Volatile sulfur compounds in fresh orange and grapefruit juices: identification, quantitation, and possible importance to juice flavor

Anthropogenic contributions to global carbonyl sulfide, carbon disulfide and organosulfides fluxes

“…DMS is important in flavouring some beverages (Segurel et al, 2004;Shaw et al, 1980). Varlet and Fernandez (2010) reviewed the occurrence, odorant properties and formation mechanisms of sulfur-containing volatile compounds in seafood.…”

Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction

“…This compound can break down into methanethiol, which can later be oxidised to dimethyl sulphide (Perez-Cacho et al, 2007). Although some compounds such as hydrogen sulphide and methyl sulphide can also be found in the fresh citrus juice (Shaw, Ammons, & Braman, 1980), their formation (e.g., dimethyl sulphide, dimethyl trisulphide, methional, methanethiol, 2-methyl-3-furanthiol and 1-p-menthene-8-thiol) does mainly occur in the thermallyprocessed products and their concentration can be further increased during storage (Perez-Cacho et al, 2007).…”

Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection

“…In a 1953 study, the authors reported levels of 0.9 mg/L of H 2 S in the headspace of fresh Marsh GFJ (Kirchner, Miller, Rice, Keller, & Fox, 1953) after concentrating it by precipitation in lead acetate. In contrast, Shaw et al (1980) reported only 1.9 lg/L of H 2 S and 0.5 lg/L of DMS in fresh Marsh GFJ analysed using sulphur specific flame photometric detector.…”

“…With a similar assumption, the polysulphide, IPDS was used to calculate concentrations of DMDS, DMTS, Met, 2MTP and Kirchner et al (1950). b Reported by Shaw et al (1980). c Reported by Demole et al (1982).…”

“…Hydrogen sulphide, H 2 S was one of the first VSC's quantified after precipitation with lead acetate (Kirchner, Rice, Miller, & Keller, 1950). Hydrogen sulphide and dimethyl sulphide, DMS, were subsequently quantified after concentration on gold foil beads and derivatisation with ethyl iodide (Shaw, Ammons, & Braman, 1980). Subsequent GC-MS studies required extensive sample concentration.…”