Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process

Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). The samples were pre-treated usi...

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Detalles Bibliográficos
Autores principales: Xiang, Danhua, Li, Peiqi, Gong, Rong, Sun, Yanbin, Chen, Xiangmei, Wei, Heli, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378441/
https://www.ncbi.nlm.nih.gov/pubmed/37509751
http://dx.doi.org/10.3390/foods12142658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378441/
https://www.ncbi.nlm.nih.gov/pubmed/37509751
http://dx.doi.org/10.3390/foods12142658

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