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Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from… Expand A stable isotope dilution assay was developed for quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops. The approach… Expand The aim of this work was to study the volatile thiol productions of two industrial strains of Torulaspora delbrueckii and… Expand Thirty-four aroma-active compounds, previously identified with high flavor dilution factors by application of an aroma extract… Expand BackgroundVolatile thiols largely contribute to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among… Expand Quinones are key reactive electrophilic oxidation intermediates in wine. To address this question, the model 4-methyl-1,2… Expand Several studies have reported the beneficial influence of non-Saccharomyces yeasts and their potential applications in the wine… Expand As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns… Expand 4‐Methyl‐4‐sulfanylpentan‐2‐one (1; 4MSP) provides a characteristic aroma compound of wines made from Vitis vinifera L. cv… Expand Volatile thiols such as 4-methyl-4-sulfanylpentan-2-one (4MSP) and 3-sulfanylhexan-1-ol (3SH) are aromatic molecules having an… Expand