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July 8, 2000Journal of Agricultural and Food Chemistry

Measuring the Aromatic Potential of Vitis vinifera L. Cv. Sauvignon Blanc Grapes by Assaying S-Cysteine Conjugates, Precursors of the Volatile Thiols Responsible for Their Varietal Aroma

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Authors

CGCatherine Peyrot des GachonsMonell Chemical Senses CenterTTTakatoshi TominagaOtsuka (Japan)DDDenis DubourdieuUniversité de Bordeaux

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Cite This Study

Gachons et al. (2000) studied this question.

synapsesocial.com/papers/6a854f27f0d179eaafb5502ehttps://doi.org/10.1021/jf990979b
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Identification of a powerful aromatic component of <i>Vitis vinifera</i> L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one1995 · 322 citations
  2. 2Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines1998 · 359 citations