[1] ENGEL E, MARTIN N, ISSANCHOU S. Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption[J]. Appetite, 2006, 46(3): 263-269.
[2] DU Xiao-Fen, SONG Mei, BALDWIN E, et al. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars[J]. Food Chemistry, 2015, 171: 306-314.
[3] 张晓林,刘萍. 大蒜有机硫化物的研究进展[J]. 医学综述, 2011(3): 432-434.
[4] WERKHOFF P, GUNTERT M, KRAMMER G, et al. Vacuum headspace method in aroma research: Flavor chemistry of yellow passion fruits[J]. Journal of Agricultural and Food Chemistry, 1998, 46(3): 1 076-1 093.
[5] DU Xiao-Fen, WHITAKER V, ROUSEFF R. Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation[J]. Flavour and Fragrance Journal, 2012, 27(6): 398-404.
[6] JUNG K, FASTOWSKI O, ENGEL K H. Occurrence of 4-methoxy-2-methyl-2-butanethiol in blackcurrant (Ribes nigrum L.) berries[J]. Flavour and Fragrance Journal, 2016, 31(6): 438-441.
[7] WITHYCOMBE D A, MUSSINAN C J. Identification of 2-methyl-3-furanthiol in the steam distillate from canned tuna fish[J]. Journal of Food Science, 1988, 53(2): 658.
[8] HILL R W, DACEY J W H, HILL S D, et al. Dimethylsulfoniopropionate in six species of giant clams and the evolution of dimethylsulfide after death[J]. Canadian Journal of Fisheries and Aquatic Sciences, 2004, 61(5): 758-764.
[9] SUN Zheng-Chun, HAYAT K, YU Jiang-Yang, et al. Quantification of free 2-furfurylthiol in coffee brew using a prefabricated coffee model[J]. Food Analytical Methods, 2018, 11(3): 654-662.
[10] RODRIGUES H, SAENZ-NAVAJAS M-P, FRANCO-LUESMA E, et al. Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines[J]. Food Chemistry, 2017, 230: 553-562.
[11] BLANK I. Sensory relevance of volatile organic sulfur compounds in food[J]. Acs Symposium, 2002, 826: 25-53.
[12] VERMEULEN C, GIJS L, COLLIN S. Sensorial contribution and formation pathways of thiols in foods: A review[J]. Food Reviews International, 2005, 21(1): 69-137.
[13] MUELLER C, HOFMANN T. Quantitative studies on the formation of phenol/2-furfurylthiol conjugates in coffee beverages toward the understanding of the molecular mechanisms of coffee aroma staling[J]. Journal of Agricultural and Food Chemistry, 2007, 55(10): 4 095-4 102.
[14] DREHER J G, ROUSEFF R, NAIM M. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice[J]. Journal of Agricultural and Food Chemistry, 2003, 51(10): 3 097-3 102.
[15] MURAT M L, MASNEUF I, DARRIET P, et al. Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine[J]. American Journal of Enology and Viticulture, 2001, 52(2): 136-139.
[16] HALL D I, SMITH I K. Partial-purification and characterization of cystine lyase from cabbage (brassica-oleracea-var-capitata) [J]. Plant Physiology, 1983, 72(3): 654-658.
[17] BLOCK E. The organosulfur chemistry of the genus allium-implications for the organic-chemistry of sulfur[J]. Angewandte Chemie-International Edition, 1992, 31(9): 1 135-1 178.
[18] GRANT-PREECE P, BARRIL C, SCHMIDTKE L M, et al. Light-induced changes in bottled white wine and underlying photochemical mechanisms[J]. Critical Reviews in Food Science and Nutrition, 2017, 57(4): 743-754.
[19] MAUJEAN A, SEGUIN N. Sunlight flavors in champagne wines.3. photochemical-reactions responsible for sunlight flavors in champagne wine[J]. Sciences Des Aliments, 1983, 3(4): 589-601.
[20] AMES J M. Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking[J]. Journal of Agricultural and Food Chemistry, 2001, 49(4): 1 885-1 894.
[21] SCHIEBERLE P, HOFMANN T. Characterization of key odorants in dry-heated cysteine/carbohydrate mixtures- Comparison with aqueous reaction systems[J]. Abstracts of Papers of the American Chemical Society, 1997, 705: 320-330.
[22] ENGEL W, SCHIEBERLE P. Identification and quantitation of key aroma compounds formed in Maillard-type reactions of fructose with cysteamine or isothiaproline (1,3-thiazolidine-2-carboxylic acid)[J]. Journal of Agricultural and Food Chemistry, 2002, 50(19): 5 394-5 399.
[23] PRIPISNICOLAU L, REVEL GD, BERTRAND A,et al. Formation of flavor components by the reaction of amino acid and carbonyl compounds in mild conditions[J]. Journal of Agricultural and Food Chemistry, 2000, 48(9): 3 761-3 766.
[24] MARCHAND S, REVEL G, BERTRAND A. Approaches to wine aroma: Release of aroma compounds from reactions between cysteine and carbonyl compounds in wine[J]. Journal of Agricultural and Food Chemistry, 2000, 48(10): 4 890-4 895.
