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4-methyl-4-sulfanylpentan-2-one

 
National Institutes of Health

Papers overview

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2018
2018
Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from… Expand
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2017
2017
A stable isotope dilution assay was developed for quantitation of 4-methyl-4-sulfanylpentan-2-one (4MSP) in hops. The approach… Expand
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2016
2016
The aim of this work was to study the volatile thiol productions of two industrial strains of Torulaspora delbrueckii and… Expand
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2016
2016
Thirty-four aroma-active compounds, previously identified with high flavor dilution factors by application of an aroma extract… Expand
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2016
2016
BackgroundVolatile thiols largely contribute to the organoleptic characteristics and typicity of Sauvignon blanc wines. Among… Expand
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Highly Cited
2012
Highly Cited
2012
Quinones are key reactive electrophilic oxidation intermediates in wine. To address this question, the model 4-methyl-1,2… Expand
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Highly Cited
2011
Highly Cited
2011
Several studies have reported the beneficial influence of non-Saccharomyces yeasts and their potential applications in the wine… Expand
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Highly Cited
2010
Highly Cited
2010
As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns… Expand
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2008
2008
4‐Methyl‐4‐sulfanylpentan‐2‐one (1; 4MSP) provides a characteristic aroma compound of wines made from Vitis vinifera L. cv… Expand
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Highly Cited
2008
Highly Cited
2008
Volatile thiols such as 4-methyl-4-sulfanylpentan-2-one (4MSP) and 3-sulfanylhexan-1-ol (3SH) are aromatic molecules having an… Expand
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