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Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis.
Food Res Int. 2020 05; 131:109043.FR

Abstract

An analytical method based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) was developed to characterize volatile sulfur compounds (VSCs) in soy sauce aroma type Baijiu (SSAB) and soy sauce aroma type rounds Baijiu (SSARB). Using this method, 19 VSCs were identified and quantified. The aroma contribution of VSCs was evaluated by odor activity values (OAVs) and perceptive interactions. Seven VSCs had concentrations higher than their corresponding odor thresholds. In particular, the presence of methyl furfuryl disulfide (OAV: 7-11) and 2-methyl-3-(methyldisulfanyl)furan (OAV: 9-18) with relatively high OAVs in Baijiu was reported for the first time, and they could be the important aroma contributors to SSAB. Moreover, sensory analysis revealed that dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide enhanced the perception of fruity aromas in the matrices studied. Partial least-squares discriminant analysis (PLS-DA) analysis indicated that the VSCs could be used to distinguish SSARB.

Authors+Show Affiliations

State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China.State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address: ynie@jiangnan.edu.cn.State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address: yxu@jiangnan.edu.cn.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

32247503

Citation

Yan, Yan, et al. "Characterization of Volatile Sulfur Compounds in Soy Sauce Aroma Type Baijiu and Changes During Fermentation By GC × GC-TOFMS, Organoleptic Impact Evaluation, and Multivariate Data Analysis." Food Research International (Ottawa, Ont.), vol. 131, 2020, p. 109043.
Yan Y, Chen S, Nie Y, et al. Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Res Int. 2020;131:109043.
Yan, Y., Chen, S., Nie, Y., & Xu, Y. (2020). Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Research International (Ottawa, Ont.), 131, 109043. https://doi.org/10.1016/j.foodres.2020.109043
Yan Y, et al. Characterization of Volatile Sulfur Compounds in Soy Sauce Aroma Type Baijiu and Changes During Fermentation By GC × GC-TOFMS, Organoleptic Impact Evaluation, and Multivariate Data Analysis. Food Res Int. 2020;131:109043. PubMed PMID: 32247503.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. AU - Yan,Yan, AU - Chen,Shuang, AU - Nie,Yao, AU - Xu,Yan, Y1 - 2020/01/29/ PY - 2019/09/19/received PY - 2020/01/13/revised PY - 2020/01/27/accepted PY - 2020/4/6/entrez PY - 2020/4/6/pubmed PY - 2021/3/31/medline KW - 2-Methyl-3-(methyldisulfanyl)furan (PubChem CID: 47649) KW - 3-Phenylthiophene (PubChem CID: 75473) KW - Dimethyl disulfide (PubChem CID: 12232) KW - Dimethyl sulfide (PubChem CID: 1068) KW - Dimethyl trisulfide (PubChem CID: 19310) KW - GC×GC-TOFMS KW - Methyl furfuryl disulfide (PubChem CID: 62131) KW - Multiple fermentations KW - Sensory evaluation KW - Soy sauce aroma type Baijiu KW - Volatile sulfur compounds SP - 109043 EP - 109043 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 131 N2 - An analytical method based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS) was developed to characterize volatile sulfur compounds (VSCs) in soy sauce aroma type Baijiu (SSAB) and soy sauce aroma type rounds Baijiu (SSARB). Using this method, 19 VSCs were identified and quantified. The aroma contribution of VSCs was evaluated by odor activity values (OAVs) and perceptive interactions. Seven VSCs had concentrations higher than their corresponding odor thresholds. In particular, the presence of methyl furfuryl disulfide (OAV: 7-11) and 2-methyl-3-(methyldisulfanyl)furan (OAV: 9-18) with relatively high OAVs in Baijiu was reported for the first time, and they could be the important aroma contributors to SSAB. Moreover, sensory analysis revealed that dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide enhanced the perception of fruity aromas in the matrices studied. Partial least-squares discriminant analysis (PLS-DA) analysis indicated that the VSCs could be used to distinguish SSARB. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/32247503/Characterization_of_volatile_sulfur_compounds_in_soy_sauce_aroma_type_Baijiu_and_changes_during_fermentation_by_GC_×_GC_TOFMS_organoleptic_impact_evaluation_and_multivariate_data_analysis_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(20)30068-5 DB - PRIME DP - Unbound Medicine ER -