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  • Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines

    Creator:
    Tsai, I-Min
    Abstract:
    Sensory properties of four important volatile sulfur compounds, dimethyl disulfide (DMDS), diethyl disulfide (DEDS), methanethiol (MeSH) and ethanethiol (EtSH), were determined in base Oregon Pinot noir wine in order to understand their impacts on wine aroma. Detection thresholds of these four compounds in base wine were determined first. All four...
    Resource Type:
    Dissertation
    Full Text:
    ........................................................................... 7 2.1.1.3. Organic sulfur compounds ............................................................. 9

  • Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma

    Creator:
    Fang, Yu
    Abstract:
    It is often perceived that late maturity of grape gives a more complex aroma profile to Pinot noir wine, however, there is little understanding of the basic flavor chemistry of grape maturity on wine aroma. The aroma contributing compounds in Pinot noir were first identified by aroma extract dilution analysis...
    Resource Type:
    Dissertation
    Full Text:
    ) Table Eg 8.6 The means of sulfur volatile compound concentrations in Pinot noir wine by three vintage

  • Photochemistry of some bromoarenes

    Creator:
    Jang, Jung-suk
    Abstract:
    The photodebromination of selected bromoarenes has been studied at 300 nm to determine the the possible mechanistic pathways leading to product. Irradiation of 4-bromobiphenyl (BpBr) at this wavelength leads to the product biphenyl. The quantum yield of intersystem crossing (0.98) and quenching studies with cis-1 ,3-pentadiene suggest that the reaction...
    Resource Type:
    Dissertation
    Full Text:
    xenon, consistent with a reactive triplet for this compound also.25 The above mechanism also cannot