260 related articles for article (PubMed ID: 20103162)
1. Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
Thibon C; Shinkaruk S; Jourdes M; Bennetau B; Dubourdieu D; Tominaga T
Anal Chim Acta; 2010 Feb; 660(1-2):190-6. PubMed ID: 20103162
[TBL] [Abstract][Full Text] [Related]
2. Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols.
Sarrazin E; Shinkaruk S; Tominaga T; Bennetau B; Frérot E; Dubourdieu D
J Agric Food Chem; 2007 Feb; 55(4):1437-44. PubMed ID: 17249683
[TBL] [Abstract][Full Text] [Related]
3. 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
J Chromatogr A; 2008 Mar; 1183(1-2):150-7. PubMed ID: 18249409
[TBL] [Abstract][Full Text] [Related]
4. Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine.
Ugliano M; Moio L
Anal Chim Acta; 2008 Jul; 621(1):79-85. PubMed ID: 18573373
[TBL] [Abstract][Full Text] [Related]
5. Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of petite arvine vine by stable isotope dilution analysis.
Luisier JL; Buettner H; Völker S; Rausis T; Frey U
J Agric Food Chem; 2008 May; 56(9):2883-7. PubMed ID: 18416552
[TBL] [Abstract][Full Text] [Related]
6. Surprising structural lability of a cysteine-S-conjugate precursor of 4-methyl-4-sulfanylpentan-2-one, a varietal aroma in wine of Vitis vinifera L. cv. Sauvignon blanc.
Shinkaruk S; Thibon C; Schmitter JM; Babin P; Tominaga T; Degueil M; Desbat B; Jussier C; Bennetau B; Dubourdieu D; Bennetau-Pelissero C
Chem Biodivers; 2008 May; 5(5):793-810. PubMed ID: 18493966
[TBL] [Abstract][Full Text] [Related]
7. 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; Frérot E; Dubourdieu D
J Agric Food Chem; 2006 Sep; 54(19):7251-5. PubMed ID: 16968090
[TBL] [Abstract][Full Text] [Related]
8. Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard.
Wang XJ; Tao YS; Wu Y; An RY; Yue ZY
Food Chem; 2017 Jul; 226():41-50. PubMed ID: 28254017
[TBL] [Abstract][Full Text] [Related]
9. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
Maggu M; Winz R; Kilmartin PA; Trought MC; Nicolau L
J Agric Food Chem; 2007 Dec; 55(25):10281-8. PubMed ID: 18020411
[TBL] [Abstract][Full Text] [Related]
10. 3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea.
Thibon C; Cluzet S; Mérillon JM; Darriet P; Dubourdieu D
J Agric Food Chem; 2011 Feb; 59(4):1344-51. PubMed ID: 21235257
[TBL] [Abstract][Full Text] [Related]
11. Role of 3-methyl-2,4-nonanedione in the flavor of aged red wines.
Pons A; Lavigne V; Darriet P; Dubourdieu D
J Agric Food Chem; 2013 Jul; 61(30):7373-80. PubMed ID: 23863035
[TBL] [Abstract][Full Text] [Related]
12. Occurrence of Ehrlich-Derived and Varietal Polyfunctional Thiols in Belgian White Wines Made from Chardonnay and Solaris Grapes.
Chenot C; Briffoz L; Lomartire A; Collin S
J Agric Food Chem; 2020 Sep; 68(38):10310-10317. PubMed ID: 31659900
[TBL] [Abstract][Full Text] [Related]
13. 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 PA; Pardon KH; Capone DL; Cordente AG; Sefton MA; Jeffery DW; Elsey GM
J Agric Food Chem; 2010 Feb; 58(3):1383-9. PubMed ID: 20078075
[TBL] [Abstract][Full Text] [Related]
14. 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
J Agric Food Chem; 2000 Aug; 48(8):3387-91. PubMed ID: 10956121
[TBL] [Abstract][Full Text] [Related]
15. Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum.
Morales-Valle H; Silva LC; Paterson RR; Venâncio A; Lima N
Food Microbiol; 2011 Aug; 28(5):1048-53. PubMed ID: 21569951
[TBL] [Abstract][Full Text] [Related]
16. Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine.
Sadoughi N; Schmidtke LM; Antalick G; Blackman JW; Steel CC
J Agric Food Chem; 2015 Mar; 63(11):2877-85. PubMed ID: 25703150
[TBL] [Abstract][Full Text] [Related]
17. Metabolic influence of Botrytis cinerea infection in champagne base wine.
Hong YS; Cilindre C; Liger-Belair G; Jeandet P; Hertkorn N; Schmitt-Kopplin P
J Agric Food Chem; 2011 Jul; 59(13):7237-45. PubMed ID: 21604814
[TBL] [Abstract][Full Text] [Related]
18. Fate of grape flavor precursors during storage on yeast lees.
Loscos N; Hernández-Orte P; Cacho J; Ferreira V
J Agric Food Chem; 2009 Jun; 57(12):5468-79. PubMed ID: 19459709
[TBL] [Abstract][Full Text] [Related]
19. 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 DL; Sefton MA; Jeffery DW
J Agric Food Chem; 2011 May; 59(9):4649-58. PubMed ID: 21456560
[TBL] [Abstract][Full Text] [Related]
20. A new process for wine production by penetration of yeast in uncrushed frozen grapes.
Tsakiris A; Koutinas AA; Psarianos C; Kourkoutas Y; Bekatorou A
Appl Biochem Biotechnol; 2010 Oct; 162(4):1109-21. PubMed ID: 20151225
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
