Takatoshi Tominaga

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

Takatoshi Tominaga, Anton Furrer, Robert J Henry et al. · Flavour and Fragrance Journal · 1998 · 351 citations

Food Chemistry, Sauvignon Blanc Wines, Flavoromics +7

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

Philippe Darriet, Takatoshi Tominaga, Valérie Lavigne et al. · Flavour and Fragrance Journal · 1995 · 306 citations

Food Chemistry, Chemical Measurement, Flavoromics +13

Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made from<i>Vitis vinifera</i>L. Cv. Sauvignon Blanc

Takatoshi Tominaga, Marie-Laure Murat, Denis Dubourdieu · Journal of Agricultural and Food Chemistry · 1998 · 261 citations

Food Chemistry, Volatile Compounds, Flavoromics +15

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

Takatoshi Tominaga, Raymonde Baltenweck, Catherine Peyrot des Gachons et al. · American Journal of Enology and Viticulture · 2000 · 253 citations

Food Chemistry, Agricultural Chemistry, White Wines +14

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

Catherine Peyrot des Gachons, Cornelis van Leeuwen, Takatoshi Tominaga et al. · Journal of the Science of Food and Agriculture · 2004 · 238 citations

Aroma Potential, Engineering, Botany +12