Interaction between Sulfur-Containing Flavor Compounds and Proteins in Foods

2000 ◽  
pp. 274-281 ◽  
Author(s):  
Donald S. Mottram ◽  
Ian C. C. Nobrega
Keyword(s):  
Flavor Compounds ◽  
Sulfur Containing

Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems

1990 ◽  
Vol 38 (11) ◽  
pp. 2027-2041 ◽  
Author(s):  
Matthias Guentert ◽  
Juergen Bruening ◽  
Roland Emberger ◽  
Manfred Koepsel ◽  
Walter Kuhn ◽  
...  
Keyword(s):  
Model Systems ◽  
Flavor Compounds ◽  
Sulfur Containing

Characterization of novel, sulfur-containing Maillard flavor compounds

2002 ◽  
Vol 1245 ◽  
pp. 229-233 ◽  
Author(s):  
Peter Schieberle ◽  
Wolfgang Engel
Keyword(s):  
Flavor Compounds ◽  
Sulfur Containing

Antioxidative Activity of Sulfur-containing Flavor Compounds in Garlic

1997 ◽  
Vol 61 (9) ◽  
pp. 1482-1485 ◽  
Author(s):  
Sun Min Kim ◽  
Kikue Kubota ◽  
Akio Kobayashi
Keyword(s):  
Antioxidative Activity ◽  
Flavor Compounds ◽  
Sulfur Containing

Effect of Fe2+ on Ascorbic Acid - Methionine Pattern is Formed by the Reaction of Aroma Compounds

2013 ◽  
Vol 781-784 ◽  
pp. 591-595
Author(s):  
Di Liu ◽  
Yu Shao ◽  
Xiao Hong Yang
Keyword(s):  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Degradation Products ◽  
Model Reaction ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Reaction Products ◽  
Competitive Reaction ◽  
Sulfur Containing ◽  
Sulfur Containing Compounds

By solid phase microextraction - Gas Chromatography - mass spectrometry (SPME-GC-MS) technique against acid and methionine bad blood (ASA-Met) model of the reaction products were identified, studied the effect of Fe2+ on the formation of flavor compounds in the model reaction. 27 flavour compounds of furan, pyrazine, thiophene, sulfur and other compounds, were identified, of which, sulfur-containing compounds such as aliphatic cyclic sulfides, sulfide, pyrazine is the main flavor components. Fe2+ was added to the model in the system, on one hand the about adding some sulfur compounds yield, pyrazine compounds significantly increase; on the other hand, Thiophenes significantly reduced compounds or even disappear. This shows that in the model reaction, Fe2+ promotes the thermal degradation of Met, at the same time, suggesting that Fe2+ as oxidant to promote NH3, NH3 and H2S to generate competitive reaction and ASA degradation products formed compounds containing nitrogen, resulting in reduced Thiophenes compounds yield.

Precursors of sulfur‐containing flavor compounds

1974 ◽  
Vol 4 (4) ◽  
pp. 457-505 ◽  
Author(s):  
Leonard Schutte ◽  
Roy Teranishi
Keyword(s):  
Flavor Compounds ◽  
Sulfur Containing

ChemInform Abstract: Sulfur-Containing Flavor Compounds in Beef: Are They Really Present or Are They Artifacts?

ChemInform ◽  
2010 ◽  
Vol 25 (49) ◽  
pp. no-no
Author(s):  
A. M. SPANIER ◽  
C. C. GRIMM ◽  
J. A. MILLER
Keyword(s):  
Flavor Compounds ◽  
Sulfur Containing
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