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

Isolation and characterization of volatile sulfur-containing meat flavor components in model systems

1990 ◽  
Vol 38 (3) ◽  
pp. 777-791 ◽  
Author(s):  
Peter Werkhoff ◽  
Juergen Bruening ◽  
Roland Emberger ◽  
Matthias Guentert ◽  
Manfred Koepsel ◽  
...  
Keyword(s):  
Model Systems ◽  
Isolation And Characterization ◽  
Flavor Components ◽  
Meat Flavor ◽  
Sulfur Containing ◽  
Volatile Sulfur

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.

scholarly journals Microbial cysteine degradation is a source of hydrogen sulfide in oxic freshwater lakes

2021 ◽  
Author(s):  
Patricia Q Tran ◽  
Samantha C Bachand ◽  
Jacob C Hotvedt ◽  
Kristopher Kieft ◽  
Elizabeth A McDaniel ◽  
...  
Keyword(s):  
Time Series ◽  
Hydrogen Sulfide ◽  
Model Systems ◽  
Metagenomic Data ◽  
Organosulfur Compounds ◽  
Biological Degradation ◽  
Freshwater Lakes ◽  
Lake Mendota ◽  
Relevant Compound ◽  
Sulfur Containing

The sulfur-containing amino acid cysteine is abundant in the environment including in freshwater lakes. Biological degradation of cysteine can result in hydrogen sulfide (H2S), a toxic and ecologically relevant compound that is a central player in biogeochemical cycling in aquatic environments, including freshwater lakes. Here, we investigated the ecological significance of cysteine in oxic freshwater lake environments, using model systems of isolated cultures, controlled growth experiments, and multi-omics. We screened bacterial isolates enriched from natural lake water for their ability to produce H2S when provided cysteine. In total, we identified 29 isolates that produced H2S and belonged to the phylum Proteobacteria Bacteroidetes, and Actinobacteria. To understand the genomic and genetic basis for cysteine degradation and H2S production, we further characterized 3 freshwater isolates using whole-genome sequencing, and quantitatively tracked cysteine and H2S levels over their growth ranges: Stenotrophomonas maltophila, Stenotrophomonas bentonitica (Gammaproteobacteria) and Chryseobacterium piscium (Bacteroidetes). We observed a decrease in cysteine and increase in H2S, and identified genes involved in cysteine degradation in all 3 genomes. Finally, to assess the presence of these organisms and genes in the environment, we surveyed a five-year time series of metagenomic data from the same isolation source at Lake Mendota and identified their presence throughout the time series. Overall, our study shows that sulfur-containing amino acids can drive microbial H2S production in oxic environments. Future considerations of sulfur cycling and biogeochemistry in oxic environments should account for H2S production from degradation of organosulfur compounds.

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