Category: 505-10-2

Wei, Ru-teng published the artcileCorrelations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine, Product Details of C4H10OS, the main research area is physicochem properties volatile compound Cabernet Sauvignon.

Understanding the diversity and evolution of microorganisms during wine fermentation is essential for controlling its production However, the flavors profiles associated with microbiota changes during the spontaneous fermentation have not yet been described in detail. In this study, we explored the correlations between microbial community with physicochem. properties and flavor components during the spontaneous fermentation of Cabernet Sauvignon wine. Microbial community diversity at different fermentation stages was identified using high-throughput sequencing, and physicochem. properties and volatile compounds were identified through fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, the diversity of the fungi community decreased with the fermentation process, whereas the bacteria did not change significantly until the end of the fermentation Second, the changes of the fermentation environment had reshaped the diversity and composition of the microbial community. Finally, Aureobasidium, Cladosporium, Filobasidium, Hanseniaspora, Hannaella, Saccharomyces, Alternaria, Wickerhamomyce, Starmerella, Candida, Papiliotrema, Bradyrhizobium, Gluconobacter, Leuconostoclia, Comamonas, Acetobacter, and Massilia, were significantly correlated with changes of physicochem. properties and volatile compounds Overall, our research results provide important insights for understanding the metabolically active microbiota, which is conducive to the expression of wine “”terroir””.

LWT–Food Science and Technology published new progress about Acetobacter. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Product Details of C4H10OS.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chen, Lihua published the artcileCorrelations between microbes and metabolites of hulless barley wines fermented with varieties of hulless barley and different starters, Formula: C4H10OS, the main research area is hulless barley wine fermentation microbe metabolite.

Hulless barley wine has been widely researched for its high nutritional values and unique flavor. However, the different varieties of hulless barley and a variety of local characteristic starter in the Qinghai-Tibet Plateau, which make the styles of hulless barley wine in different. In this study, the microbial community compositions of representative starters were investigated. Meanwhile, the physicochem. indexes, sensory anal., volatile flavor compounds and free amino acids of different wines fermented with varieties of hulless barley and different starters were determined, resp. In addition, the correlations between microbes and metabolomics were explored. The results showed that there were differences between fungal communities and between bacterial in differences starters. The influence of different starters on the quality of hulless barley wine was greater than that of hulless barley varieties. 16 Microbial generas Acetobacter, Weissella, Chloroplast, Bacillus, Leuconostoc, Methylobacterium, Rhizopus, Aspergillus, Pichia, Hyphopichia, Wallemia, Xeromyces, Gibberella, Alternaria, Curvularia and Microdochium were discovered to be pos. correlated with metabolites by Spearman’s correlation anal. These findings may indicate the key microorganisms of volatile substances and free amino acids in hulless barley wine, help to select hulless barley varieties and control the microorganisms of starter, and improve the quality of hulless barley wine.

LWT–Food Science and Technology published new progress about Acetobacter. 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

Li, Shan published the artcileProbiotic potential of γ-aminobutyric acid (GABA)-producing yeast and its influence on the quality of cheese, SDS of cas: 505-10-2, the main research area is yeast aminobutyric acid probiotic potential cheese quality; aroma; physical and chemical indicators; probiotic; yeast; γ-aminobutyric acid (GABA).

