Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography–mass spectrometry and ultraperformance liquid chromatography–quadrupole-time-of-flight mass spectrometry [PDF]
Frontiers in Nutrition, 2022 Volatile thiols give a unique flavor to foods and they have been extensively studied due to their effects on sensory properties. The analytical assay of volatile thiols in food is hindered by the complexity of the matrix, and by both their high ...
Yan Yan +6 more
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Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines [PDF]
Heliyon, 2023 The assessment of different aroma families on tropical fruit aroma perception is still not well understood. This study aimed to investigate the effect of esters and volatile thiols on tropical fruit aroma perception in white wines. Four levels of thiols (
Angelica Iobbi +2 more
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Analysis of Potent Odour-Active Volatile Thiols in Foods and Beverages with a Focus on Wine [PDF]
Molecules, 2019 Certain volatile thiols are some of the most potent odour-active molecules that are found in nature. Thiols play significant roles in the aroma qualities of a range of foods and beverages, including wine, with extremely low odour detection thresholds ...
Liang Chen +2 more
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From detail to diversity: Capturing the chemical signature of non-Saccharomyces yeasts in white wine through GC×GC/TOF-MS metabolomics and complementary analytical approaches [PDF]
Food Chemistry: XTo gain a broad understanding of yeast species' effects, Malvazija istarska wines produced by sequential inoculation with five non-Saccharomyces starters and monoculture fermentation with a Saccharomyces cerevisiae×S. paradoxus hybrid and a S. cerevisiae
Doris Delač Salopek +5 more
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Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages [PDF]
MoleculesThis review synthesizes recent evidence on the generation and behavior of volatile biomarkers throughout the main postharvest stages of coffee, highlighting their potential for technological standardization.
Alexa J. Pajuelo-Muñoz +5 more
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Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals [PDF]
FoodsBeer aroma is a critical quality attribute shaped by volatile compounds from malt, hops, and yeast metabolism; however, the appearance of off-flavours can compromise it. This review identifies and describes the main aroma-active compounds that define the
Corina Maria Șutea +9 more
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White wines aged in barrels with controlled tannin potential exhibit correlated long-term oxidative stability in bottle [PDF]
Food Chemistry: XChardonnay and Sauvignon blanc wines aged in oak wood barrels with low and medium tannin potentials were discriminated for their abilities to resist against oxidation during bottle storage. The oak wood tannin potential was positively correlated to wines
Kevin Billet +6 more
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OENO One, 2021 Wine yeast starter cultures differ in their ability to release aroma-enhancing metabolites associated with typical varietal wines. Therefore, this study investigated an indigenous Saccharomyces cerevisiae isolated from Paarl regional Shiraz grapes for ...
Michell Williams +3 more
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Accelerated gas-liquid visible light photoredox catalysis with continuous-flow photochemical microreactors [PDF]
, 2016 In this protocol, we describe the construction and use of an operationally simple photochemical microreactor for gas-liquid photoredox catalysis using visible light.
A Günther +26 more
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The influence of yeasts and copper sulphate addition on aroma of Viennese Rheinriesling wines
OENO One, 2021 The influence of two yeast strains and the addition of copper sulphate on the aroma of Riesling wines was monitored. Two commercially available yeast strains, Zymaflore VL3 and X-Pure, were applied.
Dragos Pavelescu +2 more
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