Zhang Guihu, Xiao Peng, Yuan Mengmeng, Li Youming, Xu Youqiang, Li Hehe, Sun Jinyuan, Sun Baoguo
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China.
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
Front Nutr. 2023 Jun 30;10:1196816. doi: 10.3389/fnut.2023.1196816. eCollection 2023.
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.
香气是饮料风味和品质的关键组成部分。在负责香味感知的挥发性化学物质中，硫化合物因其极低的气味阈值而成为独特的气味物质。尽管痕量硫化合物可增强饮料的风味特征，但它们也会导致异味。硫化合物可通过美拉德反应和微生物代谢形成，赋予咖啡香气并改变饮料的风味。为了增进对食品风味领域中硫化合物的了解，选择2-糠基硫醇（FFT）作为代表来讨论其生成现状、感官影响、富集、分析方法、形成机制、香气劣化及香气调控。对FFT进行了全面综述，主要涉及的饮料通常有白酒、啤酒、葡萄酒和咖啡。还讨论了FFT面临的挑战及建议，包括分析方法和形成机制、FFT与其他化合物之间的相互作用，以及开发特定材料以延长香气释放后的持续时间。
