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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.
Food Chem. 2019 Nov 01; 297:124959.FC

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.

Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Hebei Hengshui Laobaigan Liquor Co., Ltd., Hengshui, Hebei 053000, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhengfp@btbu.edu.cn.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China.Hebei Hengshui Laobaigan Liquor Co., Ltd., Hengshui, Hebei 053000, China.Hebei Hengshui Laobaigan Liquor Co., Ltd., Hengshui, Hebei 053000, China.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31253273

Citation

Song, Xuebo, et al. "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." Food Chemistry, vol. 297, 2019, p. 124959.
Song X, Zhu L, Wang X, et al. 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. Food Chem. 2019;297:124959.
Song, X., Zhu, L., Wang, X., Zheng, F., Zhao, M., Liu, Y., Li, H., Zhang, F., Zhang, Y., & Chen, F. (2019). 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. Food Chemistry, 297, 124959. https://doi.org/10.1016/j.foodchem.2019.124959
Song X, et al. 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. Food Chem. 2019 Nov 1;297:124959. PubMed PMID: 31253273.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 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. AU - Song,Xuebo, AU - Zhu,Lin, AU - Wang,Xinlei, AU - Zheng,Fuping, AU - Zhao,Mouming, AU - Liu,Yuping, AU - Li,Hehe, AU - Zhang,Fuyan, AU - Zhang,Yuhang, AU - Chen,Feng, Y1 - 2019/06/07/ PY - 2019/01/31/received PY - 2019/05/29/revised PY - 2019/06/06/accepted PY - 2019/6/30/entrez PY - 2019/6/30/pubmed PY - 2019/9/14/medline KW - 2-Furfurylthiol KW - 2-Furfurylthiol, (PubChem CID: 7363) KW - 2-Methyl-3-furanthiol KW - 2-Methyl-3-furanthiol, (PubChem CID: 34286) KW - AEDA KW - Baijiu KW - Benzenemethanethiol KW - Benzenemethanethiol, (PubChem CID: 7509) KW - Dimethyl disulfide, (PubChem CID: 12232) KW - Dimethyl trisulfide, (PubChem CID: 19310) KW - GC × GC KW - Methional, (PubChem CID: 18635) KW - Sulfur chemiluminescence detection SP - 124959 EP - 124959 JF - Food chemistry JO - Food Chem VL - 297 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/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_ DB - PRIME DP - Unbound Medicine ER -