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Carbon2Chem—Innovative Research for the Energy Transition
Chemie Ingenieur Technik, EarlyView.The Carbon2Chem project has been working on solutions for the energy transition since 2016. Despite changes in its framework conditions, the project remains on course. The project structure and the collaboration between the project partners are essential for the project's success.
Torsten Müller
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Volatile sulfur compounds and cooked ham aroma
, 2013 Thomas, Caroline +8 more
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Volatile Sulfur Compounds as The Cause of Bad Breath: A Review
Phosphorus, Sulfur and Silicon and the Related Elements, 2013Bad breath or halitosis is a concern for millions of people. Halitosis is subdivided into intraoral and extraoral halitosis, depending on the place where it originates. About 90% of halitosis originates within the oral cavity and includes bacterial reservoirs such as the dorsum of the tongue, where anaerobic bacteria degrade the sulfur containing amino
Albert Tangerman
exaly +3 more sources
Evolution of Volatile Sulfur Compounds during Wine Fermentation
Journal of Agricultural and Food Chemistry, 2015Volatile sulfur compounds (VSCs) play a significant role in the aroma of foods and beverages. With very low sensory thresholds and strong unpleasant aromas, most VSCs are considered to have a negative impact on wine quality. In this study, headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) was used ...
Bruno Fedrizzi, Richard C Gardner
exaly +3 more sources
Applied Microbiology and Biotechnology, 2008
The formation of volatile sulfur compounds (VSC) in fermented food is a subject of interest. Such compounds are essential for the aroma of many food products like cheeses or fermented beverages, in which they can play an attractive or a repulsive role, depending on their identity and their concentration. VSC essentially arise from common sulfur-bearing
Pascal Bonnarme
exaly +5 more sources
The formation of volatile sulfur compounds (VSC) in fermented food is a subject of interest. Such compounds are essential for the aroma of many food products like cheeses or fermented beverages, in which they can play an attractive or a repulsive role, depending on their identity and their concentration. VSC essentially arise from common sulfur-bearing
Pascal Bonnarme
exaly +5 more sources
Production of Volatile Sulfur Compounds by Microorganisms
Annual Review of Microbiology, 1972OCCURRENCE OF MICROBIAL VOLATILE SULFUR CoMPOUNDS.. . . • . . . . . • . . . . . . . . • 127 MECHANISMS INVOLVED IN PRODUCTION OF VOLATILE SULFUR COMPOUNDS BY J' MICROORGANISMS . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Evolution as a result of dissimilation of methionine . . . . . . . . .
H, Kadota, Y, Ishida
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Volatile Sulfur Compounds Produced by Helicobacter pylori
Journal of Clinical Gastroenterology, 2006To assess the volatile sulfur compounds produced by three strains of Helicobacter pylori in broth cultures mixed with sulfur-containing amino acids.Halitosis has been reported in H. pylori-positive patients, and volatile sulfur compounds such as hydrogen sulfide and methyl mercaptan are known to be responsible for inducing oral malodor.
Hun, Lee +4 more
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Microbial cycling of volatile organic sulfur compounds
Cellular and Molecular Life Sciences (CMLS), 2002Microbial cycling of volatile organic sulfur compounds (VOSCs), especially dimethyl sulfide (DMS) and methanethiol (MT), is intensively studied because these compounds play an important role in the processes of global warming, acid precipitation, and the global sulfur cycle. VOSC concentrations in freshwater sediments are low due to the balance between
B P, Lomans +3 more
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Volatile organic sulfur compounds in a stratified lake
Chemosphere, 2007Three volatile organic sulfur compounds (VOSCs), dimethyl sulfide (DMS), carbon disulfide (CS(2)), and dimethyl disulfide (DMDS), were detected in the stratified water column of a lake (Linsley Pond) in Connecticut. The compounds DMS and DMDS appeared in both the oxic and the anoxic portions of the water column, CS(2) was primarily found in anoxic ...
Haiying, Hu +2 more
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Modulation of volatile sulfur compounds by wine yeast
Applied Microbiology and Biotechnology, 2007Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma, can have a negative impact on the perceived quality of the wine, and on the other hand, some sulfur compounds such as 3-mercaptohexanol, imparting fruitiness, can have a ...
Swiegers, J., Pretorius, I.
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