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2 results on '"4-S-glutathionyl-4-methylpentan-2-one"'

1. First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins.

Author

Larcher, Roberto, Tonidandel, Loris, Nicolini, Giorgio, and Fedrizzi, Bruno

Subjects
*TANNINS, *CYSTEINE, *GLUTATHIONE, *PROTEIN precursors, *FOOD composition, *BOTANICAL chemistry
Abstract

Highlights: [•] First evidence of the presence of 3-mercapto-1-hexanol precursors in tannins. [•] 4-Mercapto-4-methylpentan-2-one precursors were not found in tannins. [•] Screening of thiol precursors in commercial tannins from several botanical origins. [ABSTRACT FROM AUTHOR]

Published
2013
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2. First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins

Author

Roberto Larcher, Giorgio Nicolini, Bruno Fedrizzi, and Loris Tonidandel

Subjects
Tannin, Food industry, Research areas, 3-S-glutathionyl hexan-1-ol, Wine, Analytical Chemistry, Mouthfeel, Organic chemistry, Vitis, Food science, Cysteine, Sulfhydryl Compounds, Aroma, Winemaking, 4-S-Cysteinyl-4-methylpentan-2-one, biology, Chemistry, business.industry, Final product, 3-S-cysteinyl hexan-1-ol, 4-S-glutathionyl-4-methylpentan-2-one, General Medicine, biology.organism_classification, Glutathione, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI, Food Additives, business, Tannins, Food Science
Abstract

Tannins are widely used in winemaking and food and beverage preparation for the many different contributions they can give to the overall characteristics of the product (e.g., colour stability, mouthfeel and aromatic composition). Varietal thiols and their precursors are one of the most interesting research areas in food science and a lot of effort has been put to further the current understanding on their formation and on the impact of different production strategies on their concentration in the final product. This paper reports the identification of two important thiol precursors (Cys-3MH and GSH-3MH) in commercial grape oenological tannins and, to the best of our knowledge, this information is reported here for the first time. This finding allows potential new perspectives in the winemaking and the food industry, offering the possibility of controlled additions of thiol precursors in pre-fermentative stages in order to tune the aroma profile of fermented products.

Published
2013

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