methyl mercaptan, 74-93-1

Articles:

Info:	Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
PubMed:	Characterization of the aroma signature of styrian pumpkin seed oil ( Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science.
PubMed:	Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
PubMed:	Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. 'Monthong') by aroma extract dilution analysis and headspace gas chromatography-olfactometry.
PubMed:	Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
PubMed:	Effect of milk on the deodorization of malodorous breath after garlic ingestion.
PubMed:	Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.
PubMed:	Selective preconcentration of volatile mercaptans in small SPE cartridges: quantitative determination of trace odor-active polyfunctional mercaptans in wine.
PubMed:	Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed:	Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:	Volatile sulphur compounds in UHT milk.
PubMed:	Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
PubMed:	Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.
PubMed:	Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32.
PubMed:	Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
PubMed:	YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
PubMed:	Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed:	Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:	Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds.
PubMed:	Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:	Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.
PubMed:	Investigation of the change in the flavor of a coffee drink during heat processing.
PubMed:	Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:	Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein.
PubMed:	Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:	Diversity of sulfur compound production in lactic acid bacteria.
PubMed:	Changes in the odorants of boiled carp fillet (Cyprinus carpio L.) as affected by increasing methionine levels in feed.
PubMed:	Production of sulfur flavors by ten strains of Geotrichum candidum.
PubMed:	Sulfur metabolism in bacteria associated with cheese.
PubMed:	Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
PubMed:	Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci.
PubMed:	Purification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2
PubMed:	Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
PubMed:	Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.
PubMed:	Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
PubMed:	Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.