A New Type of Flavor Precursors inVitisviniferaL. cv. Sauvignon Blanc:S-Cysteine Conjugates
- 6 November 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (12) , 5215-5219
- https://doi.org/10.1021/jf980481u
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- 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
- Immobilized metal ion affinity chromatographyJournal of Chromatography A, 1990
- Novel monoterpene diols and diol glycosides in Vitis vinifera grapesJournal of Agricultural and Food Chemistry, 1988
- Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and winesPhytochemistry, 1982
- Presence of alliinase in isolated vacuoles and of alkyl cysteine sulphoxides in the cytoplasm of bulbs of onion (Allium cepa)Plant Science Letters, 1981
- Alliin lyase: Preparation and characterization of the homogeneous enzyme from onion bulbsArchives of Biochemistry and Biophysics, 1979
- Aroma of Muscat grape varietiesJournal of Agricultural and Food Chemistry, 1975
- Studies on organic sulphur compounds and other labile substances in plantsPhytochemistry, 1965
- Demonstration and characterization of cysteine sulfoxide lyase in the cruciferaePhytochemistry, 1963