Results 21 to 30 of about 973 (203)

Heat-Released Volatile Sulfur Compounds in Milk

Journal of Dairy Science, 1968
Abstract Radioactive milk, obtained with the various chemical 35 S-labeled precursors: methionine, sodium sulfide, barium sulfide, and sodium sulfate, was heated to 90C for various periods and radioactivity of the volatiles determined. Radioactive hydrogen sulfide, mercaptans, organic sulfides, and derivatives of 2,4-dinitrophenyl-hydrazine were ...
R R, Pereira, W J, Harper, I A, Gould
openaire   +2 more sources

Volatile Sulfur Compounds as a Predictor for Esophagogastroduodenal Mucosal Injury [PDF]

Gut and Liver, 2008
Halitosis is a symptom that bothers patients more socially than medically and its pathogenic mechanisms are unclear and treatment armamenterium is limited. Clinicians generally ignored active interventions. Since halitosis is closely associated with volatile sulfur compounds (VSCs), we used a Halimeter and gas chromatography to measure VSCs in patients
Seung Hee, Yoo, Hyeon Sik, Jung, Wee Sik, Sohn, Bong Hwan, Kim, Bon Ho, Ku, Young Saeng, Kim, Sang Woon, Park, Ki-Baik, Hahm   +7 more
openaire   +3 more sources

Volatile Sulfur Compounds in Food [PDF]

, 2011
Preface Overview 1. The Significance of Volatile Sulfur Compounds in Food Flavors Robert J. McGorrin Volatile Sulfur Analysis 2. Challenges and Artifact Concerns in Analysis of Volatile Sulfur Compounds Eric Block 3. The Role of Separation in the Identification of Trace Aroma Compounds J. Lin, Y. Wang, P. L. Perry, E. Frerot, A.
openaire   +1 more source

Methanethiol Consumption and Hydrogen Sulfide Production by the Thermoacidophilic Methanotroph Methylacidiphilum fumariolicum SolV

Frontiers in Microbiology, 2022
Methanotrophs aerobically oxidize methane to carbon dioxide to make a living and are known to degrade various other short chain carbon compounds as well.
Rob A. Schmitz, Rob A. Schmitz, Sepehr S. Mohammadi, Timo van Erven, Tom Berben, Mike S. M. Jetten, Arjan Pol, Huub J. M. Op den Camp   +7 more
doaj   +1 more source

Emission of Volatile Sulfur Compounds from Spruce Trees [PDF]

Plant Physiology, 1990
Spruce (Picea Abies L.) trees from the same clone were supplied with different, but low, amounts of plant available sulfate in the soil (9.7-18.1 milligrams per 100 grams of soil). Branches attached to the trees were enclosed in a dynamic gas exchange cuvette and analyzed for the emission of volatile sulfur compounds.
H, Rennenberg, B, Huber, P, Schröder, K, Stahl, W, Haunold, H W, Georgii, S, Slovik, H, Pfanz   +7 more
openaire   +2 more sources

Modulating the sulfurization procedure to decrease by-product formation for one-step catalytic synthesis of sulfur-containing chemicals

Fuel Processing Technology
The one-step synthesis of sulfur-containing chemicals, methanethiol (CH3SH), from syngas and hydrogen sullfide (H2S) mixtures shows the enormous potential for extending the application of both C1 chemistry and sulfur resource recycling and utilization ...
ZhiZhi Xu, Jian Fang, Min Luo, Dedong He, Dingkai Chen, Jichang Lu, Yongming Luo   +6 more
doaj   +1 more source

Profiling and Characterization of Volatile Components from Non-Fumigated and Sulfur-Fumigated Flos Lonicerae Japonicae Using Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometry Coupled with Chemical Group Separation

Molecules, 2013
Flos Lonicerae Japonicae (FLJ) is a popular herb used for many centuries in Traditional Chinese Medicine as a treatment of fever and inflammation. Non-fumigated processing of FLJ has been the traditional approach used in post-harvest preparation of the ...
Song-Lin Li, Bao-Chang Cai, Kun-Ming Qin, Si-Cong Tu, Ya-Jing Lou, Xiao-Qing Ma, Li Li, Xiao Liu, Hao Cai, Gang Cao   +9 more
doaj   +1 more source

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk

Foods, 2023
This study aimed to determine the influence of using black garlic (BG) at different levels on organic volatile compounds in heat-treated sucuk (HTS), a semi dry fermented sausage.
Zeynep Feyza Yılmaz Oral, Güzin Kaban
doaj   +1 more source

Microbiological properties and volatile compounds of salted-dried goose

Poultry Science, 2020
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass.
G. Kaban, P. Kızılkaya, B. Sayın Börekçi, F.Y. Hazar, E. Kabil, M. Kaya   +5 more
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Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example

Frontiers in Nutrition, 2023
Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to their extremely low odor threshold.
Guihu Zhang, Guihu Zhang, Peng Xiao, Peng Xiao, Mengmeng Yuan, Mengmeng Yuan, Youming Li, Youqiang Xu, Youqiang Xu, Hehe Li, Hehe Li, Hehe Li, Jinyuan Sun, Jinyuan Sun, Jinyuan Sun, Baoguo Sun, Baoguo Sun, Baoguo Sun   +17 more
doaj   +1 more source