The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.
A New Type of Flavor Precursors in Vitisvinifera L. cv. Sauvignon Blanc:S-Cysteine Conjugates
Abstract
Three flavor-active volatile thiols (4-mercapto-4-methylpentan-2-one, 4-mercapto-4-methylpentan-2-ol and 3-mercaptohexan-1-ol) involved in Vitis vinifera L. var. Sauvignon blanc wine aroma can be generated in vitro from nonvolatile must extracts by the enzyme action of a cell-free extract obtained from the gastrointestinal bacterium Eubacterium limosum . The specificity of a cysteine conjugate β-lyase (EC 4.4.1.13) which is contained in the cell-free extract, strongly suggested the existence of precursor for these volatile thiols having a structure of S -cysteine conjugate. Gas-phase chromatography analysis coupled with mass spectrometry of must extract in the form of trimethylsilylated derivatives, verified this hypothesis. The release of flavor-active volatile thiols during alcoholic fermentation of the must is shown to be due to the degradation, by yeast, of the corresponding S -cysteine conjugates. This mechanism explains the amplification of the typical Sauvignon blanc grape aroma during alcoholic fermentation. Keywords: Cysteine conjugate β- lyase; Eubacterium limosum; flavor precursor; metal ion chelated column; Sauvignon blanc; S -cysteine conjugate; varietal aroma
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
(1963) · Elsevier eBooks · doi:10.1016/b978-0-12-395540-1.x5001-5 · Cited by 452
Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
Tominaga, T., Furrer, A., Henry, R., & Dubourdieu, D. (1998) · Flavour and Fragrance Journal · doi:10.1002/(sici)1099-1026(199805/06)13:3<159::aid-ffj709>3.0.co;2-7 · Cited by 366
Self-citationDarriet, P., Tominaga, T., Lavigne, V., Boidron, J., & Dubourdieu, D. (1995) · Flavour and Fragrance Journal · doi:10.1002/ffj.2730100610 · Cited by 325
Self-citationAroma of Muscat grape varieties
Ribereau-Gayon, P., Boidron, J. N., & Terrier, A. (1975) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60202a050 · Cited by 292
Novel monoterpene disaccharide glycosides of Vitis vinifera grapes and wines
Williams, P. J., Strauss, C. R., Wilson, B., & Massy-Westropp, R. A. (1982) · Phytochemistry · doi:10.1016/0031-9422(82)83034-3 · Cited by 250
Lancaster, J. E., & Collin, H. A. (1981) · Plant Science Letters · doi:10.1016/0304-4211(81)90139-5 · Cited by 165
Volatile C13-Norisoprenoid Compounds in Riesling Wine Are Generated From Multiple Precursors
Winterhalter, P., Sefton, M., & Williams, P. J. (1990) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1990.41.4.277 · Cited by 134
Engel, K. H., & Tressl, R. (1991) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00012a030 · Cited by 123
Immobilized metal ion affinity chromatography
Belew, M., & Porath, J. O. (1990) · Journal of Chromatography A · doi:10.1016/s0021-9673(01)89275-x · Cited by 97
Purification of the alliin lyase of garlic, Allium sativum L.
Mazelis, M., & Crews, L. (1968) · Biochemical Journal · doi:10.1042/bj1080725 · Cited by 70
Cited by
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
Dunkel, A., Steinhaus, M., Kotthoff, M., Nowak, B., Krautwurst, D., Schieberle, P., & Hofmann, T. (2014) · Angewandte Chemie International Edition · doi:10.1002/anie.201309508 · Cited by 549
Yeast Modulation of Wine Flavor
Swiegers, J. H., & Pretorius, I. S. (2005) · Advances in Applied Microbiology · doi:10.1016/s0065-2164(05)57005-9 · Cited by 390
The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond
Bartowsky, E. J., & Henschke, P. A. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.05.013 · Cited by 370
Analysis of organic sulfur compounds in wine aroma
Mestres, M., Busto, O., & Guasch, J. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00220-x · Cited by 322
Howell, K. S., Swiegers, J. H., Elsey, G. M., Siebert, T. E., Bartowsky, E. J., Fleet, G. H., Pretorius, I. S., & Barros Lopes, M. A. (2004) · FEMS Microbiology Letters · doi:10.1016/j.femsle.2004.09.022 · Cited by 132
Sensorial Contribution and Formation Pathways of Thiols in Foods: A Review
Vermeulen, C., Gijs, L., & Collin, S. (2005) · Food Reviews International · doi:10.1081/fri-200040601 · Cited by 131
Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation
Howell, K. S., Klein, M., Swiegers, J. H., Hayasaka, Y., Elsey, G. M., Fleet, G. H., Høj, P. B., Pretorius, I. S., & de Barros Lopes, M. A. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.9.5420-5426.2005 · Cited by 120
Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding
Dufour, M., Zimmer, A., Thibon, C., & Marullo, P. (2013) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-013-4739-7 · Cited by 46
Metadata
- Authors
- Tominaga, T., Peyrot des Gachons, C., & Dubourdieu, D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1998-11-06
- Volume
- 46
- Issue
- 12
- Pages
- 5215-5219
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2054631925
- Cited by
- 337
- References
- 13
- FWCI
- 5.10
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
