Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food
S Landaud, S Helinck, P Bonnarme - Applied microbiology and …, 2008 - Springer
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 …
Such compounds are essential for the aroma of many food products like cheeses or …
Formation of hydrogen sulfide and glutathione during fermentation of white grape musts
SK Park, RB Boulton, AC Noble - American Journal of …, 2000 - Am Soc Enol Viticulture
Volatile sulfur compounds (VSCs) and nonvolatile thiol-containing compounds (NVTCs),
which are potential precursors of VSCs, were monitored by gas chromatography during …
which are potential precursors of VSCs, were monitored by gas chromatography during …
Production of volatile sulfur compounds by microorganisms.
H Kadota, Y Ishida - 1972 - cabidigitallibrary.org
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 …
in their production by microorganisms, and the following applied aspects of volatile S …
Precursors of sulfur‐containing flavor compounds
L Schutte, R Teranishi - Critical Reviews in Food Science & …, 1974 - Taylor & Francis
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 …
high volatility and their strong odor. Understanding of their formation from natural precursors …
Production of sulfur compounds by several yeasts of technological interest for cheese ripening
HE Spinnler, C Berger, C Lapadatescu… - International dairy …, 2001 - Elsevier
Several yeasts, Geotrichum candidum, Yarrowia lipolytica, Kluyveromyces lactis,
Debaryomyces hansenii, and Saccharomyces cerevisiae, were studied for their ability to …
Debaryomyces hansenii, and Saccharomyces cerevisiae, were studied for their ability to …
The formation of dimethyl sulphide during fermentation using a wine yeast
SJ De Mora, R Eschenbruch, SJ Knowles… - Food …, 1986 - Elsevier
The evolution of sulphur gases, especially dimethyl Sulphide (DMS), was investigated
during wine production. Fermentations were carried out in a mineral medium inoculated with …
during wine production. Fermentations were carried out in a mineral medium inoculated with …
Sulfur metabolism in bacteria associated with cheese
B Weimer, K Seefeldt, B Dias - … and Applications: Proceedings of the Sixth …, 1999 - Springer
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 …
Volatile sulfur compounds, specifically methanethiol, are correlated to desirable flavor in …
Sulfur compounds in foods: an overview
CJ Mussinan, ME Keelan - 1994 - ACS Publications
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 …
well known and continues to be studied. Mechanistic studies have led to a greater …
Mechanisms of formation of volatile sulfur compounds following the action of cysteine sulfoxide lyases
HW Chin, RC Lindsay - Journal of Agricultural and Food …, 1994 - ACS Publications
Mechanisms for the formation of methanethiol, dimethyl disulfide, and dimethyl trisulfide in
disrupted cabbage tissues were investigated. Dimethyl disulfide was produced in both air …
disrupted cabbage tissues were investigated. Dimethyl disulfide was produced in both air …
Modulation of volatile sulfur compounds by wine yeast
JH Swiegers, IS Pretorius - Applied Microbiology and Biotechnology, 2007 - Springer
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 …
containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma …