Volatile sulphur compounds in food flavours.

Shankaranarayana, M. L. and Raghavan, B. and Abraham, K. O. and Natarajan, C. P. (1973) Volatile sulphur compounds in food flavours. CRC Critical Reviews in Food Technology, 4 (3). 395-435, 337 ref..

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Abstract

This review presents information on the various S-containing flavour volatiles in foods, their formation, and significance to the overall flavour. Analytical methodology in flavour research, theoretical aspects of the odour quality of S-compounds, and a classification of the S-containing volatiles in foods are discussed. Information on the various S-containing flavour volatiles in foods, their formation and significance to the overall flavour is presented under the following headings: milk and milk products, with special reference to milk, casein, butter oil and cheese; meat, poultry and marine products; vegetables, including onions, chives, rakkyo, leek, cabbage, Brussels sprouts, cauliflower, sprouting broccoli, rutabagas, radish, horseradish, potato, tomato, asparagus, carrots, beans, peas, parsnip, parsley and celery; fruits, including grapes, grapefruit, orange, strawberries, pineapple, durian, and cranberries; beverages, with special reference to hops, beer, whisky, wine, coffee, tea and cocoa; spices, including mustard, asafoetida, and ginger; roasted foods, such as peanuts, filberts, popcorn and barley; and miscellaneous foods, such as bread, mushrooms, soy products and sweetcorn.

Item Type:	Article
Uncontrolled Keywords:	FLAVOUR-; S-containing flavour volatiles in foods, Review; VOLATILE-COMPOUNDS; SULPHUR-; flavour volatiles in foods, S-containing, Review; REVIEWS-; S-containing flavour volatiles in foods
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Sep 2010 10:59
Last Modified:	09 Sep 2010 10:59
URI:	http://ir.cftri.res.in/id/eprint/7173

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