Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.

@article{Roland2010EvolutionOS,
  title={Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.},
  author={Aur{\'e}lie Roland and J{\'e}r{\^o}me Vialaret and Alain J Razungles and Peggy Rigou and Remi Schneider},
  journal={Journal of agricultural and food chemistry},
  year={2010},
  volume={58 7},
  pages={4406-13}
}
Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-mercaptohexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one (4MMP). This characterization allowed the study of thiol precursor evolution during ripening of Sauvignon blanc grapes in several viticultural situations together with grape reaction product (GRP) and the main substrate of polyphenoloxidase, that is, caftaric acid… CONTINUE READING

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