dimethyl sulfide, 75-18-3

Articles:

Info:	Dimethylsulphide
Google Patents:	Dimethyl sulfide, beta-damascenone, 3-methylbutanal, and 3-methylbutyric acid
PubMed:	Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
PubMed:	Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:	Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
PubMed:	Proton transfer reaction time-of-flight mass spectrometry monitoring of the evolution of volatile compounds during lactic acid fermentation of milk.
PubMed:	Characterization of flavor of whey protein hydrolysates.
PubMed:	Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:	Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
PubMed:	Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
PubMed:	Characterization of nutty flavor in cheddar cheese.
PubMed:	Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
PubMed:	The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
PubMed:	Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:	Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:	Dimethyl sulfide, a volatile flavor constituent, is a slow-binding inhibitor of tyrosinase.
PubMed:	Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:	Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed:	Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:	Volatile sulfur compounds in human expiration after eating raw or heat-treated garlic.
PubMed:	S-methylmethionine sulfonium in fruits of citrus hybrids.
PubMed:	Quantitative trait loci influencing chemical and sensory characteristics of eating quality in sweet corn.
PubMed:	Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
PubMed:	Identification of the volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas fragi.
PubMed:	Chemodosimetric analysis in food-safety monitoring: design, synthesis, and application of a bimetallic Re(i)-Pt(ii) complex for detection of dimethyl sulfide in foods.
PubMed:	Characterization of the key aroma compounds in shiraz wine by quantitation, aroma reconstitution, and omission studies.
PubMed:	Evidence that dimethyl sulfide facilitates a tritrophic mutualism between marine primary producers and top predators.
PubMed:	Nisin A extends the shelf life of high-fat chilled dairy dessert, a milk-based pudding.
PubMed:	Combining chemoinformatics with bioinformatics: in silico prediction of bacterial flavor-forming pathways by a chemical systems biology approach "reverse pathway engineering".
PubMed:	Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:	Evaluation of the volatile composition and sensory properties of five species of microalgae.
PubMed:	Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
PubMed:	Influence of the industrial processing and the floral origin into the volatile constituents of honeybee-collected pollen.
PubMed:	Scalping of light volatile sulfur compounds by wine closures.
PubMed:	Perception of dimethyl sulfide (DMS) by loggerhead sea turtles: a possible mechanism for locating high-productivity oceanic regions for foraging.
PubMed:	Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and postbottling controlled oxygen exposure.
PubMed:	Differentiation of fresh and frozen/thawed fish, European sea bass (Dicentrarchus labrax), gilthead seabream (Sparus aurata), cod (Gadus morhua) and salmon (Salmo salar), using volatile compounds by SPME/GC/MS.
PubMed:	Environmental, biochemical and genetic drivers of DMSP degradation and DMS production in the Sargasso Sea.
PubMed:	Application of proton-transfer-reaction mass spectrometry to the assessment of odorant removal in a biological air cleaner for pig production.
PubMed:	The neuroecology of dimethyl sulfide: a global-climate regulator turned marine infochemical.
PubMed:	Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed:	Comparison of breath and in-mouth collection for the measurement of oral malodorous compounds by gas chromatography using sulfur chemiluminescence detection.
PubMed:	Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine.
PubMed:	Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt.
PubMed:	Volatile sulphur compounds in morning breath of human volunteers.
PubMed:	Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
PubMed:	Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:	Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
PubMed:	Quantitation of S-methylmethionine in raw vegetables and green malt by a stable isotope dilution assay using LC-MS/MS: comparison with dimethyl sulfide formation after heat treatment.
PubMed:	Characterization of the curing process from high-solids anaerobic digestion.
PubMed:	Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
PubMed:	Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanism.
PubMed:	Identification of characteristic aroma components of Thai fried chili paste.
PubMed:	Aging effects and grape variety dependence on the content of sulfur volatiles in wine.
PubMed:	Influence of type of distillation apparatus on chemical profiles of brazilian cachaças.
PubMed:	In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
PubMed:	Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:	Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed:	Bacterial taxa that limit sulfur flux from the ocean.
PubMed:	Critical components of odors in evaluating the performance of food waste composting plants.
PubMed:	Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography.
PubMed:	Identification of chemicals, possibly originating from misuse of refillable PET bottles, responsible for consumer complaints about off-odours in water and soft drinks.
PubMed:	Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
PubMed:	Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:	Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment.
PubMed:	Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.
PubMed:	Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties.
PubMed:	Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli.
PubMed:	Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat.
PubMed:	A salivary incubation test for evaluation of oral malodor: a pilot study.
PubMed:	Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines.
PubMed:	Community and ecosystem level consequences of chemical cues in the plankton.
PubMed:	Fasting stress exacerbates classical conditioned histamine release in guinea pigs.
PubMed:	Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:	Does the odor from sponges of the genus Ircinia protect them from fish predators?
PubMed:	Halitosis in medicine: a review.
PubMed:	Wet scrubber analysis of volatile organic compound removal in the rendering industry.
PubMed:	Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds.
PubMed:	Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed:	Gas production by feces of infants.
PubMed:	Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:	Comparison of solvent extraction and microwave extraction for release of dimethyl sulfide from cereals and canola.
PubMed:	Natural levels of dimethyl sulfide in rough rice and its products.
PubMed:	Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine.
PubMed:	Volatile components of roots, stems, leaves, and flowers of Echinacea species.
PubMed:	Headspace solid-phase microextraction for the analysis of dimethyl sulfide in beer.
PubMed:	Gas chromatographic analysis of volatile sulfur compounds from heated milk using static headspace sampling.
PubMed:	Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.