Aroma compounds are produced in grapes (varietal aroma) and/or throughout the wine-making
process (from oak barrels, for example). For a better understanding, they are classified …

Aroma compounds are secondary metabolites that play a key role in grape quality for enological
purposes. Terpenes, C 13 ‐norisoprenoids, phenols, and non‐terpenic alcohols are the …

The particular behavior during wine aging of fermentative branched fatty acid ethyl esters,
related to yeast nitrogen metabolism, compared that of their straight-chain analogues, related …

The isotopically labelled S-3-(hexan-1-ol)-glutathione d 2 /d 3 (G3MHd 2 /d 3 ) was synthesized
with a strategy based on acid-labile protecting groups. The natural analogue of this …

Over a 2-year period, all surgical patients from whom Candida was isolated from intra-abdominal
specimens were evaluated. All but 1 of the 49 evaluable patients had either a …

[ 2 H 10 ]-4-Mercapto-4-methylpentan-2-one (d 10 -1), [ 2 H 2 ]-3-mercaptohexan-1-ol (d 2 -2),
and [ 2 H 5 ]-3-mercaptohex-1-yl acetate (d 5 -3), deuterated analogues of impact odorants …

In order to examine varietal thiol precursors in both the skin and the pulp of grapes, two grape
varieties, Melon B. and Sauvignon Blanc, were considered. We found that cysteinylated …

Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous
beverages. Several thiols and thiol precursors have been reported previously in different plants …

Since ten years, many studies conducted on beers showed an important impact of polyfunctionnal
thiols of the aroma profiles. Among them, three thiols responsible for blackcurrant bud, …

Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under
vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-…