The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers
Durian fruit is rich in volatile sulfur compounds (VSCs), especially thiols and disulfides, which contribute to its onion-like odor. After fermentation, these VSCs were reduced to trace or undetectable levels in durian wine. The possible reduction mechanism of these VSCs (especially diethyl disulfid...
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-06-01
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| Series: | Molecules |
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| Online Access: | http://www.mdpi.com/1420-3049/23/6/1456 |
| _version_ | 1818892330735763456 |
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| author | Yuyun Lu Alicia Sarah Yoke Ling Fong Jian-Yong Chua Dejian Huang Pin-Rou Lee Shao-Quan Liu |
| author_facet | Yuyun Lu Alicia Sarah Yoke Ling Fong Jian-Yong Chua Dejian Huang Pin-Rou Lee Shao-Quan Liu |
| author_sort | Yuyun Lu |
| collection | DOAJ |
| description | Durian fruit is rich in volatile sulfur compounds (VSCs), especially thiols and disulfides, which contribute to its onion-like odor. After fermentation, these VSCs were reduced to trace or undetectable levels in durian wine. The possible reduction mechanism of these VSCs (especially diethyl disulfide and ethanethiol) was investigated in a modified buffer in the presence of sulfite at different pH. An interconversion between diethyl disulfide and ethanethiol was found to be dependent on the pH: the higher the pH, the higher production of ethanethiol. It is suggested that, during durian wine fermentation, disulfides endogenous to durian pulp might be firstly converted into their corresponding thiols in the presence of reductant sulfite formed by yeast. The produced thiols as well as the thiols endogenous to the durian pulp were then removed by the mannoproteins of yeast lees. |
| first_indexed | 2024-12-19T17:55:00Z |
| format | Article |
| id | doaj.art-c696027d9a0a41e2aaa03127b0cfdbbb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-19T17:55:00Z |
| publishDate | 2018-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-c696027d9a0a41e2aaa03127b0cfdbbb2022-12-21T20:11:50ZengMDPI AGMolecules1420-30492018-06-01236145610.3390/molecules23061456molecules23061456The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified BuffersYuyun Lu0Alicia Sarah Yoke Ling Fong1Jian-Yong Chua2Dejian Huang3Pin-Rou Lee4Shao-Quan Liu5Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, SingaporeFood Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, SingaporeFood Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, SingaporeFood Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, SingaporeShiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore 758297, SingaporeFood Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, SingaporeDurian fruit is rich in volatile sulfur compounds (VSCs), especially thiols and disulfides, which contribute to its onion-like odor. After fermentation, these VSCs were reduced to trace or undetectable levels in durian wine. The possible reduction mechanism of these VSCs (especially diethyl disulfide and ethanethiol) was investigated in a modified buffer in the presence of sulfite at different pH. An interconversion between diethyl disulfide and ethanethiol was found to be dependent on the pH: the higher the pH, the higher production of ethanethiol. It is suggested that, during durian wine fermentation, disulfides endogenous to durian pulp might be firstly converted into their corresponding thiols in the presence of reductant sulfite formed by yeast. The produced thiols as well as the thiols endogenous to the durian pulp were then removed by the mannoproteins of yeast lees.http://www.mdpi.com/1420-3049/23/6/1456diethyl disulfideethanethiolinterconversionyeast leesmannoprotein |
| spellingShingle | Yuyun Lu Alicia Sarah Yoke Ling Fong Jian-Yong Chua Dejian Huang Pin-Rou Lee Shao-Quan Liu The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers Molecules diethyl disulfide ethanethiol interconversion yeast lees mannoprotein |
| title | The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers |
| title_full | The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers |
| title_fullStr | The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers |
| title_full_unstemmed | The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers |
| title_short | The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers |
| title_sort | possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers |
| topic | diethyl disulfide ethanethiol interconversion yeast lees mannoprotein |
| url | http://www.mdpi.com/1420-3049/23/6/1456 |
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