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J Agric Food Chem

Title:		"Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu"
Author(s):		Song X; Zhu L; Jing S; Li Q; Ji J; Zheng F; Zhao Q; Sun J; Chen F; Zhao M; Sun B;
Address:		"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. School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Department of Food Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina 29634, United States"
Journal Title:		J Agric Food Chem
Year:		2020
Volume:		20200715
Issue:		30
Page Number:		7946 - 7954
DOI:		10.1021/acs.jafc.0c04170
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"The sensory impacts of two thiols, 2-methyl-3-furanthiol (MFT) and 2-furfurylthiol (FFT), in Chinese soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB) (liquor) were evaluated and combined with partial least squares discriminant analysis (PLS-DA) to differentiate Chinese Baijiu. The flavor dilution factors of these two thiols ranged from 81 to 6561, and quantitative results showed that MFT and FFT were significantly more abundant (p < 0.001) in SSB than in STB and LTB. The determined odor activity values (OAVs) suggest that MFT (OAV: 34-121) and FFT (OAV: 11-103) contribute significantly to the overall aroma profiles of LTB and STB. Interestingly, the OAVs of these two thiols were high (256-263) and did not significantly differ (p > 0.05) in SSB. Notably, hierarchical cluster analysis and PLS-DA results revealed that these compounds can be used to differentiate Chinese LTB, STB, and SSB. According to their prominent organoleptic and distinguishing roles, these two thiols can be regarded as flavor markers for SSB"
Keywords:		China Flavoring Agents/*chemistry Furans/*chemistry Gas Chromatography-Mass Spectrometry Odorants/analysis Soy Foods/*analysis Sulfhydryl Compounds/*chemistry Volatile Organic Compounds/chemistry Wine/*analysis Aeda Baijiu GCxGC-SCD OVAs flavor marker thi;
Notes:		"MedlineSong, Xuebo Zhu, Lin Jing, Si Li, Qing Ji, Jian Zheng, Fuping Zhao, Qiangzhong Sun, Jinyuan Chen, Feng Zhao, Mouming Sun, Baoguo eng 2020/07/04 J Agric Food Chem. 2020 Jul 29; 68(30):7946-7954. doi: 10.1021/acs.jafc.0c04170. Epub 2020 Jul 15"