Sulfur Compounds in Foods

Abstract

Introduction: sulfur compounds in food - an overview, Cynthia J. Mussinan and Mary E. Keelan. Part 1 Analysis and flavour characteristics: comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in food, B.S. Mistry et al chemiluninescence detection of sulfur compounds in cooked milk, Jeffrey S. Steely sulfur volatiles in cucumis melo cv. makdimon (muskmelon) aroma - sensory evaluation by gas chromatography - olfactometry, S. Grant Wylie et al sulfur-compound flavour compounds in beef - are they really present or are they artifacts?, Arthur M. Spanier et al facts and articfacts in allium chemistry, Eric Block and Elizabeth M. Calvey modulation of volatile sulfur compounds in cruciferous vegetables, Hsi-Wen Chin and Robert C. Lindsay. Part 2 Formation: thioglucosides of brassica oilsseds and their process-induced chemical transformation, Fereidoon Shahidi kinetics of the formation of methional, dimethyl disulfide and 2-acetylthiophene via the Maillard reaction, F. Chan and G.A. Reineccius kinetics of the release of hydrogen sulfide from cysteiene and glutathione during thermal treatment, Yan Zheng and Chi-Tang Ho volatile sulfur compounds in yeast extracts, Jennifer M. Ames generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee, Thomas H. Parliment and Howard D. Stahl heat-induced changes of sulfhydryl groups of muscle foods, Fereidoon Shahidi et al important sulfur-containing aroma volatiles in meat, Donald S. Mottram and Marta S. Madroga volatile compounds generated from thermal interactions of inosine-5'-monophosphate and alliin or deoxyalliin, Tung-Hsi Yu et al thermal degradation of thiamin (vitamin B) - a comprehensive survey of the latest studies, Matthias Guentert et al formation of sulfur-containing flavour compounds from [13C]-labeled sugars, cysteine and methionine, R. Tressl et al. Part 3 Functional properties: sulfur compounds in wood garlic (scorodocarpus borneensis becc.) as versatile food components, Kikue Kubota and Akio Kobayashi sulfur-containing heterocyclic compounds with antioxidative activity formed in Maillard-reaction model systems, Jason P. Eiserich and Takayuki Shibamoto mechanisms of beneficial effects of sulfur amino acids, Mendel Friedman inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-n-buylthiophene from roast beef aroma, Luke K.T. Lam et al.