Kazakh cheese is a traditional dairy product in Xinjiang, China. To study the function and potential probiotic characteristics of yeast in Kazakh cheese and its contribution to cheese fermentation, we screened the γ-aminobutyric acid (GABA)-producing yeasts Pichia kudriavzevii 1-21, Kluyveromyces marxianus B13-5, Saccharomyces cerevisiae DL6-20, and Kluyveromyces lactis DY1-10. We investigated the potential probiotic properties of these strains and their use in cheese fermentation (cheeses designated CSP, CSM, CSS, and CSI, resp.); a control with no added yeast was designated CS. The results showed that the 4 yeast strains all showed high self-polymerization (2- and 24-h autoaggregation capacity of >80 and 90%, resp.), hydrophobicity (40-92% variation, low hydrophobicity in xylene, but within the range of probiotics), and the ability to survive the gastrointestinal tract (survival rate >75% after simulation), indicating the probiotic ability of the strains in vitro. The GABA production capacity of the CSM cheese increased (to 95.6 mg/100 g), but its protein content did not change significantly, and amino acid degradation was obvious. The GABA production capacity of the CSS cheese decreased (to 450 mg/kg); its protein content declined, and its amino acid content increased. Except for water and protein, we found no obvious differences in most phys. and chem. indicators. Kluyveromyces marxianus B13-5 helped to form the desired texture. Multivariate statistical anal. showed that fermentation of the cheese with the 4 yeasts improved the production of esters and alcs. The CSS cheese had good aroma production performance, because S. cerevisiae DL6-20 produced high concentrations of isoamyl alc., hexanoic acid Et ester, benzyl alc., octanoic acid Et ester, 3-hydroxy-2-butanone, and hexanoic acid; the content of 2-methyl-propanoic acid was low. Compared with the CSP cheese, the CSI and CSM cheeses had a fruitier aroma and a milder odor, but the CSI and CSM cheeses had high concentrations of Et acetate, butanoic acid, Et ester, 3-methyl-1-butanol-acetate, Et hexanoate, Et octanoate, acetic acid 2-phenylethyl ester, and Et lactate; concentrations of 3-methyl-butanoic acid, propanoic acid, acetic acid, and butanoic acid were low. The CSP cheese had stronger acid-producing ability. The order of fragrance production performance was CSS > CSI, CSM > CSP > CS. Research into the fermentation mechanisms of GABA-producing yeast in cheese will provide a theor. basis for the quality control and industrial production of Kazakh cheese.

Journal of Dairy Science published new progress about Aggregation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zenisova, Katarina published the artcileEffects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is Lachancea Metschnikowia Saccharomyces fermentation Pinot Blanc wine.

Slovakian strains of Lachancea thermotolerans and Metschnikowia pulcherrima were used in sequential co-fermentation with Saccharomyces cerevisiae in small-scale production of Pinot Blanc wine from the Small Carpathian wine region in Slovakia. Aroma compounds of the produced wines were analyzed using solid-phase microextraction coupled to gas chromatog.-mass spectrometry. Thirty-six aroma compounds were quantified, demonstrating no significant differences in concentrations of almost half of them, including acetic acid, Et acetate, 2,3-butanediol and butanoic acid. Wines produced with non-Saccharomyces yeasts did not contain increased concentrations of aroma-active esters, but contained increased concentrations of methionol and decreased concentrations of furfural. Wine produced with L. thermotolerans contained increased concentrations of 2-phenylethanol, di-Et succinate and phenylethyl acetate, together with an increased concentration of 3-methylbutanoic acid. Wine produced with M. pulcherrima contained increased concentrations of 2-phenylethanol and di-Et succinate, together with a decreased concentration of acetaldehyde. Results of the study demonstrate that L. thermotolerans and M. pulcherrima, when used in a co-culture with S. cerevisiae, can modulate the composition of Pinot Blanc wine regarding aroma compounds, thereby pos. contributing to its quality.

Journal of Food and Nutrition Research (Bratislava, Slovakia) published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Russo, Pasquale published the artcileEffect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation, Category: alcohols-buliding-blocks, the main research area is Starmerella Saccharomyces malolactic mixed fermentation red wine; Lactobacillus plantarum; Malolactic fermentation; Mixed fermentation; Non-Saccharomyces; Oenococcus oeni; Starmerella bacillaris; Wine.

