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Analysis, Occurrence, and Potential Sensory Significance of Five Polyfunctional Mercaptans in White Wines

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Outgoing claims: the papers this work cites, builds on, or argues with.

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Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines

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Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one

inferredcites →https://doi.org/10.1002/rcm.2893openalex-snapshot

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometry

inferredcites →https://doi.org/10.1016/j.aca.2007.06.007openalex-snapshot

Gas chromatography–mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine

inferredcites →https://doi.org/10.1016/j.aca.2007.10.040openalex-snapshot

Hyphenated gas chromatography–mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine

inferredcites →https://doi.org/10.1016/j.chroma.2006.12.053openalex-snapshot

Quantitative determination of wine highly volatile sulfur compounds by using automated headspace solid-phase microextraction and gas chromatography-pulsed flame photometric detection

inferredcites →https://doi.org/10.1016/j.chroma.2008.01.037openalex-snapshot

Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans

inferredcites →https://doi.org/10.1016/j.chroma.2009.06.005openalex-snapshot

Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization

inferredcites →https://doi.org/10.1016/j.erap.2005.09.011openalex-snapshot

Wine judging, context and New Zealand Sauvignon Blanc

inferredcites →https://doi.org/10.1016/j.femsle.2004.09.022openalex-snapshot

Variation in 4-mercapto-4-methyl-pentan-2-one release bySaccharomyces cerevisiaecommercial wine strains

inferredcites →https://doi.org/10.1016/j.fm.2008.08.004openalex-snapshot

The influence of yeast on the aroma of Sauvignon Blanc wine

inferredcites →https://doi.org/10.1016/j.foodchem.2006.03.030openalex-snapshot

The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

inferredcites →https://doi.org/10.1016/j.foodchem.2008.11.016openalex-snapshot

Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice

inferredcites →https://doi.org/10.1016/j.foodqual.2007.02.001openalex-snapshot

The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals

inferredcites →https://doi.org/10.1021/jf00012a030openalex-snapshot

Identification of new sulfur-containing volatiles in yellow passionfruit (Passiflora edulis f. flavicarpa)

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Formation of Furfurylthiol Exhibiting a Strong Coffee Aroma during Oak Barrel Fermentation from Furfural Released by Toasted Staves

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Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies

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Role of Certain Volatile Thiols in the Bouquet of Aged Champagne Wines

inferredcites →https://doi.org/10.1021/jf020756copenalex-snapshot

Contribution of Benzenemethanethiol to Smoky Aroma of Certain Vitis vinifera L. Wines

inferredcites →https://doi.org/10.1021/jf0211128openalex-snapshot

Quantitative Determination of Sulfur-Containing Wine Odorants at Sub Parts per Billion Levels. 2. Development and Application of a Stable Isotope Dilution Assay

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Impact Odorants of Different Young White Wines from the Canary Islands

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Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

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Prediction of the Wine Sensory Properties Related to Grape Variety from Dynamic-Headspace Gas Chromatography−Olfactometry Data

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Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions ( Allium cepa ) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay

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Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha)

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A Novel Method for Quantification of 2-Methyl-3-furanthiol and 2-Furanmethanethiol in Wines Made fromVitis viniferaGrape Varieties

inferredcites →https://doi.org/10.1021/jf0518397openalex-snapshot

Sensory and Chemical Characterization of the Aroma of a White Wine Made with Devín Grapes

inferredcites →https://doi.org/10.1021/jf060814kopenalex-snapshot

Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols

inferredcites →https://doi.org/10.1021/jf062582vopenalex-snapshot

Odorous Impact of Volatile Thiols on the Aroma of Young Botrytized Sweet Wines: Identification and Quantification of New Sulfanyl Alcohols

inferredcites →https://doi.org/10.1021/jf0702343openalex-snapshot

Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions

inferredcites →https://doi.org/10.1021/jf072968lopenalex-snapshot

The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis

inferredcites →https://doi.org/10.1021/jf970280aopenalex-snapshot

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

inferredcites →https://doi.org/10.1021/jf970782oopenalex-snapshot

Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made fromVitis viniferaL. Cv. Sauvignon Blanc

inferredcites →https://doi.org/10.1021/jf970892vopenalex-snapshot

Quantification of 2-Methyl-3-furanthiol, 2-Furfurylthiol, 3-Mercapto-2-pentanone, and 2-Mercapto-3-pentanone in Heated Meat

