The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers

Durian fruit is rich in volatile sulfur compounds (VSCs), especially thiols and disulfides, which contribute to its onion-like odor. After fermentation, these VSCs were reduced to trace or undetectable levels in durian wine. The possible reduction mechanism of these VSCs (especially diethyl disulfid...

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Veröffentlicht in:Molecules
Hauptverfasser: Lu, Yuyun, Fong, Alicia Sarah Yoke Ling, Chua, Jian-Yong, Huang, Dejian, Lee, Pin-Rou, Liu, Shao-Quan
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2018
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6100591/
https://ncbi.nlm.nih.gov/pubmed/29914098
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules23061456
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