4-methyl 4-mercaptopentan-2-one 1% solution, 19872-52-7

Articles:

PubMed:	Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) Analysis.
PubMed:	Development of a new stir bar sorptive extraction method for the determination of medium-level volatile thiols in wine.
PubMed:	Development of a routine analysis of 4-mercapto-4-methylpentan-2-one in wine by stable isotope dilution assay and mass tandem spectrometry.
PubMed:	Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry.
PubMed:	Ethyl propiolate derivatisation for the analysis of varietal thiols in wine.
PubMed:	Influence of volatile thiols in the development of blackcurrant aroma in red wine.
PubMed:	Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles.
PubMed:	Volatile compounds responsible for aroma of Jutrzenka liquer wine.
PubMed:	The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.
PubMed:	Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
PubMed:	Straightforward synthesis of deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine.
PubMed:	Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts.
PubMed:	Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices.
PubMed:	New factor characterizing the in-mouth release of odorants (volatile thiols): compositional changes in odorants exhaled from the human nose during drinking.
PubMed:	Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.
PubMed:	Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed:	Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
PubMed:	The influence of yeast on the aroma of Sauvignon Blanc wine.
PubMed:	First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice.
PubMed:	Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications.
PubMed:	Comparison of 4-Mercapto-4-methylpentan-2-one contents in hop cultivars from different growing regions.
PubMed:	Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
PubMed:	Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives.
PubMed:	Modulation of volatile sulfur compounds by wine yeast.
PubMed:	Occurrence of polyfunctional thiols in fresh lager beers.
PubMed:	Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination.
PubMed:	Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
PubMed:	Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation.
PubMed:	Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha).
PubMed:	Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.
PubMed:	Characterization of the aroma of a wine from maccabeo. Key role played by compounds with low odor activity values.
PubMed:	Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:	Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues.
PubMed:	Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay.
PubMed:	Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:	Aroma composition changes in early season grapefruit juice produced from thermal concentration.
PubMed:	Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.
PubMed:	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.
PubMed:	Identification of potent odorants in Japanese green tea (Sen-cha).
PubMed:	Odor similarity between stress-inducing odorants in wistar rats.
PubMed:	Catty odours in food: confirmation of the identity of 4-mercapto-4-methylpentan-2-one by GC-MS.