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Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu.
J Agric Food Chem. 2020 Jul 29; 68(30):7946-7954.JA

Abstract

The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB) (liquor) were evaluated and combined with partial least squares discriminant analysis (PLS-DA) to differentiate Chinese Baijiu. The flavor dilution factors of these two thiols ranged from 81 to 6561, and quantitative results showed that MFT and FFT were significantly more abundant (p < 0.001) in SSB than in STB and LTB. The determined odor activity values (OAVs) suggest that MFT (OAV: 34-121) and FFT (OAV: 11-103) contribute significantly to the overall aroma profiles of LTB and STB. Interestingly, the OAVs of these two thiols were high (256-263) and did not significantly differ (p > 0.05) in SSB. Notably, hierarchical cluster analysis and PLS-DA results revealed that these compounds can be used to differentiate Chinese LTB, STB, and SSB. According to their prominent organoleptic and distinguishing roles, these two thiols can be regarded as flavor markers for SSB.

Authors+Show Affiliations

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.Department of Food Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, United States.School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32615756

Citation

Song, Xuebo, et al. "Insights Into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu." Journal of Agricultural and Food Chemistry, vol. 68, no. 30, 2020, pp. 7946-7954.
Song X, Zhu L, Jing S, et al. Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. J Agric Food Chem. 2020;68(30):7946-7954.
Song, X., Zhu, L., Jing, S., Li, Q., Ji, J., Zheng, F., Zhao, Q., Sun, J., Chen, F., Zhao, M., & Sun, B. (2020). Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. Journal of Agricultural and Food Chemistry, 68(30), 7946-7954. https://doi.org/10.1021/acs.jafc.0c04170
Song X, et al. Insights Into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. J Agric Food Chem. 2020 Jul 29;68(30):7946-7954. PubMed PMID: 32615756.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. AU - Song,Xuebo, AU - Zhu,Lin, AU - Jing,Si, AU - Li,Qing, AU - Ji,Jian, AU - Zheng,Fuping, AU - Zhao,Qiangzhong, AU - Sun,Jinyuan, AU - Chen,Feng, AU - Zhao,Mouming, AU - Sun,Baoguo, Y1 - 2020/07/15/ PY - 2020/7/4/pubmed PY - 2021/1/23/medline PY - 2020/7/4/entrez KW - AEDA KW - Baijiu KW - GC×GC-SCD KW - OVAs KW - flavor marker KW - thiols SP - 7946 EP - 7954 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 68 IS - 30 N2 - The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB) (liquor) were evaluated and combined with partial least squares discriminant analysis (PLS-DA) to differentiate Chinese Baijiu. The flavor dilution factors of these two thiols ranged from 81 to 6561, and quantitative results showed that MFT and FFT were significantly more abundant (p < 0.001) in SSB than in STB and LTB. The determined odor activity values (OAVs) suggest that MFT (OAV: 34-121) and FFT (OAV: 11-103) contribute significantly to the overall aroma profiles of LTB and STB. Interestingly, the OAVs of these two thiols were high (256-263) and did not significantly differ (p > 0.05) in SSB. Notably, hierarchical cluster analysis and PLS-DA results revealed that these compounds can be used to differentiate Chinese LTB, STB, and SSB. According to their prominent organoleptic and distinguishing roles, these two thiols can be regarded as flavor markers for SSB. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/32615756/Insights_into_the_Role_of_2_Methyl_3_furanthiol_and_2_Furfurylthiol_as_Markers_for_the_Differentiation_of_Chinese_Light_Strong_and_Soy_Sauce_Aroma_Types_of_Baijiu_ DB - PRIME DP - Unbound Medicine ER -