scholarly journals Analysis of Volatile Sulphur Compounds in Mouth Air by Gas Chromatography

1976 ◽  
Vol 18 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Takeki KAIZU
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.

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
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