Determination of endogenous thiols and thiol drugs in urine by HPLC with ultraviolet detection. Table 11.6. J Agric Food Chem. The relationship between standard reduction potentials of catechins and biological activities involved in redox control. The levels of MetO in enzyme-hydrolyzed milk proteins were as high as 74% of the total methionine content (Baxter et al., 2007). Research thus far has focused mainly on method development for identification and quantification of these compounds and their contribution in certain key cultivars such as Sauvignon blanc and Cabernet Sauvignon. ; Jeffery, D.W. Although only small amounts (1.4-4.2%) of aroma precursors are transformed during alcoholic fermentation (Peyrot des Gachons et al., 2000; Howell et al., 2004), these concentrations of volatile thiols still contribute significantly to the overall sensory profile of the resultant wine. The pattern of free cysteines and of disulfides is typical of individual components in both gliadins and glutelins. Blanchard et al. P. Brat, in Improving the Health-Promoting Properties of Fruit and Vegetable Products, 2008.  |  The investigated TBS enzymes possess thiol-sensitive cysteine residues. In Scheurebe wine, 4MSP was the most important varietal odorant of the 42 compounds identified (Guth, 1997).  |  2019 Sep 3;11(9):2073. doi: 10.3390/nu11092073. Its olfactory threshold is 4 ng/L, and certain Sauvignon blanc wines can contain as much as several hundred ng/L (Tominaga et al., 1996). 2009;60(1):80-8. doi: 10.1080/09637480701602969. Effects of hydrogen peroxide treatment on thiol contents in fresh-cut asparagus (Asparagus officinalis) spears. The biosynthesis of these S-cysteine conjugates in grapevines is virtually unknown. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. URL: https://www.sciencedirect.com/science/article/pii/B9781845696481500101, URL: https://www.sciencedirect.com/science/article/pii/B9781893997981000038, URL: https://www.sciencedirect.com/science/article/pii/B9780081005965001086, URL: https://www.sciencedirect.com/science/article/pii/S0065229619300333, URL: https://www.sciencedirect.com/science/article/pii/B9781845691844500100, URL: https://www.sciencedirect.com/science/article/pii/B9781845694845500117, URL: https://www.sciencedirect.com/science/article/pii/B9780128143995000190, URL: https://www.sciencedirect.com/science/article/pii/B9781845697983500115, URL: https://www.sciencedirect.com/science/article/pii/S1043452616300730, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, 2016, Understanding antioxidant mechanisms in preventing oxidation in foods, Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity, Polymeric Products Derived From Industrial Oils for Paints, Coatings, and Other Applications, Lligadas et al., 2013; Tueruenc and Meier, 2013, Thiolomics of the Gluten Protein Network of Wheat Dough, Metabolism, Structure and Function of Plant Tetrapyrroles: Control Mechanisms of Chlorophyll Biosynthesis and Analysis of Chlorophyll-Binding Proteins, Couturier, Chibani, Jacquot, & Rouhier, 2013, Richter, Perez-Ruiz, Cejudo, & Grimm, 2018, Rapid analysis of phytochemicals in fruit and vegetables, Improving the Health-Promoting Properties of Fruit and Vegetable Products, Viticultural and vineyard management practices and their effects on grape and wine quality, Managing Wine Quality: Viticulture and Wine Quality, Belda et al., 2017; Dubourdieu and Tominaga, 2009; Parker et al., 2018; Roland et al., 2011, Blanchard, 2000; Bouchilloux et al., 1998a, 1998b; Ferreira et al., 2002, Culleré et al., 2007; Ferreira et al., 2002; Murat et al., 2001, Blanchard et al., 2004; Bouchilloux et al., 1998b; Tominaga et al., 1998, Tominaga et al., 2000; Tominaga and Dubourdieu, 2006, Yeast selection for wine flavour modulation, Managing Wine Quality: Oenology and Wine Quality, Canadian Institute of Food Science and Technology Journal, Understanding and Controlling the Microstructure of Complex Foods.

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