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Spotlight on release mechanisms of volatile thiols in beverages
Food Chemistry, 2021 Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented.
Aurélie Roland +2 more
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Role of Certain Volatile Thiols in the Bouquet of Aged Champagne Wines
Journal of Agricultural and Food Chemistry, 2003A 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 ethyl 3-mercaptopropionate were present in these wines at concentrations considerably higher than their perception thresholds.
Takatoshi Tominaga, Denis Dubourdieu
exaly +4 more sources
Quantification and Odor Contribution of Volatile Thiols in Japanese Soy Sauce
Food Science and Technology Research, 2012 Qi Meng
exaly +3 more sources
Chemosphere, 2023
Pomegranate trees are tropical and subtropical shrubs with nutritional benefits and pharmaceutical and therapeutic uses. Antioxidative systems protect the structure and function of cellular membranes. This study demonstrated the connection between oxidative stress generated by excess nanoparticles ZnO (ZnO-NPs) accumulation in pomegranate calli and the
Fatma A. Farghaly +3 more
openaire +2 more sources
Pomegranate trees are tropical and subtropical shrubs with nutritional benefits and pharmaceutical and therapeutic uses. Antioxidative systems protect the structure and function of cellular membranes. This study demonstrated the connection between oxidative stress generated by excess nanoparticles ZnO (ZnO-NPs) accumulation in pomegranate calli and the
Fatma A. Farghaly +3 more
openaire +2 more sources
Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines
International Journal of Food Microbiology, 2006The effect of Saccharomyces cerevisiae strains on the amount of 4-mercapto-4-methylpentan-2-one, a major varietal aroma of Sauvignon blanc wines, was demonstrated by previous research work. However, the influence of different alcoholic fermentation parameters on the levels of volatile thiols (4-mercapto-4-methylpentan-2-one, 3-mercaptohexan-1-ol and 3 ...
Takatoshi Tominaga +2 more
exaly +3 more sources
Journal of Agricultural and Food Chemistry, 2005
This study is the second of two publications that investigate the interactions between volatile and nonvolatile components in coffee brew. The purpose here was to shed some light into the chemical mechanisms responsible for the decrease of volatile thiols when in contact with coffee nonvolatiles.
Marielle, Charles-Bernard +2 more
exaly +3 more sources
This study is the second of two publications that investigate the interactions between volatile and nonvolatile components in coffee brew. The purpose here was to shed some light into the chemical mechanisms responsible for the decrease of volatile thiols when in contact with coffee nonvolatiles.
Marielle, Charles-Bernard +2 more
exaly +3 more sources
Thiols as Volatile Corrosion Inhibitors for Top of the Line Corrosion
CORROSION 2017, 2017Abstract The effectiveness of hexanethiol, decanethiol and 11-mercaptoundecanoic acid for CO2 corrosion inhibition of carbon steel exposed to top of the line conditions has been investigated. Weight loss measurements were used to measure the corrosion rate in the absence and presence of these volatile inhibitor compounds.
Z. Belarbi +5 more
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ON THE DETERMINATION OF VOLATILE THIOLS IN BEER
Journal of the Institute of Brewing, 1967The method of Ikeya for the determination of volatile thiols in beer by aspiration of these compounds into mercuric acetate has been examined. Cadmium acetate has been found to be unsuitable as an absorbant for removing hydrogen sulphide since it also combines with thiols.
D. M. Sainsbury, G. A. Maw
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Analytica Chimica Acta, 2010
As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns reactions between volatile or non-volatile thiols and oxidized phenolic compounds. Initial studies concerning the reactivity of volatile thiols with polyphenols showed that (+)-catechin played a detrimental role in the level of 3 ...
Maria Nikolantonaki +2 more
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As volatile thiols are nucleophiles, they are capable of additional reactions with electrophiles. In enology, this concerns reactions between volatile or non-volatile thiols and oxidized phenolic compounds. Initial studies concerning the reactivity of volatile thiols with polyphenols showed that (+)-catechin played a detrimental role in the level of 3 ...
Maria Nikolantonaki +2 more
exaly +5 more sources
Organic Preparations with Molar Amounts of Volatile Malodorous Thiols
Synthetic Communications, 2013Abstract Thiols are indispensable for the preparation of many organic sulfur compounds. Their strong smell and use for gas leakage perception render it almost impossible to work with them without arousing public attention. Molar amounts of the very odoriferous thiol 2-methyl-2-propanethiol (t-butylthiol) are needed, for example, for the large-scale ...
Diana Müller +2 more
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