Permeability and adsorption effects for volatile sulphur compounds in Nalophan sampling bags: Stability influenced by storage time

2019 ◽  
Vol 188 ◽  
pp. 217-228 ◽  
Author(s):  
Manuel Toledo ◽  
Jean M. Guillot ◽  
José A. Siles ◽  
María A. Martín
Keyword(s):  
Storage Time ◽  
Sulphur Compounds ◽  
Adsorption Effects ◽  
Volatile Sulphur Compounds

Oral Concentration of Volatile Sulphur Compounds in Stressed Rats

Stress ◽  
2002 ◽  
Vol 5 (4) ◽  
pp. 295-298 ◽  
Author(s):  
E. Kurihara ◽  
F.K. Marcondes
Keyword(s):  
Sulphur Compounds ◽  
Volatile Sulphur Compounds

scholarly journals Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
X. Lyu ◽  
L.D. Araujo ◽  
S-Y. Quek ◽  
W.J. du Toit ◽  
P.A. Kilmartin
Keyword(s):  
Aroma Compounds ◽  
Elemental Sulphur ◽  
Wine Aroma ◽  
Sulphur Compounds ◽  
Sauvignon Blanc ◽  
Volatile Sulphur Compounds ◽  
Effect Of Oxygen

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

Quantitative speciation of volatile sulphur compounds from human cadavers by GC-ICP-MS

Talanta ◽  
2021 ◽  
Vol 221 ◽  
pp. 121424 ◽  
Author(s):  
David Clases ◽  
Maiken Ueland ◽  
Raquel Gonzalez de Vega ◽  
Philip Doble ◽  
Daniel Pröfrock
Keyword(s):  
Sulphur Compounds ◽  
Icp Ms ◽  
Volatile Sulphur Compounds ◽  
Human Cadavers

scholarly journals Flavoring agents present in a dentifrice can modify volatile sulphur compounds (VSCs) formation in morning bad breath

2008 ◽  
Vol 22 (3) ◽  
pp. 252-257 ◽  
Author(s):  
Daiane Cristina Peruzzo ◽  
Sérgio Luis Salvador ◽  
Antonio Wilson Sallum ◽  
Getúlio da Rocha Nogueira-Filho
Keyword(s):  
Sulphur Compounds ◽  
Volatile Sulphur Compounds ◽  
Bad Breath
Sign in / Sign up

Export Citation Format

Share Document