
	Where results make sense

Topic: Sotolon

In the News (Sun 27 Dec 09)

Northern Trust

Marvin Harrison

Peter Chernin

Gary Locke

Match Play

Penelope Cruz

Mickey Rourke

AR Rahman

Danny Boyle

Hugh Jackman

	Sotolon (Site not responding. Last check: 2007-10-17)
		Sotolon (3-hydroxy-4.5-dimethyl-2(5H)-furanone) is a key flavor in the french flor-sherry Vin Jaune.
		Sotolon in Vin Jaune (120-268 µg/L) is produced during the development of yeast film over a period of 6 years.
		Under the conditions of temperature,pH, and alcoholic content similar to the ageing of wine barrels, sotolon was formed by a purely chemical mechanism from a-ketobutyric acid and acetaldehyde.
	www.u-bourgogne.fr /IUVV/sotolo.html (128 words)

	3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) Causing an Off-Flavor: Elucidation of Its Formation Pathways during ... (Site not responding. Last check: 2007-10-17)
		Gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (HRGC-MS) revealed 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) to be responsible for the "burnt" and "spicy" off-flavor observed in citrus soft drinks during storage.
		Among the ingredients of citrus soft drinks, ethanol and ascorbic acid were identified as the essential precursors of sotolon.
		C-labeled ethanol and ascorbic acid; i.e., sotolon is formed from two molecules of ethanol and carbons 2 and 3 of ascorbic acid (pathway 1), or it is generated from one molecule of ethanol and carbons 3-6 of ascorbic acid (pathway 2).
	pubs.acs.org /cgi-bin/abstract.cgi/jafcau/1999/47/i08/abs/jf981244u.html (168 words)

	Documento sin título (Site not responding. Last check: 2007-10-17)
		Maltol and sotolon were determined by selected ion storage of ions in the m/z ranges 120-153 and 79-95, using the ions m/z 126 and 83 for quantitation, respectively.
		The recoveries of maltol and sotolon are constant (70 and 64%, respectively) and do not depend on the type of wine.
		Sensory experiments confirmed that the complexed forms found in white wines are not perceived by orthonasal olfaction, and that the furaneol determined by the method can be considered as the free and odor-active fraction.
	www.unizar.es /quiman/ricardolopez/Assets/abstracts/Abstract18.htm (317 words)

	Documento sin título (Site not responding. Last check: 2007-10-17)
		Maltol and sotolon were determined by selected ion storage of ions in the m/z ranges 120-153 and 79-95, using the ions m/z 126 and 83 for quantitation, respectively.
		The recoveries of maltol and sotolon are constant (70 and 64%, respectively) and do not depend on the type of wine.
		Sensory experiments confirmed that the complexed forms found in white wines are not perceived by orthonasal olfaction, and that the furaneol determined by the method can be considered as the free and odor-active fraction.
	www.ciberconta.unizar.es /cv/riclopez/Assets/abstracts/Abstract18.htm (317 words)

	Insect attractant - Patent 4945107
		In each of three trials, there was a significant increase in roaches trapped in the jar containing furaneol.
		In the above series of tests, a commercially available attractant, sotolon, was also tested.
		Sotolon, a close structurally related compound of the prior art, as described above (Japanese Pat.
	www.freepatentsonline.com /4945107.html (2072 words)

	Burnt Sugar Notes
		The taste and aroma of brown sugar is mainly due to sotolon (which is the main flavor principal in sugar molasses).
		However, Sotolon is now available commercially and is one of two extremely powerful aroma chemicals for imparting caramel-maple notes
		Sotolon with a detection threshold of 0.001 ppb is nearly 30,000 time more powerful than cyclotene.
	www.leffingwell.com /burnt1.htm (1132 words)

	[No title]
		A headspace dilution series was sampled from the RAS and analyzed by CharmAnalysis GCO to produce measures of odor potency called charm.
		The most potent flavor compounds in fresh raspberries were B-damascenone, diacetyl, sotolon, 1-hexen-3-one, 1-nonen-3-one, 1-octon-3-one, and (Z)-3-hexenal.
		Likewise, B-damascenone, sotolon, vanillin, 1-nonen-3-one, and 1-octen-3-one showed at least 5-fold increases in charm upon heating.
	www.nysaes.cornell.edu /fst/faculty/acree/lit/acree145.html (183 words)

	Killerby Vineyards
		Another compound that scientists are beginning to get a handle on is the mouth-watering compound called sotolon.
		Sotolon reeks of toffee apples and maple syrup and contributes to the aged character of some white wines and surprisingly is always found in the great flor Sherries.
		Lists of wine characters by variety and winemaking practice can be found elsewhere on the web Click here.
	www.killerby.com.au /rituals_wine_white_winearomas.htm (760 words)

	MDidea Extracts Professional:Newly Developed Extracts Series:Celery Seed P.E.Apium Graveolens,Smallage,5:1.Narrative (Site not responding. Last check: 2007-10-17)
		Sensory evaluations were performed on natural celery odor and a series of reconstructed model aromas by assigning each intensity ratings for a set of seven odor qualities which aptly describe the odors of raw and boiled celery.
		According to the evaluation results, six common components contributed to the moderate odor of raw celery, two components dominant in raw materials enhanced the raw celery character, and four components dominant in boiled materials reduced the raw celery character and enhanced the boiled celery character.
		It was clarified that boiling-induced changes in celery odor were not affected by the amounts of phthalides, but by thermally generated compounds such as sotolon, beta-damascenone, and beta-ionone, which reduce the "green spicy" note.
	www.mdidea.com /products/new/new018.html (6733 words)

