메뉴 건너뛰기




Volumn 1104, Issue , 2012, Pages 15-35

Analytical investigations of wine odorant 3-mercaptohexan-1-ol and its precursors

Author keywords

[No Author keywords available]

Indexed keywords

FRUIT JUICES; ODORS;

EID: 84905665596     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2012-1104.ch002     Document Type: Conference Paper
Times cited : (17)

References (51)
  • 1
    • 79957783562 scopus 로고    scopus 로고
    • Assessing desirable levels of sensory properties in Sauvignon Blanc wines - Consumer preferences and contribution of key aroma compounds
    • King, E. S.; Osidacz, P.; Curtin, C.; Bastian, S. E. P.; Francis, I. L. Assessing desirable levels of sensory properties in Sauvignon Blanc wines - consumer preferences and contribution of key aroma compounds. Aust. J. Grape Wine Res. 2011, 17, 169-180
    • (2011) Aust. J. Grape Wine Res. , vol.17 , pp. 169-180
    • King, E.S.1    Osidacz, P.2    Curtin, C.3    Bastian, S.E.P.4    Francis, I.L.5
  • 2
    • 77956637955 scopus 로고    scopus 로고
    • Occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines
    • Mateo-Vivaracho, L.; Zapata, J.; Cacho, J.; Ferreira, V. Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines. J. Agric. Food Chem. 2010, 58, 10184-10194
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 10184-10194
    • Mateo-Vivaracho, L.1    Zapata, J.2    Cacho, J.3    Analysis, F.V.4
  • 3
    • 33645341193 scopus 로고    scopus 로고
    • The role of yeasts in grape flavor development during fermentation: The example of Sauvignon blanc
    • Dubourdieu, D.; Tominaga, T.; Masneuf, I.; Peyrot des Gachons, C.; Murat, M. L. The role of yeasts in grape flavor development during fermentation: The example of Sauvignon blanc. Am. J. Enol. Vitic. 2006, 57, 81-88
    • (2006) Am. J. Enol. Vitic. , vol.57 , pp. 81-88
    • Dubourdieu, D.1    Tominaga, T.2    Masneuf, I.3    Peyrot Des Gachons, C.4    Murat, M.L.5
  • 5
    • 0029193852 scopus 로고
    • Identification of a powerful aromatic component of Vitis vinifera L. Var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one
    • Darriet, P.; Tominaga, T.; Lavigne, V.; Boidron, J.-N.; Dubourdieu, D. Identification of a powerful aromatic component of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one. Flavour Fragr. J. 1995, 10, 385-392
    • (1995) Flavour Fragr. J. , vol.10 , pp. 385-392
    • Darriet, P.1    Tominaga, T.2    Lavigne, V.3    Boidron, J.-N.4    Dubourdieu, D.5
  • 6
    • 0031825535 scopus 로고    scopus 로고
    • Identification of new volatile thiols in the aroma of Vitis vinifera L. Var. Sauvignon blanc wines
    • Tominaga, T.; Furrer, A.; Henry, R.; Dubourdieu, D. Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flavour Fragr. J. 1998, 13, 159-162
    • (1998) Flavour Fragr. J. , vol.13 , pp. 159-162
    • Tominaga, T.1    Furrer, A.2    Henry, R.3    Dubourdieu, D.4
  • 7
    • 0030512425 scopus 로고    scopus 로고
    • Identification of 3-mercaptohexyl acetate in Sauvignon wine, a powerful aromatic compound exhibiting boxtree odor
    • Tominaga, T.; Darriet, P.; Dubourdieu, D. Identification of 3-mercaptohexyl acetate in Sauvignon wine, a powerful aromatic compound exhibiting boxtree odor. Vitis 1996, 35, 207-210
    • (1996) Vitis , vol.35 , pp. 207-210
    • Tominaga, T.1    Darriet, P.2    Dubourdieu, D.3
  • 9
    • 33749674486 scopus 로고    scopus 로고
    • Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon)
    • Tominaga, T.; Niclass, Y.; Frerot, E.; Dubourdieu, D. Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon). J. Agric. Food Chem. 2006, 54, 7251-7255
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 7251-7255
    • Tominaga, T.1    Niclass, Y.2    Frerot, E.3    Dubourdieu, D.4
  • 12
    • 0001389623 scopus 로고    scopus 로고
    • A new type of flavor precursors in Vitis vinifera L. Cv. Sauvignon Blanc: S-cysteine conjugates
    • Tominaga, T.; Peyrot des Gachons, C.; Dubourdieu, D. A new type of flavor precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-cysteine conjugates. J. Agric. Food Chem. 1998, 46, 5215-5219
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 5215-5219
    • Tominaga, T.1    Peyrot Des Gachons, C.2    Dubourdieu, D.3
  • 13
    • 54049126527 scopus 로고    scopus 로고
    • Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation
    • Thibon, C.; Marullo, P.; Claisse, O.; Cullin, C.; Dubourdieu, D.; Tominaga, T. Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation. Fems Yeast Res. 2008, 8, 1076-1086
    • (2008) Fems Yeast Res. , vol.8 , pp. 1076-1086
    • Thibon, C.1    Marullo, P.2    Claisse, O.3    Cullin, C.4    Dubourdieu, D.5    Tominaga, T.6
  • 15
    • 0037014370 scopus 로고    scopus 로고
    • Sulfur aroma precursor present in S-glutathione conjugate form: Identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. Cv. Sauvignon Blanc
    • Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon Blanc. J. Agric. Food Chem. 2002, 50, 4076-4079
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 4076-4079
    • Peyrot Des Gachons, C.1    Tominaga, T.2    Dubourdieu, D.3
  • 16
    • 80055025447 scopus 로고    scopus 로고
    • Identification and quantification of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon Blanc grape juice by HPLC-MS/MS
    • Submitted
    • Capone, D. L.; Pardon, K. H.; Cordente, A. G.; Jeffery, D. W. Identification and quantification of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon Blanc grape juice by HPLC-MS/MS. J. Agric. Food Chem. 2011Submitted.
    • (2011) J. Agric. Food Chem.
    • Capone, D.L.1    Pardon, K.H.2    Cordente, A.G.3    Jeffery, D.W.4
  • 17
    • 0035187837 scopus 로고    scopus 로고
    • Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce Rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol
    • Murat, M.-L.; Tominaga, T.; Dubourdieu, D. Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce Rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol. J. Agric. Food Chem. 2001, 49, 5412-5417
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 5412-5417
    • Murat, M.-L.1    Tominaga, T.2    Dubourdieu, D.3
  • 18
    • 54349118243 scopus 로고    scopus 로고
    • New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors
    • Subileau, M.; Schneider, R.; Salmon, J.-M.; Degryse, E. New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors. J. Agric. Food Chem. 2008, 56, 9230-9235
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 9230-9235
    • Subileau, M.1    Schneider, R.2    Salmon, J.-M.3    Degryse, E.4
  • 19
    • 45549090562 scopus 로고    scopus 로고
    • Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH)
    • Pardon, K. H.; Graney, S. D.; Capone, D. L.; Swiegers, J. H.; Sefton, M. A.; Elsey, G. M. Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH). J. Agric. Food Chem. 2008, 56, 3758-3763
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 3758-3763
    • Pardon, K.H.1    Graney, S.D.2    Capone, D.L.3    Swiegers, J.H.4    Sefton, M.A.5    Elsey, G.M.6
  • 20
    • 76449098917 scopus 로고    scopus 로고
    • Synthesis of wine thiol conjugates and labeled analogues: Fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol
    • Grant-Preece, P. A.; Pardon, K. H.; Capone, D. L.; Cordente, A. G.; Sefton, M. A.; Jeffery, D. W.; Elsey, G. M. Synthesis of wine thiol conjugates and labeled analogues: fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol. J. Agric. Food Chem. 2010, 58, 1383-1389
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 1383-1389
    • Grant-Preece, P.A.1    Pardon, K.H.2    Capone, D.L.3    Cordente, A.G.4    Sefton, M.A.5    Jeffery, D.W.6    Elsey, G.M.7
  • 21
    • 77955838678 scopus 로고    scopus 로고
    • Analysis of S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-Lcysteine in Vitis vinifera L. Cv. Koshu for aromatic wines
    • Kobayashi, H.; Takase, H.; Kaneko, K.; Tanzawa, F.; Takata, R.; Suzuki, S.; Konno, T. Analysis of S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)- Lcysteine in Vitis vinifera L. cv. Koshu for aromatic wines. Am. J. Enol. Vitic. 2010, 61, 176-185
    • (2010) Am. J. Enol. Vitic. , vol.61 , pp. 176-185
    • Kobayashi, H.1    Takase, H.2    Kaneko, K.3    Tanzawa, F.4    Takata, R.5    Suzuki, S.6    Konno, T.7
  • 22
    • 77649181128 scopus 로고    scopus 로고
