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Food Res Int

Title:		"Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC x GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis"
Author(s):		Yan Y; Chen S; Nie Y; Xu Y;
Address:		"State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China. State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address: ynie@jiangnan.edu.cn. State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address: yxu@jiangnan.edu.cn"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200129
Issue:
Page Number:		109043 -
DOI:		10.1016/j.foodres.2020.109043
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"An analytical method based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS) was developed to characterize volatile sulfur compounds (VSCs) in soy sauce aroma type Baijiu (SSAB) and soy sauce aroma type rounds Baijiu (SSARB). Using this method, 19 VSCs were identified and quantified. The aroma contribution of VSCs was evaluated by odor activity values (OAVs) and perceptive interactions. Seven VSCs had concentrations higher than their corresponding odor thresholds. In particular, the presence of methyl furfuryl disulfide (OAV: 7-11) and 2-methyl-3-(methyldisulfanyl)furan (OAV: 9-18) with relatively high OAVs in Baijiu was reported for the first time, and they could be the important aroma contributors to SSAB. Moreover, sensory analysis revealed that dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide enhanced the perception of fruity aromas in the matrices studied. Partial least-squares discriminant analysis (PLS-DA) analysis indicated that the VSCs could be used to distinguish SSARB"
Keywords:		*Data Analysis Evaluation Studies as Topic *Fermentation Food Handling Furans/analysis Gas Chromatography-Mass Spectrometry Humans Multivariate Analysis Odorants/*analysis Olfactometry Smell Solid Phase Microextraction Soy Foods/*analysis Sulfur Compounds;
Notes:		"MedlineYan, Yan Chen, Shuang Nie, Yao Xu, Yan eng Research Support, Non-U.S. Gov't Canada 2020/04/06 Food Res Int. 2020 May; 131:109043. doi: 10.1016/j.foodres.2020.109043. Epub 2020 Jan 29"