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Volatile sulfur compounds

M Bergamaschi, G Bittante
The role of each step of cheese and ricotta making in development of flavor of cheese and other dairy products is not yet well known. The objectives of this study were to characterize volatile organic compounds (VOC) in cheese and ricotta making with bulk milk from cows grazing in a highland area and to evaluate their evolution in the various dairy products and by-products obtained during the production processes. A group of 148 cows was grazed day and night on pasture from June to September. A total of 7 cheese-making sessions were carried out using the bulk milk collected every 2 wk during summer pasturing according to the artisanal procedure used for Malga cheese production...
February 14, 2018: Journal of Dairy Science
Gal Y Kreitman, Ryan J Elias, David W Jeffery, Gavin L Sacks
Volatile sulfur compounds (VSCs), particularly low molecular weight sulfhydryls like hydrogen sulfide (H 2 S) and methanethiol (MeSH), are often observed in wines with sulfurous off-aromas. Recent work has shown both H 2 S and MeSH can increase up to a few µM (> 40 µg/L) during anoxic storage, but the identity of the latent sources of these sulfhydryls is still disputed. This review critically evaluates the latent precursors and pathways likely to be responsible for the loss and formation of these sulfhydryls during wine storage based on the existing enology literature as well as studies from food chemistry, geochemistry, biochemistry, and synthetic chemistry...
February 16, 2018: Critical Reviews in Food Science and Nutrition
Ana Caroliny Vieira da Costa, Janaína Maria Batista Sousa, Maria Aparecida Azevedo Pereira da Silva, Deborah Dos Santos Garruti, Marta Suely Madruga
Monofloral honeys produced by stingless bees M. subnitida Ducke and M. scutellaris Latrelle in typical flowering of the Brazilian semi-arid Ziziphus juazeiro Mart (juazeiro), Croton heliotropiifolius Kunth (velame branco) and Mimosa arenosa willd Poir (jurema branca) were characterized in relation to volatile and sensorial profile. It identified 11 sensory descriptors and 96 volatile compounds. It was noticed a strong effect of flowering in sensorial profile and volatile of honeys. Juazeiro honey stood out with a higher characteristic aroma, taste sweet, caramel flavor and levels of aromatic aldehydes; jurema honey has been described with herb and beeswax aroma and the presence of sulfur compounds and ketones; volatile acids associated with acid taste, medicinal taste and clove aroma characterized the velame branco honey...
March 2018: Food Research International
A S Bertuzzi, A M Walsh, J J Sheehan, P D Cotter, F Crispie, P L H McSweeney, K N Kilcawley, M C Rea
In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mixes resulted in the development of distinct microbiotas on the surfaces of the two test cheeses. In one case, most of the species inoculated on the cheese established themselves successfully on the surface during ripening, while in the other, some of the species inoculated were not detected during ripening and the most dominant bacterial species, Glutamicibacter arilaitensis, was not a constituent of the culture mix...
January 2018: MSystems
Romina Brignardello-Petersen
No abstract text is available yet for this article.
January 29, 2018: Journal of the American Dental Association
Artur Mardyukov, Peter R Schreiner
The large number and amounts of volatile organosulfur compounds emitted to the atmosphere and the enormous variety of their reactions in various oxidation states make experimental measurements of even a small fraction of them a daunting task. Dimethyl sulfide (DMS) is a product of biological processes involving marine phytoplankton, and it is estimated to account for approximately 60% of the total natural sulfur gases released to the atmosphere. Ocean-emitted DMS has been suggested to play a role in atmospheric aerosol formation and thereby cloud formation...
February 2, 2018: Accounts of Chemical Research
Hassan Y Hijazi, Christina S Bottaro
Water-compatible molecularly imprinted polymer (MIP) thin films are coupled with headspace gas chromatography sulfur chemiluminescence detection (HS-GC-SCD) to create a new approach for the determination of trace concentrations of thiophene compounds in water samples. Thiophene compounds are persistent, typically petrogenic, organic pollutants of concern due to their potential for biomagnification and bioaccumulation, mutagenicity, and carcinogenicity in terrestrial and aquatic fauna. Identification and quantitation in water, particularly following oil spills, is a priority...
