| Title: | Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science |
| Author(s): | Wu Z; Qin D; Duan J; Li H; Sun J; Huang M; Sun B; |
| Address: | "Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, 310058, Hangzhou, China. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, 100048 Beijing, China. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, 100048 Beijing, China. Electronic address: lihehe@btbu.edu.cn. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, 100048 Beijing, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, 100048 Beijing, China. Electronic address: sunjinyuan@th.btbu.edu.cn" |
| DOI: | 10.1016/j.foodchem.2021.130345 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Chinese sesame-flavour baijiu (CSB) is one of aroma types discovered after the founding of China. Sulfur-containing compounds have low content in CSB but play an important role. This study developed a quantitative method by derivatization reaction combined LC-MS/MS for the determination of benzenemethanethiol (BM), which has a roasted aroma in CSB. Under the optimized conditions, the LOD and LOQ of BM were 11.73 ng L(-1) and 39.09 ng L(-1), respectively. The recovery yield of the derivatization product ranged from 82.12% to 93.99%. The content of BM in 4 CSBs were 150.22-860.40 ng L(-1). To confirm the contribution of BM to the overall aroma of CSB, aroma recombination experiments and omission experiments were carried out. Compared with that of the simulated baijiu sample without BM, the roasted aroma of the simulated baijiu sample containing BM was enhanced. Omission experiments showed that BM made important contributions to the overall aroma of CSB" |
| Keywords: | "Chromatography, High Pressure Liquid Chromatography, Liquid Gas Chromatography-Mass Spectrometry Odorants/analysis *Sesamum Tandem Mass Spectrometry *Volatile Organic Compounds/analysis Benzenemethanethiol Derivatization reaction Sensory science Sesame-fl;" |
| Notes: | "MedlineWu, Ziyang Qin, Dan Duan, Jiawen Li, Hehe Sun, Jinyuan Huang, Mingquan Sun, Baoguo eng England 2021/06/28 Food Chem. 2021 Dec 1; 364:130345. doi: 10.1016/j.foodchem.2021.130345. Epub 2021 Jun 10" |
