Carbonyl compounds in wine: factors related to presence and toxic effects
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چکیده
منابع مشابه
Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine.
Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal, methylglyoxal, diacetyl, and pentane-2,3-dione) compounds associated with cysteine in the formation of odorous products. In particular, thiazole, 4-methylthiazole, 2-acetylthiazole, and trimethyloxazole and two sulf...
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ژورنال
عنوان ژورنال: Ciência Rural
سال: 2019
ISSN: 1678-4596,0103-8478
DOI: 10.1590/0103-8478cr20190349