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.
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_
DB - PRIME
DP - Unbound Medicine
ER -