Gluconic Acid Consumption in Wines bySchizosaccharomyces pombeand Its Effect on the Concentrations of Major Volatile Compounds and Polyols

2004 ◽  
Vol 52 (3) ◽  
pp. 493-497 ◽  
Author(s):  
Rafael A. Peinado ◽  
Juan J. Moreno ◽  
Oscar Maestre ◽  
Jose M. Ortega ◽  
Manuel Medina ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Gluconic Acid ◽  
Acid Consumption

Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

2003 ◽  
Vol 25 (22) ◽  
pp. 1887-1891 ◽  
Author(s):  
R.A. Peinado ◽  
J.C. Mauricio ◽  
J.M. Ortega ◽  
M. Medina ◽  
J. Moreno
Keyword(s):  
Volatile Compounds ◽  
Gluconic Acid ◽  
Yeast Cultures ◽  
Sherry Wine ◽  
Flor Yeast

scholarly journals Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source

Metabolites ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 150
Author(s):  
Minami Ogawa ◽  
Jaime Moreno-García ◽  
Lucy C. M. Joseph ◽  
Juan C. Mauricio ◽  
Juan Moreno ◽  
...  
Keyword(s):  
Carbon Source ◽  
Gluconic Acid ◽  
Sole Carbon Source ◽  
Tca Cycle ◽  
Gas Chromatography Mass Spectrometry ◽  
Acid Uptake ◽  
Flor Yeast ◽  
The Tca Cycle ◽  
Acid Consumption ◽  
Flor Yeasts

Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were tracked by endo-metabolomic analysis using a Gas Chromatography-Mass Spectrometry (GC-MSD) coupled methodology. After 6 days, about 30% of gluconic acid (1.5 g/L) had been consumed and 34 endo-metabolites were identified. Metabolomic pathway analysis showed the TCA cycle, glyoxylate-dicarboxylate, glycine-serine-threonine, and glycerolipid metabolic pathway were significantly affected. These results contribute to the knowledge of intracellular metabolomic fluctuations in flor yeasts during gluconic acid uptake, opening possibilities for future experiments to improve their applications to control gluconic acid contents during the production of fermented beverages.

Antioxidant profile and HS-SPME/GC-MS-TOF analysis of volatile compounds of Alnus acuminata Ssp. Arguta bark

Planta Medica ◽  
2015 ◽  
Vol 81 (11) ◽  
Author(s):  
MI Aguilar ◽  
JF Rivero-Cruz ◽  
G Duarte-Lisci ◽  
C Alvarado-López
Keyword(s):  
Volatile Compounds ◽  
Antioxidant Profile ◽  
Alnus Acuminata

Anti-biofilm potential of some plant volatile compounds against Proteus mirabilis

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
JAA do Nascimento Júnior ◽  
BS dos Santos ◽  
LCA de Araújo ◽  
AVA Lima ◽  
TD da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Proteus Mirabilis ◽  
Plant Volatile ◽  
Plant Volatile Compounds

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Changes of Composition and Amount of Volatile Compounds in Green Tea about Organic Fertilizer and Plucking Seasons

2020 ◽  
Vol 26 (3) ◽  
pp. 13-26
Author(s):  
Su Young Kang ◽  
So Jin Lee ◽  
Yong Hee Kwon ◽  
Doo-Gyung Moon ◽  
Joon-Kwan Moon ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Green Tea ◽  
Organic Fertilizer

DETERMINATION OF AROMATIC VOLATILE COMPOUNDS IN PETROCHEMICAL WASTEWATER

2011 ◽  
Vol 10 (8) ◽  
pp. 1081-1085 ◽  
Author(s):  
Elisabeta Chirila ◽  
Simona Dobrinas ◽  
Elena Paunescu ◽  
Gabriela Stanciu ◽  
Camelia Draghici
Keyword(s):  
Volatile Compounds ◽  
Petrochemical Wastewater
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