Nine low-Mr thiols were compared with regard to their ability to function as myeloperoxidase-oxidase substrates under conditions where no auto-oxidation of the thiols could be observed. The methyl and ethyl esters of cysteine were found to be about twice as active as cysteamine at pH 7.0, in terms of increased O2 consumption. Cysteine itself was poorly active, whereas glutathione, N-acetylcyste...

Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several and thiol precursors have been reported previously in different plants used as raw material for beverages, some which fermented. We focused on beverages their release mechanisms from during processing. be classified aslow molecular weight volatile (e.g. H2S, methanethiol) smell negatively...

The influence of two yeast strains and the addition copper sulphate on aroma Riesling wines was monitored. Two commercially available strains, Zymaflore VL3 X-Pure, were applied. General composition, volatile thiols, norisoprenoids, free terpenes, fermentation, sulphur compounds content determined, sensory attributes assessed by 22 tasters in a balanced incomplete block design (BIBD). produced ...

Thiols are important constituents of the flavour of many foods and beverages. They were produced efficiently by enzymatic hydrolysis of thioacetates, which are commercially available or easily accessible, by reaction of thioacetic acid with alkenes. Enzymatic reactions were performed in water or phosphate buffer resulting in good overall yields of the target thiols. Introduction Natural flavour...

A series of glycosyl hemiacetal derivatives have been transformed into thioglycosides and glycosyl thiols in a one-pot two-step reaction sequence mediated by Appel reagent (carbon tetrabromide and triphenylphosphine). 1,2-trans-Thioglycosides and β-glycosyl thiol derivatives were stereoselectively formed by the reaction of the in situ generated glycosyl bromides with thiols and sodium carbonotr...

The reaction of thiols with glyoxamides provides a convenient method for the generation of thionium ions and the initiation of Pummerer-type reactions. When the glyoxamides contain tethered aromatic nucleophiles, N-heterocycles are formed by a thionium ion cyclisation. The scope and mechanism of the connective Pummerer-type process has been investigated using a range of thiols, Lewis acids and ...

Raman spectra of several thiols (amino acids, peptides and organic) show that the C-S-H bending mode (βCSH) shifts from ∼850 cm(-1) to ∼620 cm(-1) on deuteration of the thiol proton by simply dissolving them in D2O and CD3OD where detection by (1)H NMR is not possible. A nondestructive analytical tool for the detection of thiols in solid/neat and in solution is developed.

A fast and efficient solid state method for the chemoselective room temperature oxidative coupling of thiols to afford their corresponding disulfides using inexpensive and readily available moist sodium periodate as the reagent is described. The reaction was applicable to a variety of thiols giving high yields after short reaction times. Comparison of yield/time ratios of this method with some ...

1-butyl-3-methylimidazolium bromide ([bmim]br) as an ionic liquid promoted selectively oxidation of aliphatic and aromatic sulfides to the corresponding sulfoxides and the oxidative coupling of thiols to disulfides by nabro3 in excellent yields under neutral conditions.

Brassicales contain a myrosinase enzyme that hydrolyzes glucosinolates to form toxic isothiocyanates (ITC), as a defense against bacteria, fungi, insects and herbivores including man. Low levels of ITC trigger a host defense system in mammals that protects them against chronic diseases. Because humans typically cook their brassica vegetables, destroying myrosinase, there is a great interest in ...