title: Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteine.
abstract: The model reaction of cysteine and diacetyl under winemaking conditions resulted in the identification of over 40 products. Of these, 12 were also identified in wine samples. Several products of the model system contained unexpected structures that do not fit the four-carbon skeletal pattern of diacetyl. Possible synthetic routes to one of these products, trimethylpyrazine, are presented.
authors.affiliation: Department of Chemistry, California State University, Turlock, CA 95380, USA. almy@chem.csustan.edu
authors.forename: John
authors.initials: J
authors.lastname: Almy
authors.forename: Gilles
authors.initials: G
authors.lastname: de Revel
mesh_terms: D003545:Cysteine / Q000737:chemistry*; D003931:Diacetyl / Q000737:chemistry*; D009812:Odorants; D011719:Pyrazines / Q000737:chemistry; D014920:Wine
chemical_list: D011719:Pyrazines; D003931:Diacetyl; D003545:Cysteine