Food Science and Technology Program, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore.
National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou 215123, China.
Molecules. 2018 Jun 15;23(6):1456. doi: 10.3390/molecules23061456.
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 disulfide and ethanethiol) was investigated in a modified buffer in the presence of sulfite at different pH. An interconversion between diethyl disulfide and ethanethiol was found to be dependent on the pH: the higher the pH, the higher production of ethanethiol. It is suggested that, during durian wine fermentation, disulfides endogenous to durian pulp might be firstly converted into their corresponding thiols in the presence of reductant sulfite formed by yeast. The produced thiols as well as the thiols endogenous to the durian pulp were then removed by the mannoproteins of yeast lees.
榴莲果实富含挥发性硫化合物（VSCs），特别是硫醇和二硫化物，这导致了其类似洋葱的气味。在发酵后，这些 VSCs 在榴莲酒中被还原至痕量或不可检测的水平。在不同 pH 值下，亚硫酸盐存在于改良缓冲液中，研究了这些 VSCs（特别是二乙基二硫和乙硫醇）的可能还原机制。发现二乙基二硫和乙硫醇之间的相互转化取决于 pH 值：pH 值越高，乙硫醇的产量越高。因此，在榴莲酒发酵过程中，可能首先在酵母形成的还原剂亚硫酸盐存在下，将榴莲果肉中的二硫化物转化为相应的硫醇。然后，酵母泥的甘露糖蛋白去除了由酵母生成的硫醇以及榴莲果肉中的内源硫醇。
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