The Significance of Volatile Sulfur Compounds in Food Flavors
2011; American Chemical Society; Linguagem: Inglês
10.1021/bk-2011-1068.ch001
ISSN1947-5918
Autores Tópico(s)Meat and Animal Product Quality
ResumoVolatile sulfur compounds are important contributors to the characteristic flavors and off-flavors of many foods. As a class, sulfur-containing flavor volatiles have low sensory detection thresholds, are present in low concentration and are often chemically labile, which can present measurement challenges. Advances in analytical separation techniques and instrumentation have enabled understandings of their occurrence and contributions to their relative sensory significance.
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