分析、产生及热带水果香气硫醇，3-巯基-1-己醇和 4-甲基-4-巯基-2-戊酮，在中国白酒中的潜在感官意义。
Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu.
机构信息
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.
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.
出版信息
Food Chem. 2021 Nov 30;363:130232. doi: 10.1016/j.foodchem.2021.130232. Epub 2021 May 28.
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.
果香是白酒（中国白酒）风味的重要组成部分，被认为源自酯类化合物；然而，对于其他有助于果香香气的化学物质知之甚少。在这项研究中，两种热带水果香气硫醇，3-巯基己醇（3MH）和 4-甲基-4-巯基-2-戊酮（4MP），对中国清香型、浓香型和酱香型白酒的感官影响进行了系统的感官评价、定性和定量分析以及多变量统计分析。3MH 和 4MP 的风味稀释因子分别为 9-729。3MH 和 4MP 的含量在浓香型和酱香型白酒中分别最高（p<0.001）。根据它们的气味活性值（OAV），3MH（OAV：1-22）和 4MP（OAV：1-9）对白酒的香气很重要。值得注意的是，4MP 是首次在白酒中被鉴定出来，多元统计分析表明 3MH 和 4MP 可用于区分白酒。
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