Results 251 to 260 of about 27,930 (298)
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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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Scalping of Light Volatile Sulfur Compounds by Wine Closures
Journal of Agricultural and Food Chemistry, 2012Closures have an important influence on wine quality during aging in a bottle. Closures have a direct impact on oxygen exposure and on volatiles scavenging in wine. Model wine solution soaking assays of several types of closures (i.e., natural and technical cork stoppers, synthetic closures, screw caps) with two important wine volatile sulfur compounds
Silva, Maria A. +3 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
Tangerman, Albert, Winkel, Edwin G.
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Volatile sulfur compounds in food flavors
C R C Critical Reviews in Food Technology, 1974The volatile sulfur compounds are generally present in trace amounts in foods. These compounds possess a strong and powerful odor and contribute to both agreeable and disagreeable flavors of foods....
M. L. Shankaranarayana +4 more
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Volatile metabolites in occupational exposure to organic sulfur compounds
Archives of Toxicology, 1993Dimethyl sulfide in breath was determined by the gas chromatographic method in 14 persons exposed to organic reduced sulfur compounds in sulfate pulp mills. Dimethyl sulfide concentrations in breath (range 0.04-0.69 cm3/m3 were compared to the combined workplace concentrations of methyl mercaptan, dimethyl sulfide and dimethyl disulfide. This method of
P, Jäppinen +3 more
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New Volatile Sulfur Compounds in Beer
Proceedings. Annual meeting - American Society of Brewing Chemists, 1966(1966). New Volatile Sulfur Compounds in Beer. Proceedings. Annual meeting - American Society of Brewing Chemists: Vol. 24, Proceedings of the Annual Meeting 1966, pp. 121-130.
Naoki Hashimoto, Yoshiro Kuroiwa
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Characterization of volatile sulfur compound production by Solobacterium moorei
Archives of Oral Biology, 2012Solobacterium moorei is a Gram positive bacterium that has been specifically associated with halitosis. The aim of this study was to characterize volatile sulfur compound (VSC) production by S. moorei.S. moorei was either grown or incubated in the presence of various supplements prior to determining VSC production with a Halimeter sulfide monitor.
Shin-ichi, Tanabe, Daniel, Grenier
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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 ...
Matias I, Kinzurik +3 more
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Influence of anxiety on the production of oral volatile sulfur compounds
Life Sciences, 2006Since many patients complain about halitosis without there being any clinical evidence of its cause, psychological symptoms have been pointed out as halitosis-inducing factors. The aim of this study was to evaluate the influence of anxiety on the production of volatile sulfur compounds (VSC).
Caroline Morini, Calil +1 more
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