Spotlight on release mechanisms of volatile thiols in beverages

Volatile thiols are very strong-smelling molecules that can impact the aroma of numerous beverages. Several thiols and thiol precursors have been reported previously in different plants used as raw material for beverages, some of which are fermented. We focused on thiols in beverages and their release mechanisms from precursors during processing. Volatile thiols in beverages can be classified aslow molecular weight volatile thiols (e.g. H2S, methanethiol) which impact the smell negatively, and volatile thiols with higher boiling points that contribute positively to the aroma profile. The first part of this review is devoted to volatile thiols, without considering small malodorous molecules. The second part deals with thiol precursors and the different release mechanisms induced by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticulture), which can impact on amounts of thiols and their precursors.

Automated summary

This review focuses on volatile thiols in beverages and how they are released from precursors during processing. Volatile thiols in beverages can be classified into those with low molecular weight that negatively impact smell, and those with higher boiling points that contribute positively to aroma. Processing methods and growing methods can influence the amounts of thiols and their precursors.