Mercaptan Formation

Mercaptan Formation is a chemical process in wine spoilage chemistry whereby sulfur-containing compounds, particularly hydrogen sulfide, react with ethanol or other organic molecules under reductive conditions to yield volatile thiol derivatives known as mercaptans, which are characterized by their pungent, undesirable odors and contribution to sensory defects in wine.

398

Publications

15.1K

Citations

1.2K

Authors

313

Institutions

Publications per year

2017–2026

36

Authors

1.2K

  1. YL
    Yongming Luo

    Kunming University of Science and Technology, China

    8 publications · 343 citations

    8

    h-index

  2. JL
    Jichang Lu

    Kunming University of Science and Technology, China

    7 publications · 317 citations

    7

    h-index

  3. DH
    Dedong He

    Kunming University of Science and Technology, China

    6 publications · 312 citations

    6

    h-index

  4. VH
    Vasile Hulea

    Centre National de la Recherche Scientifique, France

    5 publications · 262 citations

    5

    h-index

  5. JY
    Jie Yu

    Kunming University of Science and Technology, China

    5 publications · 282 citations

    5

    h-index

1–5 of 1.2K

Venues

  1. Journal of the American Chemical Society

    JACS · 43 publications · 1.9K citations

    27

    h-index

  2. The Journal of Organic Chemistry

    JOC · 33 publications · 1.1K citations

    22

    h-index

  3. Tetrahedron Letters

    17 publications · 847 citations

    15

    h-index

  4. Journal of Agricultural and Food Chemistry

    11 publications · 566 citations

    11

    h-index

  5. Canadian Journal of Chemistry

    13 publications · 286 citations

    10

    h-index

1–5