Yan Yan, Chen Shuang, Nie Yao, Xu Yan
State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214100, China.
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Foods. 2021 Feb 17;10(2):441. doi: 10.3390/foods10020441.
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.
吡嗪类化合物是豉香型白酒（SSAB）中重要的香气成分。本研究采用超高效液相色谱-串联质谱联用技术（UPLC-MS/MS）对SSAB中的16种吡嗪类化合物进行了分析。定量结果表明，2,3,5,6-四甲基吡嗪、2,6-二甲基吡嗪和2,3,5-三甲基吡嗪是含量最高的三种吡嗪类化合物。2-乙基-3,5-二甲基吡嗪的气味活性值（OAV）最高。定量分析结合描述性感官分析表明，阈值以下的吡嗪类化合物（2,3-二甲基吡嗪、2,3-二乙基吡嗪、2,3-二乙基-5-甲基吡嗪和2-乙酰基-3-甲基吡嗪）与SSAB中的烤香显著相关。本研究重点关注阈值以下吡嗪类化合物对SSAB中烤香感知的影响。尽管样品中吡嗪类化合物的浓度低于阈值，但通过向SSAB样品中添加各种吡嗪类化合物来检测其影响。此外，稀醇溶液中阈值以下吡嗪类化合物的存在导致阈值以上吡嗪类化合物的气味阈值显著降低。感官调查表明，吡嗪类化合物对烤香的感知具有协同作用。结果突出了一些吡嗪类化合物尽管浓度低于阈值，但对SSAB中烤香的贡献。
