Determination of volatile sulfur compounds in canola oil

1985 ◽  
Vol 62 (6) ◽  
pp. 1025-1028 ◽  
Author(s):  
V. Abraham ◽  
J. M. Deman
Keyword(s):  
Canola Oil ◽  
Sulfur Compounds ◽  
Volatile Sulfur Compounds ◽  
Volatile Sulfur

Determination of nanogram level of VSCs using GC-SCD and an adsorption tube

2004 ◽  
Vol 49 (9) ◽  
pp. 329-334 ◽  
Author(s):  
Y.G. Choi ◽  
D.H. Ko ◽  
H.J. Kim ◽  
T.H. Chung
Keyword(s):  
Dimethyl Sulfide ◽  
Sulfur Compounds ◽  
Volatile Sulfur Compounds ◽  
Good Repeatability ◽  
Perfect Recovery ◽  
Gas Tight ◽  
Chemiluminescence Detector ◽  
Nanogram Level ◽  
Volatile Sulfur

A quantitative analytical method was used for detection of low level of volatile sulfur compounds (VSCs) using GC with a sulfur chemiluminescence detector (SCD) in this study. A linear response over the range of 2-90 ngS injected was obtained with a good repeatability or reproducibility. Equimolar response for H2S, DMS, MeSH, and EtSH was obtained by use of SCD and the response of the SCD is nearly equimolar for different sulfur compounds. It was possible to quantify the total VSCs as well as individual VSC using one of the standard VSCs. VSC recovery was measured with respect to some storing methods. An adsorption tube packed with molecular sieve 5A showed almost perfect recovery for both H2S and dimethyl sulfide (DMS) during 6 days at a dark state below 2°. Whereas, with a gas tight pyrex vial or tedlar bag, it was impossible to obtain the recovery of 50% after 6 days. It is strongly recommended to use the adsorption tube for determination of nanogram levels of volatile sulfur compounds and for storing and concentrating VSCs effectively with a minimum experimental error.

scholarly journals Development of the Method for Determination of Volatile Sulfur Compounds (VSCs) in Fruit Brandy with the Use of HS–SPME/GC–MS

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1232
Author(s):  
Urszula Dziekońska-Kubczak ◽  
Katarzyna Pielech-Przybylska ◽  
Piotr Patelski ◽  
Maria Balcerek
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Sulfur Compounds ◽  
Raw Material ◽  
Volatile Sulfur Compounds ◽  
Fiber Coating ◽  
Salt Addition ◽  
The Matrix ◽  
Volatile Sulfur

Volatile sulfur compounds (VSCs) play an important role in the aroma profile of fermented beverages. However, because of their low concentration in samples, their analysis is difficult. The headspace solid-phase microextraction (HS–SPME) technique coupled with gas chromatography and mass spectrometry (GC–MS) is one of the methods successfully used to identify VSCs in wine and beer samples. However, this method encounters more obstacles when spirit beverages are analyzed, as the ethanol content of the matrix decreases the method sensitivity. In this work, different conditions applied during HS–SPME/GC–MS analysis, namely: ethanol concentration, salt addition, time and temperature of extraction, as well as fiber coating, were evaluated in regard to 19 sulfur compounds. The best results were obtained when 50/30 μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) was used to preconcentrate the analytes from the sample at 35 °C for 30 min. The dilution of samples to 2.5% v/v ethanol and the addition of 20% w/v NaCl along with 1% EDTA significantly improves the sensitivity of extraction. The optimized method was applied to three fruit brandy samples (plum, pear, and apple) and quantification of VSCs was performed. A total of 10 compounds were identified in brandy samples and their concentration varied greatly depending on the raw material used from production. The highest concentration of identified VSCs was found in apple brandy (82 µg/L).

Determination of Volatile Sulfur Compounds

1954 ◽  
Vol 12 (1) ◽  
pp. 88-97 ◽  
Author(s):  
M. W. Brenner ◽  
J. L. Owades ◽  
M. Gutcho ◽  
R. Golyzniak
Keyword(s):  
Sulfur Compounds ◽  
Volatile Sulfur Compounds ◽  
Volatile Sulfur
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