200,000+ products from a single source!
sales@angenechem.com
Home > Other Building Blocks > 51755-83-0
51755-83-0 | 3-Mercaptohexan-1-ol
CAS No: 51755-83-0 Catalog No: AG003JM9 MDL No:MFCD00792515
Product Description
Catalog Number:
AG003JM9
Chemical Name:
3-Mercaptohexan-1-ol
CAS Number:
51755-83-0
Molecular Formula:
C6H14OS
Molecular Weight:
134.2398
MDL Number:
MFCD00792515
IUPAC Name:
3-sulfanylhexan-1-ol
InChI:
InChI=1S/C6H14OS/c1-2-3-6(8)4-5-7/h6-8H,2-5H2,1H3
InChI Key:
TYZFMFVWHZKYSE-UHFFFAOYSA-N
SMILES:
CCCC(CCO)S
FEMA Number:
3850
Properties
Complexity:
47.8
Compound Is Canonicalized:
Yes
Covalently-Bonded Unit Count:
1
Defined Atom Stereocenter Count:
0
Defined Bond Stereocenter Count:
0
Exact Mass:
134.077g/mol
Formal Charge:
0
Heavy Atom Count:
8
Hydrogen Bond Acceptor Count:
2
Hydrogen Bond Donor Count:
2
Isotope Atom Count:
0
Molecular Weight:
134.237g/mol
Monoisotopic Mass:
134.077g/mol
Rotatable Bond Count:
4
Topological Polar Surface Area:
21.2A^2
Undefined Atom Stereocenter Count:
1
Undefined Bond Stereocenter Count:
0
XLogP3:
1.5
Literature
| Title | Journal |
|---|---|
| Oxidative stability of (-)-epigallocatechin gallate in the presence of thiols. | Journal of agricultural and food chemistry 20121031 |
| Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.). | Journal of agricultural and food chemistry 20120815 |
| Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines. | Analytica chimica acta 20120630 |
| Evaluation of key odorants in sauvignon blanc wines using three different methodologies. | Journal of agricultural and food chemistry 20120627 |
| Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa). | Phytochemistry 20120501 |
| The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science. | Bioengineered bugs 20120501 |
| Effects on 3-mercaptohexan-1-ol precursor concentrations from prolonged storage of Sauvignon blanc grapes prior to crushing and pressing. | Journal of agricultural and food chemistry 20120404 |
| Identification of adducts between an odoriferous volatile thiol and oxidized grape phenolic compounds: kinetic study of adduct formation under chemical and enzymatic oxidation conditions. | Journal of agricultural and food chemistry 20120314 |
| The grape must non-Saccharomyces microbial community: impact on volatile thiol release. | International journal of food microbiology 20111202 |
| Identification and quantitation of 3-S-cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc grape juice by HPLC-MS/MS. | Journal of agricultural and food chemistry 20111026 |
| Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines. | Journal of agricultural and food chemistry 20111012 |
| Occurrence of odorant polyfunctional thiols in the Super Alpha Tomahawk hop cultivar. Comparison with the thiol-rich Nelson Sauvin bitter variety. | Journal of agricultural and food chemistry 20110824 |
| The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine. | Food microbiology 20110801 |
| Effects of transporting and processing Sauvignon blanc grapes on 3-mercaptohexan-1-ol precursor concentrations. | Journal of agricultural and food chemistry 20110511 |
| Application of a modified method for 3-mercaptohexan-1-ol determination to investigate the relationship between free thiol and related conjugates in grape juice and wine. | Journal of agricultural and food chemistry 20110511 |
| New cysteine-S-conjugate precursors of volatile sulfur compounds in bell peppers (Capsicum annuum L. cultivar). | Journal of agricultural and food chemistry 20110413 |
| Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen. | Journal of agricultural and food chemistry 20110323 |
| 3-Sulfanylhexanol precursor biogenesis in grapevine cells: the stimulating effect of Botrytis cinerea. | Journal of agricultural and food chemistry 20110223 |
| Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation. | Journal of experimental botany 20110101 |
| Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3. | AMB Express 20110101 |
| Melting temperature of surface-tethered DNA. | Analytical biochemistry 20101101 |
| Elucidation of the 1,3-sulfanylalcohol oxidation mechanism: an unusual identification of the disulfide of 3-sulfanylhexanol in sauternes botrytized wines. | Journal of agricultural and food chemistry 20101013 |
| Analysis, occurrence, and potential sensory significance of five polyfunctional mercaptans in white wines. | Journal of agricultural and food chemistry 20100922 |
| Controlled orientation of DNA in a binary SAM as a key for the successful determination of DNA hybridization by means of electrochemical impedance spectroscopy. | Chemphyschem : a European journal of chemical physics and physical chemistry 20100910 |
| Understanding the role of thiol and disulfide self-assembled DNA receptor monolayers for biosensing applications. | European biophysics journal : EBJ 20100901 |
| A comparison of laboratory and pilot-scale fermentations in winemaking conditions. | Applied microbiology and biotechnology 20100801 |
| Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments. | Journal of agricultural and food chemistry 20100623 |
| Evolution of S-cysteinylated and S-glutathionylated thiol precursors during oxidation of Melon B. and Sauvignon blanc musts. | Journal of agricultural and food chemistry 20100414 |
| Validation of a nanoliquid chromatography-tandem mass spectrometry method for the identification and the accurate quantification by isotopic dilution of glutathionylated and cysteinylated precursors of 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one in white grape juices. | Journal of chromatography. A 20100305 |
| Reactivity of volatile thiols with polyphenols in a wine-model medium: impact of oxygen, iron, and sulfur dioxide. | Analytica chimica acta 20100215 |
| Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors. | Analytica chimica acta 20100215 |
| Synthesis of wine thiol conjugates and labeled analogues: fermentation of the glutathione conjugate of 3-mercaptohexan-1-ol yields the corresponding cysteine conjugate and free thiol. | Journal of agricultural and food chemistry 20100210 |
| Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S-glutathionylhexan-1-ol. | Journal of agricultural and food chemistry 20100210 |
