Category: 505-10-2

Liu, Zhibin published the artcileThe dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine, Name: 3-(Methylthio)propan-1-ol, the main research area is rice wine volatile compoundmicrobial succession solid state fermentation; Bacterial community; Fungal community; Gutian Hong Qu glutinous rice wine; High throughput sequencing; Traditional solid-state fermentation; Volatile components.

Gutian Hong Qu glutinous rice wine (GHQW) is a representative alc. beverage in China. During its traditional brewing process, multiple strains are involved. However, the roles of these microorganisms, particularly their contributions to aroma formation, are poorly understood. Therefore, in this study, the dynamics of volatile components and microbial succession during the traditional fermentation process of GHQW were monitored, by using HS-SPME-GC/MS and high throughput 16 S rRNA and ITS sequencing techniques. Following a 32-day semi-open solid-state fermentation, massive changes in volatile profile and microbial communities were observed Based on these, the potential correlations between volatile components and microorganisms during the fermentation were explored by using Pearson correlation anal. It was revealed that 3 bacterial taxa, including Lactococcus lactis, Burkholderia gladioli and Cronobacter helveticus, and 5 fungal taxa, including Wickerhamomyces anomalus, Saccharomyces cerevisiae, Aspergillus vitricola, Aspergillus penicillioides and Monascus purpureus, showed strong connections with various volatile components. Thus these bacteria and fungi might play crucial roles in volatile components biosynthesis, and thus were preliminary considered as core functional microorganisms for GHQW brewing. The detailed information on the dynamic changes of volatile components and microbial communities throughout GHQW brewing can further expand our understanding of the formation mechanisms of GHQW aroma.

Food Microbiology published new progress about 16S rRNA Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Piombino, Paola published the artcileOrthonasal vs. retronasal: Studying how volatiles’ hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions, Synthetic Route of 505-10-2, the main research area is wine orthonasal retronasal olfaction odorant hydrophobicity; Hydrophobicity; Residual sugars; Retronasal Aroma Simulator; Saliva; Volatiles; Wine.

In this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrixes (TW: table, SW: sweet) with and without the addition of human or artificial saliva to simulate retronasal and orthonasal conditions, resp. The headspace volatiles were isolated by Solid Phase Microextraction under dynamic conditions and identified and quantified by Gas-Chromatog. analyses. Compared to the orthonasal, the retronasal conditions modified the release of odorants from both wines and the observed trends cannot be ascribed only to dilution consequent to saliva addition The relative amounts of volatiles belonging to different chem. classes were modified in the presence of saliva with possible sensory implications concerning some fruity (esters), oxidative (furans) and varietal (linalool, vitispirane) odorants. Regression analyses show that the impact of saliva depends on the volatile (concentration and hydrophobicity) and the non-volatile (residual sugars) composition of the wine. The highly significant linear models (TW: R2 = 0.988; SW: R2 = 0.993) indicate that the release of volatiles is logP octanol/water dependent in both the wines but the slopes change with matrix composition This suggest that in the presence of human saliva the release of odorants with similar hydrophobicity vary as a linear function of their initial headspace concentration above the wine and is modulated by the composition of the wine matrix. Differences between artificial and human saliva confirmed that the retronasal release of wine odorants is affected by the whole salivary composition and suggest that salivary components different from mucin and α-amylase are involved in the retention of the most hydrophobic volatiles as well as in the metabolization of some aromas.

Food Research International published new progress about Acetals Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Montevecchi, G. published the artcileEffect of Kaolin/Defoliation combined with dry ice on Lambrusco red wine production to constrain the effects of climate change, Related Products of alcohols-buliding-blocks, the main research area is Lambrusco red wine kaolin defoliation dry ice climate change.

