Kelanne, Niina M. published the artcileComparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts, Formula: C4H10OS, the main research area is Ribes Saccharomyces Torulaspora Metschnikowia yeasts; Black currant; Metschnikowia fructicola; Metschnikowia pulcherrima; Saccharomyces; Torulaspora delbrueckii; odour; volatile composition.
Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analyzed by HS-SPME-GC-MS, GC-O, and generic descriptive anal. Ninety-eight volatile compounds were identified from the black currant juice and fermented beverages. Significant increases in the contents of esters (131%), higher alcs. (391%), and fatty acids (not present in juice sample) compared to initial juice were observed depending on the yeasts used. GC-O anal. revealed the higher impact of esters on the sensory properties of Saccharomyces bayanus-fermented beverage compared to the Torulaspora delbrueckii-fermented beverage. In the sensory evaluation, non-Saccharomyces yeasts resulted in a higher black currant odor. However, all beverages were intensely sour, which can be a significant challenge in the development of alc. berry beverages.
Food Chemistry published new progress about Beverages. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts