2-Pentanone, 4-mercapto-4-methyl-
| Title | Journal |
|---|---|
| Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.). | Journal of agricultural and food chemistry 20120815 |
| The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science. | Bioengineered bugs 20120501 |
| The grape must non-Saccharomyces microbial community: impact on volatile thiol release. | International journal of food microbiology 20111202 |
| Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae. | FEMS yeast research 20111101 |
| Volatile compounds responsible for aroma of Jutrzenka liquer wine. | Journal of chromatography. A 20111021 |
| The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine. | Food microbiology 20110801 |
| Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine. | Journal of agricultural and food chemistry 20101013 |
| Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines. | Journal of agricultural and food chemistry 20100922 |
| Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts. | Journal of agricultural and food chemistry 20100414 |
| 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. | Journal of chromatography. A 20100305 |
| Reactivity of volatile thiols with polyphenols in a wine-model medium: impact of oxygen, iron, and sulfur dioxide. | Analytica chimica acta 20100215 |
| New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking. | Journal of agricultural and food chemistry 20091209 |
| Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage. | Journal of agricultural and food chemistry 20091111 |
| Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine. | Journal of separation science 20091101 |
| Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization. | Journal of chromatography. A 20090724 |
| The influence of yeast on the aroma of Sauvignon Blanc wine. | Food microbiology 20090401 |
| Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil. | Journal of agricultural and food chemistry 20090311 |
| First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice. | Journal of agricultural and food chemistry 20090211 |
| Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation. | FEMS yeast research 20081101 |
| 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. | Chemistry & biodiversity 20080501 |
| Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications. | Journal of chromatography. A 20080321 |
| Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions. | Journal of agricultural and food chemistry 20080213 |
| Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. | Yeast (Chichester, England) 20070701 |
| Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives. | Journal of chromatography. A 20070406 |
| 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. | Journal of chromatography. A 20070302 |
| Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination. | Journal of chromatography. A 20060714 |
| Occurrence of polyfunctional thiols in fresh lager beers. | Journal of agricultural and food chemistry 20060712 |
| Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines. | International journal of food microbiology 20060501 |
| Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha). | Journal of agricultural and food chemistry 20050629 |
| Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains. | FEMS microbiology letters 20041115 |
| Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values. | Journal of agricultural and food chemistry 20040602 |
| Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues. | Journal of agricultural and food chemistry 20030604 |
| Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay. | Journal of agricultural and food chemistry 20030521 |
| Impact odorants of different young white wines from the Canary Islands. | Journal of agricultural and food chemistry 20030521 |
| Identification of potent odorants in different green tea varieties using flavor dilution technique. | Journal of agricultural and food chemistry 20020925 |
| Aroma composition changes in early season grapefruit juice produced from thermal concentration. | Journal of agricultural and food chemistry 20020213 |
| Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments. | Journal of agricultural and food chemistry 20010301 |