Approaches to wine aroma -: C1 transfer during the reaction between diacetyl and cysteine

被引：1

作者：

Almy, John ^{[1
]}

de Revel, Gilles ^{[1
]}

机构：

[1] Univ Victor Segalen Bordeaux 2, ISVV, UMR Aenol 1219, Talence, France

来源：

MAILLARD REACTION: RECENT ADVANCES IN FOOD AND BIOMEDICAL SCIENCES | 2008年 / 1126卷

关键词：

diacetyl; cysteine; winemaking conditions; trimethylpyrazine;

D O I：

10.1196/annals.1433.023

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

The model reaction of cysteine and diacetyl under winemaking conditions resulted in the identification of over 40 products. Of these, 12 were also identified in wine samples. Several products of the model system contained unexpected structures that do not fit the four-carbon skeletal pattern of diacetyl. Possible synthetic routes to one of these products, trimethylpyrazine, are presented.

引用

页码：216 / 219

页数：4

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