This work aims to improve the management of the malolactic fermentation (MLF) in red wines by elucidating the interactions between Starmerella bacillaris and Saccharomyces cerevisiae in mixed fermentations and malolactic bacteria. Two Starm. bacillaris strains were individually used in mixed fermentations with a com. S. cerevisiae. MLF was performed using two autochthonous Lactobacillus plantarum and one com. Oenococcus oeni inoculated following a simultaneous (together with S. cerevisiae) or sequential (at the end of alc. fermentation) approach. The impact of yeast inoculation on the progress of MLF was investigated by monitoring the viable microbial populations and the evolution of the main oenol. parameters, as well as the volatile organic composition of the wines obtained in mixed and pure micro-scale wine making trials. Our results indicated that MLF was stimulated, inhibited, or unaffected in mixed fermentations depending on the strains and on the regime of inoculation. O. oeni was able to perform MLF under all exptl. conditions, and it showed a minimal impact on the volatile organic compounds of the wine. L. plantarum was unable to perform MLF in sequential inoculation assays, and strain-depending interactions with Starm. bacillaris were indicated as factor affecting the outcome of MLF. Moreover, uncompleted MLF were related to a lower aromatic complexity of the wines. Our evidences indicate that tailored studies are needed to define the appropriate management of non-Saccharomyces and malolactic starter cultures in order to optimize some technol. parameters (i.e. reduction of vinification time) and to improve qual. features (i.e. primary and secondary metabolites production) of red wines.

Food Research International published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Izquierdo-Canas, P. M. published the artcileEffect of fermentation temperature on volatile compounds of Petit Verdot red wines from the Spanish region of La Mancha (central-southeastern Spain), Application of 3-(Methylthio)propan-1-ol, the main research area is volatile compound Petit Verdot red wine fermentation.

The aim of this work was to research the relationship between volatile composition of Petit Verdot red wines and the fermentation temperature Winemaking process was carried out at 17°C, 21°C, and 25°C temperatures Solid-phase extraction (SPE) and gas chromatog.-mass spectrometry (GC-MS) were used to analyze volatile compounds The odor activity values (OAVs) from the different compounds were classified into seven odorant series that describe the aroma profile (fruity, floral, green/fresh, sweet, spicy, fatty, and other odours). The value of each aromatic series was obtained by adding the OAVs of the volatile compounds to each series. The volatile composition was significantly affected by the temperature of the fermentation In general, the increase in the fermentation temperature of La Mancha Petit Verdot red wines from 17 to 25°C produced an increase in the concentration of volatile aroma compounds The highest aroma contributions to Petit Verdot wine were fruity, sweet and floral series, followed by fatty and spicy series, regardless of fermentation temperature The highest values of aromatic series were found in wines fermented at 21°C. The results of this work show that changes in the fermentation temperature of wines can have a significant impact on their volatile compound profile.

European Food Research and Technology published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gao, Xianli published the artcileCharacterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce, Formula: C4H10OS, the main research area is black soybean sauce aroma active compound quality control; (E)-β-Damascenone (PubChem CID 5366074); 1-Octen-3-ol (PubChem CID 18827); 2,6-Dimethylpyrazine (PubChem CID 7938); 2-Methylbutanal (PubChem CID 7284); 2-Methylbutanoic acid (PubChem CID 8314); 2-Phenylethanol (PubChem CID 6054); 3-Methylbutanal (PubChem CID 11552); 3-Methylbutanol (PubChem CID 31260); 3-Methylbutyl acetate (PubChem CID 31276); 3-Methylthiopropanal (PubChem CID 18635); 4-Ethylguaiacol (PubChem CID 62465); 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID 19309); 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (PubChem CID 33931); 4-Vinylguaiacol (PubChem CID 332); Aroma compound; Aroma recombination; Benzeneacetaldehyde (PubChem CID 998); Black soybean; Black soybean sauce; Dimethyl trisulfide (PubChem CID 19310); Ethanol (PubChem CID 702); Ethyl 2-methylbutanoate (PubChem CID 24020); Ethyl 3-methylbutanoate (PubChem CID 7945); Ethyl propanoate (PubChem CID 7749); Soy sauce.

Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatog.-mass spectrometry/gas chromatog.-olfactometry coupling with recombination and omission experiments Sensory evaluation showed the fruity odor was increased by 63% and the malty, alc., floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), Et propanoate (144%), Et 3-methylbutanoate (70%), Et 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement. Food Chemistry published new progress about Food quality. 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

Haag, Franziska published the artcileKey Food Furanones Furaneol and Sotolone Specifically Activate Distinct Odorant Receptors, Recommanded Product: 3-(Methylthio)propan-1-ol, the main research area is furanone furaneol sotolone food odorant receptor; GPCRs; HDMF; high-impact aroma compound; high-throughput screening; narrowly tuned.

Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structural homologues Furaneol and sotolone, which are important natural flavoring compounds because of their distinct caramel- and seasoning-like odor qualities. These, however, cannot be predicted by the odorants’ mol. shape, rather their receptors’ activation parameters help to decipher the encoding of odor quality. Here, the distinct odor qualities of Furaneol and sotolone suggested an activation of at least two out of our ca. 400 different odorant receptor types, which are the mol. biosensors of our chem. sense of olfaction. While an odorant receptor has been identified for sotolone, a receptor specific for Furaneol has been elusive. Using a bidirectional screening approach employing 616 receptor variants and 187 key food odorants in a HEK-293 cell-based luminescence assay, we newly identified OR5M3 as a receptor specifically activated by Furaneol and homofuraneol.

Journal of Agricultural and Food Chemistry published new progress about Homo sapiens. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Recommanded Product: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Xiao, Ouli published the artcileInfluence of triazole pesticides on wine flavor and quality based on multidimensional analysis technology, Safety of 3-(Methylthio)propan-1-ol, the main research area is wine triazole pesticide flavor food quality; fermentation; flavor components; sensory analysis; triazole pesticides; wine.

Triazole pesticides are widely used to control grapevine diseases. In this study, we investigated the impact of three triazole pesticides-triadimefon, tebuconazole, and paclobutrazol-on the concentrations of wine aroma compounds All three triazole pesticides significantly affected the ester and acid aroma components. Among them, paclobutrazol exhibited the greatest neg. influence on the wine aroma quality through its effect on the ester and acid aroma substances, followed by tebuconazole and triadimefon. Qual. and quant. anal. by solid-phase micro-extraction gas chromatog. coupled with mass spectrometry revealed that the triazole pesticides also changed the flower and fruit flavor component contents of the wines. This was attributed to changes in the yeast fermentation activity caused by the pesticide residues. The study reveals that triazole pesticides neg. impact on the volatile composition of wines with a potential undesirable effect on wine quality, underlining the desirability of stricter control by the food industry over pesticide residues in winemaking.

Molecules published new progress about Fermentation. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Safety of 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Zhang, Xiao published the artcileFlavor differences between commercial and traditional soybean paste, Computed Properties of 505-10-2, the main research area is benzeneacetaldehyde octanol indole traditional com soybean paste flavor aroma.

Fermented soybean paste is becoming popular worldwide due to its umami taste and characteristic aroma. To elucidate the relationships between the odorants and the flavor differences of com. soybean paste (CSP) and traditional soybean paste (TSP), 49 samples (13 CSP, 36 TSP) were collected and evaluated in this research. The aroma-active compounds of CSP and TSP samples were analyzed by electronic nose, gas chromatog.-olfactometry-mass spectrometry combined with aroma extract dilution anal., and the key aroma compounds were identified by calculation of the detection rates and odor activity values. Following characterization, 23 and 19 odorants were identified as key aroma compounds contributing to flavor differences in CSP and TSP samples, resp. Significant differences were observed for the acids, alcs., aldehydes, terpenes, and sulfur-containing compounds The results showed that the flavor differences of the samples were more resulted from the concentrations of the key aroma compounds rather than their compositions and those differences mainly came from the long maturation period of TSP samples and heating process of CSP samples. Further, orthogonal partial least squares discrimination anal. revealed that the key aroma compounds identified in this research could explain the flavor differences of com. and traditional soybean pastes.

LWT–Food Science and Technology published new progress about Fermentation. 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