    • And quantification by LC-MS/MS of a new precursor of 3- mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine
    • Roland, A.; Schneider, R.; Guernevé, C. L.; Razungles, A.; Cavelier, F. Identification and quantification by LC-MS/MS of a new precursor of 3- mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine. Food Chem. 2010, 121, 847-855
    • (2010) Food Chem. , vol.121 , pp. 847-855
    • Roland, A.1    Schneider, R.2    Guernevé, C.L.3    Razungles, A.4    Identification, C.F.5
  • 23
    • 79957763568 scopus 로고    scopus 로고
    • Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae
    • Winter, G.; Van Der Westhuizen, T.; Higgins, V. J.; Curtin, C.; Ugliano, M. Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae. Aust. J. Grape Wine Res. 2011, 17, 285-290
    • (2011) Aust. J. Grape Wine Res. , vol.17 , pp. 285-290
    • Winter, G.1    Van Der Westhuizen, T.2    Higgins, V.J.3    Curtin, C.4    Ugliano, M.5
  • 24
    • 0033851483 scopus 로고    scopus 로고
    • Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon Blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma
    • Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon Blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma. J. Agric. Food Chem. 2000, 48, 3387-3391
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 3387-3391
    • Peyrot Des Gachons, C.1    Tominaga, T.2    Dubourdieu, D.3
  • 25
    • 39149130298 scopus 로고    scopus 로고
    • Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry
    • Thibon, C.; Shinkaruk, S.; Tominaga, T.; Bennetau, B.; Dubourdieu, D. Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry. J. Chromatogr., A 2008, 1183, 150-157
    • (2008) J. Chromatogr., A , vol.1183 , pp. 150-157
    • Thibon, C.1    Shinkaruk, S.2    Tominaga, T.3    Bennetau, B.4    Dubourdieu, D.5
  • 26
    • 44349084975 scopus 로고    scopus 로고
    • Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of Petite Arvine vine by stable isotope dilution analysis
    • Luisier, J.-L.; Buettner, H.; Volker, S.; Rausis, T.; Frey, U. Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of Petite Arvine vine by stable isotope dilution analysis. J. Agric. Food Chem. 2008, 56, 2883-2887
    • (2008) J. Agric. Food Chem. , vol.56 , pp. 2883-2887
    • Luisier, J.-L.1    Buettner, H.2    Volker, S.3    Rausis, T.4    Frey, U.5
  • 27
    • 76449111452 scopus 로고    scopus 로고
    • Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: Resolution and quantitation of diastereomers of 3-S-cysteinylhexan- 1-ol and 3-S-glutathionylhexan-1-ol
    • Capone, D. L.; Sefton, M. A.; Hayasaka, Y.; Jeffery, D. W. Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol. J. Agric. Food Chem. 2010, 58, 1390-1395
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 1390-1395
    • Capone, D.L.1    Sefton, M.A.2    Hayasaka, Y.3    Jeffery, D.W.4
  • 28
    • 75949108873 scopus 로고    scopus 로고
    • Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices
    • Roland, A.; Vialaret, J.; Moniatte, M.; Rigou, P.; Razungles, A.; Schneider, R. Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices. J. Chromatogr., A 2010, 1217, 1626-1635
    • (2010) J. Chromatogr., A , vol.1217 , pp. 1626-1635
    • Roland, A.1    Vialaret, J.2    Moniatte, M.3    Rigou, P.4    Razungles, A.5    Schneider, R.6
  • 31
    • 33846883512 scopus 로고    scopus 로고
    • Optimization of a procedure for the selective isolation of some powerful aroma thiols - Development and validation of a quantitative method for their determination in wine
    • Ferreira, V.; Ortin, N.; Cacho, J. F. Optimization of a procedure for the selective isolation of some powerful aroma thiols - development and validation of a quantitative method for their determination in wine. J. Chromatogr., A 2007, 1143, 190-198
    • (2007) J. Chromatogr., A , vol.1143 , pp. 190-198
    • Ferreira, V.1    Ortin, N.2    Cacho, J.F.3
  • 32
    • 31044436146 scopus 로고    scopus 로고
    • A novel method for quantification of 2-methyl- 3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties
