The volatile sulfur compounds
were evaluated using the solid phase micro-extraction technique.
Comparison of Low-Temperature and Hot-Air Drying Methods for the Amount of Volatile Sulfur Compounds
Methanethiol, dimethyl disulfide and dimethyl trisulfide are important volatile sulfur compounds
play an important role for Cheddar cheese flavor.
(5) Additionally, Lactobacillus can metabolize methionine, which forms volatile sulfur compounds
such as methanethiol, dimethyl disulfide and propionic acid.
"Our innovative dual-blast technology captures the odor-emitting volatile sulfur compounds
from foods, helping to neutralize strong food odors in the mouth." says Dr.
Relationship between volatile sulfur compounds
, BANA-hydrolyzing bacteria and gingival health in patients with and without complaints of oral malodor.
Subjects brushed twice daily, with breath quality evaluated at 1.5, 3, 8 and 24 hours after initial dosing by monitoring of volatile sulfur compounds
(VSCs) using a halimeter and second-person organoleptic grading.
Volatile sulfur compounds
are typical components of spoiled fish and most of the specific spoilage bacteria produce one or several volatile sulfides.
In particular, the present invention relates to novel lactic acid bacteria belonging to the genus Weissella, which can inhibit the proliferation of anaerobic bacteria producing volatile sulfur compounds
by interacting with them and generating hydrogen peroxide under aerobic and anaerobic conditions.
The remaining 24 papers present original research on a variety of topics, examples of which include cell culture models to assess bioactivity of functional foods and dietary supplements, assessment of antioxidant activity of phytopolyphenols in cell culture systems, antioxidant capacity of phenolic extracts from selected food by-products, antioxidant and anti-cancer activities of green and black tea polyphenols, impact of berry phytochemicals on human health, formation of off-odorants during light exposure of milk and its inhibition by antioxidants, and control of irradiation-induced lipid oxidation and volatile sulfur compounds
using antioxidants in raw meat and ready-to-eat meat products.
It is caused by foul-smelling volatile sulfur compounds
, like hydrogen sulfide, produced by anaerobic bacteria that thrive in environments lacking oxygen, such as the back of the tongue and deep gum pockets.