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Food Chem

Title:		"Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu"
Author(s):		Song X; Zhu L; Geng X; Li Q; Zheng F; Zhao Q; Ji J; Sun J; Li H; Wu J; Zhao M; Sun B;
Address:		"Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, 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; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhengfp@btbu.edu.cn. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China"
Journal Title:		Food Chem
Year:		2021
Volume:		20210528
Issue:
Page Number:		130232 -
DOI:		10.1016/j.foodchem.2021.130232
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Fruity notes are important to the flavor of Baijiu (Chinese Liquor) and are considered to originate from ester compounds; however, little is known about the other chemicals that contribute to the fruity aroma. In this study, the sensory impacts of two tropical fruit aroma thiols, 3-mercaptohexanol (3MH) and 4-methyl-4-mercapto-2-pentanone (4MP), in Chinese Light-, Strong- and Soy sauce flavor type Baijiu were systemically subjected to a sensory evaluation, qualitative and quantitative analysis, and multivariate statistical analyses. The flavor dilution factors of 3MH and 4MP were 9-729. The contents of 3MH and 4MP were the highest (p < 0.001) in Strong- and Soy sauce aroma-type Baijiu, respectively. According to their odor activity values (OAVs), 3MH (OAV: 1-22) and 4MP (OAV: 1-9) are important to the aroma of Baijiu. Notably, 4MP was identified for the first time in Baijiu, and the multivariate statistical analysis demonstrated that 3MH and 4MP could be used to differentiate Baijiu"
Keywords:		China Fruit/chemistry Gas Chromatography-Mass Spectrometry Hexanols *Odorants/analysis Pentanones Sulfhydryl Compounds *Volatile Organic Compounds/analysis Baijiu Chemometrics Sensory evaluation Thiols Tropical fruit aroma;
Notes:		"MedlineSong, Xuebo Zhu, Lin Geng, Xiaojie Li, Qing Zheng, Fuping Zhao, Qiangzhong Ji, Jian Sun, Jinyuan Li, Hehe Wu, Jihong Zhao, Mouming Sun, Baoguo eng England 2021/06/17 Food Chem. 2021 Nov 30; 363:130232. doi: 10.1016/j.foodchem.2021.130232. Epub 2021 May 28"