    • Tominaga, T.; Dubourdieu, D. A novel method for quantification of 2-methyl- 3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties. J. Agric. Food Chem. 2006, 54, 29-33
    • (2006) J. Agric. Food Chem. , vol.54 , pp. 29-33
    • Tominaga, T.1    Dubourdieu, D.2
  • 33
    • 33744975061 scopus 로고    scopus 로고
    • Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L-1 level by headspace solid-phase microextraction with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination
    • Mateo-Vivaracho, L.; Ferreira, V.; Cacho, J. Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L-1 level by headspace solid-phase microextraction with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination. J. Chromatogr., A 2006, 1121, 1-9
    • (2006) J. Chromatogr., A , vol.1121 , pp. 1-9
    • Mateo-Vivaracho, L.1    Ferreira, V.2    Cacho, J.3
  • 34
    • 39649107722 scopus 로고    scopus 로고
    • Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans: Optimized procedure and analytical applications
    • Mateo-Vivaracho, L.; Cacho, J.; Ferreira, V. Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans: optimized procedure and analytical applications. J. Chromatogr., A 2008, 1185, 9-18
    • (2008) J. Chromatogr., A , vol.1185 , pp. 9-18
    • Mateo-Vivaracho, L.1    Cacho, J.2    Ferreira, V.3
  • 35
    • 67649382947 scopus 로고    scopus 로고
    • Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization
    • Rodríguez-Bencomo, J. J.; Schneider, R.; Lepoutre, J. P.; Rigou, P. Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization. J. Chromatogr., A 2009, 1216, 5640-5646
    • (2009) J. Chromatogr., A , vol.1216 , pp. 5640-5646
    • Rodríguez-Bencomo, J.J.1    Schneider, R.2    Lepoutre, J.P.3    Rigou, P.4
  • 36
    • 79955701744 scopus 로고    scopus 로고
    • Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine
    • Capone, D. L.; Sefton, M. A.; Jeffery, D. W. Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine. J. Agric. Food Chem. 2011, 59, 4649-4658
    • (2011) J. Agric. Food Chem. , vol.59 , pp. 4649-4658
    • Capone, D.L.1    Sefton, M.A.2    Jeffery, D.W.3
  • 37
    • 80755168580 scopus 로고    scopus 로고
    • Varietal thiols in wine: Discovery, analysis and applications
    • Roland, A.; Schneider, R.; Razungles, A.; Cavelier, F. Varietal thiols in wine: discovery, analysis and applications. Chem. Rev. 2011, 111, 7355-7376
    • (2011) Chem. Rev. , vol.111 , pp. 7355-7376
    • Roland, A.1    Schneider, R.2    Razungles, A.3    Cavelier, F.4
  • 38
    • 79955698421 scopus 로고    scopus 로고
    • Effects of transporting and processing Sauvignon Blanc grapes on 3-mercaptohexan-1-ol precursor concentrations
    • Capone, D. L.; Jeffery, D. W. Effects of transporting and processing Sauvignon Blanc grapes on 3-mercaptohexan-1-ol precursor concentrations. J. Agric. Food Chem. 2011, 59, 4659-4667
    • (2011) J. Agric. Food Chem. , vol.59 , pp. 4659-4667
    • Capone, D.L.1    Jeffery, D.W.2
  • 39
    • 42449115245 scopus 로고    scopus 로고
    • Cell death in grape berries: Varietal differences linked to xylem pressure and berry weight loss
    • Tilbrook, J.; Tyerman, S. D. Cell death in grape berries: varietal differences linked to xylem pressure and berry weight loss. Funct. Plant Biol. 2008, 35, 173-184
    • (2008) Funct. Plant Biol. , vol.35 , pp. 173-184
    • Tilbrook, J.1    Tyerman, S.D.2
  • 40
    • 77957929242 scopus 로고    scopus 로고
    • A novel analysis of grapevine berry tissue demonstrates a variety-dependent correlation between tissue vitality and berry shrivel
    • Fuentes, S.; Sullivan, W.; Tilbrook, J.; Tyerman, S. A novel analysis of grapevine berry tissue demonstrates a variety-dependent correlation between tissue vitality and berry shrivel. Aust. J. Grape Wine Res. 2010, 16, 327-336
    • (2010) Aust. J. Grape Wine Res. , vol.16 , pp. 327-336
    • Fuentes, S.1    Sullivan, W.2    Tilbrook, J.3    Tyerman, S.4
  • 41
    • 77957906335 scopus 로고    scopus 로고
    • Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest
    • Kalua, C. M.; Boss, P. K. Comparison of major volatile compounds from Riesling and Cabernet Sauvignon grapes (Vitis vinifera L.) from fruitset to harvest. Aust. J. Grape Wine Res. 2010, 16, 337-348
