Spotlight on release mechanisms of volatile thiols in beverages

Hugo Bonnaffoux,Aurélie Roland,Rémi Schneider,Florine Cavelier

Food Chemistry（2021）

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摘要

•First overview of volatile thiols in non-alcoholic and alcoholic beverages.•State-of-the-art of release mechanisms of volatile thiols induced by processing.•Summary of the influence of growing method on amounts of thiols and their precursors.

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关键词

Thiols,Precursors,Beverages,Release mechanisms

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