Abstract
The fruity thiols in beer, such as 3SH, 3SHA, 4MMP, and 3S4MP, constitute significant components of its volatile profile, playing a pivotal role in shaping the overall flavor alongside hydrocarbons and oxygen-containing compounds. This paper, drawing extensively on relevant literature, presents a comprehensive summary of the composition, aroma contribution, challenges in thiol detection, and advancements in analytical methods and technologies for these compounds. It outlines the limitations and attempted improvements of direct measurement approaches, the innovations and evolution of derivatization methods, and the integration of various specific sample preparation techniques (e.g., SPE, SPME, LLE, and derivatization) with modern, advanced detection equipment, accompanied by an evaluation of the precision and inclusivity of these methods. Concluding the discussion, the article offers a perspective on the future refinement of thiol determination in the brewing industry. This review aims to serve the objective of more precise beer flavor modulation.
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