3-mercaptohexyl acetate

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2000-2017
02420002017

Papers overview

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2015
2015
Volatile sulfur compounds contribute characteristic aromas to foods and beverages and are widely studied, because of their impact… (More)
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2011
2011
Three varietal thiols are key aroma compounds in Sauvignon Blanc wines: 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexanol… (More)
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2009
2009
• Volatile thiols are responsible for the characteristic aroma of Sauvignon Blanc. There are 4 main volatile thiols: 4-mercapto-4… (More)
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2008
2008
This work describes a new purge and trap gas chromatography electron impact mass spectrometry (PT-GC-EIMS) method for quantifying… (More)
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2007
2007
A gas chromatography-mass spectrometry method was established using headspace solid phase microextraction (HS-SPME) as the… (More)
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2007
2007
Volatile thiols, such as 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA… (More)
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2006
2006
The enantiomeric distribution of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in Vitis vinifera wines was… (More)
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2006
2006
The effect of Saccharomyces cerevisiae strains on the amount of 4-mercapto-4-methylpentan-2-one, a major varietal aroma of… (More)
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2005
2005
Wine extracts obtained by a dynamic headspace sampling technique were studied by quantitative gas chromatography-olfactometry (GC… (More)
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2004
2004
The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography-olfactometry (GC-O) and… (More)
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