Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu

Xuebo Song; Lin Zhu; Xiaojie Geng; Qing Li; Fuping Zheng; Qiangzhong Zhao; Jian Ji; Jinyuan Sun; Hehe Li; Jihong Wu; Mouming Zhao; Baoguo Sun

doi:10.1016/j.foodchem.2021.130232

Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu

Food Chem. 2021 Nov 30:363:130232. doi: 10.1016/j.foodchem.2021.130232. Epub 2021 May 28.

Authors

Xuebo Song¹, Lin Zhu², Xiaojie Geng², Qing Li², Fuping Zheng³, Qiangzhong Zhao⁴, Jian Ji⁵, Jinyuan Sun², Hehe Li², Jihong Wu², Mouming Zhao⁵, Baoguo Sun²

Affiliations

¹ Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
² Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
³ Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: zhengfp@btbu.edu.cn.
⁴ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
⁵ School of Food Science, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.

PMID: 34134075
DOI: 10.1016/j.foodchem.2021.130232

Abstract

Fruity notes are important to the flavor of Baijiu (Chinese Liquor) and are considered to originate from ester compounds; however, little is known about the other chemicals that contribute to the fruity aroma. In this study, the sensory impacts of two tropical fruit aroma thiols, 3-mercaptohexanol (3MH) and 4-methyl-4-mercapto-2-pentanone (4MP), in Chinese Light-, Strong- and Soy sauce flavor type Baijiu were systemically subjected to a sensory evaluation, qualitative and quantitative analysis, and multivariate statistical analyses. The flavor dilution factors of 3MH and 4MP were 9-729. The contents of 3MH and 4MP were the highest (p < 0.001) in Strong- and Soy sauce aroma-type Baijiu, respectively. According to their odor activity values (OAVs), 3MH (OAV: 1-22) and 4MP (OAV: 1-9) are important to the aroma of Baijiu. Notably, 4MP was identified for the first time in Baijiu, and the multivariate statistical analysis demonstrated that 3MH and 4MP could be used to differentiate Baijiu.

Keywords: Baijiu; Chemometrics; Sensory evaluation; Thiols; Tropical fruit aroma.

MeSH terms

China
Fruit / chemistry
Gas Chromatography-Mass Spectrometry
Hexanols
Odorants* / analysis
Pentanones
Sulfhydryl Compounds
Volatile Organic Compounds* / analysis

Substances

Hexanols
Pentanones
Sulfhydryl Compounds
Volatile Organic Compounds
2-pentanone
3-mercaptohexanol