Children learn through play, and they learn more than adults might expect. Science experiments are a great way to spark their curiosity, get their minds active, and encourage them to do something that doesn’t involve a screen. 3581-87-1, C4H5NS. A document type is Article, introducing its new discovery., HPLC of Formula: C4H5NS
A qualitative study of volatile compounds in three commercial yeast extracts and autolysates was performed by solid-phase microextraction-gas chromatography with mass spectrometric and olfactometric detection; their addition to white wines and their effect on wine aroma composition were investigated by analytical, olfactometric and sensory evaluations. More than 160 volatile compounds were detected in the headspace of the commercial powders (some not previously reported in literature), and their olfactory characters were described. Yeast derivatives strongly modified wine aroma composition, either affecting the volatility of wine aroma compounds or by releasing exogenous volatiles. Dosage appeared to be fundamental: low amounts increased the volatility of some esters, giving more flowery and fruity notes to the wine; higher amounts increased fatty acid content in the wine headspace, producing yeasty, herbaceous and cheese-like smells. Sensory tests demonstrated that yeast derivatives would not be suitable for wines with a typical varietal aroma.
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Reference：
Thiazole | C3H3755NS – PubChem,
Thiazole | chemical compound | Britannica