Since viticulture is affected considerably by climate change, it is imperative to encourage research on new strategies in order to constrain these critical effects on the composition of berries and the quality of wines. A multi-strategy approach composed of (i) kaolin application on foliage, (ii) late tree defoliation and (iii) cryomaceration of grapes with dry ice was evaluated in the production of Lambrusco Salamino wines. Phys., chem. and sensory analyses were carried out on the sample set, including the control wines. In general, cryomaceration with dry ice proved to be a winning choice to lower alc. strength (roughly 5%). In addition, the wines showed an increase in anthocyanin content by approx. 17%, while the content of catechins, flavanols and hydroxycinnamic acids decreased. Consistent with the increase in the anthocyanin content, an increase in color indexes and sensory color intensity scores was observed As for the aromatic profile, 2-phenylethanol showed an increase of approx. 18% in the treated wines while, in parallel, a lower content of C6 alcs. and volatile fatty acids was observed The multiple adaptation strategies put in place in the present study show an alternative way to mitigate the severe effects of climate change on wine production, and to face changing consumer demands.

South African Journal of Enology and Viticulture published new progress about Acetates Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Qiao, Yifeng published the artcileContribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts, Quality Control of 505-10-2, the main research area is Pinot noir grape must wine yeast aroma profile.

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (com. Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chem. was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.

Fermentation published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Muniz, Adriana published the artcileEgg White Partially Substituted with Mushroom: Volatile Aroma Impartment from Mushroom and Impact of Mushroom Type, Proportion, and Cooking Method, Name: 3-(Methylthio)propan-1-ol, the main research area is egg white partially substituted mushroom volatile aroma proportion cooking.

This study investigated volatiles in 16 developed blends, in which egg whites were partially replaced with white and crimini mushrooms (0%, 10%, 20%, and 30%) and then roasted and steamed, resp. A solid-phase microextraction-gas chromatog.-mass spectrometry anal. identified ~50 volatiles in raw egg whites, while the number of volatiles increased to over 70 in steamed and roasted egg whites. Compared to raw egg white, the total volatile abundance did not significantly change, but alcs., ketones, heterocyclic compounds, and sulfurs significantly increased (p ≤ 0.05) in cooked egg whites. When egg whites were substituted with 30% mushrooms, the total volatile abundance increased 8-11 times, compared to egg white alone. The dominant volatiles in the egg white-mushroom blends were aldehydes and alcs. followed by ketones, heterocyclic compounds, and sulfurs. Increases in the mushroom proportions led to a significantly higher peak abundance of all volatiles in the blends except sulfurs. Crimini imparted higher amounts of heterocyclic compounds, and white mushrooms had higher sulfurs. Compared to the steam method, roasting significantly increased pyrazines in the blends. This study demonstrated the contribution of mushroom volatiles to egg whites, three impact factors, and the potential utilization of mushroom in food product development.

ACS Food Science & Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Bonello, Federica published the artcileExploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties, Related Products of alcohols-buliding-blocks, the main research area is red wine variety exploring aromatic complexity.

Sardinia has an important heritage of autochthonous grape varieties, most of which are not widely known or cultivated. The aromatic profile of 19 wines (free and glycoconjugate fractions), obtained from different minor varieties, was investigated to contribute to their oenol. characterization. From a genetic point of view, most of the studied varieties are identical to certain Mediterranean grapes, while a few have been recognized as a native of the Corso-Sardinian area. All wines analyzed were produced from grapes harvested in 2014 following the same protocol and under microvinification conditions. Both instrumental data and sensorial anal. highlighted a significant contribution of varietal compounds linked to an unusual aromatic profile in the wines produced from certain native Sardinian varieties namely, Giroo di Gonnos, Amansosu Triei, Gregu Nieddu and Nera di Bosa. In the context of an increasingly globalized market, the aromatic originality of these wines could be appreciated for com. success.

European Food Research and Technology published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Gutierrez-Gamboa, Gaston published the artcileEffects on must and wine volatile composition after biostimulation with a brown alga to Tempranillo grapevines in two seasons, Application of 3-(Methylthio)propan-1-ol, the main research area is wine volatile composition biostimulation alga Tempranillo grapevines season; aroma; foliar application; macroalgae; seaweeds; volatile compounds.

