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3-mercaptohexyl acetate

National Institutes of Health

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2 relations

Broader (2)

AcetatesSulfhydryl Compounds

Papers overview

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Highly Cited
2018
Highly Cited
2018
Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and…
Highly Cited
2017
Highly Cited
2017
Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination.
Highly Cited
2013
Highly Cited
2013
Ethyl propiolate derivatisation for the analysis of varietal thiols in wine.
Highly Cited
2011
Highly Cited
2011
The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.
Highly Cited
2007
Highly Cited
2007
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma
Volatile thiols, such as 4‐mercapto‐4‐methylpentan‐2‐one (4MMP), 3‐mercaptohexan‐1‐ol (3MH) and 3‐mercaptohexyl acetate (3MHA… 
Review
2007
Review
2007
Modulation of volatile sulfur compounds by wine yeast
Sulfur compounds in wine can be a ‘double-edged sword’. On the one hand, certain sulfur-containing volatile compounds such as… 
Highly Cited
2006
Highly Cited
2006
Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
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
2004
Highly Cited
2004
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
The aroma of six premium quality Spanish red wines has been studied by quantitative gas chromatography-olfactometry (GC-O) and… 
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… 
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