vitamin-u and dimethyl-sulfide

Dimethyl sulfide (DMS) is a sulfur containing volatile that enhances general fruity aroma and imparts aromatic notes in wine. The most important precursor of DMS is S-methylmethionine (SMM), which is synthesized by grapes and can be metabolized by the yeast S. cerevisiae during wine fermentation. Precursor molecules left after fermentation are chemically converted to DMS during wine maturation, meaning that wine DMS levels are determined by the amount of remaining precursors at bottling. To elucidate SMM metabolism in yeast we performed quantitative trait locus (QTL) mapping using a population of 130 F2-segregants obtained from a cross between two wine yeast strains, and we detected one major QTL explaining almost 30% of trait variation. Within the QTL, gene YLL058W and SMM transporter gene MMP1 were found to influence SMM metabolism, from which MMP1 has the bigger impact. We identified and characterized a variant coding for a truncated transporter with superior SMM preserving attributes. A population analysis with 85 yeast strains from different origins revealed a significant association of the variant to flor strains and minor occurrence in cheese and wine strains. These results will help selecting and improving S. cerevisiae strains for the production of wine and other fermented foods containing DMS such as cheese or beer.

Topics: Fermentation; Matrix Metalloproteinase 1; Odorants; Saccharomyces cerevisiae; Sulfides; Vitamin U; Wine

Dimethyl sulfide (DMS) is a typical odorant contributing a cooked corn-like odor to tea (Camellia sinensis). In the study, noticeable increases of DMS (>350%) occurred in green, black, yellow, and white tea during brewing. Thermal model and quantitative analysis of S-methylmethionine (SMM) confirmed the thermal decomposition of SMM into DMS (44-80%) in tea infusion. The quantitative analysis on green and black tea manufacturing processes demonstrated thermal decomposition of SMM (12% and 9.0%, respectively) leads to DMS formation during the drying step. Besides, DMS was firstly suggested to be biosynthesed from yet unknown precursors due to high concentrations in fresh leaves (180 and 1700 μg/kg) and increases during rolling (190 and 2800 μg/kg) and fermentation (6400 μg/kg in black tea). The findings provided new insight of DMS formation from the decomposition of SMM in tea during manufacturing process and infusion brewing, which also help exploring its biosynthetic pathway during tea production.

Topics: Camellia sinensis; Commerce; Tea; Vitamin U

Volatile sulfur compounds, such as dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide, cause the off-flavor in heat-sterilized juices and limit the commercial production of juices. In this study, we investigated the precursors for these volatile sulfur compounds and analyzed the potential inhibition methods. Upon separation of melon juice components using resin column, the dimethyl sulfide precursor was present in the acidic fraction whereas the dimethyl trisulfide precursor was present in neutral and acidic fractions. Exogenous addition experiments indicated S-methyl methionine was the precursor of dimethyl sulfide, and methionine was the precursor of dimethyl disulfide and dimethyl trisulfide. The release of volatile sulfur compounds was reduced by decreasing the pH to 2.0, or by adding epicatechin. We concluded S-methyl methionine and methionine were degraded into volatile sulfur compounds through nucleophilic substitution and Strecker degradation. This study can help establishing protocols for controlling the release of volatile sulfur compounds in heat-sterilized juices.

Topics: Cucurbitaceae; Fruit and Vegetable Juices; Hot Temperature; Hydrogen-Ion Concentration; Odorants; Sterilization; Sulfides; Sulfur Compounds; Taste; Vitamin U; Volatile Organic Compounds

Dimethyl sulfide (DMS) is a small sulfur-containing impact odorant, imparting distinctive positive and / or negative characters to food and beverages. In white wine, the presence of DMS at perception threshold is considered to be a fault, contributing strong odors reminiscent of asparagus, cooked cabbage, and creamed corn. The source of DMS in wine has long been associated with S-methyl-l-methionine (SMM), a derivative of the amino acid methionine, which is thought to break down into DMS through chemical degradation, particularly during wine ageing.. We developed and validated a new liquid chromatography-tandem mass spectrometry (LC-MS/MS) method with a stable isotope dilution assay (SIDA) to measure SMM in grape juice and wine. The application of this new method for quantitating SMM, followed by the quantitation of DMS using headspace-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS), confirmed that DMS can be produced in wine via the chemical breakdown of SMM to DMS, with greater degradation observed at 28 °C than at 14 °C. Further investigation into the role of grape juice and yeast strain on DMS formation revealed that the DMS produced from three different Sauvignon blanc grape juices, either from the SMM naturally present or SMM spiked at 50 mmol L. This study confirms the existence of a chemical pathway to the formation of DMS and reveals a yeast-mediated mechanism towards the formation of DMS from SMM during alcoholic fermentation. © 2019 Society of Chemical Industry.

