Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu
Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu
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DOI：
10.1016/j.foodchem.2021.130232
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发表时间：
2021-06-13
期刊：
影响因子：
8.8
通讯作者：
Sun, Baoguo
中科院分区：
文献类型：
--
作者：
Song, Xuebo;Zhu, Lin;Sun, Baoguo
果味对白酒的风味很重要，被认为是源于酯类化合物;然而，对其他有助于果味香气的化学物质知之甚少。本研究采用感官评价、定性定量分析和多元统计分析方法，系统研究了3-巯基己醇（3 MH）和4-甲基-4-巯基-2-戊酮（4 MP）两种热带水果芳香硫醇对中国淡、浓、酱香型白酒感官的影响。3 MH和4 MP的风味稀释因子为9-729。浓香型和酱香型白酒中3 MH和4 MP含量最高（p < 0.001）。从香气活性值（OAVs）来看，3 MH（OAV：1-22）和4 MP（OAV：1-9）对白酒香气的影响较大。其中，4 MP是首次在白酒中鉴定出来的，多元统计分析表明，3 MH和4 MP可以作为白酒的鉴别指标。
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-2pentanone (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.