    • (2010) Aust. J. Grape Wine Res. , vol.16 , pp. 337-348
    • Kalua, C.M.1    Boss, P.K.2
  • 42
    • 84983158944 scopus 로고
    • Glutathione increases in grape berries at the onset of ripening
    • Adams, D. O.; Liyanage, C. Glutathione increases in grape berries at the onset of ripening. Am. J. Enol. Vitic. 1993, 44, 333-338
    • (1993) Am. J. Enol. Vitic. , vol.44 , pp. 333-338
    • Adams, D.O.1    Liyanage, C.2
  • 43
    • 38049024047 scopus 로고    scopus 로고
    • Effect of skin contact and pressure on the composition of Sauvignon Blanc must
    • Maggu, M.; Winz, R.; Kilmartin, P. A.; Trought, M. C. T.; Nicolau, L. Effect of skin contact and pressure on the composition of Sauvignon Blanc must. J. Agric. Food Chem. 2007, 55, 10281-10288
    • (2007) J. Agric. Food Chem. , vol.55 , pp. 10281-10288
    • Maggu, M.1    Winz, R.2    Kilmartin, P.A.3    Trought, M.C.T.4    Nicolau, L.5
  • 44
    • 0036320468 scopus 로고    scopus 로고
    • Localization of Scysteine conjugates in the berry: Effect of skin contact on aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc must
    • Peyrot des Gachons, C.; Tominaga, T.; Dubourdieu, D. Localization of Scysteine conjugates in the berry: effect of skin contact on aromatic potential of Vitis vinifera L. cv. Sauvignon blanc must. Am. J. Enol. Vitic. 2002, 53, 144-146
    • (2002) Am. J. Enol. Vitic. , vol.53 , pp. 144-146
    • Peyrot Des Gachons, C.1    Tominaga, T.2    Dubourdieu, D.3
  • 45
    • 77957873857 scopus 로고    scopus 로고
    • Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes
    • Roland, A.; Schneider, R.; Charrier, F.; Cavelier, F.; Rossignol, M.; Razungles, A. Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes. Food Chem. 2011, 125, 139-144
    • (2011) Food Chem. , vol.125 , pp. 139-144
    • Roland, A.1    Schneider, R.2    Charrier, F.3    Cavelier, F.4    Rossignol, M.5    Razungles, A.6
  • 46
    • 60249094927 scopus 로고    scopus 로고
    • Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. Cv Sauvignon blanc and Semillon grape juice
    • Thibon, C.; Dubourdieu, D.; Darriet, P.; Tominaga, T. Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice. Food Chem. 2009, 114, 1359-1364
    • (2009) Food Chem. , vol.114 , pp. 1359-1364
    • Thibon, C.1    Dubourdieu, D.2    Darriet, P.3    Tominaga, T.4
  • 47
    • 77950685615 scopus 로고    scopus 로고
    • Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts
    • Roland, A.; Vialaret, J.; Razungles, A.; Rigou, P.; Schneider, R. Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts. J. Agric. Food Chem. 2010, 58, 4406-4413
    • (2010) J. Agric. Food Chem. , vol.58 , pp. 4406-4413
    • Roland, A.1    Vialaret, J.2    Razungles, A.3    Rigou, P.4    Schneider, R.5
  • 48
    • 0038708073 scopus 로고
    • Cause and fate of certain C6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation
    • Joslin, W. S.; Ough, C. S. Cause and fate of certain C6 compounds formed enzymatically in macerated grape leaves during harvest and wine fermentation. Am. J. Enol. Vitic. 1978, 29, 11-17
    • (1978) Am. J. Enol. Vitic. , vol.29 , pp. 11-17
    • Joslin, W.S.1    Ough, C.S.2
  • 49
    • 0011189327 scopus 로고
    • Grape alcohol dehydrogenase. I. Isolation and characterization
    • Molina, I.; Nicolas, M.; Crouzet, J. Grape alcohol dehydrogenase. I. Isolation and characterization. Am. J. Enol. Vitic. 1986, 37, 169-173
    • (1986) Am. J. Enol. Vitic. , vol.37 , pp. 169-173
    • Molina, I.1    Nicolas, M.2    Crouzet, J.3
  • 51
    • 79251475225 scopus 로고    scopus 로고
    • Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation
    • Kobayashi, H.; Takase, H.; Suzuki, Y.; Tanzawa, F.; Takata, R.; Fujita, K.; Kohno, M.; Mochizuki, M.; Suzuki, S.; Konno, T. Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation. J. Exp. Bot. 2011, 62, 1325-1336.
    • (2011) J. Exp. Bot. , vol.62 , pp. 1325-1336
    • Kobayashi, H.1    Takase, H.2    Suzuki, Y.3    Tanzawa, F.4    Takata, R.5    Fujita, K.6    Kohno, M.7    Mochizuki, M.8    Suzuki, S.9    Konno, T.10


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.