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

• Published in: Foods Vol. 12; no. 14; p. 2658
• Main Authors: Xiang, Danhua, Li, Peiqi, Gong, Rong, Sun, Yanbin, Chen, Xiangmei, Wei, Heli, Xu, Yan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 10.07.2023; MDPI
• Subjects: Alcoholic beverages; Analysis; Aroma; Beverages; Chromatography; derivatization; Distillation; Ethanol; Fermentation; fermented grains; Food science; Ions; Liquid chromatography; Mass spectrometry; Mass spectroscopy; Methanethiol; Odors; Production processes; QuEChERS; Reagents; sauce-aroma baijiu; Sauces; Scientific imaging; Sodium; Thiols; UPLC-MS/MS; volatile thiol compounds; China; United States > US; UPLC-MS/MS; derivatization; fermented grains; volatile thiol compounds; sauce-aroma baijiu; QuEChERS
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12142658

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.