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 …

Volatile sulfur compounds (VSCs) and nonvolatile thiol-containing compounds (NVTCs),
which are potential precursors of VSCs, were monitored by gas chromatography during …

This review covers the occurrence of microbial volatile S compounds, mechanisms involved
in their production by microorganisms, and the following applied aspects of volatile S …

Sulfur‐containing volatiles contribute to the flavor of many food products because of their
high volatility and their strong odor. Understanding of their formation from natural precursors …

Several yeasts, Geotrichum candidum, Yarrowia lipolytica, Kluyveromyces lactis,
Debaryomyces hansenii, and Saccharomyces cerevisiae, were studied for their ability to …

The evolution of sulphur gases, especially dimethyl Sulphide (DMS), was investigated
during wine production. Fermentations were carried out in a mineral medium inoculated with …

Metabolism of sulfur in bacteria associated with cheese has long been a topic of interest.
Volatile sulfur compounds, specifically methanethiol, are correlated to desirable flavor in …

The importance of sulfur compounds to the flavor and off-flavor characteristics of foods is
well known and continues to be studied. Mechanistic studies have led to a greater …

Mechanisms for the formation of methanethiol, dimethyl disulfide, and dimethyl trisulfide in
disrupted cabbage tissues were investigated. Dimethyl disulfide was produced in both air …

Sulfur 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 …