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; Shuang Chen; Yao Nie; Yan Xu

doi:10.1016/j.foodres.2020.109043

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

Food Res Int. 2020 May:131:109043. doi: 10.1016/j.foodres.2020.109043. Epub 2020 Jan 29.

Authors

Yan Yan¹, Shuang Chen², Yao Nie³, Yan Xu⁴

Affiliations

¹ 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.
² State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214122, China.
³ 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.
⁴ 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.

PMID: 32247503
DOI: 10.1016/j.foodres.2020.109043

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 × 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: 2-Methyl-3-(methyldisulfanyl)furan (PubChem CID: 47649); 3-Phenylthiophene (PubChem CID: 75473); Dimethyl disulfide (PubChem CID: 12232); Dimethyl sulfide (PubChem CID: 1068); Dimethyl trisulfide (PubChem CID: 19310); GC×GC-TOFMS; Methyl furfuryl disulfide (PubChem CID: 62131); Multiple fermentations; Sensory evaluation; Soy sauce aroma type Baijiu; Volatile sulfur compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

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 / analysis*
Taste
Taste Threshold
Volatile Organic Compounds / analysis*

Substances

Furans
Sulfur Compounds
Volatile Organic Compounds
furan