Search results for "Methanethiol"

showing 10 items of 13 documents

The Antioxidant Potential of White Wines Relies on the Chemistry of Sulfur-Containing Compounds: An Optimized DPPH Assay

2019

The DPPH (2,2-Diphenyl-1-picrylhydrazyl) assay is an easy and efficient method commonly used to determine the antioxidant capacity of many food matrices and beverages. In contrast with red wines, white wines are poorer in antioxidant polyphenolics, and the more hydrophilic sulfur-containing compounds in them may contribute significantly to their antioxidant capacity. The modification of the classical DPPH method, with a methanol-buffer and the measure of EC20 (quantity of sample needed to decrease the initial DPPH concentration by 20%) has shown that sulfur-containing compounds such as cysteine (0.037 &plusmn

AntioxidantDPPHmedicine.medical_treatmentPharmaceutical ScienceMethanethiolWineantioxidant capacity01 natural sciencesAntioxidantsCatechinAnalytical ChemistryEC<sub>20</sub>Ferulic acidchemistry.chemical_compoundcaractérisation sensorielleDrug Discovery[SDV.IDA]Life Sciences [q-bio]/Food engineeringCaffeic acidFood sciencefood and beveragesCatechinChimical engineering04 agricultural and veterinary sciences040401 food science3. Good healthChemistryChemistry (miscellaneous)Alimentation et NutritionMolecular Medicinesulfur compoundscapacité antioxydanteCoumaric AcidsDPPH;antioxidant capacity;Chardonnay;white wine;EC20;sensory oxidation level;sulfur compoundswhite winesensory oxidation levelChardonnayArticlelcsh:QD241-4410404 agricultural biotechnologyCaffeic Acidslcsh:Organic chemistryPhenolsPicratesmedicineEC20Food and NutritionGénie chimiqueHumansPhysical and Theoretical ChemistryBiologyvin blanc010401 analytical chemistryOrganic ChemistryBiphenyl CompoundsGlutathione0104 chemical sciencesHigh-Throughput Screening AssayschemistryPolyphenolDPPHMolecules
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Production of sulfur flavors by ten strains of Geotrichum candidum

1999

ABSTRACT Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S -methyl thioacetate, S -methyl thiopropionate, S -methyl thiobutanoate, S -methyl thio iso butanoate, S -methyl thio iso valerate, and S -methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In a…

Chromatography GasCheese FlavorOrganolepticGeotrichumCheese ripeningMethanethiolSulfidesApplied Microbiology and BiotechnologyGas Chromatography-Mass Spectrometry03 medical and health scienceschemistry.chemical_compoundSpecies SpecificityCheeseFood scienceFlavorAromaComputingMilieux_MISCELLANEOUS030304 developmental biology[SDV.EE]Life Sciences [q-bio]/Ecology environment0303 health sciencesChromatographyEcologybiology030306 microbiologybiology.organism_classificationGeotrichumCulture Media[SDV.EE] Life Sciences [q-bio]/Ecology environmentchemistryTasteFood MicrobiologyGas chromatographyGEOTRICUM CANDIDUMFood ScienceBiotechnology
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Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA)

2016

The effect of hydrogen sulfide (HS), methanethiol (MeSH) and dimethyl sulfide (DMS) on the odor properties of three wine models-WM- (young white, young red and oaked red wines) was studied. Wine models were built by mixing a pool of common wine volatile and non-volatile compounds and further spiked with eight different combinations of the three sulfur compounds present at two levels (level 0: 0 μg L and level 1: 40 μg L of HS, 12 μg L of MeSH; 55 μg L of DMS). For each wine matrix eight WMs were produced and further submitted to sensory description by Rate-All-That-Apply (RATA) method. Hydrogen sulfide and methanethiol were clearly involved in the formation of reductive aromas and shared th…

Hydrogen sulfide[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionchemistry.chemical_elementMethanethiolWineperceptionstoragechemistry.chemical_compound0404 agricultural biotechnologyvolatile sulfur-compoundsVolatile Sulfur Compoundshydrogen-sulfideOrganic chemistryFood scienceassimilable nitrogenAromaReductionspanish red winesWinebiologydescriptive analysis04 agricultural and veterinary sciencesWine faultdimethyl sulfide precursorbiology.organism_classification040401 food scienceSulfurchemistryOdoraromaqualityRATA analysisDimethyl sulfideDescriptive analysis[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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CCDC 2096619: Experimental Crystal Structure Determination

