Heat-Released Volatile Sulfur Compounds in Milk
نویسندگان
چکیده
منابع مشابه
Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
Volatile sulfur compounds arising from grated raw or heat-treated garlic in both in-vitro and in-vivo tests were gas-chromatographically analyzed. In in-vitro tests, the head-space vapor gas from garlic in a vial was analyzed. It was clarified that allyl mercaptan arising from raw garlic decreased with the passage of time and other volatile low-molecular sulfur compounds (LMSC) did not show rem...
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BACKGROUND/AIMS 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 with Helicobacter-pylori (...
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In the decade since it was first reported that volatile organic compounds (VOCs) released by bacteria can promote plant growth, it has become clear that VOC-mediated interactions between bacteria and plants are widespread (reviewed in Bailly and Weisskopf, 2012). The effects of VOCs on plants have been found to vary, ranging from plant growth promotion to inhibition, even within the same combin...
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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. Independent of the sulfate supply in the soil, H(2)S was the predominant redu...
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Thirty-seven basidiomycetous yeasts belonging to 30 species of seven genera were grown on media containing l-cysteine or l-methionine as sole nitrogen sources with the objective of evaluating volatile organic sulfur compound (VOSC) production. The headspace of yeast cultures was analyzed by the solid-phase microextraction (SPME) sampling method, and volatile compounds were quantified and identi...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1968
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(68)87291-1