Cargando…

Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process

Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). The samples were pre-treated usi...

Descripción completa

Detalles Bibliográficos
Autores principales: Xiang, Danhua, Li, Peiqi, Gong, Rong, Sun, Yanbin, Chen, Xiangmei, Wei, Heli, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378441/
https://www.ncbi.nlm.nih.gov/pubmed/37509751
http://dx.doi.org/10.3390/foods12142658
_version_ 1785079767327834112
author Xiang, Danhua
Li, Peiqi
Gong, Rong
Sun, Yanbin
Chen, Xiangmei
Wei, Heli
Xu, Yan
author_facet Xiang, Danhua
Li, Peiqi
Gong, Rong
Sun, Yanbin
Chen, Xiangmei
Wei, Heli
Xu, Yan
author_sort Xiang, Danhua
collection PubMed
description Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). The samples were pre-treated using a modified QuEChERS method. 4,4′-Dithiodipyridine (DTDP) derivatization reaction improved the detectability and stability of volatile thiol compounds. From the end of the first round to the end of the seventh round of fermentation and different fermentation states from the fifth round of fermented grains of the sauce-aroma baijiu production process were analyzed. The results showed that the concentrations of methanethiol (67.64–205.37 μg/kg), ethanethiol (1.22–1.76 μg/kg), 2-furfurylthiol (0.51–3.03 μg/kg), and 2-methyl-3-furanthiol (1.70–12.74 μg/kg) were increased with the number of fermentation rounds. Methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol increased during fermentation and distillation in the fifth round. Fermentation and distillation were important stages for their widespread production. After distillation, there were still a large number of volatile thiol compounds in the fermented grains. The thermal reaction was of great significance in the formation of these thiols.
format Online
Article
Text
id pubmed-10378441
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-103784412023-07-29 Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process Xiang, Danhua Li, Peiqi Gong, Rong Sun, Yanbin Chen, Xiangmei Wei, Heli Xu, Yan Foods Article Five volatile thiol compounds (methanethiol, ethanethiol, 2-mercapto-1-ethanol, 2-furfurylthiol, and 2-methyl-3-furanethiol) in fermented grains of sauce-aroma baijiu were determined using ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). The samples were pre-treated using a modified QuEChERS method. 4,4′-Dithiodipyridine (DTDP) derivatization reaction improved the detectability and stability of volatile thiol compounds. From the end of the first round to the end of the seventh round of fermentation and different fermentation states from the fifth round of fermented grains of the sauce-aroma baijiu production process were analyzed. The results showed that the concentrations of methanethiol (67.64–205.37 μg/kg), ethanethiol (1.22–1.76 μg/kg), 2-furfurylthiol (0.51–3.03 μg/kg), and 2-methyl-3-furanthiol (1.70–12.74 μg/kg) were increased with the number of fermentation rounds. Methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol increased during fermentation and distillation in the fifth round. Fermentation and distillation were important stages for their widespread production. After distillation, there were still a large number of volatile thiol compounds in the fermented grains. The thermal reaction was of great significance in the formation of these thiols. MDPI 2023-07-10 /pmc/articles/PMC10378441/ /pubmed/37509751 http://dx.doi.org/10.3390/foods12142658 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xiang, Danhua
Li, Peiqi
Gong, Rong
Sun, Yanbin
Chen, Xiangmei
Wei, Heli
Xu, Yan
Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
title Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
title_full Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
title_fullStr Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
title_full_unstemmed Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
title_short Quantification and Distribution of Thiols in Fermented Grains of Sauce-Aroma Baijiu Production Process
title_sort quantification and distribution of thiols in fermented grains of sauce-aroma baijiu production process
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378441/
https://www.ncbi.nlm.nih.gov/pubmed/37509751
http://dx.doi.org/10.3390/foods12142658
work_keys_str_mv AT xiangdanhua quantificationanddistributionofthiolsinfermentedgrainsofsaucearomabaijiuproductionprocess
AT lipeiqi quantificationanddistributionofthiolsinfermentedgrainsofsaucearomabaijiuproductionprocess
AT gongrong quantificationanddistributionofthiolsinfermentedgrainsofsaucearomabaijiuproductionprocess
AT sunyanbin quantificationanddistributionofthiolsinfermentedgrainsofsaucearomabaijiuproductionprocess
AT chenxiangmei quantificationanddistributionofthiolsinfermentedgrainsofsaucearomabaijiuproductionprocess
AT weiheli quantificationanddistributionofthiolsinfermentedgrainsofsaucearomabaijiuproductionprocess
AT xuyan quantificationanddistributionofthiolsinfermentedgrainsofsaucearomabaijiuproductionprocess