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

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.

Published: November 2019

AI Article Synopsis

  • The study analyzed volatile sulfur-containing compounds (VSCs) in Laobaigan (LBG) Baijiu, identifying 12 VSCs using advanced techniques like HS-SPME and GC × GC-SCD.
  • Among the 65 odor-active compounds evaluated, benzenemethanethiol and 2-methyl-3-furanthiol had the highest flavor dilution (FD) values, indicating strong aroma intensity.
  • The concentrations of VSCs in the LBG samples ranged from 0.77 to 60.04 µg/L, with certain compounds showing high odor activity values (OAVs) that played a significant role in shaping the overall aroma of the Baijiu.

Article 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.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.foodchem.2019.124959DOI Listing

Publication Analysis

Top Keywords

sulfur-containing compounds
8
extremely low
8
lbg baijiu
8
characterization key
4
key aroma-active
4
aroma-active sulfur-containing
4
compounds chinese
4
chinese laobaigan
4
laobaigan baijiu
4
baijiu gas
4

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!