Research progress on volatile sulfur compounds in foods

  • CHENG Yujiao ,
  • LI Guijie ,
  • ZHAI Yulin ,
  • WANG Jun ,
  • GAO Fangjin ,
  • LIU Guanglan ,
  • RUSSELL LEE ROUSEFF
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  • 1(Citrus Research Institute, Southwest University, Chinese Academy of Agricultural Sciences, Chongqing,400712, China)
    2(Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing University of Education, Chongqing 400067, China)
    3(Chongqing Zhongxian Fruit Bureau, Chongqing 404300, China)

Received date: 2018-05-02

  Online published: 2019-03-26

Abstract

Volatile sulfur compounds (VSCs) have significant effects on characteristic flavors or off-flavor of many foods. The main structures, properties, synthesis paths, extraction methods, analysis methods, and sensory characteristics of VSCs in foods were reviewed. It can offer references for studying flavor characteristics and off-flavor of foods as well as exploiting the development and use of sulfide further.

Cite this article

CHENG Yujiao , LI Guijie , ZHAI Yulin , WANG Jun , GAO Fangjin , LIU Guanglan , RUSSELL LEE ROUSEFF . Research progress on volatile sulfur compounds in foods[J]. Food and Fermentation Industries, 2019 , 45(4) : 229 -235 . DOI: 10.13995/j.cnki.11-1802/ts.017676

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