Sulfur Compounds in Food

Introduction: sulfur compounds in food - an overview, Cynthia J. Mussinan and Mary E. Keelan. Part 1 Analysis and flavour characteristics: comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in food, B.S. Mistry et al; chemiluninescence detection of sulfur compounds in cooked milk, Jeffrey S. Steely; sulfur volatiles in cucumis melo cv. makdimon (muskmelon) aroma - sensory evaluation by gas chromatography - olfactometry, S. Grant Wylie et al; sulfur-compound flavour compounds in beef - are they really present or are they artifacts?, Arthur M. Spanier et al; facts and articfacts in allium chemistry, Eric Block and Elizabeth M. Calvey; modulation of volatile sulfur compounds in cruciferous vegetables, Hsi-Wen Chin and Robert C. Lindsay. Part 2 Formation: thioglucosides of brassica oilsseds and their process-induced chemical transformation, Fereidoon Shahidi; kinetics of the formation of methional, dimethyl disulfide and 2-acetylthiophene via the Maillard reaction, F. Chan and G.A. Reineccius; kinetics of the release of hydrogen sulfide from cysteiene and glutathione during thermal treatment, Yan Zheng and Chi-Tang Ho; volatile sulfur compounds in yeast extracts, Jennifer M. Ames; generation of furfuryl mercaptan in cysteine-pentose model systems in relation to roasted coffee, Thomas H. Parliment and Howard D. Stahl; heat-induced changes of sulfhydryl groups of muscle foods, Fereidoon Shahidi et al; important sulfur-containing aroma volatiles in meat, Donald S. Mottram and Marta S. Madroga; volatile compounds generated from thermal interactions of inosine-5'-monophosphate and alliin or deoxyalliin, Tung-Hsi Yu et al; thermal degradation of thiamin (vitamin B) - a comprehensive survey of the latest studies, Matthias Guentert et al; formation of sulfur-containing flavour compounds from [13C]-labeled sugars, cysteine and methionine, R. Tressl et al. Part 3 Functional properties: sulfur compounds in wood garlic (scorodocarpus borneensis becc.) as versatile food components, Kikue Kubota and Akio Kobayashi; sulfur-containing heterocyclic compounds with antioxidative activity formed in Maillard-reaction model systems, Jason P. Eiserich and Takayuki Shibamoto; mechanisms of beneficial effects of sulfur amino acids, Mendel Friedman; inhibition of chemically induced carcinogenesis by 2-n-heptylfuran and 2-n-buylthiophene from roast beef aroma, Luke K.T. Lam et al.