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dimethyl sulfide/kålsläktet
Länken sparas på Urklipp
15 resultat
Dimethyl sulfide as a source of the seaweed-like aroma in cooked soybeans and correlation with its precursor, S-methylmethionine (vitamin U).
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Among the soybean germplasm in Japan, two varieties, Nishiyamahitashi 98-5 (NH) and Shinanokurakake (SKK), have an intense seaweed-like flavor after cooking. Gas-liquid chromatography with mass spectrometry (GC-MS) indicated that a significant amount (11.5 ± 3.46 μg g(-1) for NH and 6.66 ± 0.91 μg
A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
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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.
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The potent odorant dimethyl sulfide (1), showing a low odor threshold of 0.12 microg/L in water, is known to contribute to the aromas of various foods. Its cabbage-like odor plays an important role, particularly, in cooked vegetables, such as cabbage, celery, or asparagus. On the other hand, in
Dimethyl sulfoxide (DMSO) waste residues and municipal waste water odor by dimethyl sulfide (DMS): the north-east WPCP plant of Philadelphia.
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This study shows for the first time that overlooked mg/L concentrations of industrial dimethyl sulfoxide (DMSO) waste residues in sewage can cause "rotten cabbage" odor problems bydimethyl sulfide (DMS) in conventional municipal wastewater treatment. In laboratory studies, incubation of activated
The Effect of pH and Temperature on Cabbage Volatiles During Storage.
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During storage of shredded cabbage, characteristic sulfurous volatile compounds are formed affecting cabbage aroma both negatively and positively. Selected ion flow tube-mass spectrometry (SIFT-MS) was used to measure the concentration of cabbage volatiles during storage. The volatile levels of
On-line detection of root-induced volatiles in Brassica nigra plants infested with Delia radicum L. root fly larvae.
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Plants emit various volatile organic compounds (VOCs) upon herbivore attack. These VOC emissions often show temporal dynamics which may influence the behavior of natural enemies using these volatiles as cues. This study analyzes on-line VOC emissions by roots of Brassica nigra plants under attack by
Antimicrobial activity of sulfur compounds derived from cabbage.
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Selected sulfur compounds found in cabbage and its fermentation product, sauerkraut, were tested for minimum inhibitory concentration (MIC) against growth of 15 species of bacteria and 4 species of yeasts. S-Methyl-L-cysteine sulfoxide, sinigrin, and dimethyl sulfide at 500 ppm were not inhibitory
Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
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The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes via chemical
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
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Odor volatiles in three major lychee cultivars (Mauritius, Brewster, and Hak Ip) were examined using gas chromatography-olfactometry, gas chromatography-mass spectrometry, and gas chromatography-pulsed flame photometric detection. Fifty-nine odor-active compounds were observed including 11 peaks,
Nuclear magnetic resonance- and gas chromatography/mass spectrometry-based metabolomic characterization of water-soluble and volatile compound profiles in cabbage vinegar.
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Non-targeted metabolomic analyses employing nuclear magnetic resonance- and gas chromatography/mass spectrometry-based techniques were applied for an in-depth characterization of cabbage vinegar, an original agricultural product made from cabbage harvested in Tsumagoi, Japan. Water-soluble and
The effect of ozone fumigation on the biogenic volatile organic compounds (BVOCs) emitted from Brassica napus above- and below-ground.
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The emissions of BVOCs from oilseed rape (Brassica napus), both when the plant is exposed to clean air and when it is fumigated with ozone at environmentally-relevant mixing ratios (ca. 135 ppbv), were measured under controlled laboratory conditions. Emissions of BVOCs were recorded from combined
Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry.
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In this study, aroma compounds produced by three marine microalgae species (Crypthecodinium cohnii, Schizochytrium limacinum and Tetraselmis chuii) and two fresh water microalgae (Chlorella vulgaris and Chlorella protothecoides) important for nutritional applications were identified by means of
Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
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The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur
Borohydride-Coupled HPLC-FPD Instrumentation and Its Use in the Determination of Dimethylsulfonium Compounds.
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Novel HPLC instrumentation has been developed which employs an in-line sodium tetrahydroborate (borohydride) reaction step to generate volatile sulfur species from a variety of sulfonium compounds. Transfer of the resulting volatile sulfur-containing products into the gas phase permits them to be
Plant Volatiles Reduce the Viability of the Root-Knot Nematode Meloidogyne incognita Either Directly or When Retained in Water.
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Volatile organic compounds (VOC) produced by green residues for the management of plant-parasitic nematodes are poorly studied for oilseed plants and some Brassica spp. To investigate the activity of VOC in vitro and as biofumigants, dry and aqueous macerates of broccoli (Brassica oleracea var.
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