Sonia Collin

Professeur ordinaire

Université catholique de Louvain

Belgium

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Professor Sonia Collin is a faculty member at Université catholique de Louvain in Belgium. Her research focuses on enzymatic activities in beer fermentation, with recent articles exploring the impact of yeasts on the release of odorant polyfunctional thiols and the effects of various factors on these processes. She also investigates the use of botanical ingredients to enhance flavor stability in non-alcoholic beverages, as well as the occurrence of genotoxic compounds in commercial snacks.

Sonia Collin

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Articles (18)

Measuring the Carboxypeptidase and γ-Glutamyltranspeptidase Activities of Lager and Ale Yeasts to Assess Their Impact on the Release of Odorant Polyfunctional Thiols Through Fermentation

Impact of Contact Time, Temperature, and Ethanol Content on Hop Creep-Related Enzymatic Activities in Beer

Evidence in Lager Yeasts of β-Lyase Activity Breaking Down γ-GluCys-Conjugates More Efficiently Than Cys-Conjugates to Odorant Beer Polyfunctional Thiols

Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs

The Ancestral Use of Ashes in Red Sorghum Malting, an Efficient Tool for Avoiding Polyphenol-Related Enzymatic Inhibition During Mashing

Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks

Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates

Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization

Unusual Profile of Thiol Precursors in Special Malts: First Evidence of Chemical Glutathione-/γGluCys- and CysGly-/Cys- Conversions

Exploring Hop Varieties with Discriminating Flavan-3-ol Profiles Likely to Improve Color and Colloidal Stability of Beers

Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence

Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability

Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará)

Ability of Exogenous or Wort Endogenous Enzymes to Release Free Thiols from Hop Cysteinylated and Glutathionylated S-Conjugates

Thiol S-Conjugate Profiles: A Comparative Investigation on Dual Hop and Grape Must with Focus on Sulfanylalkyl Aldehydes and Acetates Adducts

Flavor Defects of Fresh and Aged NABLABs: New Challenges Against Oxidation

Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases

Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late-hopped beers

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Aurélie ROLAND

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