Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS

Volatile sulfur compounds (VSCs) are important aroma and flavour characters in food and beverage products. The identification and quantification of these extremely reactive and volatile compounds pose analytical challenges which demand selective and sensitive methods. In this study, a novel quantifi...

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Hlavní autoři:	Marlize Z. Bekker, Maryam Taraji, Vilma Hysenaj, Natoiya Lloyd
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-04-01
Edice:	Heliyon
Témata:	Sulfhydryls Disulfides Polysulfides Hydrogen sulfide Ferrocene-based maleimides TCEP
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2405844024049600
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