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Food Chem

Title:		Spotlight on release mechanisms of volatile thiols in beverages
Author(s):		Bonnaffoux H; Roland A; Schneider R; Cavelier F;
Address:		"Institut Francais de la Vigne et du Vin, UMT-qualinnov domaine de Pech Rouge, 11430 Gruissan, France. UMR 1083, Science Pour l'OEnologie, INRA-Montpellier SupAgro-Universite Montpellier, 2 Place Pierre Viala, F-34060 Montpellier, France. Institut des Biomolecules Max Mousseron, IBMM, UMR-5247, CNRS, Universite Montpellier, ENSCM, Place Eugene Bataillon, 34095 Montpellier cedex 5, France. Electronic address: florine.cavelier@umontpellier.fr"
Journal Title:		Food Chem
Year:		2021
Volume:		20200808
Issue:
Page Number:		127628 -
DOI:		10.1016/j.foodchem.2020.127628
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. Volatile thiols in beverages can be classified aslow molecular weight volatile thiols (e.g. H(2)S, methanethiol) which impact the smell negatively, and volatile thiols with higher boiling points that contribute positively to the aroma profile. The first part of this review is devoted to volatile thiols, without considering small malodorous molecules. The second part deals with thiol precursors and the different release mechanisms induced by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticulture), which can impact on amounts of thiols and their precursors"
Keywords:		Beverages/*analysis Fermentation Food-Processing Industry Odorants/analysis Sulfhydryl Compounds/*analysis/chemistry Volatile Organic Compounds/*analysis/chemistry Beverages Precursors Release mechanisms Thiols;
Notes:		"MedlineBonnaffoux, Hugo Roland, Aurelie Schneider, Remi Cavelier, Florine eng Review England 2020/09/01 Food Chem. 2021 Mar 1; 339:127628. doi: 10.1016/j.foodchem.2020.127628. Epub 2020 Aug 8"