inferredcites →https://doi.org/10.1021/jf971027dopenalex-snapshot

Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties

inferredcites →https://doi.org/10.1021/jf980481uopenalex-snapshot

A New Type of Flavor Precursors inVitisviniferaL. cv. Sauvignon Blanc:S-Cysteine Conjugates

inferredcites →https://doi.org/10.1021/jf980511topenalex-snapshot

Quantitative Studies on the Formation of Key Odorants in Thermally Treated Yeast Extracts Using Stable Isotope Dilution Assays

inferredcites →https://doi.org/10.1021/jf990071lopenalex-snapshot

Characterization of the Most Odor-Active Volatiles in Fresh, Hand-Squeezed Juice of Grapefruit (Citrus paradisi Macfayden)

inferredcites →https://doi.org/10.1021/jf990660ropenalex-snapshot

A Powerful Aromatic Volatile Thiol, 2-Furanmethanethiol, Exhibiting Roast Coffee Aroma in Wines Made from Several Vitis vinifera Grape Varieties

inferredcites →https://doi.org/10.1111/j.1365-2621.1993.tb01302.xopenalex-snapshot

The effect of 2‐furanmethanethiol upon the flavour of instant coffee

inferredcites →https://doi.org/10.1111/j.1755-0238.2008.00010.xopenalex-snapshot

Aroma properties of young Spanish monovarietal white wines: a study using sorting task, list of terms and frequency of citation

inferredcites →https://doi.org/10.5344/ajev.2000.51.2.178openalex-snapshot

Contribution of Volatile Thiols to the Aromas of White Wines Made From SeveralVitis viniferaGrape Varieties

inferredcites →https://doi.org/10.5344/ajev.2001.52.2.136openalex-snapshot

Effect ofSaccharomyces cerevisiaeYeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine

inferredcites →https://doi.org/10.5344/ajev.2003.54.2.135openalex-snapshot

Effect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé Wines

inferredcites →https://doi.org/10.5344/ajev.2005.56.4.407openalex-snapshot

3-Mercaptohexanol: An Aroma Impact Compound of Petite Arvine Wine

inferredcites →https://doi.org/10.5344/ajev.2009.60.1.1openalex-snapshot

New Zealand Sauvignon blanc Distinct Flavor Characteristics: Sensory, Chemical, and Consumer Aspects

inferredcites →https://doi.org/10.5344/ajev.2009.60.1.116openalex-snapshot

Key Compounds of Provence Rosé Wine Flavor

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inferred← citeshttps://doi.org/10.1002/9781394258406.ch10openalex-snapshot

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inferred← citeshttps://doi.org/10.1002/jsfa.7860openalex-snapshot

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inferred← citeshttps://doi.org/10.1007/s00217-016-2789-7openalex-snapshot

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inferred← citeshttps://doi.org/10.1007/s00217-017-2857-7openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/b978-0-12-381373-2.00148-4openalex-snapshot

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The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines

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Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry

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Development of a routine analysis of 4-mercapto-4-methylpentan-2-one in wine by stable isotope dilution assay and mass tandem spectrometry

inferred← citeshttps://doi.org/10.1016/j.chroma.2012.11.032openalex-snapshot

Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography–mass spectrometry to detect minor aroma compounds in wine

inferred← citeshttps://doi.org/10.1016/j.chroma.2015.08.027openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.fm.2022.103981openalex-snapshot

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging

inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.01.024openalex-snapshot

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.04.105openalex-snapshot

Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes

inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.12.048openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.02.153openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130232openalex-snapshot

Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu

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Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions

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Investigating the factors driving concentrations of volatile thiols and their precursors in white wines: The impact of Botrytis cinerea and grape variety

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A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

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Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors

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How does the addition of antioxidants and other sulfur compounds affect the metabolism of polyfunctional mercaptan precursors in model fermentations?

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Specific impact of nitrogen supplementation on the metabolism of Saccharomyces and hybrids during wine fermentation

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inferred← citeshttps://doi.org/10.1016/j.lwt.2022.113111openalex-snapshot

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inferred← citeshttps://doi.org/10.1021/bk-2011-1068.ch001openalex-snapshot

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inferred← citeshttps://doi.org/10.1021/jf2018676openalex-snapshot

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inferred← citeshttps://doi.org/10.1021/jf3048753openalex-snapshot

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inferred← citeshttps://doi.org/10.1021/jf400810vopenalex-snapshot

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inferred← citeshttps://doi.org/10.1021/jf501945sopenalex-snapshot

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inferred← citeshttps://doi.org/10.1111/1750-3841.15718openalex-snapshot

