Title: Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds.
Journal: Journal of agricultural and food chemistry20120111
Title: Simple determination of a strongly aromatic compound, sotolon, by capillary electrophoresis.
Journal: Journal of oleo science20120101
Title: Thermal generation of 3-amino-4,5-dimethylfuran-2(5H)-one, the postulated precursor of sotolone, from amino acid model systems containing glyoxylic and pyruvic acids.
Journal: Journal of agricultural and food chemistry20110511
Title: Identification of a sotolon pathway in dry white wines.
Journal: Journal of agricultural and food chemistry20100623
Title: French Jura flor yeasts: genotype and technological diversity.
Journal: Antonie van Leeuwenhoek20090301
Title: Targeting key aromatic substances on the typical aroma of sherry vinegar.
Journal: Journal of agricultural and food chemistry20080813
Title: Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma.
Journal: Chemistry & biodiversity20080601
Title: Changes in the sotolon content of dry white wines during barrel and bottle aging.
Journal: Journal of agricultural and food chemistry20080423
Title: Distribution and organoleptic impact of sotolon enantiomers in dry white wines.
Journal: Journal of agricultural and food chemistry20080312
Title: Prooxidant action of furanone compounds: implication of reactive oxygen species in the metal-dependent strand breaks and the formation of 8-hydroxy-2'-deoxyguanosine in DNA.
Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association20070701
Title: 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.
Journal: Journal of agricultural and food chemistry20041103
Title: Effects of coffee components on the response of GABA(A) receptors expressed in Xenopus oocytes.
Journal: Journal of agricultural and food chemistry20031217
Title: Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.
Journal: Journal of chromatography. A20030822
Title: 3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.
Journal: Journal of agricultural and food chemistry20030716
Title: Identification of key odorants related to the typical aroma of oxidation-spoiled white wines.
Journal: Journal of agricultural and food chemistry20030226
Title: Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey.
Journal: Journal of agricultural and food chemistry20020327
Title: Sotolone production by hairy root cultures of Trigonella foenum-graecum in airlift with mesh bioreactors.
Journal: Journal of agricultural and food chemistry20011201
