Molecules, Vol. 23, Pages 1456: The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers
Molecules, Vol. 23, Pages 1456: The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers
Molecules doi: 10.3390/molecules23061456
Authors:
Yuyun Lu
Alicia Sarah Yoke Ling Fong
Jian-Yong Chua
Dejian Huang
Pin-Rou Lee
Shao-Quan Liu
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.
Source: Molecules - Category: Chemistry Authors: Yuyun Lu Alicia Sarah Yoke Ling Fong Jian-Yong Chua Dejian Huang Pin-Rou Lee Shao-Quan Liu Tags: Article Source Type: research