Compounds > 4-methyl-4-sulfanylpentan-2-one
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4-methyl-4-sulfanylpentan-2-one and 3-mercaptohexanol

4-methyl-4-sulfanylpentan-2-one has been researched along with 3-mercaptohexanol in 10 studies

Research

Studies (10)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's2 (20.00)29.6817
2010's8 (80.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Capone, DL; Elsey, GM; Francis, IL; Pardon, KH; Pretorius, IS; Sefton, MA; Swiegers, JH1
Bramley, BR; Francis, IL; Kievit, RL; King, ES; Lattey, KA; Pretorius, IS; Siebert, T; Swiegers, JH1
Moniatte, M; Razungles, A; Rigou, P; Roland, A; Schneider, R; Vialaret, J1
Bely, M; Dubourdieu, D; Lonvaud-Funel, A; Masneuf-Pomarede, I; Thibon, C; Zott, K1
Nikolantonaki, M; Waterhouse, AL1
Concejero, B; Fernandez-Zurbano, P; Ferreira, V; Hernández-Orte, P; Peña-Gallego, A1
Gardner, RC; Santiago, M1
Capone, DL; Cordente, AG; Curtin, CD1
Bonnaffoux, H; Cavelier, F; Delpech, S; Rémond, E; Roland, A; Schneider, R1
Bartel, C; Borneman, AR; Capone, D; Cordente, AG; Curtin, CD; Roach, M; Solomon, M1

Other Studies

10 other study(ies) available for 4-methyl-4-sulfanylpentan-2-one and 3-mercaptohexanol

ArticleYear
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
    Yeast (Chichester, England), 2007, Volume: 24, Issue:7

    Topics: Cloning, Molecular; Escherichia coli; Fermentation; Odorants; Organisms, Genetically Modified; Saccharomyces cerevisiae; Sulfhydryl Compounds; Tryptophanase; Volatilization; Wine

2007
The influence of yeast on the aroma of Sauvignon Blanc wine.
    Food microbiology, 2009, Volume: 26, Issue:2

    Topics: Acetates; Fermentation; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Industrial Microbiology; Odorants; Saccharomyces cerevisiae; Solid Phase Microextraction; Sulfhydryl Compounds; Volatilization; Wine

2009
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-
    Journal of chromatography. A, 2010, Mar-05, Volume: 1217, Issue:10

    Topics: Beverages; Chromatography, Liquid; Indicator Dilution Techniques; Isotopes; Sulfhydryl Compounds; Tandem Mass Spectrometry; Vitis

2010
The grape must non-Saccharomyces microbial community: impact on volatile thiol release.
    International journal of food microbiology, 2011, Dec-02, Volume: 151, Issue:2

    Topics: Fermentation; Hexanols; Pentanones; Saccharomyces; Sulfhydryl Compounds; Vitis; Wine; Yeasts

2011
A method to quantify quinone reaction rates with wine relevant nucleophiles: a key to the understanding of oxidative loss of varietal thiols.
    Journal of agricultural and food chemistry, 2012, Aug-29, Volume: 60, Issue:34

    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
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.
    Analytica chimica acta, 2014, Feb-17, Volume: 812

    Topics: Chromatography, High Pressure Liquid; Cysteine; Glutathione; Limit of Detection; Mass Spectrometry; Reproducibility of Results; Sulfhydryl Compounds

2014
Yeast genes required for conversion of grape precursors to varietal thiols in wine.
    FEMS yeast research, 2015, Volume: 15, Issue:5

    Topics: Acetates; Biological Transport; Carbon-Sulfur Lyases; Cysteine; Dipeptidases; Fermentation; gamma-Glutamyltransferase; Glutathione; Hexanols; Monosaccharide Transport Proteins; Pentanones; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Sulfhydryl Compounds; Vitis; Wine

2015
Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.
    Applied microbiology and biotechnology, 2015, Volume: 99, Issue:22

    Topics: Biotransformation; Glutathione; Membrane Transport Proteins; Monosaccharide Transport Proteins; Pentanones; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Sulfhydryl Compounds; Vacuoles

2015
Revisiting the evaluation strategy of varietal thiol biogenesis.
    Food chemistry, 2018, Dec-01, Volume: 268

    Topics: Cysteine; Fermentation; Glutathione; Saccharomyces cerevisiae; Sulfhydryl Compounds; Volatilization; Wine

2018
Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.
    Applied and environmental microbiology, 2019, 03-15, Volume: 85, Issue:6

    Topics: Carbon-Sulfur Lyases; Mutation; Saccharomyces cerevisiae; Saccharomyces cerevisiae Proteins; Sulfhydryl Compounds; Sulfur Compounds

2019