Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography–negative ion mass spectrometric analysis of their pentafluorobenzyl derivatives

Olfactory Perception of Cysteine−S-Conjugates from Fruits and Vegetables

“…The two approaches that we investigated were based on concentration by affinity chromatography with a mercury atom covalently linked to a resin (13) or by derivatization with pentafluorobenzyl bromide (14). Both approaches failed to show the presence of free thiols in saliva.…”

Identification and quantification by LC–MS/MS of a new precursor of 3-mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine

“…The 3MH constitutes the most abundant thiol in comparison to other thiols with a concentration in wine ranging from 100 to 3500 ng L À1 (Mateo-Vivaracho, Cacho, & Ferreira, 2007). In hydroalcoholic model solution, enantiomers of 3MH exhibit very low perception thresholds (R/S forms: 50/60 ng L À1 ) but slightly different odours: grape fruit and passion fruit, respectively (Tominaga, Niclass, Frerot, & Dubourdieu, 2006).…”

Quantification of Hydrogen Sulfide and Methanethiol and the Study of Their Scavenging by Biocides of the Isothiazolone Family

“…[11] It improves both the selectivity and the ease of detection. Mateo-Vivaracho et al [12] analysed higher thiols, but not H 2 S or CH 3 SH, in wine by using pentafluorobenzyl derivatives together with GC-MS in the negative chemical ionisation mode with sensitivity as low as 0.5 ng L…”