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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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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 |
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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 |
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