Tominaga, Takatoshi published the artcileRole of Certain Volatile Thiols in the Bouquet of Aged Champagne Wines, Application In Synthesis of 19788-49-9, the publication is Journal of Agricultural and Food Chemistry (2003), 51(4), 1016-1020, database is CAplus and MEDLINE.
A method for the specific extraction of volatile thiols by use of p-hydroxymercuribenzoate has made it possible to identify certain flavor-active volatile thiols in Champagne wines. Benzenemethanethiol, 2-furanmethanethiol, and Et 3-mercaptopropionate were present in these wines at concentrations considerably higher than their perception thresholds. Their concentrations increased gradually in proportion to the bottle aging period and sharply as a result of disgorging. The contribution of these volatile thiols to the empyreumatic nuances of the bouquet of aged Champagne wines was demonstrated for the 1st time.
Journal of Agricultural and Food Chemistry published new progress about 19788-49-9. 19788-49-9 belongs to esters-buliding-blocks, auxiliary class Thiol,Aliphatic hydrocarbon chain,Ester, name is Ethyl 2-mercaptopropanoate, and the molecular formula is C7H12ClNO, Application In Synthesis of 19788-49-9.
Referemce:
https://en.wikipedia.org/wiki/Ester,
Ester – an overview | ScienceDirect Topics