ArticleFrontiers in nutrition2022
Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography-mass spectrometry and ultraperformance liquid chromatography-quadrupole-time-of-flight mass spectrometry.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Article
- Ethanol Concentration Determination in Baijiu by Graph-Regularized PCA and Random Forest-Based Raman Spectroscopy.ACS omega · 2025Article
- Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food.Foods (Basel, Switzerland) · 2023Review
- Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process.Foods (Basel, Switzerland) · 2023Article
- Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu.Foods (Basel, Switzerland) · 2023Article
- Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example.Frontiers in nutrition · 2023Review
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Authors and funding
6 authors.
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Abstract
Volatile thiols give a unique flavor to foods and they have been extensively studied due to their effects on sensory properties. The analytical assay of volatile thiols in food is hindered by the complexity of the matrix, and by both their high reactivity and their typically low concentrations. A new ultraperformance liquid chromatography (UPLC) strategy has been developed for the identification and quantification of volatile thiols in Chinese liquor (Baijiu). 4,4'-Dithiodipyridine reacted rapidly with eight known thiols to form derivatives, which provided a diagnostic fragment ion (
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