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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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Song X
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.
Zhu L
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.
Wang X
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.
Zheng F
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.
Zhao M
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.
Liu Y
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.
Li H
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.
Zhang F
Hebei Hengshui Laobaigan Liquor Co., Ltd., Hengshui, Hebei 053000, China.
Zhang Y
Hebei Hengshui Laobaigan Liquor Co., Ltd., Hengshui, Hebei 053000, China.
Chen F
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.

MeSH

Alcoholic BeveragesChromatography, GasFood AnalysisFuransGas Chromatography-Mass SpectrometryLimit of DetectionLuminescenceOdorantsOlfactometrySolid Phase MicroextractionSulfhydryl CompoundsSulfurSulfur CompoundsVolatile Organic Compounds

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 -
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