| Impact of oxygen dissolved at bottling and transmitted through closures on the composition and sensory properties of a Sauvignon Blanc wine during bottle storage. | Journal of agricultural and food chemistry 20091111 |
| Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine. | Journal of separation science 20091101 |
| Fate of key odorants in Sauternes wines through aging. | Journal of agricultural and food chemistry 20090923 |
| Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization. | Journal of chromatography. A 20090724 |
| Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. | Journal of agricultural and food chemistry 20090408 |
| The influence of yeast on the aroma of Sauvignon Blanc wine. | Food microbiology 20090401 |
| Rapid glucose detection by surface enhanced Raman scattering spectroscopy. | Journal of nanoscience and nanotechnology 20090401 |
| A new efficient enantioselective synthesis of (+)-cis-2-methyl-4-propyl-1,3-oxathiane, a valuable ingredient for the aroma of passion fruit. | Chirality 20090101 |
| Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines. | Journal of agricultural and food chemistry 20081126 |
| Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation. | FEMS yeast research 20081101 |
| New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors. | Journal of agricultural and food chemistry 20081008 |
| Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport. | FEMS yeast research 20080801 |
| Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: Comparison with results of other sampling procedures via a robust regression. | Analytica chimica acta 20080721 |
| Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. | Journal of agricultural and food chemistry 20080611 |
| Synthesis of the individual diastereomers of the cysteine conjugate of 3-mercaptohexanol (3-MH). | Journal of agricultural and food chemistry 20080528 |
| Quantification of cysteine S-conjugate of 3-sulfanylhexan-1-ol in must and wine of petite arvine vine by stable isotope dilution analysis. | Journal of agricultural and food chemistry 20080514 |
| Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans. Optimized procedure and analytical applications. | Journal of chromatography. A 20080321 |
| 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. | Journal of chromatography. A 20080307 |
| Effect of skin contact and pressure on the composition of Sauvignon Blanc must. | Journal of agricultural and food chemistry 20071212 |
| Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: a comparison of headspace solid phase microextraction and solid phase extraction methods. | Analytica chimica acta 20070723 |
| Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma. | Yeast (Chichester, England) 20070701 |
| Volatile organic sulfur-containing constituents in Poncirus trifoliata (L.) Raf. (Rutaceae). | Journal of agricultural and food chemistry 20070530 |
| Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives. | Journal of chromatography. A 20070406 |
| Modulation of volatile sulfur compounds by wine yeast. | Applied microbiology and biotechnology 20070401 |
| Optimization of a procedure for the selective isolation of some powerful aroma thiols. Development and validation of a quantitative method for their determination in wine. | Journal of chromatography. A 20070302 |
| Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and quantification of new sulfanyl alcohols. | Journal of agricultural and food chemistry 20070221 |
| Aroma extraction dilution analysis of Sauternes wines. Key role of polyfunctional thiols. | Journal of agricultural and food chemistry 20060920 |
| 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). | Journal of agricultural and food chemistry 20060920 |
| Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L(-1) level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determination. | Journal of chromatography. A 20060714 |
| Identification of single-strand DNA by in situ scanning tunneling microscopy. | Journal of the American Chemical Society 20060621 |
| Comparison of volatile constituents of Persicaria odorata(Lour.) Soják (Polygonum odoratum Lour.) and Persicaria hydropiper L. Spach (Polygonum hydropiper L.). | Journal of agricultural and food chemistry 20060419 |
| Oriented immobilization of antibodies by a self-assembled monolayer of 2-(biotinamido)ethanethiol for immunoarray preparation. | Colloids and surfaces. B, Biointerfaces 20060115 |
| Effect of screwcap and cork closures on SO2 levels and aromas in a Sauvignon Blanc wine. | Journal of agricultural and food chemistry 20051228 |
| Real-time glucose sensing by surface-enhanced Raman spectroscopy in bovine plasma facilitated by a mixed decanethiol/mercaptohexanol partition layer. | Analytical chemistry 20051001 |
| Identification of odoriferous sulfanylalkanols in human axilla secretions and their formation through cleavage of cysteine precursors by a C-S lyase isolated from axilla bacteria. | Chemistry & biodiversity 20040701 |
| Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines. | Journal of agricultural and food chemistry 20040324 |
| Stereochemical course of the generation of 3-mercaptohexanal and 3-mercaptohexanol by beta-lyase-catalyzed cleavage of cysteine conjugates. | Journal of agricultural and food chemistry 20040114 |
| Stereoselectivity of the generation of 3-mercaptohexanal and 3-mercaptohexanol by lipase-catalyzed hydrolysis of 3-acetylthioesters. | Journal of agricultural and food chemistry 20030716 |
| Combinatorial synthesis and sensorial properties of mercapto primary alcohols and analogues. | Journal of agricultural and food chemistry 20030604 |
| Quantitative determination of sulfur-containing wine odorants at sub parts per billion levels. 2. Development and application of a stable isotope dilution assay. | Journal of agricultural and food chemistry 20030521 |
| Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. | Journal of agricultural and food chemistry 20020703 |
| 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. | Journal of agricultural and food chemistry 20020703 |
| 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. | Journal of agricultural and food chemistry 20011101 |
Related Products
Featured Products
© 2019 Angene International Limited. All rights Reserved.