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Abstract
The volatile sulfur compounds are generally present in trace amounts in foods. These compounds possess a strong and powerful odor and contribute to both agreeable and disagreeable flavors of foods. This review presents information on the various sulfur‐containing flavor volatiles in foods, their formation, and significance to the overall flavor. The introduction section deals with the analytical methodology in flavor research, a theoretical consideration for the odor quality of sulfur compounds, and a classification of the sulfur‐containing volatiles in foods. This is followed by a detailed discussion of the food systems. The flavor properties including odor descriptions and thresholds are reported.