High-performance countercurrent chromatography (HPCCC) was used for the target-guided isolation of precursors of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) from Riesling wine. In separated HPCCC fractions of an Amberlite® XAD®-2 extract obtained from a German Riesling, TDN-generating fractions were identified by the acid-catalyzed hydrolysis of the progenitors at pH 3.0 and subsequent HS-GC-MS/MS analysis. The presence of multiple TDN-generating precursors in Riesling wine could be confirmed. From polar HPCCC fractions (11–13 and 14–16), 3,4-dihydroxy-7,8-dihydro-β-ionone 3-O-rutinoside and 3,4-dihydroxy-7,8-dihydro-β-ionone 3-O-β-d-glucopyranoside were isolated as major TDN-precursors at a sufficient amount for structure elucidation by N...
The aroma compositions of 1967, 1969, 1971, 1973 and 1975 Riesling wines made under similar conditio...
In this work hydroxycinnamic acid esters of tartaric acid (mono-p-coumaroyl tartaric acid, monocaffe...
Background and Aims Aroma precursors in grape juice include glycosylated terpenoids or benzenoids. T...
A heteroside, which produces 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) by acid hydrolysis, was is...
A heteroside, which produces 1,1,6-trimethyl-l,2-dihydronaphthalene (TDN) by acid Hydrolysis, was is...
Background and Aims: Knowledge of the formation and fate of aroma compounds is important to an under...
Glycoconjugated forms of diastereoisomeric 1-(3-hydroxybutyl)-6,6-dimethyl-2-methylene-3-cyclohexen-...
A glycosidic isolate of Riesling wine was separated with multilayer coil countercurrent chromatograp...
A survey of the concentration levels of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wines of dif...
Lutein and beta-carotene were heated in H2S04 and ethanol/tartaric acid media adjusted to pH 1 and 3...
Background and Aims Aroma precursors in grape juice include glycosylated terpenoids or benzenoids...
A stable isotope dilution assay has been developed for quantification of (E)-1-(2,3,6-trimethylpheny...
CITATION: Marais, J., Van Wyk, C. J. & Rapp, A. 1992. Effect of storage time, temperature and region...
International audienceA red wine, made from Cabernet Sauvignon (60%) and Tannat (40%) cultivars, was...
Both environmental and economic issues are increasingly pushing for the revalorization of agri-food ...
The aroma compositions of 1967, 1969, 1971, 1973 and 1975 Riesling wines made under similar conditio...
In this work hydroxycinnamic acid esters of tartaric acid (mono-p-coumaroyl tartaric acid, monocaffe...
Background and Aims Aroma precursors in grape juice include glycosylated terpenoids or benzenoids. T...
A heteroside, which produces 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) by acid hydrolysis, was is...
A heteroside, which produces 1,1,6-trimethyl-l,2-dihydronaphthalene (TDN) by acid Hydrolysis, was is...
Background and Aims: Knowledge of the formation and fate of aroma compounds is important to an under...
Glycoconjugated forms of diastereoisomeric 1-(3-hydroxybutyl)-6,6-dimethyl-2-methylene-3-cyclohexen-...
A glycosidic isolate of Riesling wine was separated with multilayer coil countercurrent chromatograp...
A survey of the concentration levels of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in wines of dif...
Lutein and beta-carotene were heated in H2S04 and ethanol/tartaric acid media adjusted to pH 1 and 3...
Background and Aims Aroma precursors in grape juice include glycosylated terpenoids or benzenoids...
A stable isotope dilution assay has been developed for quantification of (E)-1-(2,3,6-trimethylpheny...
CITATION: Marais, J., Van Wyk, C. J. & Rapp, A. 1992. Effect of storage time, temperature and region...
International audienceA red wine, made from Cabernet Sauvignon (60%) and Tannat (40%) cultivars, was...
Both environmental and economic issues are increasingly pushing for the revalorization of agri-food ...
The aroma compositions of 1967, 1969, 1971, 1973 and 1975 Riesling wines made under similar conditio...
In this work hydroxycinnamic acid esters of tartaric acid (mono-p-coumaroyl tartaric acid, monocaffe...
Background and Aims Aroma precursors in grape juice include glycosylated terpenoids or benzenoids. T...