Seaweed application has been defined as a novel technique capable of improving the content of secondary metabolites in berries. There is limited available information about its effects on must and wine volatile composition This field trial aimed to study the effects of biostimulation to Tempranillo grapevines through an Ascophyllum nodosum fertilizer applied at a low dosage (Ld) and high dosage (Hd) on must and wine volatile compounds over two seasons. Ld treatment scarcely affected must and wine volatile compounds in both seasons. Hd foliar application increased the content in musts of several individual terpenoids, C13 norisoprenoids, esters, benzenoids, alcs., carbonyl compounds and C6 compounds in 2018. Must yeast assimilable nitrogen conditioned the production of wine volatile compounds These results suggest that seaweeds applications can act as elicitors in Tempranillo, triggering the synthesis of several compounds by the plant in musts during a season with a high rainfall and relative humidity. 2020 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Cordente, Antonio G. published the artcileAromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging, Category: alcohols-buliding-blocks, the main research area is aromatic alc wine aroma palate attribute chardonnay aging; QDA; aging; amino acid; aroma; sulfur; wine; yeast.

The higher alcs. 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavor of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the ‘rose-like aroma’ compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcs. tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biol. modulating higher alcs. and the dynamic changes in wine flavor over aging.

Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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

Nardi, Tiziana published the artcileManaging wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine, Synthetic Route of 505-10-2, the main research area is Torulaspora Oenococcus fermentation red Barbera wine.

The use of selected starter cultures for grape must fermentation is nowadays practiced in most wine regions of the world, and as the range of available microorganisms increases this gives winemakers the possibility to increase biodiversity in guided fermentations Nevertheless, little information is available regarding the oenol. use of Saccharomyces and non-Saccharomyces yeasts in combination with lactic acid bacteria. The present study evaluates the effect of the inoculation of a non-Saccharomyces yeast, Torulaspora delbrueckii, in an alc. fermentation (in combination with a Saccharomyces starter), together with different modalities of malolactic fermentation management (co-inoculation, sequential inoculation and no inoculation of an Oenococcus oeni starter), on the quality of a red Barbera wine. The fermentation dynamics were verified and the final wine properties were evaluated in terms of physico-chem. composition determined by 1H-NMR, free volatile compounds measured by GC-MS and organoleptic characteristics assessed via sensory anal. Overall, the results show that the joint employment of non-Saccharomyces yeasts did not delay alc. nor malolactic fermentation progress, did not interfere with the pos. effect of the co-inoculation of malolactic bacteria (beneficial for both fermentation length and for the chem., aromatic and sensory properties of wine) and enabled the production of wines with a more intense color.

European Food Research and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Synthetic Route of 505-10-2.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Liguori, Loredana published the artcileImpact of dealcoholization on quality properties in white wine at various alcohol content levels, Application of 3-(Methylthio)propan-1-ol, the main research area is white wine Falanghina dealcoholization quality property alc; Aroma; Dealcoholization; Low alcohol content; Membrane; Osmotic distillation; Wine.

The reduction of alc. content in wines has two main objectives, the former is decreasing the wines’ strength and the latter is producing new low alc. beverages. To accomplish the latter, in this study, we focused on the dealcoholization of a white wine (cv Falanghina, 12.5 vol%) obtained from an ancient Italian grape variety that has recently aroused a renewed interest. It was dealcoholized at various alc. content levels ranging from 9.8 to 0.3 vol% through the osmotic distillation process, and the main quality parameters of the obtained dealcoholized samples were evaluated. No significant differences (p < 0.05) in total phenols, flavonoids, organic acids and total acidity were observed among the wine samples at different alc. content levels. On the contrary, the volatile compounds content decreased with increasing alc. removal. Specifically, almost 50% of higher alcs. with acids and lactones were preserved in dealcoholized wine at 9.8 vol% alc. content, but this percentage reduced to 30% in the sample at 6.8 vol%, and was even lower in the dealcoholized wine with lower alc. content. It was argued that the transport of volatile compounds through the membrane, beside the membrane selectivity, is highly correlated with the Henry constant (R2 > 0.8021 for 9.8 vol% of dealcoholized wine). Moreover, results of the sensory evaluation indicated a significant change in terms of acidity, odor, sweetness and body taste in dealcoholized wine (0.3 vol%), giving an overall perceived imbalance and unacceptable taste with respect to the original wine. Therefore, in order to balance acid sensation and enhance body and aftertaste, an attempt was made to formulate an alc.-free wine-based beverage with enhanced odor and sweetness, by adding some floral wine flavours, up to the amount present in the original wine.

Journal of Food Science and Technology (New Delhi, India) published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 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