methionol, 505-10-2

Articles:

PubMed:	Synthesis and evaluation of odour-active methionyl esters of fatty acids via esterification and transesterification of butter oil.
PubMed:	Metabolism of L-methionine linked to the biosynthesis of volatile organic sulfur-containing compounds during the submerged fermentation of Tuber melanosporum.
PubMed:	Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage.
PubMed:	A four-component synthetic attractant for Drosophila suzukii (Diptera: Drosophilidae) isolated from fermented bait headspace.
PubMed:	Identification and field evaluation of fermentation volatiles from wine and vinegar that mediate attraction of spotted wing Drosophila, Drosophila suzukii.
PubMed:	Pichia fermentans dimorphic changes depend on the nitrogen source.
PubMed:	Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeasts.
PubMed:	Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
PubMed:	Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
PubMed:	Production of flavour-active methionol from methionine metabolism by yeasts in coconut cream.
PubMed:	Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
PubMed:	Purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in Oenococcus oeni IOEB 8406.
PubMed:	Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.
PubMed:	Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed:	Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
PubMed:	Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni.
PubMed:	Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
PubMed:	Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.
PubMed:	Methionine catabolism in Saccharomyces cerevisiae.
PubMed:	Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni.
PubMed:	Production of volatile organic compounds (VOCs) by yeasts isolated from the ascocarps of black (Tuber melanosporum Vitt.) and white (Tuber magnatum Pico) truffles.
PubMed:	Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
PubMed:	Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:	Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:	Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
PubMed:	Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures.
PubMed:	Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.
PubMed:	Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:	Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.
PubMed:	Clues about the role of methional as character impact odorant of some oxidized wines.
PubMed:	Further studies of the action of methionyl adenylate on chick embryo fibroblasts.
PubMed:	[Biosynthesis of aroma compounds by microorganisms II. Formation of sulphur containing flavour substances from methionine by Saccharomyces cerevisiae (author's transl)].