Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection

Burbank, Helen M.; Qian, Michael C.

doi:10.1016/j.chroma.2005.01.027

Cited by 86 publications

(70 citation statements)

References 30 publications

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“…A previous study found that these compounds are derived from amino acids and sugars. [17] The Y3 sample was accompanied by a stronger "sweet" attribute than other jujubes. This observation implied that the Y3 jujube sample might have the highest amounts of compounds able to release the "sweet" aroma.…”

Section: Sensory Analysis Of Four Jujubesmentioning

confidence: 99%

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

Wang

Zhu

Wang

et al. 2018

International Journal of Food Properties

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Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. "tangzao" (Y1), Z. jujuba Mill. cv. "muzao" (Y2), Z. jujuba Mill. cv. "lizao" (Y3), and Z. jujuba Mill. cv. "qingrunhongzao" (Y4) were analyzed by gas chromatography-olfactometry (GC-O). The result revealed 35, 29, 34, and 33 aromaimpact volatiles in the Y1, Y2, Y3, and Y4 samples, respectively. The compounds bearing the highest FD factor in each sample were (E)-2-hexenal, (E)-2-heptenal (FD = 256) for Y1, 2,3-butanedione, (E)-2-hexenal, 2,5-dimethylpyrazine, (E)-2-heptenal and β-damascenone (FD = 64) for Y2, 2,3-butanedione and β-damascenone (FD = 256) for Y3, and 2,5-dimethylpyrazine (FD = 256) for Y4. ARTICLE HISTORY

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Section: Sensory Analysis Of Four Jujubesmentioning

confidence: 99%

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

Wang

Zhu

Wang

et al. 2018

International Journal of Food Properties

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“…Cysteine is then converted into homocysteine by the transsulfuration pathway, which requires the sequential action of a cystathionine ␤-synthase, MetI, and two cystathionine ␤-lyases, MetC and PatB (6,7). Homocysteine is subsequently methylated to methionine by a sole B 12 -independent methionine synthase encoded by the metE gene (5) (Fig. 1).…”

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confidence: 99%

Conversion of Methionine to Cysteine in Bacillus subtilis and Its Regulation

et al. 2007

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Bacillus subtilis can use methionine as the sole sulfur source, indicating an efficient conversion of methionine to cysteine. To characterize this pathway, the enzymatic activities of CysK, YrhA and YrhB purified in Escherichia coli were tested. Both CysK and YrhA have an O-acetylserine-thiol-lyase activity, but YrhA was 75-fold less active than CysK. An atypical cystathionine ␤-synthase activity using O-acetylserine and homocysteine as substrates was observed for YrhA but not for CysK. The YrhB protein had both cystathionine lyase and homocysteine ␥-lyase activities in vitro. Due to their activity, we propose that YrhA and YrhB should be renamed MccA and MccB for methionine-to-cysteine conversion. Mutants inactivated for cysK or yrhB grew similarly to the wild-type strain in the presence of methionine. In contrast, the growth of an ⌬yrhA mutant or a luxS mutant, inactivated for the S-ribosyl-homocysteinase step of the S-adenosylmethionine recycling pathway, was strongly reduced with methionine, whereas a ⌬yrhA ⌬cysK or cysE mutant did not grow at all under the same conditions. The yrhB and yrhA genes form an operon together with yrrT, mtnN, and yrhC. The expression of the yrrT operon was repressed in the presence of sulfate or cysteine. Both purified CysK and CymR, the global repressor of cysteine metabolism, were required to observe the formation of a protein-DNA complex with the yrrT promoter region in gel-shift experiments. The addition of O-acetyl-serine prevented the formation of this protein-DNA complex.Methionine plays a central role in a variety of cellular functions. This amino acid is the universal initiator of protein synthesis, and its derivative, S-adenosylmethionine (AdoMet), is involved in several cellular processes, including methylation and polyamine biosynthesis. Methionine synthesis and degradation are, therefore, tightly regulated.Bacillus subtilis, like several microorganisms (21, 28, 55), can use sulfate for the synthesis of organic sulfur metabolites, mostly cysteine, methionine, and AdoMet. As in enterobacteria (28), the sulfate assimilation pathway of B. subtilis involves uptake and activation of inorganic sulfate, followed by stepwise reduction to sulfide (Fig.

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“…It has been reported that high temperature can have undesirable effects on the extraction efficiency of SPME fibers for some low molecular weight analytes with higher volatility because adsorption of analytes by the fiber coating is an exothermic process (Fang et al, 2003;Burbank and Qian, 2005;Vichi et al, 2005). However, in this study, a definite increase in total peak area occurred when the temperature increased from 35 to 65°C (Fig.…”

Section: Influence Of Solid-phase Microextraction Fiber Conditionsmentioning

confidence: 53%

Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry

Chen

Luo

Yuan

et al. 2013

Journal of Environmental Sciences

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Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection

Cited by 86 publications

References 30 publications

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

Conversion of Methionine to Cysteine in Bacillus subtilis and Its Regulation

Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry

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