In this study, the sorptive behavior of reduced sulfur compounds (RSC) was investigated using a combination of thermal desorber (TD) unit and gas chromatography (GC). To examine the sorptive properties of RSC on textile materials, two types of experiments were conducted under experimental conditions favorable for sorptive processes. In all the experiments, gaseous standards of hydrogen sulfide,...

A new method to determine microbial (bacterial and fungal) activity in various freshwater habitats is described. Based on microbial reduction of dimethyl sulfoxide (DMSO) to dimethyl sulfide (DMS), our DMSO reduction method allows measurement of the respiratory activity in interstitial water, as well as in the water column. DMSO is added to water samples at a concentration (0.75% [vol/vol] or 1...

The headspace volatile components of roots, stems, leaves, and flowers of Echinacea angustifolia,E. pallida, and E. purpurea were analyzed by capillary gas chromatography/mass spectrometry (GC/MS). Over 70 compounds were identified in the samples. All plant tissues, irrespective of the species, contain acetaldehyde, dimethyl sulfide, camphene, hexanal, beta-pinene, and limonene. The main headsp...

A colorimetric method is presented for the quanti tat ive determination of dimethyl sulfide (DMS) in water, wort, and beer. The method is based on the formation of a complex between DMS and sodium nitroprusside. The DMS-sodium nitroprusside complex which is formed under alkaline conditions turns pink when the solution is acidified. The pink complex has an absorption maximum at 520 nm. Details o...

Many volatile compounds generated during the thermal processing of milk have been associated with cooked, stale, and sulfurous notes in milk and are considered as off-flavor by most consumers. A headspace solid-phase microextraction (HS-SPME)/gas chromatographic technique for the quantitative analysis of thermally derived off-flavor compounds was developed in this study. The extraction temperat...