February 1, 2018: Analyst
Daniel Rojas-Solís, Gustavo Santoyo
Plant growth-promoting bacterial endophytes (PGPBEs) produce volatile and diffusible compounds that inhibit phytopathogens (Santoyo et al., 2016) [1]. A recent work by Rojas-Solis and colleagues [2] demonstrated the antifungal effect of volatile organic compounds exerted by the Pseudomonas stutzeri E25 and Stenotrophomonas maltophilia CR71 endophytes, highlighting the production of sulfur-containing compounds such as the antimicrobial volatile dimethyl disulfide (DMDS). The data presented in this article include the effect of two culture supernatants from the same strains, E25 and CR71, on the mycelial growth of the gray mold phytopathogen Botrytis cinerea...
April 2018: Data in Brief
Xiao Chen, Jingyang Yu, Heping Cui, Shuqin Xia, Xiaoming Zhang, Baoru Yang
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h at a pH of 7.4. The sensory characteristics of MH and MRPs were evaluated by panelists and volatile compounds were analyzed by GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative sensory characteristics and GC/MS data. GC/MS results revealed that higher reaction temperature resulted in more nitrogen and sulfur containing compounds in MRPs while alcohols, ketones and aldehydes were the major flavor compounds obtained in MH...
January 26, 2018: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Hyun-Seung Shin, Dong-Heon Baek, Sung-Hoon Lee
Lactococcus lactis is a probiotic bacterium that produces various bacteriocins. Periodontopathogens induce inflammation and halitosis through the actions of lipopolysaccharide (LPS) and trypsin-like enzymes. The purpose of this study was to investigate the inhibitory effects of L. lactis on the bioactivity of periodontopathogens. To investigate the antimicrobial peptide of L. lactis, the spent culture medium (SCM) of L. lactis was treated with or without proteinase K after collection by centrifugation, and the antibacterial activity of SCM against periodontopathogens was assessed...
January 25, 2018: Journal of General and Applied Microbiology
Nao Suzuki, Yoshio Nakano, Takeshi Watanabe, Masahiro Yoneda, Takao Hirofuji, Takashi Hanioka
The aim of this study was to reveal the mechanisms by which zinc ions inhibit oral malodor. The direct binding of zinc ions to gaseous hydrogen sulfide (H2S) was assessed in comparison with other metal ions. Nine metal chlorides and six metal acetates were examined. To understand the strength of H2S volatilization inhibition, the minimum concentration needed to inhibit H2S volatilization was determined using serial dilution methods. Subsequently, the inhibitory activities of zinc ions on the growth of six oral bacterial strains related to volatile sulfur compound (VSC) production and three strains not related to VSC production were evaluated...
January 18, 2018: Journal of Applied Oral Science: Revista FOB
Aygul Alim, Huanlu Song, Ye Liu, Tingting Zou, Yu Zhang, Songpei Zhang
BACKGROUND: Aroma-active compounds and non-volatile substances determine the characteristic aroma and taste of yeast extracts (YE). With thermal reaction, the characteristic aroma and taste of YE are studied rarely, and the relationship between aroma-active compounds and non-volatile compounds is not so clear yet. RESULTS: The non-volatile compounds identified by HPLC and LC-MS/MS were reduced following by rise in temperature except some amino acids. Peptides undergo degradation...
January 18, 2018: Journal of the Science of Food and Agriculture
Ying Zhou, Nanyu Tang, Lijin Huang, Yongjuan Zhao, Xiaoqing Tang, Kangcai Wang
Salinity is a major abiotic factor affecting plant growth and secondary metabolism. However, no information is available about its effects on Schizonepeta tenuifolia Briq., a traditional Chinese herb. Here, we investigated the changes of plant growth, antioxidant capacity, glandular trichome density, and volatile exudates of S. tenuifolia exposed to salt stress (0, 25, 50, 75, 100 mM NaCl). Results showed that its dry biomass was reduced by salt treatments except 25 mM NaCl. Contents of antioxidants, including phenolics and flavonoids, increased at low (25 mM) or moderate (50 mM) levels, but declined at severe (75 and 100 mM) levels...
January 15, 2018: International Journal of Molecular Sciences
Kang Liu, Jiakuan Yang, Sha Liang, Huijie Hou, Ye Chen, Junxiong Wang, Bingchuan Liu, Keke Xiao, Jingping Hu, Jin Wang
Spent lead-acid battery recycling by using conventional technologies is usually accompanied with releases of lead-containing wastewater as well as emissions of sulfur oxides and lead particulates that may potentially cause secondary pollution. This study developed a vacuum chlorinating process for simultaneous sulfur fixation and high-purity lead chloride (PbCl2) recovery from spent lead paste by using calcium chloride (CaCl2) and silicon dioxide (SiO2) as reagents. The process train includes pretreatment, simultaneous PbCl2 production and sulfur fixation, and PbCl2 volatilization...
