One noticeable feature that is shared by cabbages, leeks, garlic and onions, amongst others, is their strikingly pungent aroma and distinctive taste, mostly attributable to sulphur-containing chemicals. Indeed, it has been appreciated for many years that these vegetables contain large amounts of sulphurous materials that release volatile compounds, especially during the processes involved in fo...

Ultra High Temperature (UHT) processing leads to the formation of "cooked" and "flat" flavors in milk. These undesirable notes occur due to the volatile formation of a variety of sulphur containing compounds, methyl ketones and aliphatic aldehydes, derived from the constituents of the milk's matrix during thermal processing and storage. The "cooked" flavor of UHT milk is associated with the pre...

The reaction of L-ascorbic acid with L-cysteine in heated aqueous solution (141 ± 1 C) at five different pH values (5.00, 6.00, 7.00, 8.00, or 9.00) for 2 h, resulted in the formation of a complex mixture of aroma volatiles. The volatile compounds generated were analysed by SPME–GC–MS. The results gave 43 aroma compounds. The reaction between L-ascorbic acid and L-cysteine led mainly to the for...

The sulphur compounds composition (Alvarinho, Loureiro, Trajadura, Pedernã vintages. Results show that wines could In general, Loureiro, Trajadura and Ped compounds; however, Loureiro wines w whereas Trajadura wines possessed a thio)-1-butanol. Alvarinho and Avesso w 1-propanol, 3-(ethylthio)-1-propanol an tetrahydrothiophen-3-one, cisand tran wines. Azal Branco wines were low in 3contents in S...

OBJECTIVE morning breath contains elevated concentrations of volatile sulphur components (VSCs). Therefore, morning breath is recognised as a surrogate target for interventions on breath quality. Nevertheless, factors influencing morning breath are poorly understood. Our aim was to evaluate concentrations of VSC at the time of awakening. METHODS a procedure was developed to collect breath sam...

Bad breath can be detrimental to one's selfimage and confidence causing social, emotional, and psychological anxiety. With the majority of breath problems having an oral origin, the dental office is the most logical place for patients to seek treatment. The etiology of halitosis is related to release of odiferous compounds like volatile sulphur compounds in the exhaled air. This article reviews...

To accelerate cheese ripening, enhance its flavor types and intensity and make cheese flavoring agent in shorter time, surface ripening bacterium (Brevibacterium linens and Debaryomyces hansenii) and/or enzymes (Flavorzyme 500 MG and Palatase 20000 L) were used in cheese curd. In this study, aroma compounds generated by using ripening cultures and/or enzymes were analyzed. The control l was mad...

The purpose of this study was to evaluate the relationship between volatile sulphur compounds (VSC) and gingival health status, and to monitor the changes in VSC in early dental plaque-induced gingivitis. Using an experimental gingivitis model, twelve subjects between 19 and 28 years old, with a healthy gingival status, refrained from brushing and flossing one randomly selected half of the mand...