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Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value.
J Food Sci. 2017 Dec; 82(12):2816-2822.JF

Abstract

This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid-phase microextraction-gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD). The influences of SPME fibers, ethanol content in the sample, pre-incubation time, and extraction temperature and time on the extraction of VSCs were optimized. The VSCs were optimally extracted using a divinylbenzene/carboxen/polydimethylsiloxane fiber, by incubating 10 mL diluted Chinese liquor (5% vol.) with 3 g NaCl at 30 °C for 15 min, followed by a subsequent extraction for 40 min at 30 °C. The optimized method was further validated. A total of 13 VSCs were identified and quantified in Moutai liquors. The aroma contribution of these VSCs were evaluated by their odor activity values (OAVs), with the result that 7 of 13 VSCs had OAVs > 1. In particular, 2-furfurylthiol, methanethiol, dimethyl trisulfide, ethanethiol, and methional had relatively high OAVs and could be the key aroma contributors to Moutai liquors.

PRACTICAL APPLICATION

In this study, a method for analyzing volatile sulfur compounds in Chinese liquors has been developed. This method will allow an in-depth study the aroma contribution of volatile sulfur compounds in Chinese liquors. Seven volatile sulfur compounds were identified as potential key aroma contributors for Moutai liquors, which can help to the quality control of Moutai liquors.

Authors+Show Affiliations

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan Univ. Wuxi, Jiangsu, China, 214122.State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan Univ. Wuxi, Jiangsu, China, 214122.Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331, U.S.A.State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan Univ. Wuxi, Jiangsu, China, 214122.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

29131338

Citation

Chen, Shuang, et al. "Characterization of Volatile Sulfur Compounds in Moutai Liquors By Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value." Journal of Food Science, vol. 82, no. 12, 2017, pp. 2816-2822.
Chen S, Sha S, Qian M, et al. Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value. J Food Sci. 2017;82(12):2816-2822.
Chen, S., Sha, S., Qian, M., & Xu, Y. (2017). Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value. Journal of Food Science, 82(12), 2816-2822. https://doi.org/10.1111/1750-3841.13969
Chen S, et al. Characterization of Volatile Sulfur Compounds in Moutai Liquors By Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value. J Food Sci. 2017;82(12):2816-2822. PubMed PMID: 29131338.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value. AU - Chen,Shuang, AU - Sha,Sha, AU - Qian,Michael, AU - Xu,Yan, Y1 - 2017/11/13/ PY - 2017/06/13/received PY - 2017/09/26/revised PY - 2017/10/04/accepted PY - 2017/11/14/pubmed PY - 2018/4/13/medline PY - 2017/11/14/entrez KW - Moutai liquor KW - gas chromatography-pulsed flame photometric detection KW - odor activity values KW - solid-phase microextraction KW - volatile sulfur compounds SP - 2816 EP - 2822 JF - Journal of food science JO - J Food Sci VL - 82 IS - 12 N2 - : This study investigated the aroma contribution of volatile sulfur compounds (VSCs) in Moutai liquors. The VSCs were analyzed using headspace solid-phase microextraction-gas chromatography-pulsed flame photometric detection (HS-SPME-GC-PFPD). The influences of SPME fibers, ethanol content in the sample, pre-incubation time, and extraction temperature and time on the extraction of VSCs were optimized. The VSCs were optimally extracted using a divinylbenzene/carboxen/polydimethylsiloxane fiber, by incubating 10 mL diluted Chinese liquor (5% vol.) with 3 g NaCl at 30 °C for 15 min, followed by a subsequent extraction for 40 min at 30 °C. The optimized method was further validated. A total of 13 VSCs were identified and quantified in Moutai liquors. The aroma contribution of these VSCs were evaluated by their odor activity values (OAVs), with the result that 7 of 13 VSCs had OAVs > 1. In particular, 2-furfurylthiol, methanethiol, dimethyl trisulfide, ethanethiol, and methional had relatively high OAVs and could be the key aroma contributors to Moutai liquors. PRACTICAL APPLICATION: In this study, a method for analyzing volatile sulfur compounds in Chinese liquors has been developed. This method will allow an in-depth study the aroma contribution of volatile sulfur compounds in Chinese liquors. Seven volatile sulfur compounds were identified as potential key aroma contributors for Moutai liquors, which can help to the quality control of Moutai liquors. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/29131338/Characterization_of_Volatile_Sulfur_Compounds_in_Moutai_Liquors_by_Headspace_Solid_Phase_Microextraction_Gas_Chromatography_Pulsed_Flame_Photometric_Detection_and_Odor_Activity_Value_ DB - PRIME DP - Unbound Medicine ER -