	Deutsche Forschungsanstalt für Lebensmittelchemie, Annual report 1993
		furanone (EHMF) with other substances as internal standards may lead to incorrect results, because sotolon and EHMF are difficult to isolate due to their high solubility in water.
		Therefore a stable isotope dilution assay was developed for the quantification of sotolon and EHMF.
		Boiling of the aqueous extracts of fenugreek or lovage under weakly acidic conditions significantly increased the amounts of sotolon.
	dfa.leb.chemie.tu-muenchen.de /EJahr1993.html (2652 words)

	88A-12 Aroma analysis of buckwheat honey (Site not responding. Last check: 2007-10-17)
		Results indicated that 3-methylbutanal, sotolon, beta-damascenone and vanillin were the most potent odorants in buckwheat honey.
		Relative high abundance of Strecker aldehydes and their corresponding acids, as well as furanones, indicated the Maillard reaction was a key pathway for aroma generation in buckwheat honey.
		Based on their high potency and odor characteristics, 3-methylbutanal, methylpropanal and sotolon were primarily responsible for distinctive and characteristic malty flavor of buckwheat honey.
	ift.confex.com /ift/2001/techprogram/paper_8359.htm (316 words)

	It:Caramel - ChemWiki
		Caramel is a compound that has been used for a long time in many different foods and drinks due to its sweet taste.
		It is known under different names such as sugar lactone, caramel furanone (after its chemical name) and sotolon, but it is best known as caramel, after which the food caramel takes its name.
		It has been designated an E number, E150, as it is used so often in food products as a colouring agent.
	www.ch.ic.ac.uk /wiki/index.php/It:Caramel (350 words)

	Vins, Vin et Vigne Publications Internationales, Bordeaux, oenologie, oenologues, viticulture, tonnellerie, degustation (Site not responding. Last check: 2007-10-17)
		Rôle du sotolon dans l'arôme des vins doux naturels.
		La présence de composés polyphénoliques, en ralentissant les phénomènes oxydatifs et en s'opposant à l'accumulation de l'éthanal indispensable à la formation du sotolon, explique les faibles quantités de cette molécule dans les vins rouges.
		Nous montrons que la formation du sotolon au cours de l'élevage et du vieillissement oxydatif des vins doux naturels dépend essentiellement de phénomènes chimiques.
	www.vigne-vin.com /VVPI_Site/webpagesFR/r_main/Fiches/32_4_6.htm (284 words)

	Presentation abstracts
		Since both descriptors and LRI values for the standards corresponded to that found in the samples, it was concluded that the peaks in question were due to Furaneol® and sotolone.
		The addition of both Furaneol® and sotolone to fresh juice imparted an aged, cooked aroma, diminishing the fresh character of the grapefruit juice aroma.
		As has been recently reported (1), the major compositional components in orange essence oil are terpenes (primarily (+)-limonene) and sesquiterpenes (such as Valencene), but the major aroma components are aldehydes and esters representing less than 4% of the total volatiles.
	www.lal.ufl.edu /crec_websites/Rouseff/Website2002/Subpages/abstracts.htm (13819 words)

	Wine Pages - Aromas and Flavours
		Vin de Xérès (F) Sherry (G) Sherry (I) Jerez (S) Unless in Sherry or another deliberately oxidised fortified wine, a sherrified aroma will almost always be due to a level of acetaldehyde that is excessive and unstable in a wine with less than 17% alcohol.
		Pain-grillé (F) Toastig (G) Tostato (I) Tostado (S) In cask-fermented or oak-aged wines, toastiness is caused by volatile phenols formed from the breakdown of oak lignin, whereas in wines that have never been in contact with oak toastiness is also a bottle-aged aroma (as in stainless-steel fermented Champagne, Chardonnay, Sémillon, etc).
		Sotolon (4.5-dimethyl-3-hydroxy-2-furanone), guaiacol and various guaiacol phenols (allyl or isoeugenol, ethyl, methyl, propyl and vinyl), syringol, methyl syringol
	www.wine-pages.com /guests/tom/taste5.htm (3526 words)

	Article: Herbs that Lower Blood Sugar - by Jonathan M. Klemens, RPh, FAAIM
		The active constituents include trigonelline, 4-hydroxyisoleucine, and sotolon.
		Sotolon is frequently used as a flavoring for artificial maple syrup.
		Theoretically, patients who are allergic to other Fabaceae plants including soybeans, peanuts, and green peas might also be allergic to fenugreek.
	www.naturalhealthweb.com /articles/Klemens9.html (1972 words)

	APSnet Education Center \| K-12 Plant Path-Ways \| June 2006 News and Views (Site not responding. Last check: 2007-10-17)
		The taste has been described by different people as being mushroom-like, sweet, savory, woody, earthy, smoky corn-like, or inky.
		Not all these descriptions sound appealing, but corn smut does have high levels of the flavor compounds, sotolon and vanillin, with high levels of glucose.
		In the US, many epicureans have encouraged people to try corn smut, and it can be found on the menus of many trendy restaurants where it is often called Mexican truffle, maize mushroom, caviar Azteca, or Mexican caviar.
	www.apsnet.org /education/k-12plantpathways/NewsViews/Archive/2006_06.html (777 words)

	Mystery Smell Of Syrup Returns To New York (Site not responding. Last check: 2007-10-17)
		The GC-MS analyses of ethanolic extracts from hairy roots revealed the presence of two important compounds: *sotolone (1.2% of the volatile fraction) and 3-amino-4,5-dimethyl-2(5H)-furanone (17% of the volatile fraction).
		These results point out that biotechnological production of sotolone in *bioreactors is possible.
		An apparatus, such as a large fermentation chamber, for growing organisms such as bacteria or yeast that are used
	www.freerepublic.com /focus/f-news/1537988/posts (1858 words)

Try your search on: Qwika (all wikis)