Skip to search formSkip to main contentSkip to account menu

3-mercaptohexan-1-ol

Known as: P-3MH cpd 
National Institutes of Health

Related topics

Related topics

1 relation

Broader (1)

Sulfhydryl Compounds

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Highly Cited
2013
Highly Cited
2013
New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
Two volatile thiols, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), are key aroma impact compounds in many young… 
Highly Cited
2011
Highly Cited
2011
Effects of transporting and processing Sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations.
The effects of different processing treatments on thiol precursor concentrations have been investigated through studies involving… 
Highly Cited
2011
Highly Cited
2011
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.
A method has been developed for determining 3-mercaptohexan-1-ol (3-MH) in wine and grape juice using gas chromatography with… 
Highly Cited
2011
Highly Cited
2011
Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene, STR3, for Improvement of Wine Aroma
ABSTRACT Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The… 
Highly Cited
2010
Highly Cited
2010
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.
Synthesis of the putative wine thiol precursor 3-S-glutathionylhexan-1-ol (Glut-3-MH) has been undertaken to provide pure… 
Highly Cited
2006
Highly Cited
2006
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).
The enantiomeric distribution of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in Vitis vinifera wines was… 
Highly Cited
2006
Highly Cited
2006
Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
Highly Cited
2002
Highly Cited
2002
Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc.
When Sauvignon blanc or Gros Manseng grape must was percolated through an immobilized gamma-glutamyltranspeptidase column, there… 
Highly Cited
2001
Highly Cited
2001
Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.
The development of a method for assaying S-3-(hexan-1-ol)-L-cysteine, the cysteinylated precursor of 3-mercaptohexan-1-ol (P-3MH… 
Highly Cited
1998
Highly Cited
1998
Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from vitis vinifera l. Cv. Sauvignon blanc
Volatile thiols were purified from a dichloromethane extract of Sauvignon blanc wine by the reversible combination of the thiols… 
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy (opens in a new tab), Terms of Service (opens in a new tab), and Dataset License (opens in a new tab)