2021

Related Article: Hui Shen, Zhen Xu, Lingzheng Wang, Ying-Zi Han, Xianhu Liu, Sami Malola, Boon K. Teo, Hannu Häkkinen, Nanfeng Zheng|2021|Angew.Chem.,Int.Ed.|60|22411|doi:10.1002/anie.202108141

Space GroupCrystallography(S)-tris(mu-([11'-binaphthalene]-22'-diyl)bis(diphenylphosphine))-hexakis(mu-phenylmethanethiolato)-di-copper-hepta-gold-hexa-silver hexafluoroantimonate unknown solvateCrystal SystemCrystal StructureCell ParametersExperimental 3D Coordinates
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CCDC 2096621: Experimental Crystal Structure Determination

2021

Related Article: Hui Shen, Zhen Xu, Lingzheng Wang, Ying-Zi Han, Xianhu Liu, Sami Malola, Boon K. Teo, Hannu Häkkinen, Nanfeng Zheng|2021|Angew.Chem.,Int.Ed.|60|22411|doi:10.1002/anie.202108141

Space GroupCrystallographyCrystal SystemCrystal Structure(R)-tris(mu-([11'-binaphthalene]-22'-diyl)bis(diphenylphosphine))-hexakis(mu-phenylmethanethiolato)-di-copper-hepta-gold-hexa-silver hexafluoroantimonate unknown solvateCell ParametersExperimental 3D Coordinates
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CCDC 1884097: Experimental Crystal Structure Determination

2019

Related Article: Alba D. Merinero, Alba Collado, Luis Casarrubios, Mar Gómez-Gallego, Carmen Ramírez de Arellano, Antonio Caballero, Fabiola Zapata, Miguel A. Sierra|2019|Inorg.Chem.|58|16267|doi:10.1021/acs.inorgchem.9b02813

Space GroupCrystallographyCrystal SystemCrystal Structure(mu-[(4-azidophenyl)azanediyl]bis(methanethiolato))-hexacarbonyl-di-ironCell ParametersExperimental 3D Coordinates
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CCDC 1884096: Experimental Crystal Structure Determination

2019

Related Article: Alba D. Merinero, Alba Collado, Luis Casarrubios, Mar Gómez-Gallego, Carmen Ramírez de Arellano, Antonio Caballero, Fabiola Zapata, Miguel A. Sierra|2019|Inorg.Chem.|58|16267|doi:10.1021/acs.inorgchem.9b02813

Space GroupCrystallographyCrystal SystemCrystal StructureCell Parameters(mu-[(4-{4-[2-(6-phenyl-9H-purin-9-yl)ethyl]-1H-123-triazol-1-yl}phenyl)azanediyl]bis(methanethiolato))-hexacarbonyl-di-ironExperimental 3D Coordinates
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CCDC 1424396: Experimental Crystal Structure Determination

2016

Related Article: Ramalingam Thirumoorthi, Tristram Chivers, Susanna Häggman, Akseli Mansikkamäki, Ian S. Morgan, Heikki M. Tuononen, Manu Lahtinen, Jari Konu|2016|Dalton Trans.|45|12691|doi:10.1039/C6DT02565J

Space GroupCrystallographyCrystal SystemCrystal StructureCell Parametersbis(bis(diphenylphosphorothioyl)methanethiolato)-nickel(ii)Experimental 3D Coordinates
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CCDC 1486829: Experimental Crystal Structure Determination

2016

Related Article: Ramalingam Thirumoorthi, Tristram Chivers, Susanna Häggman, Akseli Mansikkamäki, Ian S. Morgan, Heikki M. Tuononen, Manu Lahtinen, Jari Konu|2016|Dalton Trans.|45|12691|doi:10.1039/C6DT02565J

Space GroupCrystallographyCrystal SystemCrystal StructureCell Parametersbis(bis(diphenylphosphorothioyl)methanethiolato)-zinc(ii)Experimental 3D Coordinates
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CCDC 1424394: Experimental Crystal Structure Determination

2016

Related Article: Ramalingam Thirumoorthi, Tristram Chivers, Susanna Häggman, Akseli Mansikkamäki, Ian S. Morgan, Heikki M. Tuononen, Manu Lahtinen, Jari Konu|2016|Dalton Trans.|45|12691|doi:10.1039/C6DT02565J

Space GroupCrystallographyCrystal SystemCrystal StructureCell Parametersbis(mu-bis(diphenylphosphorothioyl)methanethiolato)-di-lithiumExperimental 3D Coordinates
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