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inferred← citeshttps://doi.org/10.1111/1751-7915.14068openalex-snapshot

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inferred← citeshttps://doi.org/10.1111/ajgw.12082openalex-snapshot

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inferred← citeshttps://doi.org/10.1111/ajgw.12095openalex-snapshot

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inferred← citeshttps://doi.org/10.1111/ajgw.12117openalex-snapshot

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inferred← citeshttps://doi.org/10.1111/ajgw.12133openalex-snapshot

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inferred← citeshttps://doi.org/10.1111/ajgw.12294openalex-snapshot

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Influence of fruit ripeness and juice chaptalisation on the sensory properties and degree of typicality expressed by Sauvignon Blanc wines from Marlborough, New Zealand

inferred← citeshttps://doi.org/10.1111/j.1755-0238.2011.00175.xopenalex-snapshot

Effect of storage temperature on the chemical composition and sensory profile of Sauvignon Blanc wines

inferred← citeshttps://doi.org/10.1111/j.1755-0238.2012.00202.xopenalex-snapshot

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inferred← citeshttps://doi.org/10.1111/jfbc.12684openalex-snapshot

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Character-impact flavor and off-flavor compounds in foods

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STUDIES ON THE OCCURRENCE OF THIOL RELATED AROMAS IN WINE

inferred← citeshttps://doi.org/10.1515/msd-2015-0017openalex-snapshot

The Influence of Aroma Compounds on Senzorial Traits of Wines From the Apold Depression

inferred← citeshttps://doi.org/10.18002/10612/1882openalex-snapshot

Aislamiento y caracterización genética y enológica de levaduras vínicas autóctonas de uva Prieto Picudo y caracterización aromática de sus vinos (DO «Tierra de León»)

inferred← citeshttps://doi.org/10.20870/oeno-one.2021.55.1.4516openalex-snapshot

Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi

inferred← citeshttps://doi.org/10.21548/39-2-3165openalex-snapshot

Interaction Effects of 3-Mercaptohexan-1-ol (3MH), Linalool and Ethyl Hexanoate on the Aromatic Profile of South African Dry Chenin blanc Wine by Descriptive Analysis (DA)

inferred← citeshttps://doi.org/10.26686/wgtn.17147207openalex-snapshot

Developing a Novel Method of Analysis for Thiols in Sauvignon blanc

inferred← citeshttps://doi.org/10.26686/wgtn.17147207.v1openalex-snapshot

Developing a Novel Method of Analysis for Thiols in Sauvignon blanc

inferred← citeshttps://doi.org/10.3389/fnut.2023.1196816openalex-snapshot

Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example

inferred← citeshttps://doi.org/10.3390/agronomy11102027openalex-snapshot

Effect of Agronomic Techniques on Aroma Composition of White Grapevines: A Review

inferred← citeshttps://doi.org/10.3390/biom9120818openalex-snapshot

The Actual and Potential Aroma of Winemaking Grapes

inferred← citeshttps://doi.org/10.3390/fermentation11100590openalex-snapshot

A Deep Analytical Investigation of the Aroma Chemistry of Incrocio Bruni 54 and Its Differentiation from Italian White Varieties

inferred← citeshttps://doi.org/10.3390/fermentation8120745openalex-snapshot

Wine Minerality and Funkiness: Blending the Two Tales of the Same Story

inferred← citeshttps://doi.org/10.3390/foods10071627openalex-snapshot

A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma

inferred← citeshttps://doi.org/10.3390/molecules200712280openalex-snapshot

Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation

inferred← citeshttps://doi.org/10.3390/molecules23092376openalex-snapshot

Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods

inferred← citeshttps://doi.org/10.5344/ajev.2011.11023openalex-snapshot

Stability of Varietal Thiols in Commercial Sauvignon blanc Wines

inferred← citeshttps://doi.org/10.5344/ajev.2016.16052openalex-snapshot

Effect of Bentonite Fining on Polyfunctional Mercaptans and Other Volatile Compounds in Sauvignon blanc Wines

inferred← citeshttps://doi.org/10.70675/3547f576z46bez4206zb349z383f00851c19openalex-snapshot

Bases génétiques et réduction de la production d’acide acétique chez des hybrides Saccharomyces cerevisiae X Saccharomyces kudriavzevii en fermentation œnologique

inferred← citeshttps://doi.org/10.70675/3e256d5cz8fddz4a3czbdb7z54a8570cc2caopenalex-snapshot

Sensory and chemical characterization of the aroma of riesling wines

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