三硫化二甲酯
化学
芳香
嗅觉测定
色谱法
气相色谱法
气味
硫黄
固相微萃取
化学发光
检出限
火焰离子化检测器
气相色谱-质谱法
质谱法
食品科学
二甲基二硫化物
有机化学
作者
Xuebo Song,Lin Zhu,Xinlei Wang,Fuping Zheng,Mouming Zhao,Yuping Liu,Hehe Li,Fuyan Zhang,Yuhang Zhang,Feng Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2019-11-01
卷期号:297: 124959-124959
被引量:77
标识
DOI:10.1016/j.foodchem.2019.124959
摘要
Volatile sulfur-containing compounds (VSCs) often exist at extremely low concentrations, making them difficult to be determined. The VSCs in Laobaigan (LBG) Baijiu were analyzed by headspace solid-phase microextraction (HS–SPME) coupled with GC × GC–SCD, by which 12 VSCs were identified. Among the 65 odor-active compounds that were determined by GC–O with the aid of aroma extract dilution analysis (AEDA), benzenemethanethiol and 2-methyl-3-furanthiol were found to possess the highest FD values of 6561. The limits of detection (LODs) of the identified VSCs determined by GC × GC–SCD were found to be extremely low at 0.05–1.53 ng/L, with their analytical recoveries from 85% to 116%. The VSCs in the LBG samples were determined in a range of concentrations from 0.77 ± 0.02 µg/L to 60.04 ± 2.32 µg/L. Benzenemethanethiol, dimethyl trisulfide, 2-methyl-3-furanthiol and 2-furfurylthiol exhibited odor activity values (OAVs) > 100 and significantly contributed to the overall aroma of LBG Baijiu.
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