[25] DWIVEDI B K, ARNOLD R G. chemistry of thiamine degradation in food products and model systems - review[J]. Journal of Agricultural and Food Chemistry, 1973, 21(1): 54-60.
[26] HOFMANN T, SCHIEBERLE P. Quantitative model studies on the effectiveness of different precursor systems in the formation of the intense food odorants 2-furfurylthiol and 2-methyl-3-furanthiol[J]. Journal of Agricultural and Food Chemistry, 1998, 46(1): 235-241.
[27] MUNCH P, SCHIEBERLE P. Quantitative studies on the formation of key odorants in thermally treated yeast extracts using stable isotope dilution assays[J]. Journal of Agricultural and Food Chemistry, 1998, 46(11): 4 695-4 701.
[28] BUTTERY R G, HADDON W F, SEIFERT R M, et al. thiamin odor and bis(2-methyl-3-furyl) disulfide[J]. Journal of Agricultural and Food Chemistry, 1984, 32(3): 674-676.
[29] JEZUSSEK M, JULIANO B O, SCHIEBERLE P. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses[J]. Journal of Agricultural and Food Chemistry, 2002, 50(5): 1 101-1 105.
[30] JUNG M Y, YOON S H, LEE H O, et al. Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavor in skim milk exposed to light[J]. Journal of Food Science, 1998, 63(3): 408-412.
[31] HOLSCHER W, VITZTHUM O G, STEINHART H. prenyl alcohol source for odorants in roasted coffee[J]. Journal of Agricultural and Food Chemistry, 1992, 40(4): 655-658.
[32] YOO S R, PRAKASH S M, MIN D B. Off-odor study with gamma-irradiated orange juice using sensory and volatile compound analyses[J]. Journal of Food Science, 2003, 68(4): 1 259-1 264.
[33] BURBANK H M, QIAN M C. Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection[J]. Journal of Chromatography A, 2005, 1066(1-2): 149-157.
[34] PELUSIO F, NILSSON T, MONTANARELL L, et al. headspace solid-phase microextraction analysis of volatile organic sulfur-compounds in black-and-white truffle aroma[J]. Journal of Agricultural and Food Chemistry, 1995, 43(8): 2 138-2 143.
[35] LESTREMAU F, ANDERSSON F A T, DESAUZIERS V. Investigation of artefact formation during analysis of volatile sulphur compounds using solid phase microextraction (SPME)[J]. Chromatographia, 2004, 59(9-10): 607-613.
[36] JABALPURWALA F, GURBUZ O,ROUSEFF R. Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection[J]. Food Chemistry, 2010, 120(1): 296-303.
[37] SPANIER A M, BOYLSTON T D. Effect of temperature on the analysis of beef flavor volatiles - focus on carbonyl and sulfur-containing-compounds[J]. Food Chemistry, 1994, 50(3): 251-259.
[38] SUMITANI H, SUEKANE S, SAKAI Y,et al. FPD-GC determination of S-methylmethioninesulfonium in satsuma mandarin juice[J]. Agricultural and Biological Chemistry, 2014, 55(11): 2 899-2 900.
[39] ALLEGRONE G, BELLIARDO F, CABELLA P. Comparison of volatile concentrations in hand-squeezed juices of four different lemon varieties[J]. Journal of Agricultural and Food Chemistry, 2006, 54(5): 1 844-1 848.
[40] MAHATTANATAWEE K, ROUSEFF R L. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD[J]. Food Chemistry, 2014, 154: 1-6.
[41] LEHMANN D, DIETRICH A, HENER U,et al. stereoisomeric flavor compounds. LXX: 1-p-menthene-8-thiol - separation and sensory evaluation of the enantiomers by enantioselective gas-chromatography olfactometry[J]. Phytochemical Analysis, 1995, 6(5): 255-257.
[42] WEBER B, MAAS B, MOSANDL A. stereoisomeric flavor compounds.72. stereoisomeric distribution of some chiral sulfur-containing trace components of yellow passion fruits[J]. Journal of Agricultural and Food Chemistry, 1995, 43(9): 2 438-2 441.
[43] ANNESS B J, BAMFORTH C W. Dimethyl sulfide - A review[J]. Journal of the Institute of Brewing, 1982, 88(4): 244-252.
[44] PEREZ-CACHO P R, MAHATTANATAWEE K, SMOOT K M, et al. Identification of sulfur volatiles in canned orange juices lacking orange flavor[J]. Journal of Agricultural and Food Chemistry, 2007, 55(14): 5 761-5 767.
[45] LI Jia-Xiao, SCHIEBERLE P, STEINHAUS M. Development of stable isotope dilution assays for the quantitation of the food odorants hydrogen sulphide, methanethiol, ethanethiol, and propane-1-thiol and application to durian (Durio zibethinus L.) pulp[J]. European Food Research and Technology, 2017, 243(1): 69-79.
[46] THOMAS B, ROTHE M. Aromasto e des brotes[J]. Z. Lebensm.Unters. Forsch, 1963, 119: 302-310.
[47] GOMEZ-MIGUEZ M J, CACHO J F, FERREIRA V, et al. Volatile components of Zalema white wines[J]. Food Chemistry, 2007, 100(4): 1 464-1 473.