January 16, 2018: Environmental Science & Technology
Yan Wen, Ricardo Lopez, Vicente Ferreira
An automated dynamic headspace (DHS) method combined with thermal desorption (TD) and gas chromatography-mass spectrometry (GC-MS) has been developed and applied to characterize the composition of the vapors emanating from wine during its consumption. The method provides a snapshot of the contents in the wine vapors of up to 40 relevant aroma compounds, including methanethiol, sulfur dioxide, aldehydes, fusel alcohols or volatile phenols. Leaving aside methanethiol, method repeatability was better than 15%, and better than 11% in 30 cases...
December 28, 2017: Journal of Chromatography. A
Pinjing He, Shunyan Wei, Liming Shao, Fan Lü
Volatile sulfur compounds (VSCs) and ammonia from biowaste-derived residues is influenced by both the degree of bio-stability and atmosphere of oxygen level (i.e., either anaerobic, aerobic or anoxic conditions). By means of odor emission potential (OEP) test, present study directly examined how these two factors jointly affected the emissions of different odorous compounds from sludge compost. Results reveal that (1) the cumulative amount of ammonia and VSCs ranged from 0.08 to 0.38 mg/g-DM and 1.92 to 6...
December 27, 2017: Waste Management
JianCai Zhu, LingYing Wang, ZuoBing Xiao, YunWei Niu
The volatile compounds of mulberries obtained from three cultivars (M. nigra, Y1, M. Macroura, Y2 and M. Alba, Y3) were investigated by gas chromatography-olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC-MS) and flame photometric detection (FPD). The results showed that 41, 37 and 41 compounds were detected in Y1, Y2 and Y3 samples, respectively. In addition, 12, 11, and 12 sulfur compounds were identified in three samples by FPD, respectively. Quantitative analysis showed 2-(methylthio)ethanol, methionol, dimethyl sulfide, methional and 3-ethylthiophene were present in relatively high amounts in each of the three samples...
April 15, 2018: Food Chemistry
B B Liu, Z Y Xia, J Q Ma, P Li, P Lü, H M Zhou
OBJECTIVES: To explore the relationship between the change rules of volatile organic compounds (VOCs) in rat muscle and postmortem interval (PMI). METHODS: A total of 120 healthy rats were divided randomly into 12 groups (10 for each group). After the rats were sacrificed by cervical dislocation, the bodies were kept at (25±1) ℃. Rat muscle samples were separately obtained at 12 PMI points, including 0, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 d...
April 2017: Fa Yi Xue za Zhi
Nguyen-Phuong Pham, Séverine Layec, Eric Dugat-Bony, Marie Vidal, Françoise Irlinger, Christophe Monnet
BACKGROUND: Brevibacterium strains are widely used for the manufacturing of surface-ripened cheeses, contributing to the breakdown of lipids and proteins and producing volatile sulfur compounds and red-orange pigments. The objective of the present study was to perform comparative genomic analyses in order to better understand the mechanisms involved in their ability to grow on the cheese surface and the differences between the strains. RESULTS: The genomes of 23 Brevibacterium strains, including twelve strains isolated from cheeses, were compared for their gene repertoire involved in salt tolerance, iron acquisition, bacteriocin production and the ability to use the energy compounds present in cheeses...
December 7, 2017: BMC Genomics
Sheila C Cortelli, Fernando O Costa, Antonio Gargioni-Filho, Davi R Aquino, Luis O M Cota, Alexandre P Scherma, Taís B Miranda, Jose R Cortelli
OBJECTIVES: Patients with diabetes have a poor oral health-related quality of life (OHRQoL). It is not clear if this situation could be changed with effective periodontal treatment. This study examined both patients with diabetes and systemically healthy individuals to discover the impact of a gingivitis treatment protocol on OHRQoL and its relation to objective periodontal parameters. DESIGN: After ultrasonic debridement, patients were randomly assigned to an essential-oils (EO) or placebo mouthwash group...
November 30, 2017: Archives of Oral Biology
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