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首页> 外文期刊>Food microbiology >Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation
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Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

机译：在发酵初期将挥发性硫化合物添加到酵母中揭示了形成香气的独特生物和化学途径

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摘要

Volatile sulfur compounds (VSCs) greatly influence the sensory properties and quality of wine and arise via both biological and chemical mechanisms. VSCs formed can also act as precursors for further downstream VSCs, thus elucidating the pathways leading to their formation is paramount. Short-term additions of exogenous hydrogen sulfide (H_2S), ethanethiol (EtSH), S-ethylthio acetate (ETA), methanethiol (MeSH) and S-methylthio acetate (MTA) were made to exponentially growing fermentations of synthetic grape medium. The VSC profiles produced from live yeast cells were compared with those from dead cells and no cells. Interestingly, this experiment allowed the identification of specific biochemical and/or chemical pathways; e.g. most of the conversion of H_2S to EtSH, and the further step from EtSH to ETA, required the presence of live yeast cells, as did the conversion of MeSH to MTA. In contrast, the reaction from MTA to MeSH and ETA to EtSH was due primarily to chemical degradation. Ultimately, this research unravelled some of the complex interactions and interconversions between VSCs, pinpointing the key biochemical and chemical nodes. These pathways are highly interconnected and showcase the complexity of both the sulfur pathways in yeast and the reactive chemistry of sulfur-containing compounds.
机译：挥发性含硫化合物（VSC）极大地影响了葡萄酒的感官特性和质量，并通过生物和化学机制产生。形成的VSC还可充当其他下游VSC的前体，因此阐明导致其形成的途径至关重要。短期添加了外源性硫化氢（H_2S），乙硫醇（EtSH），S-乙硫基乙酸酯（ETA），甲硫醇（MeSH）和S-甲硫基乙酸酯（MTA），以指数方式生长合成葡萄培养基。将活酵母细胞产生的VSC图谱与死细胞和无细胞的VSC图谱进行比较。有趣的是，该实验允许鉴定特定的生化和/或化学途径。例如H_2S到EtSH的大多数转化以及从EtSH到ETA的进一步转化都需要存在活酵母细胞，而MeSH到MTA的转化也是如此。相反，从MTA到MeSH和从ETA到EtSH的反应主要是由于化学降解。最终，这项研究揭示了VSC之间的一些复杂的相互作用和相互转化，指出了关键的生化和化学节点。这些途径高度相互联系，展示了酵母中硫途径和含硫化合物反应化学的复杂性。

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