THE FORMATION OF VOLATILE SULPHUR COMPOUNDS DURING PRESSURE COOKING OF GRAIN/WATER MIXTURES
Open Access
- 6 May 1973
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 79 (3) , 200-202
- https://doi.org/10.1002/j.2050-0416.1973.tb03523.x
Abstract
Volatile sulphur compounds are formed during the pressure cooking of grain/water mixtures. The major components are carbonylsulphide, methanethiol and carbon disulphide, while hydrogen sulphide, dimethylsulphide, sulphur dioxide and dimethyldisulphide are formed in smaller quantities.Keywords
This publication has 1 reference indexed in Scilit:
- The Dipole Moments and the Interconvertibility of Diethyl Disulfide and Trisulfide1aJournal of the American Chemical Society, 1950