High-Coverage Profiling of Hydroxyl and Amino Compounds in Sauce-Flavor Baijiu Using Bromine Isotope Labeling and Ultra-High Performance Liquid Chromatography–High-Resolution Mass Spectrometry

High-Coverage Profiling of Hydroxyl and Amino Compounds in Sauce-Flavor Baijiu Using Bromine Isotope Labeling and Ultra-High Performance Liquid Chromatography–High-Resolution Mass Spectrometry

<b>Background</b>: Hydroxyl and amino compounds play a significant role in defining the flavor and quality of sauce-flavor Baijiu, yet their comprehensive analysis remains challenging due to limitations in detection sensitivity. In this study, we developed a novel bromine isotope labelin...

Full description

Saved in:
Bibliographic Details
Main Authors: Zixuan Wang, Youlan Sun, Tiantian Chen, Lili Jiang, Yuhao Shang, Xiaolong You, Feng Hu, Di Yu, Xinyu Liu, Bo Wan, Chunxiu Hu, Guowang Xu
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Metabolites
Subjects:
sauce-flavor Baijiu
hydroxyl and amino compounds
chemical derivatization
bromine isotope labeling
UHPLC-HRMS
food metabolomics
Online Access:https://www.mdpi.com/2218-1989/15/7/464
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2218-1989/15/7/464

Similar Items