Sieiro-Sampedro, Thais published the artcileImpact of mepanipyrim and tetraconazole in Menciá wines on the biosynthesis of volatile compounds during the winemaking process, Computed Properties of 505-10-2, the main research area is mepanipyrim tetraconazole wine volatile flavor; Aroma profile; Fungicide; Mepanipyrim; Red wine; Tetraconazole; Yeasts.
The impact of fungicides mepanipyrim (Mep) and tetraconazole (Tetra) and their corresponding com. formulations (Mep-Form and Tetra-Form) on the aroma composition of wines was assessed. Fungicide residues can affect the biotransformation of aroma precursors from grapes and/or the yeast metabolism The results confirmed that both maximum residue levels (MRL and 2xMRL) of Mep promoted benzyl alc. and 4-vinylguaiacol contents; while MRL and 2xMRL of Mep-Form promoted benzene derivatives (benzyl alc., benzaldehyde, and trans-isoeugenol), 2-phenylethanol and γ-nonalactone. The addition of Tetra (2xMRL) and Tetra-Form (MRL and 2xMRL) release higher contents of cis-3-hexen-1-ol and Et vanillate and affected yeast metabolism related to phenylacetaldehyde, 2-phenylethanol, methionol, capric acid, Et 2-methylbutyrate, Et isovalerate, Et monosuccinate, di-Et succinate and γ-butyrolactone production Fungicide residues did not display higher variations in global odor activity values with respect to control wines, although some variations on the “”floral””, “”fruity””, “”spicy”” and “”lactic”” nuances could be sensed.
Food Chemistry published new progress about Flavor. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Computed Properties of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts