dimethyl trisulfide, 3658-80-8

Articles:

Info:	DIMETHYL DISULFIDE
PubMed:	Characteristic Odorants from Bailingu Oyster Mushroom (Pleurotus eryngii var. tuoliensis) and Summer Oyster Mushroom (Pleurotus cystidiosus).
PubMed:	The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
PubMed:	Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation.
PubMed:	Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
PubMed:	Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
PubMed:	Characterization of the key aroma compounds in rape honey by means of the molecular sensory science concept.
PubMed:	Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.
PubMed:	Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
PubMed:	Identification of odorous compounds in reclaimed water using FPA combined with sensory GC-MS.
PubMed:	Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed:	Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:	Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:	Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
PubMed:	Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption.
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:	Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed:	Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
PubMed:	Flavor-active compounds potentially implicated in cooked cauliflower acceptance.
PubMed:	Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed:	How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
PubMed:	Volatile flavor components of stored nonfat dry milk.
PubMed:	Volatile components of the cyanobacterium Oscillatoria perornata (Skuja).
PubMed:	Change in the flavor of black tea drink during heat processing.
PubMed:	Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk.
PubMed:	3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.
PubMed:	Diversity of sulfur compound production in lactic acid bacteria.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.
PubMed:	Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains.
PubMed:	Evaluation of the volatile composition and sensory properties of five species of microalgae.
PubMed:	Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon.
PubMed:	Determination of compounds responsible for tempeh aroma.
PubMed:	Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
PubMed:	Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS).
PubMed:	Decaying mouse volatiles perceived by Calliphora vicina Rob.-Desv.
PubMed:	Characterization of the key odorants in raw Italian hazelnuts ( Corylus avellana L. var. Tonda Romana) and roasted hazelnut paste by means of molecular sensory science.
PubMed:	Analysis of organic volatile flavor compounds in fermented stinky tofu using SPME with different fiber coatings.
PubMed:	Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
PubMed:	Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso.
PubMed:	Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:	Impact of the synbiotic combination of Lactobacillus casei shirota and oligofructose-enriched inulin on the fecal volatile metabolite profile in healthy subjects.
PubMed:	Contribution of 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the formation of dimethyl trisulfide (DMTS) during the storage of Japanese sake.
PubMed:	Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
PubMed:	Screening and identification of precursor compounds of dimethyl trisulfide (DMTS) in Japanese sake.
PubMed:	Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken.
PubMed:	Sulfur volatiles in guava (Psidium guajava L.) leaves: possible defense mechanism.
PubMed:	Coffee roasting and aroma formation: application of different time-temperature conditions.
PubMed:	The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria.
PubMed:	Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:	Identification of sulfur volatiles in canned orange juices lacking orange flavor.
PubMed:	Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.
PubMed:	Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption.
PubMed:	Sensitive quantification of sulfur compounds in wine by headspace solid-phase microextraction technique.
PubMed:	Changes in the aroma compounds of sake during aging.
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:	Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.
PubMed:	Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.
PubMed:	Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey.
PubMed:	Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli.
PubMed:	Aroma extract dilution analysis of Cv. Marion (Rubus spp. hyb) and Cv. Evergreen (R. laciniatus L.) blackberries.
PubMed:	How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
PubMed:	Identification of distinctive volatile compounds in fish sauce.
PubMed:	Volatile components of the cyanobacterium Oscillatoria perornata (Skuja).
PubMed:	Diversity of sulfur compound production in lactic acid bacteria.
PubMed:	Volatile flavor components of rice cakes.
PubMed:	Antimicrobial activity of sulfur compounds derived from cabbage.
PubMed:	Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas putrefaciens, Pseudomonas fluorescens, and an Achromobacter species.