Richard A. Scanlan

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Volatile compounds produced by Pseudomonas perolens ATCC 10757 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide, 3-methyl-1-butanol, butanone, and 2-methoxy-3-isopropylpyrazine. Compounds(More)
Nitrosamines are formed by reaction of secondary or tertiary amines with a nitrosating agent. In foods, the nitrosating agent is usually nitrous anhydride, formed from nitrite in acidic, aqueous solution. Food constituents and the physical make-up of the food can effect nitrosamine formation. Ascorbic acid and sulfur dioxide are used to inhibit nitrosamine(More)
The value of chemopreventive agents for reducing human response to mycotoxins and N-nitrosamines remains uncertain, especially since many such agents also can act as tumour promoters. Indole-3-carbinol (I3C) from cruciferous vegetables can inhibit DNA adduction and hepatocarcinogenesis induced by aflatoxin B1 (AFB1) or N-nitroso-diethylamine in trout if(More)
Volatile compounds produced by Pseudomonas putrefaciens, P. fluorescens, and an Achromobacter species in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds produced by P. putrefaciens included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide, 3-methyl-1-butanol, and(More)
The secondary amine barley malt alkaloids N-methyltyramine and N-methyl-3-aminomethylindole were synthesized, nitrosated in dilute acetic acid and the products characterized by mass spectrometry and NMR spectroscopy. The nitrosation products of N-methyltyramine were p-hydroxy-m-nitro-N-nitroso-N-methyl-2-phenylethylamine and(More)