T. Tominaga

发表

A New Type of Flavor Precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-Cysteine Conjugates

D. Dubourdieu, T. Tominaga, and Catherine Peyrot des Gachons, 1998 .

Hybrids Saccharomyces cerevisiae X Saccharomyces bayanus var. uvarum having a high liberating ability of some sulfur varietal aromas of "vitis vinifera" Sauvignon blanc wines

D. Dubourdieu, I. Masneuf-Pomarède, G. Naumov, 2002 .

Influence of water and nitrogen deficit on fruit ripening and aroma potential of Vitis vinifera L cv Sauvignon blanc in field conditions

D. Dubourdieu, J. Gaudillère, C. Leeuwen, 2005 .

Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.

D. Dubourdieu, S. Shinkaruk, M. Jourdes, 2010, Analytica chimica acta.

Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon).

D. Dubourdieu, E. Frérot, T. Tominaga, 2006, Journal of agricultural and food chemistry.

Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc.

D. Dubourdieu, T. Tominaga, C. Peyrot des Gachons, 2002, Journal of agricultural and food chemistry.

Identification of cysteinylated aroma precursors of certain volatile thiols in passion fruit juice.

D. Dubourdieu, T. Tominaga, 2000, Journal of agricultural and food chemistry.

Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).

D. Dubourdieu, S. Shinkaruk, K. Takoi, 2009, Journal of agricultural and food chemistry.

The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc

D. Dubourdieu, T. Tominaga, I. Masneuf, 2006, American Journal of Enology and Viticulture.

Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4‐mercapto‐4‐methylpentan‐2‐one

D. Dubourdieu, P. Darriet, T. Tominaga, 1995 .

Surprising Structural Lability of a Cysteine‐S‐Conjugate Precursor of 4‐Methyl‐4‐sulfanylpentan‐2‐one, a Varietal Aroma in Wine of Vitis vinifera L. cv. Sauvignon Blanc

D. Dubourdieu, S. Shinkaruk, B. Desbat, 2008, Chemistry & biodiversity.

Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols.

D. Dubourdieu, S. Shinkaruk, E. Frérot, 2007, Journal of agricultural and food chemistry.

Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.

D. Dubourdieu, T. Tominaga, M. Murat, 2001, Journal of agricultural and food chemistry.

Contribution of Volatile Thiols to the Aromas of White Wines Made From Several Vitis vinifera Grape Varieties

D. Dubourdieu, T. Tominaga, Catherine Peyrot des Gachons, 2000, American Journal of Enology and Viticulture.

Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines

D. Dubourdieu, R. Henry, T. Tominaga, 1998 .

Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from vitis vinifera l. Cv. Sauvignon blanc

D. Dubourdieu, T. Tominaga, M. Murat, 1998 .

Contribution of benzenemethanethiol to smoky aroma of certain Vitis vinifera L. wines.

D. Dubourdieu, T. Tominaga, Guy Guimbertau, 2003, Journal of agricultural and food chemistry.

Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation.

D. Dubourdieu, P. Marullo, T. Tominaga, 2008, FEMS yeast research.

Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry.

D. Dubourdieu, S. Shinkaruk, T. Tominaga, 2008, Journal of chromatography. A.

Measuring the aromatic potential of Vitis vinifera L. Cv. Sauvignon blanc grapes by assaying S-cysteine conjugates, precursors of the volatile thiols responsible for their varietal aroma.

D. Dubourdieu, T. Tominaga, C. Peyrot des Gachons, 2000, Journal of agricultural and food chemistry.

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

P. Kilmartin, M. Wohlers, T. Tominaga, 2012, American Journal of Enology and Viticulture.

Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice

D. Dubourdieu, P. Darriet, T. Tominaga, 2009 .

Polyfunctional Thiol Compounds

D. Dubourdieu, T. Tominaga, 2009 .

Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage.

D. Dubourdieu, P. Darriet, P. Lopes, 2009, Journal of agricultural and food chemistry.

Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.

D. Dubourdieu, I. Masneuf-Pomarède, T. Tominaga, 2006, International journal of food microbiology.

A novel method for quantification of 2-methyl-3-furanthiol and 2-furanmethanethiol in wines made from Vitis vinifera grape varieties.

D. Dubourdieu, T. Tominaga, 2006, Journal of agricultural and food chemistry.

3-Mercaptohexanol: An Aroma Impact Compound of Petite Arvine Wine

R. Amadó, T. Tominaga, C. Fretz, 2005, American Journal of Enology and Viticulture.

Role of certain volatile thiols in the bouquet of aged champagne wines.

D. Dubourdieu, T. Tominaga, Guy Guimbertau, 2003, Journal of agricultural and food chemistry.

Effect of Anthocyanins on Stability of a Key Odorous Compound, 3-Mercaptohexan-1-ol, in Bordeaux Rosé Wines

Y. Glories, D. Dubourdieu, C. Saucier, 2003, American Journal of Enology and Viticulture.

Localization of S-Cysteine Conjugates in the Berry: Effect of Skin Contact on Aromatic Potential of Vitis vinifera L. cv. Sauvignon blanc Must

D. Dubourdieu, T. Tominaga, Catherine Peyrot des Gachons, 2002, American Journal of Enology and Viticulture.

Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves.

D. Dubourdieu, T. Tominaga, L. Blanchard, 2001, Journal of agricultural and food chemistry.

Effect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc Wine

D. Dubourdieu, P. Darriet, T. Tominaga, 2001, American Journal of Enology and Viticulture.

A powerful aromatic volatile thiol, 2-furanmethanethiol, exhibiting roast coffee aroma in wines made from several Vitis vinifera grape varieties.

D. Dubourdieu, P. Darriet, T. Tominaga, 2000, Journal of agricultural and food chemistry.

Identification of 4-mercapto-4-methylpentan-2-one from the box tree (Buxus sempervirens L.) and broom (Sarothamnus scoparius (L.) Koch)

D. Dubourdieu, T. Tominaga, 1997 .

Fluoride release and recharge characteristics of denture base resins containing surface pre-reacted glass-ionomer filler.

Y. Mukai, T. Tominaga, T. Teranaka, 2009, Dental materials journal.

A S-cysteine conjugate, precursor of aroma of White Sauvignon

D. Dubourdieu, I. Masneuf-Pomarède, T. Tominaga, 1995 .

EFFECT OF FOLIAR NITROGEN AND SULPHUR APPLICATION ON AROMATIC EXPRESSION OF VITIS VINIFERA L. cv. SAUVIGNON BLANC

D. Dubourdieu, C. Leeuwen, T. Tominaga, 2008 .

Effect of vine nitrogen status on grape aromatic potential: flavor precursors (S-cysteine conjugates), glutathione and phenolic content in Vitis vinifera L. Cv Sauvignon blanc grape juice

D. Dubourdieu, X. Choné, C. Leeuwen, 2006 .

Quantification and odor contribution of 2-furanmethanethiol in different types of fermented soybean paste miso.

D. Dubourdieu, E. Sugawara, T. Tominaga, 2009, Journal of agricultural and food chemistry.

Impact of some components on Bordeaux roses and clairets aroma

D. Dubourdieu, T. Tominaga, M. Murat, 2001 .