4-methyl-4-sulfanylpentan-2-one has been researched along with 3-mercaptohexyl acetate in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (50.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Bramley, BR; Francis, IL; Kievit, RL; King, ES; Lattey, KA; Pretorius, IS; Siebert, T; Swiegers, JH | 1 |
| Gardner, RC; Santiago, M | 1 |
2 other study(ies) available for 4-methyl-4-sulfanylpentan-2-one and 3-mercaptohexyl acetate
| Article | Year |
|---|---|
The influence of yeast on the aroma of Sauvignon Blanc wine.
Topics: Acetates; Fermentation; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Industrial Microbiology; Odorants; Saccharomyces cerevisiae; Solid Phase Microextraction; Sulfhydryl Compounds; Volatilization; Wine | 2009 |
Yeast genes required for conversion of grape precursors to varietal thiols in wine.
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 |