Capone, D.Jeffery, D.2011-09-072011-09-072011Journal of Agricultural and Food Chemistry, 2011; 59(9):4659-46670021-85611520-5118http://hdl.handle.net/2440/66017The effects of different processing treatments on thiol precursor concentrations have been investigated through studies involving transportation of machine-harvested Sauvignon blanc fruit and assessment of different applications of antioxidants, along with juice preparation and enzyme inhibition experiments. The influence these trials had on 3-S-cysteinylhexan-1-ol (Cys-3-MH) and 3-S-glutathionylhexan-1-ol (Glut-3-MH) concentrations in juices is discussed. Very interesting findings included the large increase in precursor concentrations after transportation, particularly for Cys-3-MH, and the limited formation of Glut-3-MH when grape proteins were precipitated during processing. The various results provided information about the ability to modulate precursor concentrations depending on the processing technique employed. Additionally, a conjugated aldehyde, which is the obvious missing link between the reaction of (E)-2-hexenal and glutathione in the formation of Glut-3-MH, has been tentatively identified for the first time. Deuterium-labeled 3-S-glutathionylhexanal (Glut-3-MHAl) was produced through the addition of labeled (E)-2-hexenal to grapes, followed by grape crushing, and detected in the juice by HPLC-MS/MS, along with the corresponding labeled Glut-3-MH.enCopyright © 2011 American Chemical Societywine aromavarietal thiols3-mercaptohexan-1-olwine thiol precursorsHPLC-MS/MSJournal article002010733210.1021/jf200119z0002901204000432-s2.0-7995569842130248Capone, D. [0000-0003-4424-0746]Jeffery, D. [0000-0002-7054-0374]