Literature DB >> 31253273

Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection.

Xuebo Song1, Lin Zhu1, Xinlei Wang2, Fuping Zheng3, Mouming Zhao4, Yuping Liu1, Hehe Li1, Fuyan Zhang5, Yuhang Zhang5, Feng Chen6.   

Abstract

Volatile sulfur-containing compounds (VSCs) often exist at extremely low concentrations, making them difficult to be determined. The VSCs in Laobaigan (LBG) Baijiu were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with GC × GC-SCD, by which 12 VSCs were identified. Among the 65 odor-active compounds that were determined by GC-O with the aid of aroma extract dilution analysis (AEDA), benzenemethanethiol and 2-methyl-3-furanthiol were found to possess the highest FD values of 6561. The limits of detection (LODs) of the identified VSCs determined by GC × GC-SCD were found to be extremely low at 0.05-1.53 ng/L, with their analytical recoveries from 85% to 116%. The VSCs in the LBG samples were determined in a range of concentrations from 0.77 ± 0.02 µg/L to 60.04 ± 2.32 µg/L. Benzenemethanethiol, dimethyl trisulfide, 2-methyl-3-furanthiol and 2-furfurylthiol exhibited odor activity values (OAVs) > 100 and significantly contributed to the overall aroma of LBG Baijiu.
Copyright © 2019 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  2-Furfurylthiol; 2-Furfurylthiol, (PubChem CID: 7363); 2-Methyl-3-furanthiol; 2-Methyl-3-furanthiol, (PubChem CID: 34286); AEDA; Baijiu; Benzenemethanethiol; Benzenemethanethiol, (PubChem CID: 7509); Dimethyl disulfide, (PubChem CID: 12232); Dimethyl trisulfide, (PubChem CID: 19310); GC × GC; Methional, (PubChem CID: 18635); Sulfur chemiluminescence detection

Mesh:

Substances:

Year:  2019        PMID: 31253273     DOI: 10.1016/j.foodchem.2019.124959

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  6 in total

1.  Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis.

Authors:  Jiaxin Hong; Junshan Wang; Chunsheng Zhang; Zhigang Zhao; Wenjing Tian; Yashuai Wu; Hao Chen; Dongrui Zhao; Jinyuan Sun
Journal:  RSC Adv       Date:  2021-10-13       Impact factor: 4.036

Review 2.  Chinese Baijiu: The Perfect Works of Microorganisms.

Authors:  Wenying Tu; Xiaonian Cao; Jie Cheng; Lijiao Li; Ting Zhang; Qian Wu; Peng Xiang; Caihong Shen; Qiang Li
Journal:  Front Microbiol       Date:  2022-06-16       Impact factor: 6.064

Review 3.  "Key Factor" for Baijiu Quality: Research Progress on Acid Substances in Baijiu.

Authors:  Yashuai Wu; Yaxin Hou; Hao Chen; Junshan Wang; Chunsheng Zhang; Zhigang Zhao; Ran Ao; He Huang; Jiaxin Hong; Dongrui Zhao; Baoguo Sun
Journal:  Foods       Date:  2022-09-21

Review 4.  Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.

Authors:  Julian Bleicher; Elmar E Ebner; Kathrine H Bak
Journal:  Molecules       Date:  2022-10-08       Impact factor: 4.927

5.  Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography-mass spectrometry and ultraperformance liquid chromatography-quadrupole-time-of-flight mass spectrometry.

Authors:  Yan Yan; Jun Lu; Yao Nie; Changwen Li; Shuang Chen; Yan Xu
Journal:  Front Nutr       Date:  2022-10-03

6.  A Novel Quantitative Prediction Approach for Pungency Level of Chinese Liquor (Baijiu) Based on Infrared Thermal Imager.

Authors:  Yingxia He; Shuang Chen; Ke Tang; Yan Xu; Xiaowei Yu
Journal:  Foods       Date:  2021-05-17
  6 in total

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