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Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography–mass spectrometry and ultraperformance liquid chromatography–quadrupole-time-of-flight mass spectrometry

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 ne...

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Detalles Bibliográficos
Autores principales: Yan, Yan, Lu, Jun, Nie, Yao, Li, Changwen, Chen, Shuang, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9574356/
https://www.ncbi.nlm.nih.gov/pubmed/36263305
http://dx.doi.org/10.3389/fnut.2022.1022600