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
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Cites
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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
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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
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Immobilized metal ion affinity chromatography
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Purification of the alliin lyase of garlic, Allium sativum L.
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Cheddar cheese flavor. Review of current progress
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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
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
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