Results 31 to 40 of about 13,458 (252)

New Insights into the Origin of Volatile Sulfur Compounds during Wine Fermentation and Their Evolution during Aging

Fermentation, 2022
Volatile sulfur compounds (VSCs) are associated with unpleasant reductive aromas and are responsible for an important reduction in wine quality, causing major economic losses.
Rafael Jiménez-Lorenzo, Vincent Farines, Jean-Marie Sablayrolles, Carole Camarasa, Audrey Bloem   +4 more
doaj   +1 more source

The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

Fermentation, 2022
The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community.
Richard W. Molitor, Jeremy I. Roop, Charles M. Denby, Charles J. Depew, Daniel S. Liu, Sara E. Stadulis, Thomas H. Shellhammer   +6 more
doaj   +1 more source

Hydrophobic and hydrophilic au and ag nanoparticles. Breakthroughs and perspectives [PDF]

, 2017
This review provides a broad look on the recent investigations on the synthesis, characterization and physico-chemical properties of noble metal nanoparticles, mainly gold and silver nanoparticles, stabilized with ligands of different chemical nature.
Fratoddi, Ilaria
core   +2 more sources

Effects of Anthocyanin Supplementation and Ageing Time on the Volatile Organic Compounds and Sensory Attributes of Meat from Goat Kids

Animals, 2022
The aim of this study was to assess the effects of dietary anthocyanin addition on volatile compounds of meat from goat kids during ageing. For this work, 60 male and female kids were divided into two groups: red orange and lemon extract (RLE group; n ...
Maria Federica Sgarro, Aristide Maggiolino, Mirian Pateiro, Rubén Domínguez, Francesco Iannaccone, Pasquale De Palo, José M. Lorenzo   +6 more
doaj   +1 more source

Role of Sulfur Compounds in Vegetable and Mushroom Aroma

Molecules, 2022
At the base of the food pyramid is vegetables, which should be consumed most often of all food products, especially in raw and unprocessed form. Vegetables and mushrooms are rich sources of bioactive compounds that can fulfill various functions in plants,
Monika A. Marcinkowska, Henryk H. Jeleń
doaj   +1 more source

Development of quantitative analytical method for volatile thiol compound with LC-ESI-MS as nonvolatile derivative by integrating a thiol-specific derivatization

Bioscience, Biotechnology, and Biochemistry, 2021
ABSTRACT Generally, volatile thiols are hard to be measured with electrospray-ionization-type LC-MS due to the volatility. Therefore, we here evaluated the pretreatment of their S-bimanyl derivatization by monobromobimane to enable the detection as nonvolatile derivative.
Yusuke Kawano, Kengo Suzuki, Iwao Ohtsu
openaire   +2 more sources

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 [PDF]

, 2012
<p>The CEF Panel of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000.
Aeschbacher, Ames, Atochem, Auletta, Bailey, Bailey, Bailey, Ballantyne, Benford, Black, Brams, Bremer, Brown, Butterworth, Butterworth, Canellakis, Cashman, Cashman, Cashman, Cashman, Chatterji, Clayton, CoE, Collinson, Cox, Cox, Cox, Cox, Cox, Cox, Cramer, Damani, Damani, Damani, Degroot, Deslongchamps, Dooley, Dorange, Dutton, EC, EC, EC, EC, EC, Eder, Eder, Edsbacker, EFFA, Fairchild, Feng, Fenwick, Finkelstein, Finlay, Fishman, Fogleman, Fogleman, Fogleman, Gachon, Gallo, George, Greenzaid, Griffiths, Grosa, Hakura, Hermansky, Hitchcock, Holloway, Hoodi, Hosono, Hucker, Hutson, Idstein, IOFI, Ito, Jakoby, Jakoby, Karim El Fatih, Keith, Koptyaev, Kurooka, LaVoie, Layman, Lee, Levine, Magnusson, Maiorino, Marks, Marks, Mazel, McBain, Min, Mitchell, Mitchell, Moran, Morgareidge, Morgareidge, Morgareidge, Morgareidge, Morgareidge, Munday, Munday, Munday, Musk, Myers, Münchberg, Nakamura, Nakamura, Nakamura, Nickson, Nickson, Nnane, Noel, Oae, Oginsky, Onkenhout, Oser, Oser, Pacifici, Panasevich, Pence, Piccirillo, Posternak, Renwick, Renwick, Rettie, Rettie, Richardson, Rosen, Rosen, Sadeque, Sadeque, Satchell, SCF, SCF, Schafer, Sheen, Shellenberger, Sies, Sies, Smith, Snow, Sommer, Steele, Steele, Stien, Strong, Strong, Szumlanski, Takata, Tamaki, Tateishi, Taylor, Thomas, Thurston, TNO, TNO, TNO, Ubuka, Vogin, Waring, Watanabe, Watanabe, Watanabe, Watanabe, Wheldon, WHO, Wild, Williams, Williams, Willson, Wnorowski, Wnorowski, Wnorowski, Wnorowski, Wnorowski, Wood, Woodson, Woodson, Woodson, Yashiro, Yoshihara, Zeiger, Ziegler   +182 more
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Effect of foliar nitrogen and sulphur application on aromatic expression of Vitis vinifera L. cv. Sauvignon blanc

OENO One, 2008
Aims: It is well known that vine nitrogen deficiency can negatively impact on aroma in white wines. Soil nitrogen fertilization enhances aroma expression, but it also increases vine vigour and susceptibility to grey rot.
Florian Lacroux, Olivier Trégoat, Cornelis van Leeuwen, Alexandre Pons, Takatoshi Tominaga, Valérie Lavigne-Cruège, Denis Dubourdieu   +6 more
doaj   +1 more source

Genetic Determinants of Volatile-Thiol Release bySaccharomyces cerevisiaeduring Wine Fermentation [PDF]

Applied and Environmental Microbiology, 2005
ABSTRACTVolatile thiols, particularly 4-mercapto-4-methylpentan-2-one (4MMP), make an important contribution to the aroma of wine. During wine fermentation,Saccharomyces cerevisiaemediates the cleavage of a nonvolatile cysteinylated precursor in grape juice (Cys-4MMP) to release the volatile thiol 4MMP.
Howell, Kate S., Klein, Mathias, Swiegers, Jan H., Hayasaka, Yoji, Elsey, Gordon M., Fleet, Graham H., Høj, Peter B., Pretorius, Isak S., de Barros Lopes, Miguel A.   +8 more
openaire   +5 more sources

IDENTIFICATION OF THE MAIN VOLATILE COMPOUNDS RESPONSIBLE FOR THE AROMA OF SAUVIGNON BLANC WINES [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2017
Our research aimed at identifying the main volatile compounds, including the volatile thiols, from 2 Sauvignon Blanc wines, obtained in Dragasani vineyard, 2014 harvest.
Valerica Luminita VISAN, Radiana-Maria TAMBA-BEREHOIU, Ciprian Nicolae POPA, Silvana Mihaela DANAILA-GUIDEA   +3 more
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