☆ 4.7 Article

Malt and Hop as Sources of Thiol S-Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Related references

Note: Only part of the references are listed.

Review Chemistry, Applied

Spotlight on release mechanisms of volatile thiols in beverages

Hugo Bonnaffoux et al.

Summary: This review focuses on volatile thiols in beverages and how they are released from precursors during processing. Volatile thiols in beverages can be classified into those with low molecular weight that negatively impact smell, and those with higher boiling points that contribute positively to aroma. Processing methods and growing methods can influence the amounts of thiols and their precursors.

FOOD CHEMISTRY (2021)

Add to Collection

Article Biotechnology & Applied Microbiology

Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases

Carlos Silva Ferreira et al.

Summary: The study aimed to compare the chemical changes in dry-hopped beers during storage, revealing degradation of hop odorants and fermentation esters over time. It recommends the use of bottle refermentation to preserve some flavors. Findings indicate that fermentation esters in dry-hopped beers are more affected by hop esterase activity.

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2021)

Add to Collection

Article Food Science & Technology

Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late-hopped beers

Cecile Chenot et al.

Summary: This study quantitated the cysteinylated and glutathionylated precursors of 3-sulfanylpentanol in Mandarina Bavaria hops for the first time, along with the forms of 3-sulfanylhexanol. The transfer rate of thiols from hops to finished beer was found to be relatively slow based on brewing experiments, and the S-conjugate pool was shown to be sufficient to bring certain thiol compounds above their odour threshold.

JOURNAL OF THE INSTITUTE OF BREWING (2021)

Add to Collection

Article Agriculture, Multidisciplinary

Modulation of the Sulfanylalkyl Acetate/Alcohol Ratio and Free Thiol Release from Cysteinylated and/or Glutathionylated Sulfanylalkyl Alcohols in Beer under Different Fermentation Conditions

Cecile Chenot et al.

Summary: The study investigated the effects of temperature, wort density, maturation time, and yeast strain on the efficiency of free thiol release by Saccharomyces cerevisiae yeast. It was found that maturation is a crucial step for the excretion of free thiols from yeast cells. Different yeast strains release sulfanylalkyl alcohols at varying levels, with SafAle K-97 releasing the highest amount.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Add to Collection

Article Agriculture, Multidisciplinary

First Evidence of the Cysteine and Glutathione Conjugates of 3-Sulfanylpentan-1-ol in Hop (Humulus lupulus L.)

Cecile Chenot et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Add to Collection

Article Chemistry, Analytical

Quantitation Method for Polyfunctional Thiols in Hops (Humulus lupulus L.) and Beer Using Specific Extraction of Thiols and Gas Chromatography-Tandem Mass Spectrometry

Koji Takazumi et al.

ANALYTICAL CHEMISTRY (2017)

Add to Collection

Article Agriculture, Multidisciplinary

3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.)

Marie-Lucie Kankolongo Cibaka et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Add to Collection

Article Biotechnology & Applied Microbiology

Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding

Matthieu Dufour et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2013)

Add to Collection

Article Food Science & Technology

Enzymatic release of odourant polyfunctional thiols from cysteine conjugates in hop

Jacques Gros et al.

JOURNAL OF THE INSTITUTE OF BREWING (2013)

Add to Collection

Article Agriculture, Multidisciplinary

Occurrence of Odorant Polyfunctional Thiols in Beers Hopped with Different Cultivars. First Evidence of an S-Cysteine Conjugate in Hop (Humulus lupulus L.)

Jacques Gros et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Add to Collection

Article Agriculture, Multidisciplinary

Occurrence of Odorant Polyfunctional Thiols in the Super Alpha Tomahawk Hop Cultivar. Comparison with the Thiol-rich Nelson Sauvin Bitter Variety

Jacques Gros et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Add to Collection

Article Agriculture, Multidisciplinary

Identification and Characteristics of New Volatile Thiols Derived from the Hop (Humulus luplus L.) Cultivar Nelson Sauvin

Kiyoshi Takoi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Add to Collection

Article Biotechnology & Applied Microbiology

Behaviors of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate during brewing processes

Toru Kishimoto et al.

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2008)

Add to Collection

Article Agriculture, Multidisciplinary

Odorous impact of volatile thiols on the aroma of young botrytized sweet wines:: Identification and quantification of new sulfanyl alcohols

Elise Sarrazin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Add to Collection

Article Agriculture, Multidisciplinary

Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties

Toru Kishimoto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Add to Collection

Article Agriculture, Multidisciplinary

Occurrence of polyfunctional thiols in fresh lager beers

C. Vermeulen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Add to Collection

Article Agriculture, Multidisciplinary

Use of GC-olfactometry to identify the hop aromatic compounds in beer

G Lermusieau et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Add to Collection

© Peeref 2019-2024. All rights reserved.