE; THIOL; UNCLASSIFIED DRUG; WATER;

ARTICLE; GRAPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; WINE;

VITACEAE;

EID: 84878405787     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.037     Document Type: Article

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