Sulfur compounds formed from methyl mercaptan

Catalytic cracking, coking, visbreaking, and other high-temperature refining processes can liberate sulfur from crude oil or from a process stream. Once free, sulfur can react to form low-molecular-weight compounds such as hydrogen sulfide, methyl mercaptan, carbon disulfide, and others. 

Sulfur compounds I, II and IV, methyl sulfonic acid, ethylsulfonic acid and benzenesulfonic acid could have been derived from a number of precursors in the parent coal samples. Firstly, mercaptans and thiols will form sulfonic acids when oxidized with peroxides. However, the presence of methylmercaptan, ethylmercaptan and benzenethiol in an exhaustively extracted coal sample is highly unlikely and we believe that the sulfonic acids did not arise from these compounds. In addition, there is a possibility that these sulfonic acids may have come from pendant or terminal thioether groups. 

Cheese flavor. C. f. is formed from milk fat, milk protein, lactose during the maturation of cheese mainly through enzymatic and microbial processes. Quantitative and, sometimes, qualitative differences are responsible for the diversity of cheese flavors. Typical aroma substances are the free C4-C,2 fatty acids, C7, C and C, 2-alkanones (also in Roquefort cheese), the butter aroma substances acetoin, 2,3-butanedione, and 5- alkanolides, (-)-(R)-l-octen-3-ol (fungus note in Camembert), 4-alkanolides and alkylpyrazines with nut-like nuances, indole, skatole, and phenols with stable-like odors, as well as numerous sulfur compounds such as methional, methyl mercaptan (moldy, coal-like), dimethyl sulfide and dialkyl polysulfides with, in part, onion- and garlic-like nuances. Furaneol" and homofuraneol (see hydroxyfura-nones) are responsible for the sweetish odor of Em-mental cheese. 

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