A medium containing labeled leucine-d(10) has been used to show that Saccharomyces cerevisiae was able to produce deuterated 3-methylbutanal in a cold contact fermentation. Whereas residual unreduced Strecker aldehydes bound to polyphenols were considered until now as the main defect of alcohol-free beers, yeast emerges from this work as an additional source of worty flavor. When the same exper...

The quality of cocoa depends on both the origin cacao and processing stages. roasting process is critical because it develops aroma flavor, changing beans’ chemical composition significantly by reactions induced thermal energy. Aspects have been identified as main differences between bulk fine cocoa, effect time temperature formation flavor aroma, conductive heating in an oven, convective with ...

Implantation of endobronchial stents for treatment of dynamic airway collapse represents a suitable therapeutic option to alleviate distressing symptoms. We report the case of a 43 year old patient suffering from progressive respiratory distress 2 weeks after insertion of a balloon-expandable radial noncompliant Palmaz stent in an unstable segment of the left main bronchus, with the aim of prev...

α-Amino nitriles are synthesized in a one-pot, three-component coupling of aldehydes (or ketones), aniline, and trimethylsilyl cyanide using a catalytic amount of choline chloride.2ZnCl2 as a bio Lewis acidic ionic liquid. Mild Lewis acidic characteristic of this ionic liquid allows efficient synthesis of α-amino nitriles from acid sensitive aldehydes.