Determination of volatile sulphur compounds in air at the parts per trillion level by tenax trapping and gas chromatography

1986 ◽  
Vol 366 ◽  
pp. 205-216 ◽  
Author(s):  
Albert Tangerman
Keyword(s):  
Gas Chromatography ◽  
Sulphur Compounds ◽  
Volatile Sulphur Compounds

The Volatile Sulphur Compounds of Oysters

1964 ◽  
Vol 21 (6) ◽  
pp. 1481-1487 ◽  
Author(s):  
A. P. Ronald ◽  
W. A. B. Thomson
Keyword(s):  
Gas Chromatography ◽  
Crassostrea Gigas ◽  
Infrared Analysis ◽  
Dimethyl Sulphide ◽  
Sulphur Compounds ◽  
Pacific Oysters ◽  
Volatile Sulphur Compounds ◽  
Bacterial Action ◽  
Mercury Salts ◽  
Characteristic Odour

The compound responsible for the characteristic odour of fresh Pacific oysters, Crassostrea gigas (Thunberg), has been identified as dimethyl sulphide [(CH3)2S], by the formation of mercury salts, and by infrared analysis and gas chromatography. The effect of bacterial action on the oysters has been observed and a number of the volatile organo-sulphur decomposition compounds, produced during room storage at 20–21 °C, have been identified by gas chromatography and by the formation of their lead and mercury salts.

DRIED MILK POWDER: I. METHODS OF ASSESSING QUALITY AND SOME EFFECTS OF HEAT TREATMENT

1945 ◽  
Vol 23f (2) ◽  
pp. 177-184 ◽  
Author(s):  
Jesse A. Pearce
Keyword(s):  
Solution Method ◽  
Milk Powder ◽  
Titratable Acidity ◽  
Colour Intensity ◽  
Sulphur Compounds ◽  
Commercial Practice ◽  
Volatile Sulphur Compounds ◽  
Precise Measure ◽  
Objective Tests

The suitability of a number of objective tests of milk powder quality was assessed against subjective scores of palatability. The objective tests investigated were: oxygen and water sorption of the powders; chlorophyll and peroxide oxygen values of the fat; 'browning' of the powder; fluorescence values; changes in peroxidase, trimethylamine, volatile sulphur compounds, and diacetyl content; solubility by centrifuging and a potassium chloride solution method; titratable acidity; pH; Congo rubin and iron numbers; foaming volume; coagulation by acid, alcohol, and rennet; dielectric constant; colour intensity and colour quality; refractive index; viscosity and surface tension. The subjective measurement of palatability was finally adopted as the most precise measure of milk powder quality.While measurement of peroxidase activity was unsatisfactory in the determination of quality, the activity of this enzyme was observed to decrease with increase in time and temperature.When palatability was used as a measure of quality, powders stored at 37.8 °C. for seven days were preferred to powders stored at 26.7°, 48.9°, or 60.0 °C. Interpretation of these results in terms of the temperature to which milk powder should be cooled indicated that 37.8° was the desirable temperature. Current commercial practice permits cooling to this temperature within a few minutes after the completion of drying.

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