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Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous foods, such as fruit and beverages. Several thiols and thiol precursors have already been reported in different plants used as raw material for beverage production, either fermented or not. We focus on those thiols in beverages and their release mechanisms from precursors during the different biotechnological steps of their processes. Volatile thiols in food can be classified in two different groups: low-molecular-weight volatile thiols, which impact the smell negatively, and volatile thiols with higher boiling points, which contribute positively to the aroma profile. The first part is devoted to volatile thiols without taking into account the highly malodorous small molecules as H 2 S, methanethiol, etc. The second part deals with precursors and the different release mechanisms induced by various processes such as extraction, roasting or fermentation, and the culture method that can influence the amount of thiol and their precursors.