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Authordc.contributor.authorLaurie, V. Felipe 
Authordc.contributor.authorZúñiga, María C. es_CL
Authordc.contributor.authorCarrasco Sánchez, Verónica es_CL
Authordc.contributor.authorSantos, Leonardo S. es_CL
Authordc.contributor.authorCañete, Álvaro es_CL
Authordc.contributor.authorOlea Azar, Claudio es_CL
Authordc.contributor.authorUgliano, Maurizio es_CL
Authordc.contributor.authorAgosin Trumper, Eduardo es_CL
Admission datedc.date.accessioned2012-05-10T14:44:48Z
Available datedc.date.available2012-05-10T14:44:48Z
Publication datedc.date.issued2012
Cita de ítemdc.identifier.citationFood Chemistry 131 (2012) 1510–1516es_CL
Identifierdc.identifier.otherdoi:10.1016/j.foodchem.2011.09.138
Identifierdc.identifier.urihttps://repositorio.uchile.cl/handle/2250/121626
Abstractdc.description.abstractVolatile species with thiol functions are important contributors to the flavour of a wide variety of wine types. However, in spite of their importance, their fate during winemaking has not been fully elucidated. In this work, the iron-catalysed reaction between 3-sulfanyl-1-hexanol, catechol-containing phenolics, and sulfurous acid, under in vitro aerobic conditions was evaluated by means of electrospray ionisation mass spectrometry (ESI-MS). The results indicate that a direct addition reaction between the thiol and some of the phenolics tested, and between sulfite and some of the phenolics may occur, thus contributing evidence of a possible route of thiol losses in wines.es_CL
Patrocinadordc.description.sponsorshipThis research was supported by FONDECYT through Grant 1090520 and by Nomacorc S.A.es_CL
Lenguagedc.language.isoenes_CL
Publisherdc.publisherElsevieres_CL
Keywordsdc.subject3-Sulfanyl-1-hexanoles_CL
Títulodc.titleReactivity of 3-sulfanyl-1-hexanol and catechol-containing phenolics in vitroes_CL
Document typedc.typeArtículo de revista


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