|别名||二甲基三硫 ;Methyl trisulfide 2,3,4-Trithiapentane|
|个人防护设备||Eyeshields,Faceshields,full-face respirator (US),Gloves,multi-purpose combination respirator cartridge (US),type ABEK (EN14387) respirator filter|
RMC_POT: a computer code for reverse Monte Carlo modeling the structure of disordered systems containing molecules of arbitrary complexity.
An approach has been devised and tested for preserving the molecular dynamics molecular geometry taking into account energetic considerations during Reverse Monte Carlo (RMC) modeling. Instead of the ...Read More
Composition and immunotoxicity activity of major essential oils from stems of Allium victorialis L. var. platyphyllum Makino against Aedes aegypti L.
The stems of Allium victorialis L. var. platyphyllum were extracted and the major essential oil composition and immunotoxicity effects were studied. The analyses were conducted by gas chromatography a...Read More
Chemical identity of a rotting animal-like odor emitted from the inflorescence of the titan arum (Amorphophallus titanum).
The titan arum, Amorphophallus titanum, is a flowering plant with the largest inflorescence in the world. The flower emits a unique rotting animal-like odor that attracts insects for pollination. To d...Read More
Relationship between lipophilicity and inhibitory activity against cancer cell growth of nine kinds of alk(en)yl trisulfides with different side chains.
Of the compounds contained in or derived from garlic (Allium sativum L.), alk(en)yl sulfides are known to be responsible for most of the physiological or neutraceutical functions of garlic. We previou...Read More
Serratia odorifera: analysis of volatile emission and biological impact of volatile compounds on Arabidopsis thaliana.
Bacteria emit a wealth of volatiles. The combination of coupled gas chromatography/mass spectrometry (GC/MS) and proton-transfer-reaction mass spectrometry (PTR-MS) analyses provided a most comprehens...Read More
Previous studies have demonstrated that hydrogen sulfide and methyl mercaptan play a major role in oral malodor. In the present study, we tested the hypothesis that other compounds found in mouth air ...Read More
Alternative Reagents for Chemical Noise Reduction in Liquid Chromatography-Mass Spectrometry Using Selective Ion-Molecule Reactions
Reduction of ionic chemical background noise based on selective gas-phase reactions with chosen neutral reagents has been proven to be a very promising approach in liquid chromatography-mass spectrome...Read More
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The impact of supplemental dietary methionine sources on volatile compound concentrations in broiler excreta.
The impact of different Met sources on broiler fecal odor volatiles was determined by evaluating the types of sulfur compounds produced in broiler excreta. Two experiments were conducted using straigh...Read More
To make clear the distinctive odorants of fish sauce, addition tests were carried out with respect to deodorized fish sauce samples. Volatiles from the headspace gas of nontreated fish sauce and deodo...Read More
Hop S-methylcysteine sulfoxide has previously been postulated as the precursor of dimethyl trisulfide (DMTS) in beers. The present data point to 3-methylthiopropionaldehyde, the Strecker aldehyde issu...Read More
Volatile organic compounds from Penicillium viridicatum and Methylobacterium mesophilicum growing on laboratory media and on component materials of automobile air conditioners were analyzed with gas c...Read More
While much is known about the effect of chronic kidney disease (CKD) on composition of body fluids little is known regarding its impact on the gases found in exhaled breath or produced by intestinal m...Read More
Effects of onion (Allium cepa L.) and garlic (Allium sativum L.) essential oils on the Aspergillus versicolor growth and sterigmatocystin production.
In the present study the effects of individual and combined essential oils (EOs) extracted from onion (Allium cepa L.) bulb and garlic (Allium sativum L.) clove on the growth of Aspergillus versicolor...Read More
Field scale evaluation of volatile organic compound production inside biosecure swine mortality composts
Emergency mortality composting associated with a disease outbreak has special requirements to reduce the risks of pathogen survival and disease transmission. The most important requirements are to cov...Read More
Contribution of 1,2-dihydroxy-5-(methylsulfinyl)pentan-3-one (DMTS-P1) to the formation of dimethyl trisulfide (DMTS) during the storage of Japanese sake.
Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale Japanese sake, called "hineka". Recently, we isolated one of the precursor compounds of DMTS in sake and identified i...Read More
Some advanced cancer patients suffer from pungent sulfury malodor. To determine the chemical identity of the odorant, we performed gas chromatography-mass spectrometry-olfactometry analysis of volatil...Read More
The effects of methanethiol (MT) on biological sulfide oxidation were studied in a continuously operated bioreactor, in which chemolithoautotrophic bacteria belonging to the genus Thioalkalivibrio con...Read More
Dimethyl trisulfide (DMTS) is involved in the unpalatable aroma of stale sake, called "hineka"; however, the mechanism underlying the formation of DMTS during the storage of sake has not bee...Read More
The effect of cysteine on the ability of smear cheese-ripening bacteria (Brevibacterium linens and Arthrobacter spp) to produce volatile sulphur compounds (VSC) from methionine was studied. These bact...Read More
Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
The catabolism of the sulfur-containing AA Met to form flavor-active volatile sulfur compounds (VSC) is an important mechanism in flavor development during cheese maturation. Numerous enzymes catalyzi...Read More
Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection.
Volatile sulfur compounds have been reported to be responsible for the sulfurous off-flavors generated during the thermal processing of milk; however, their analysis has been a challenge due to their ...Read More
Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption
The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentra...Read More
Changes in the aroma of sake during aging were investigated by aroma extract dilution analysis (AEDA) and quantitative analysis using the stir bar sorptive extraction method. In AEDA, more odor zones ...Read More
Flavor quality is of major importance to the consumer, but the flavor characteristics of beer appear to deteriorate greatly with time, at a rate depending on the composition of the beer and its storag...Read More