Please use this identifier to cite or link to this item: https://doi.org/10.3390/molecules23061456
Title: The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers
Authors: Lu Y. 
Fong A.S.Y.L.
Chua J.-Y.
Huang D. 
Lee P.-R.
Liu S.-Q. 
Keywords: Diethyl disulfide; Ethanethiol; Interconversion; Mannoprotein; Yeast lees
Issue Date: 2018
Publisher: MDPI AG
Citation: Lu Y., Fong A.S.Y.L., Chua J.-Y., Huang D., Lee P.-R., Liu S.-Q. (2018). The possible reduction mechanism of volatile sulfur compounds during durian wine fermentation verified in modified buffers. Molecules 23 (6) : 1-11. ScholarBank@NUS Repository. https://doi.org/10.3390/molecules23061456
Abstract: 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. © 2018 by the authors. Licensee MDPI, Basel, Switzerland.
Source Title: Molecules
URI: http://scholarbank.nus.edu.sg/handle/10635/152513
ISSN: 14203049
DOI: 10.3390/molecules23061456
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