Generation of thiols by biotransformation of cysteine-aldehyde conjugates with baker's yeast

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 12, 2003, Pages 3629-3635

  Huynh Ba, Tuong ^a   Matthey Doret, Walter ^a   Fay, Laurent B ^a   Rhlid, Rachid Bel ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

2 furfurylthiol; 2 pyrrolemethanethiol; 2 thiophenemethanethiol; 3 methyl 2 thiophenemethanethiol; 5 methyl 2 furfurylthiol; Aroma; Baker's yeast; Benzylthiol; Cysteine conjugates

Indexed keywords

2 FURFURYLTHIOL; 2 PYRROLEMETHANETHIOL; 2 THIOPHENEMETHANETHIOL; 3 METHYL 2 THIOPHENEMETHANETHIOL; 5 METHYL 2 FURFURYLTHIOL; ALDEHYDE; BENZYLTHIOL; CYSTEINE; FLAVORING AGENT; FURFURAL; THIOL DERIVATIVE; UNCLASSIFIED DRUG;

AEROBIC METABOLISM; ANAEROBIC METABOLISM; ARTICLE; BEVERAGE; BIOTRANSFORMATION; CATALYSIS; CONCENTRATION (PARAMETERS); CONJUGATE; FLAVOR; FOOD QUALITY; KINETICS; NONHUMAN; PH; SACCHAROMYCES CEREVISIAE;

BIOTRANSFORMATION; CYSTEINE; FOOD TECHNOLOGY; FURALDEHYDE; FURANS; HYDROGEN-ION CONCENTRATION; KINETICS; OXYGEN; SACCHAROMYCES CEREVISIAE; SULFHYDRYL COMPOUNDS; TASTE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0038012777     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026198j     Document Type: Article

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