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dimethyl trisulfide/atrophy
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How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
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Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storage conditions (notably pH). Prior to identifying the influence of pH on the development of the most
In vitro antifungal activity of dimethyl trisulfide against Colletotrichum gloeosporioides from mango.
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Colletotrichum gloeosporioides, one of the main agents of mango anthracnose, causes latent infections in unripe mango, and leads to huge economic losses during storage and transport. Dimethyl trisulfide (DMTS), one of the main volatile compounds produced by some microorganisms or plants, has shown
Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
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The major aroma compounds of commercial sweet cream AA butter quarters were analyzed by GC-olfactometry and GC-MS combined with dynamic headspace analysis (DHA) and solvent-assisted flavor evaporation (SAFE). In addition, the effect of long-term storage (0, 6, and 12 months) and type of wrapping
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