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.
Alcoholic Beverages
/ analysis
Chromatography, Gas
/ methods
Food Analysis
/ methods
Furans
/ analysis
Gas Chromatography-Mass Spectrometry
/ methods
Limit of Detection
Luminescence
Odorants
/ analysis
Olfactometry
/ methods
Solid Phase Microextraction
/ methods
Sulfhydryl Compounds
/ analysis
Sulfur
/ analysis
Sulfur Compounds
/ analysis
Volatile Organic Compounds
/ analysis
2-Furfurylthiol
2-Furfurylthiol, (PubChem CID: 7363)
2-Methyl-3-furanthiol
2-Methyl-3-furanthiol, (PubChem CID: 34286)
AEDA
Baijiu
Benzenemethanethiol
Benzenemethanethiol, (PubChem CID: 7509)
Dimethyl disulfide, (PubChem CID: 12232)
Dimethyl trisulfide, (PubChem CID: 19310)
GC × GC
Methional, (PubChem CID: 18635)
Sulfur chemiluminescence detection
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Nov 2019
01 Nov 2019
Historique:
received:
31
01
2019
revised:
29
05
2019
accepted:
06
06
2019
entrez:
30
6
2019
pubmed:
30
6
2019
medline:
14
9
2019
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 31253273
pii: S0308-8146(19)31061-1
doi: 10.1016/j.foodchem.2019.124959
pii:
doi:
Substances chimiques
Furans
0
Sulfhydryl Compounds
0
Sulfur Compounds
0
Volatile Organic Compounds
0
furfuryl mercaptan
29W096TCPG
Sulfur
70FD1KFU70
2-methyl-3-furanthiol
N21RW1N179
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
124959Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.