Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH

Food Chemistry

Volumn 199, Issue , 2016, Pages 711-719

  Thibon, Cécile ^a,b   Böcker, Caroline ^b,c   Shinkaruk, Svitlana ^b   Moine, Virginie ^c   Darriet, Philippe ^b   Dubourdieu, Denis ^b  

^a EA 4577   (France)

^b UNIVERSITÉ DE BORDEAUX   (France)

^c Biolaffort   (France)

Author keywords

3 Sulfanylhexanol; Fractionation; Identification; LC FTMS; Sauvignon blanc; Thiol precursor

Indexed keywords

ALUMINUM; AMINO ACIDS; CHROMATOGRAPHY; FRACTIONATION; IDENTIFICATION (CONTROL SYSTEMS); LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PEPTIDES;

3-SULFANYLHEXANOL; FOURIER TRANSFORM MASS SPECTROMETRY; LC-FTMS; MEDIUM-PRESSURE LIQUID CHROMATOGRAPHY; PARTIAL PURIFICATION; PRECURSOR CONCENTRATION; SAUVIGNON BLANC; THIOL PRECURSOR;

FRUIT JUICES;

ALDEHYDE; GLUTATHIONE; HYDROGEN SULFITE; N-HEXANAL; SULFITE;

ANALYSIS; BEVERAGE; CHEMISTRY; FERMENTATION; VITIS; WINE;

ALDEHYDES; BEVERAGES; FERMENTATION; GLUTATHIONE; SULFITES; VITIS; WINE;

EID: 84951081920     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.069     Document Type: Article

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