Volatile Sulfur Compounds in Food ACS Symposium Series, Vol. 1068

Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to specific food products has been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.

Preface. Overview. 1. The Significance of Volatile Sulfur Compounds in Food Flavors. Robert J. McGorrin. Volatile Sulfur Analysis. 2. Challenges and Artifact Concerns in Analysis of Volatile Sulfur Compounds. Eric Block. 3. The Role of Separation in the Identification of Trace Aroma Compounds. J. Lin, Y. Wang, P. L. Perry, E. Frerot, A. Rada, and J. Impellizzeri. 4. Emerging Analytical Techniques for the Assessment of Aroma Relevant Sulfur Compounds in Coffee. Luigi Poisson, Christine Hug, Juerg Baggenstoss, Imre Blank, and Josef Kerler. 5. Progress on Volatile Sulfur Compound Analysis in Wine. Peter M. Davis and Michael C. Qian. Volatile Sulfur Compounds in Food Systems. 6. Recent Advances in Volatile Sulfur Compounds in Cheese: Thiols and Thioesters. A. M. Sourabie, H.-E. Spinnler, A. Saint-Eve, P. Bonnarme, and S. Landaud. 7. Contribution of Volatile Sulfur Compounds to the Characteristic Aroma of Roasted Garlic. Keith Cadwallader, David Potts, Laura Brisske-BeVier, and Samira Mirarefi. 8. Analysis of Volatile Sulfur Compounds in Swiss Cheese Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). W. James Harper, Nurdan A. Kocaoglu-Vurma, Cheryl Wick, Karen Elekes, and Vaughan Langford. 9. Volatile Compounds of the Genus Allium L. (Onions). Prof. Dr. Michael Keusgen. 10. Sulfur Compounds in Still and Sparkling Wines and in Grappa: Analytical and Technological Aspects. Bruno Fedrizzi, Giuseppe Versini, Roberto Ferrarini, Fabio Finato, Giorgio Nicolini, and Franco Magno. Volatile Sulfur Compound Formation in Food Systems. 11. Determination of Volatile Sulfur Compounds Formed by the Maillard Reaction of Glutathione with Glucose. Sang Mi Lee and Young-Suk Kim. 12. Volatile Sulfur Compounds in Foods as a Result of Ionizing Radiation. Xuetong Fan, Eun Joo Lee, and Dong Ahn. 13. Volatile Compounds Formed from the Interaction between Organoselenium and Sulfur Compounds. Guor-Jien Wei and Chi-Tang Ho. 14. Analysis and Formation of Key Sulfur Aroma Compounds in Wine. M. J. Herderich, I. L. Francis, M. Ugliano, T. E. Siebert, and D. W. Jeffery. Sensory and Bioactivity of Volatile Sulfur Compounds. 15. Understanding Aroma Impact of Four Important Volatile Sulfur Compounds in Oregon Pinot Noir Wine. I-Min Tsai and Mina R. McDaniel. 16. Antimicrobial Activity of Volatile Sulfur Compounds in Foods. Kyu Hang Kyung. Editors' Biographies. Indexes. Author Index. Subject Index.

Michael C. Qian is Associate Professor in the Department of Food Science and Technology at Oregon State University. Xuetong Fan is affiliated with the Eastern Regional Research Center at the Agricultural Research Service, U.S. Department of Agriculture Kanjana Mahattanatawee is a faculty member in the Department of Food Technology at Siam University.