| Title: | 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 |
| Author(s): | Song X; Zhu L; Wang X; Zheng F; Zhao M; Liu Y; Li H; Zhang F; Zhang Y; Chen F; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Hebei Hengshui Laobaigan Liquor Co., Ltd., Hengshui, Hebei 053000, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Laboratory of Food Quality and Safety, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhengfp@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Hebei Hengshui Laobaigan Liquor Co., Ltd., Hengshui, Hebei 053000, China. 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" |
| DOI: | 10.1016/j.foodchem.2019.124959 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| 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?ª+x?ª+GC-SCD, by which 12?ª+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?ª+x?ª+GC-SCD were found to be extremely low at 0.05-1.53?ª+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?ª++/-?ª+0.02?ª+microg/L to 60.04?ª++/-?ª+2.32?ª+microg/L. Benzenemethanethiol, dimethyl trisulfide, 2-methyl-3-furanthiol and 2-furfurylthiol exhibited odor activity values (OAVs)?ª+>?ª+100 and significantly contributed to the overall aroma of LBG Baijiu" |
| Keywords: | "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 Sulfh;" |
| Notes: | "MedlineSong, Xuebo Zhu, Lin Wang, Xinlei Zheng, Fuping Zhao, Mouming Liu, Yuping Li, Hehe Zhang, Fuyan Zhang, Yuhang Chen, Feng eng England 2019/06/30 Food Chem. 2019 Nov 1; 297:124959. doi: 10.1016/j.foodchem.2019.124959. Epub 2019 Jun 7" |
