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Since ten years, many studies conducted on beers showed an important impact of polyfunctionnal thiols of the aroma profiles. Among them, three thiols responsible for blackcurrant bud, passion fruit, citrus and rhubarb notes have been intensively studied: the 4‐methyl‐4‐mercaptopentan‐2‐one (4MMP), the 3‐mercaptohexan‐1‐ol (3MH) and its corresponding acetate. Their origin was very complex in beers...
During the past 20 years, interest in the involvement of varietal thiols in the aroma of young wines has grown considerably. Most data in the literature dealing with these thiols in wine has focused on 4‐mercapto‐4‐methylpentan‐2‐one, 3‐mercaptohexyl acetate and 3‐mercaptohexan‐1‐ol and demonstrate the central role of the different branches of chemistry in understanding the biotechnological processes...
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