Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption–Gas Chromatography–Tandem Mass Spectrometry-Reference-Cited by-同舟云学术

Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption–Gas Chromatography–Tandem Mass Spectrometry

Published:2015-07-24 Issue:30 Volume:63 Page:6698-6706
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ochiai Nobuo¹,Sasamoto Kikuo¹,Kishimoto Toru²

Affiliation:

1. GERSTEL K.K., 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031, Japan

2. Asahi Breweries, Limited, 1-21 Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02298

Reference30 articles.

1. The Significance of Volatile Sulfur Compounds in Food Flavors

2. Development of a Method for Analyzing the Volatile Thiols Involved in the Characteristic Aroma of Wines Made from Vitis vinifera L. Cv. Sauvignon Blanc

3. Varietal Thiols in Wine: Discovery, Analysis and Applications

4. Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties

5. Behaviors of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate during Brewing Processes

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