1-hexanol has been researched along with hydrogen sulfide in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 3 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Aagaard, O; Capone, D; Dieval, JB; Kwiatkowski, M; Siebert, T; Ugliano, M; Vidal, S; Waters, EJ | 1 |
| Nikolantonaki, M; Waterhouse, AL | 1 |
| Araujo, LD; Buica, A; Callerot, S; du Toit, WJ; Fedrizzi, B; Kilmartin, PA; Vannevel, S | 1 |
3 other study(ies) available for 1-hexanol and hydrogen sulfide
| Article | Year |
|---|---|
Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen.
Topics: Copper; Food Handling; Glutathione; Hexanols; Hydrogen Sulfide; Oxidation-Reduction; Oxygen; Sulfhydryl Compounds; Time Factors; Wine | 2011 |
A method to quantify quinone reaction rates with wine relevant nucleophiles: a key to the understanding of oxidative loss of varietal thiols.
Topics: Benzoquinones; Chromatography, High Pressure Liquid; Furans; Glutathione; Hexanols; Hydrogen Sulfide; Kinetics; Mass Spectrometry; Methionine; Oxidation-Reduction; Pentanones; Phenylalanine; Quinones; Sulfhydryl Compounds; Sulfur Dioxide; Wine | 2012 |
Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.
Topics: Fermentation; Food Handling; Fruit; Hexanols; Humans; Hydrogen Sulfide; New Zealand; South Africa; Species Specificity; Sulfhydryl Compounds; Sulfur; Vitis; Wine | 2017 |