Topics: Chromatography, Liquid; Fermentation; Fruit; Fruit and Vegetable Juices; Odorants; Saccharomyces cerevisiae; Sulfides; Tandem Mass Spectrometry; Vitamin U; Vitis; Wine

Among the soybean germplasm in Japan, two varieties, Nishiyamahitashi 98-5 (NH) and Shinanokurakake (SKK), have an intense seaweed-like flavor after cooking. Gas-liquid chromatography with mass spectrometry (GC-MS) indicated that a significant amount (11.5 ± 3.46 μg g(-1) for NH and 6.66 ± 0.91 μg g(-1) for SKK) of dimethyl sulfide (DMS) was formed after heat treatment. DMS is formed from S-methylmethionine (SMM, vitamin U). SMM was detected in all soybean varieties examined here, but its concentration in NH and SKK seeds was >100-fold higher than in the other varieties and ranged from 75 to 290 μg g(-1). The SMM content and the ability to form DMS upon heat treatment correlated among them. The plumes and radicles contained SMM exclusively. This is the first report of soybean varieties containing SMM at a level equivalent to or higher than that in vegetables known to contain high levels of SMM, for example, turnip, cabbage, and celery.

Topics: Cooking; Flavoring Agents; Glycine max; Japan; Seeds; Sulfides; Vitamin U

A procedure for the extraction of free amino acids was applied to isolate S-methylmethionine (SMM) from late harvest Petit Manseng grapes. Grapes were destemmed and crushed, and the obtained clarified must was percolated through cation-exchange resins (Dowex 50 WX4-100). The retained compounds were eluted with ammonia solution and the extract was finally concentrated. Taking into account the potential DMS (PDMS using heat-alkaline treatment assay) of the initial grape juice used (51.5nmolmL(-1)) and the concentration factor of the extract (17.9-fold), the PDMS of the final extract (678nmolmL(-1)) gave an overall recovery of 73.5% for juice SMM. This compound was identified and quantified (484.5nmolmL(-1) relatively to [(2)H(3)]-SMM used as internal standard) by its selective detection in this extract without derivatization by MALDI-TOF-MS using instrumentation and procedures previously reported to analyze SMM in complex natural extracts. SMM and 22 other amino acids in the initial must and in the final SMM extract were also determined using a Biochrom 30 amino acid analyser with post-column ninhydrin derivatization. SMM peak identification and quantification (401.2nmolmL(-1) relatively to norleucine used as internal standard) were carried out by comparison with commercial SMM.

Topics: Chromatography, Ion Exchange; France; Molecular Structure; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Sulfides; Vitamin U; Vitis; Wine

The origin of dimethyl sulfide (DMS) produced during wine aging was examined through different assays. The production of DMS during the model aging of a wine and the concomitant decrease of residual potential DMS (PDMS), as DMS released by heat-alkaline treatment in 0.5 M sodium hydroxide at 100 degrees C for 1 h, were demonstrated. Then, dimethyl sulfoxide (DMSO), methionine sulfoxide (MSO), S-methylmethionine (SMM), and dimethylsulfonium propanoic acid (DMSPA), reported previously as possible DMS precursors, were investigated for their ability to be DMS precursors in wine in the conditions of this model aging and of the heat-alkaline treatment. The results showed that DMSO, MSO, and DMSPA could hardly be DMS precursors in the conditions used, whereas SMM appeared to be a good candidate. Finally, the use of [(2)H(6)]-DMSPA as an internal standard for PDMS determination was proposed, because it provided better reproducibility than [(2)H(6)]-DMS used as an external standard.

Topics: Dimethyl Sulfoxide; Fermentation; Food Handling; Hot Temperature; Hydrogen-Ion Concentration; Methionine; Reproducibility of Results; Sodium Hydroxide; Sulfides; Time Factors; Vitamin U; Wine; Yeasts

Topics: Animals; Chromatography, Gas; Chromatography, Liquid; Humans; Kidney; Liver; Rats; Rats, Inbred Strains; Sulfides; Vitamin U; Vitamins