Results 221 to 230 of about 13,458 (252)

Effect of volatile thiol compounds on protein metabolism by human gingival fibroblasts

Journal of Periodontal Research, 1992
The levels of volatile sulphur compounds (VSC) in periodontal pockets and mouth air have been found to correlate with severity of the disease process. The purpose of this study was to examine the influence of hydrogen sulphide and methyl mercaptan on protein metabolism of human gingival fibroblasts.
P W, Johnson, K, Yaegaki, J, Tonzetich
openaire   +2 more sources

Influence of volatile thiols in the development of blackcurrant aroma in red wine

Food Chemistry, 2014
A strong blackcurrant aroma was recently perceived in some red wines originating from the same appellation. Varietal thiols such as 4-mercapto-4-methyl-2-pentanone (4MMP), 3-(mercapto)hexyl acetate (3MHA) and 3-mercapto-1-hexanol (3MH) are compounds potentially responsible for the development of this aroma.
Rigou, Peggy, Triay, Aurélie, Razungles, Alain   +2 more
exaly   +5 more sources

Identification of Volatile and Powerful Odorous Thiols in Bordeaux Red Wine Varieties

Journal of Agricultural and Food Chemistry, 1998
The use of a new technique combining low-temperature vacuum distillation with a specific chemical capture with an organomercuric compound enabled the extraction of volatile odorous thiols present at very low concentrations in the Bordeaux red wine varieties Merlot and Cabernet Sauvignon.
Philippe Darriet, Robert J Henry, Denis Dubourdieu   +2 more
exaly   +4 more sources

Investigation of volatile thiol contributions to rapeseed oil by odor active value measurement and perceptual interactions

Food Chemistry, 2022
Volatile thiols are important aroma components of rapeseed oil. This study established an identification and quantification method of volatile thiols via headspace solid-phase microextraction and gas chromatography-sulfur chemiluminescence detection.
Yini, Yang, Pei, Yu, Jinyuan, Sun, Yimin, Jia, Chuyun, Wan, Qi, Zhou, Fenghong, Huang   +6 more
openaire   +2 more sources

The grape must non-Saccharomyces microbial community: Impact on volatile thiol release

International Journal of Food Microbiology, 2011
Several studies have reported the beneficial influence of non-Saccharomyces yeasts and their potential applications in the wine industry, mainly in mixed-culture fermentation with S. cerevisiae. The potential impact of 15 non-Saccharomyces strains from 7 species on 4-methyl-4-sulfanylpentan-2-one (4MSP) and 3-sulfanylhexan-1-ol (3SH) release in model ...
Zott, Katharina, Thibon, Cécile, Bely, Marina, Lonvaud-Funel, Aline, Dubourdieu, Denis, Masneuf-Pomarede, Isabelle   +5 more
openaire   +3 more sources

Identification of Cysteinylated Aroma Precursors of Certain Volatile Thiols in Passion Fruit Juice

Journal of Agricultural and Food Chemistry, 2000
Together with 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate, already known to contribute to the aroma of passion fruit (Passiflora edulis), 3-mercapto-3-methylbutan-1-ol and 3-mercapto-3-methylbutyl acetate have been identified for the first time in this fruit.
T, Tominaga, D, Dubourdieu
openaire   +2 more sources

Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

Yeast, 2007
AbstractVolatile thiols, such as 4‐mercapto‐4‐methylpentan‐2‐one (4MMP), 3‐mercaptohexan‐1‐ol (3MH) and 3‐mercaptohexyl acetate (3MHA), are among the most potent aroma compounds found in wine and can have a significant effect on wine quality and consumer preferences.
Swiegers, J., Capone, D., Pardon, K., Elsey, G., Sefton, M., Francis, I., Pretorius, I.   +6 more
openaire   +3 more sources

Detection and Identification of Oxidation Markers of the Reaction of Grape Tannins with Volatile Thiols Commonly Found in Wine

Journal of Agricultural and Food Chemistry, 2021
Condensed tannins undergo many modifications during winemaking and the aging of wine. These reactions take place between the various constituent units of the tannins as well with other types of molecules present in wines. This work aimed to highlight the potential reactions of tannins and aromas.
Suc, Lucas, Rigou, Peggy, Mouls, Laetitia   +2 more
openaire   +4 more sources

Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding

Applied Microbiology and Biotechnology, 2013
Cysteine-conjugated volatile thiols are powerful aromatic compounds that contribute to the fruity notes of many white wines and especially Sauvignon Blanc. Genetic selection programs of wine yeast starters able to produce more volatile thiols constitute, therefore, an important goal for the wine industry.
Dufour, Matthieu, Zimmer, Adrien, Thibon, Cécile, Marullo, Philippe   +3 more
openaire   +4 more sources

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

Food Research International, 2012
Vitis vinifera L. cv. Sauvignon blanc wines have become increasingly popular as it is a cultivar that can be influenced in the vineyard and the cellar to produce a range of wine styles. Although originally from France, Sauvignon blanc is now widely cultivated in the wine growing regions of the world. These wines are usually given aroma descriptors such
Carien Coetzee, Wessel Johannes du Toit
exaly   +2 more sources