Mass Spectra of Volatile Sulfur Compounds in Foods (original) (raw)
Role of Sulfur Compounds in Vegetable and Mushroom Aroma
Henryk Jelen
Molecules
View PDFchevron_right
Investigation of Volatiles Emitted from Freshly Cut Onions (Allium cepa L.) by Real Time Proton-Transfer Reaction-Mass Spectrometry (PTR-MS)
Mette Løkke, Merete Edelenbos
Sensors, 2012
View PDFchevron_right
Sensory Relevance of Volatile Organic Sulfur Compounds in Food
Imre Blank
ACS Symposium Series, 2002
View PDFchevron_right
Crushing Garlic and Slicing Onions: Detection of Sulfenic Acids and Other Reactive Organosulfur Intermediates from Garlic and Other Alliums using Direct Analysis in Real-Time Mass Spectrometry (DART-MS)
eric Block, John Dane
Phosphorus Sulfur and Silicon and the Related Elements, 2011
View PDFchevron_right
Volatile character-impact sulfur compounds and their sensory properties
Leo van Gemert
Perfumer & Flavorist, 1993
View PDFchevron_right
Applications of Direct Analysis in Real Time Mass Spectrometry (DART-MS) in Allium Chemistry. 2-Propenesulfenic and 2-Propenesulfinic Acids, Diallyl Trisulfane S -Oxide, and Other Reactive Sulfur Compounds from Crushed Garlic and Other Alliums
Abith Ramadevan Vattekkatte, Jan Schraml, John Dane
Journal of Agricultural and Food Chemistry, 2010
View PDFchevron_right
Variety differences in garlic volatile sulfur compounds, by application of selected ion flow tube mass spectrometry (SIFT–MS) with chemometrics
Sheryl Barringer
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2020
View PDFchevron_right
Chemical Assignment of Structural Isomers of Sulfur-Containing Metabolites in Garlic by Liquid Chromatography-Fourier Transform Ion Cyclotron Resonance-Mass Spectrometry
Daryl Rowan
The Journal of nutrition, 2016
View PDFchevron_right
The Sulfur Chemistry of Shiitake Mushroom
ROGER PRINCE
Journal of the American Chemical Society, 2004
View PDFchevron_right
Mass spectrometry of sulfur-containing derivatives of sugars
Paul Kovac
Carbohydrate Research, 1971
View PDFchevron_right
Allium chemistry: Use of new instrumental techniques to “see” reactive organosulfur species formed upon crushing garlic and onion
Abith Ramadevan Vattekkatte
Pure and Applied Chemistry, 2010
View PDFchevron_right
Analysis of the diastereoisomers of the cysteinylated aroma precursor of 3-sulfanylhexanol in Vitis vinifera grape must by gas chromatography coupled with ion trap tandem mass spectrometry
Svitlana Shinkaruk
Journal of Chromatography A, 2008
View PDFchevron_right
Effects of Plant Sulfur Nutrition on Acrylamide and Aroma Compounds in Cooked Wheat
Nigel Halford
Journal of Agricultural and Food Chemistry, 2008
View PDFchevron_right
Electrospray ionization tandem mass spectral analysis of oxidation products of precursors of sulfur mustards
Vijay Tak
Rapid Communications in Mass Spectrometry, 2006
View PDFchevron_right
The analysis of onion and garlic
Virginia Lanzotti
Journal of Chromatography A, 2006
View PDFchevron_right
Identification of key aroma compounds generated from cysteine and carbohydrates under roasting conditions
Peter Schieberle
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998
View PDFchevron_right
Processing, bioaccessibility and bioavailability of bioactive sulfur compounds: Facts and gaps
Vibeke Orlien
Journal of Food Composition and Analysis, 2017
View PDFchevron_right
Naturally Occurring Organic Sulfur Compounds: An Example of a Multitasking Class of Phytochemicals in Anti-Cancer Research
Mario Dicato
Phytochemicals - Bioactivities and Impact on Health, 2011
View PDFchevron_right
Effect of light conditions on sulfur-containing phytochemicals from radish and mustard sprouts
Cristina Semeniuc, Cristina Semeniuc
View PDFchevron_right
Formation of sulfur-containing compounds from the reaction of D-glucose and hydrogen sulfide
Takayuki Shibamoto
Journal of Agricultural and Food Chemistry, 1978
View PDFchevron_right
Volatile constituents of the distilled oils of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (Allium fistulosum L. variety caespitosum)
CHI HO
Journal of Agricultural and Food Chemistry, 1992
View PDFchevron_right
Volatile constituents of the solvent extracts of Welsh onions (Allium fistulosum L. variety maichuon) and scallions (A. fistulosum L. variety caespitosum)
CHI HO
Journal of Agricultural and Food Chemistry, 1992
View PDFchevron_right
Catabolism of l -methionine in the formation of sulfur and other volatiles in melon ( Cucumis melo L.) fruit
Joseph Burger, I. Gonda, Aaron Fait
The Plant Journal, 2013
View PDFchevron_right
Volatile Sulfur Compounds in Foods as a Result of Ionizing Radiation
Dong Ahn
ACS Symposium Series, 2011
View PDFchevron_right
Determination of fresh onion ( Allium cepa L.) volatiles by solid phase microextraction combined with gas chromatography-mass spectrometry
Jerry King
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1998
View PDFchevron_right
Quantitation of the Intense Aroma Compound 3-Mercapto-2-methylpentan-1-ol in Raw and Processed Onions (Allium cepa) of Different Origins and in Other Allium Varieties Using a Stable Isotope Dilution Assay
Peter Schieberle
Journal of Agricultural and Food Chemistry, 2004
View PDFchevron_right
Analysis of SO3-Sulfonation products of 1-Alkenes by spectrometric methods
Farah V Donaire
Journal of the American Oil Chemists' Society, 1982
View PDFchevron_right
The role of cysteine and cysteine-S conjugates as odour precursors in the flavour and fragrance industry
Kate Howell
Flavour and Fragrance Journal, 2008
View PDFchevron_right
Occurrence and Analysis of Sulfur Compounds in Wine
Ileana Vigentini
Grapes and Wines - Advances in Production, Processing, Analysis and Valorization
View PDFchevron_right
STUDYING OF THERMAL, CHROMATOGRAPHIC, CHEMICAL, MICROBIALBEHAVIOR OF SULFUR AND NITROGENORGANIC COMPOUNDS
radhiyah aldujaili
View PDFchevron_right
Isolation and identification of volatile chemicals formed in aqueous L-cysteine solution with a UV light
Takayuki Shibamoto
Agricultural and Biological Chemistry, 1987
View PDFchevron_right
GC-MS CHARACTERIZATION OF ORGANIC SULPHUR COMPOUNDS AND OTHER VOLATILE ODOROUS COMPOUNDS FROM ALLIUM SATIVUM
T. Mini Shobi
View PDFchevron_right