Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made fromVitis viniferaL. Cv. Sauvignon Blanc
- 12 February 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (3) , 1044-1048
- https://doi.org/10.1021/jf970782o
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc winesFlavour and Fragrance Journal, 1998
- Identification of 4-mercapto-4-methylpentan-2-one from the box tree (Buxus sempervirens L.) and broom (Sarothamnus scoparius (L.) Koch)Flavour and Fragrance Journal, 1997
- Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐oneFlavour and Fragrance Journal, 1995
- Identification of new sulfur-containing volatiles in yellow passionfruit (Passiflora edulis f. flavicarpa)Journal of Agricultural and Food Chemistry, 1991
- Contribution of Methoxypyrazines to Sauvignon blanc Wine AromaAmerican Journal of Enology and Viticulture, 1991