Results 231 to 240 of about 13,458 (252)
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Stable standard solutions for gas chromatographic determination of volatile thiols
Journal of Chromatography A, 1984Abstract Pyrolysis of dithiocarbamates (DTCs) in the injection port of a gas chromatograph has been employed for in situ generation of volatile thiols. Long-term stability of DTC solutions has been studied and compared with the stability of standard solutions of respective thiols.
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Food Chemistry, 2014
Volatile thiols were determined by derivatisation followed by ESI-LC-HRMS in twenty-five virgin olive oils (VOOs) pertaining to different commercial classes. 4-Methoxy-2-methyl-2-butanethiol (4MMB) was quantified, and 3-methyl-2-butenethiol and methanethiol were identified for the first time in VOO by non-target analysis.
Stefania Vichi +2 more
exaly +3 more sources
Volatile thiols were determined by derivatisation followed by ESI-LC-HRMS in twenty-five virgin olive oils (VOOs) pertaining to different commercial classes. 4-Methoxy-2-methyl-2-butanethiol (4MMB) was quantified, and 3-methyl-2-butenethiol and methanethiol were identified for the first time in VOO by non-target analysis.
Stefania Vichi +2 more
exaly +3 more sources
Modulation of volatile thiol and ester aromas by modified wine yeast
2006The volatile thiols, in particular 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) are potent aroma shown to contribute strongly to the varietal aroma of Sauvignon Blanc wines. The thiols 4MMP and 3MH exist as non-volatile, aroma-inactive cysteine bound conjugates in the grape must and during ...
Jan H. Swiegers +10 more
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The effect of volatile thiol compounds on permeability of oral mucosa
2010Cumulative clinical and experimental evidence indicates that volatile sulphur compounds (VSC) the principal components of oral malodour, may play an important role in the pathogenesis of periodontal disease. As their (H₂S and CH₃SH) concentrations in gingival sulci increase with the severity of periodontal involvement, the objective of this ...
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Identification of new volatile thiols in the aroma ofVitis vinifera L. var. Sauvignon blanc wines
Flavour and Fragrance Journal, 1998Three new flavour-active mercapto-alcohols have been identified in Sauvignon blanc wines: 4-mercapto-4-methylpentan-2-ol, 3-mercaptohexan-1-ol and 3-mercapto-3-methylbutan-1-ol. The first two have a perception threshold of the order of 60 ng/l in an aqueous alcohol solution and their respective odours are reminiscent of citrus zest and grapefruit.
Tominaga, Takatoshi +3 more
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Sensors and Actuators B: Chemical, 1998
This paper describes preliminary results obtained by the Kelvin probe system utilized for the investigation of the sensing behavior of self-assembled-monolayers of thiol functionalized porphyrins. Dynamic aspects related to volatile compounds adsorption have indicated fast responses and a remarkable sensitivity. (C) 1998 Elsevier Science S.A.
Di Natale C +6 more
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This paper describes preliminary results obtained by the Kelvin probe system utilized for the investigation of the sensing behavior of self-assembled-monolayers of thiol functionalized porphyrins. Dynamic aspects related to volatile compounds adsorption have indicated fast responses and a remarkable sensitivity. (C) 1998 Elsevier Science S.A.
Di Natale C +6 more
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Determination of volatile thiols by gas chromatography using separation astributyltin mercaptides
Journal of Chromatography A, 1991Abstract Thiols were converted with a 0.01 M solution of tributyltin hydroxide in hexane to tributyltin mercaptides. Part of the hexane solution was evaporated in a small test tube on a water bath, hexane vapour was removed and the remaining mercaptides were decomposed with 3 M hydrochloric acid saturated with ammonium sulphate.
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American Journal of Enology and Viticulture, 2012
The volatile thiol 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA) are key contributors to the aroma of Sauvignon blanc. The concentrations of both thiols vary at least 20-fold in different wines, with differences among grape juices the major source of variation.
Farhana R. Pinu +4 more
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The volatile thiol 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA) are key contributors to the aroma of Sauvignon blanc. The concentrations of both thiols vary at least 20-fold in different wines, with differences among grape juices the major source of variation.
Farhana R. Pinu +4 more
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Journal of Labelled Compounds and Radiopharmaceuticals, 2007
AbstractThe thiols 4‐mercapto‐4‐methylpentan‐2‐ol (4MMPOH), 3‐mercaptohexan‐1‐ol (3MH), and 3‐mercaptohexyl acetate (3MHA), which contribute to the aroma profile of Sauvignon Blanc, as well as other varieties of wine, have been synthesized with deuterium labels.
Hebditch, Katherine +2 more
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AbstractThe thiols 4‐mercapto‐4‐methylpentan‐2‐ol (4MMPOH), 3‐mercaptohexan‐1‐ol (3MH), and 3‐mercaptohexyl acetate (3MHA), which contribute to the aroma profile of Sauvignon Blanc, as well as other varieties of wine, have been synthesized with deuterium labels.
Hebditch, Katherine +2 more
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