Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example

Guihu Zhang; Peng Xiao; Mengmeng Yuan; Youming Li; Youqiang Xu; Hehe Li; Jinyuan Sun; Baoguo Sun

doi:10.3389/fnut.2023.1196816

Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example

Front Nutr. 2023 Jun 30:10:1196816. doi: 10.3389/fnut.2023.1196816. eCollection 2023.

Authors

Guihu Zhang^{1

2}, Peng Xiao^{1

2}, Mengmeng Yuan^{1

2}, Youming Li³, Youqiang Xu^{1

2}, Hehe Li^{1

2

4}, Jinyuan Sun^{1

2

4}, Baoguo Sun^{1

2

4}

Affiliations

¹ China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China.
² Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
³ Inner Mongolia Taibus Banner Grassland Brewing Co., Ltd., Xilin Gol League, China.
⁴ Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China.

Abstract

Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to their extremely low odor threshold. Although trace amounts of sulfur compounds can enhance the flavor profile of beverages, they can lead to off-odors. Sulfur compounds can be formed via Maillard reaction and microbial metabolism, imparting coffee aroma and altering the flavor of beverages. In order to increase the understanding of sulfur compounds in the field of food flavor, 2-furfurylthiol (FFT) was chosen as a representative to discuss the current status of their generation, sensory impact, enrichment, analytical methods, formation mechanisms, aroma deterioration, and aroma regulation. FFT is comprehensively reviewed, and the main beverages of interest are typically baijiu, beer, wine, and coffee. Challenges and recommendations for FFT are also discussed, including analytical methods and mechanisms of formation, interactions between FFT and other compounds, and the development of specific materials to extend the duration of aroma after release.

Keywords: 2-furfurylthiol; Maillard reaction; enzyme catalysis; flavor chemical interaction; microorganism.

Publication types

Review

Grants and funding

This study was supported by the National Natural Science Foundation of China (32172340 and 31972193) and the Young Elite Scientists Sponsorship Program by CAST (2022QNRC001).