Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Yan, Yan; Chen, Shuang; Nie, Yao; Xu, Yan

doi:10.1016/j.foodres.2020.109043

Cited by 79 publications

(52 citation statements)

References 43 publications

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“…Panel 2 composed of 12 judges, 6 men and 6 women, aged 27 on average. All staff had rich experience in sensory evaluation, including determination of odor thresholds and quantitative descriptive analysis [23,24]. For sensory training, 2,3,5-trimethylpyrazine (8 mg•L −1 ) in 53% v/v aqueous ethanol was used as the roasted aroma reference [24].…”

Section: Sensory Panelsmentioning

confidence: 99%

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan

Chen

Nie

et al. 2021

Foods

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Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6-dimethylpyrazine and 2,3,5-trimethylpyrazine were the three most concentrated pyrazines. The highest odor activity value (OAV) was determined for 2-ethyl-3,5-dimethylpyrazine. Quantitative analysis combined with descriptive sensory analysis revealed that sub-threshold pyrazines (2,3-dimethylpyrazine, 2,3-diethylpyrazine, 2,3-diethyl-5-methylpyrazine and 2-acetyl-3-methylpyrazine) are significantly correlated with the roasted aroma in SSAB. Our study focused on the impact of sub-threshold pyrazines on the perception of roasted aroma in SSAB. The effect of the sub-threshold pyrazines was detected by the addition of various pyrazines in SSAB samples, despite their sub-threshold concentrations. Furthermore, the presence of sub-threshold pyrazines in dilute alcohol solution resulted in a significant reduction in the odor thresholds of supra-threshold pyrazines. Sensory investigation indicated that pyrazines have a synergistic effect on the perception of roasted aroma. The results highlighted the contribution of some pyrazines to the roasted aroma in SSAB despite their sub-threshold concentrations.

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Section: Sensory Panelsmentioning

confidence: 99%

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan

Chen

Nie

et al. 2021

Foods

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“…To gain the chemical markers for discrimination of the three groups in the PLS-DA model, VIP values were calculated and inspected for identified volatile compounds. Generally, VIP values > 1 and p < 0.05 are considered as significant contributors to the model [40,50,51]. In this study, seven-fold cross-validation and 200 response permutation testing (RPT) methods were used to investigate the quality of the model.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products

Qiu¹,

Cao²,

Han³

2020

Molecules

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The artificial production of Ophiocordyceps sinensis mycelia and fruiting bodies and the Chinese cordyceps has been established. However, the volatile components from these O. sinensis products are not fully identified. An efficient, convenient, and widely used approach based on headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography and quadrupole time-of-flight mass spectrometry (GC×GC-QTOFMS) was developed for the extraction and the analysis of volatile compounds from three categories of 16 products, including O. sinensis fungus, Thitarodes hosts of O. sinensis, and the Chinese cordyceps. A total of 120 volatile components including 36 alkanes, 25 terpenes, 17 aromatic hydrocarbons, 10 ketones, 5 olefines, 5 alcohols, 3 phenols, and 19 other compounds were identified. The contents of these components varied greatly among the products but alkanes, especially 2,5,6-trimethyldecane, 2,3-dimethylundecane and 2,2,4,4-tetramethyloctane, are the dominant compounds in general. Three categories of volatile compounds were confirmed by partial least squares-discriminant analysis (PLS-DA). This study provided an ideal method for characterizing and distinguishing different O. sinensis and insect hosts-based products.

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“…As indicated in Figure 1A, sorghum, accounting for 50% of the total raw material, is first moistened with hot water above 90 °C for 4 to 5 hr; approximately 80% of sorghum constitutes whole grains and 20% is crushed, with the amount of water added being 42% to 48% of the grain weight in total (Yan, Chen, Nie, & Xu, 2020). Then, 5 to 7% Zaopei consisting of unsteamed liquor fermented in the last round of the previous year is added, mixed with the ingredients, and packed with Zeng (steamed food).…”

Section: Four Basic Fermentation Processes For Aroma Productionmentioning

confidence: 99%

Basic flavor types and component characteristics of Chinese traditional liquors: A review

Yang

Zou

Shen

et al. 2020

Journal of Food Science

127

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Chinese traditional liquor, a major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Owing to the various raw brewing materials, types of koji, fermentation vessels, and processes used during liquor production, significant differences can occur in the content of flavor chemical components, such as esters, alcohols, aromatics, ketones, nitrogen compounds, acids, and aldehydes in the resulting liquor. Therefore, the liquor can be characterized on the basis of four basic flavors: sauce-, strong-, light-, and rice-aroma, and eight derivative flavors: feng-, sesame-, chi-, te-, mixed-, laobaigan-, herbal-, and fuyu-aroma. In this review, we describe the production and development process of Chinese traditional liquor in detail; summarize the flavor types, flavor chemical composition characteristics,and research progress related to this liquor;and discuss the influence of trace chemical components on liquor flavor, with the aim of laying a theoretical foundation for stabilizing the quality and increasing the yield of traditional liquor.

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Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis

Cited by 79 publications

References 43 publications

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Analysis of Volatile Components in Different Ophiocordyceps sinensis and Insect Host Products

Basic flavor types and component characteristics of Chinese traditional liquors: A review

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