Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery. “Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors.” In Flavor Chemistry of Wine and Other Alcoholic Beverages, edited by Michael C. Qian and Thomas H. Shellhammer. ACS Symposium Series 1104. American Chemical Society, 2012.
Free 3-MH and cysteine, cysteinylglycine and glutathione precursors are analytically distinct. Ripening, freezing, transportation, fining and harvesting alter measured precursor pools; fermentation transforms them. The chapter develops isotope-dilution methods and proposes an additional formation pathway, with a tentatively assigned intermediate.
Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery, “Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 20–40.
Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery, “Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 20–40.
40
20
Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery, chapter 2, supplied PDF 20–40.
Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors
Uses supplied PDF-page sequence, not printed pagination. Chapter attribution checked from its opening page; no DOI invented. Source-study limitations remain in the linked evidence.
No access
Source and locator
Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery, chapter 2; supplied PDF 20–40. PDF sequence is not printed pagination.
Formatted outputs
Dimitra L. Capone, Mark A. Sefton, and David W. Jeffery, “Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and Its Precursors,” in Flavor Chemistry of Wine and Other Alcoholic Beverages, ed. Michael C. Qian and Thomas H. Shellhammer, ACS Symposium Series 1104 (American Chemical Society, 2012), supplied PDF pp. 20–40.
Usage map
Sampling and handling can change the quantity being measured. Precursor abundance is not a direct prediction of the final aroma, and the tentative intermediate must remain tentative. This is not evidence for a bourbon fruit-aroma formula.