Characterization of sulfur compounds in whisky by full evaporation dynamic headspace and selectable one-dimensional/two-dimensional retention time locked gas chromatography-mass spectrometry with simultaneous element-specific detection

► A method for characterization of sulfur compounds in whisky is described. ► The method is based on FEDHS and selectable 1D/2D RTL GC-SCD/NCD/MS. ► Both sequential and simultaneous heart-cuts of the 16 sulfur fractions were used. ► PCA of the 2D RTL GC-SCD data differentiated between unaged and aged whisky samples. ► Fourteen key sulfur compounds were determined in the range of 0.3-210 ng mL−1.