Wang, Lulu published the artcileCharacterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies, Quality Control of 505-10-2, the main research area is baijiu aroma off odor; Moutai-aroma type Baijiu; aroma addition; comparative aroma extract dilution analysis; odor activity value; off-odor; omission test.
A potent unpleasant aroma presenting a pickle-like off-odor in Moutai-aroma type Baijiu was studied by comparative aroma extract dilution anal. (AEDA). Two Moutai-aroma type Baijiu samples, one having no off-odor (A) and the other one presenting pickle-like off-odor (B), were selected for chem. anal. and sensory evaluation. The aroma compounds were isolated by headspace solid-phase microextraction and liquid-liquid extraction AEDA, quant. anal., and odor activity value calculation were performed in both the A and B samples. The main differences between the two samples were obtained for 12 compounds, presenting significantly higher concentrations in the off-odor sample. A total of 30 Moutai-aroma type Baijiu samples having different intensities of pickle-like sensory defect were analyzed to confirm the differences. An aroma addition test indicated that the 12 compounds with higher concentrations contributed to the pickle-like off-odor when spiked into sample A. Finally, a triangle test involving omission of the aroma compounds from the spiked A sample proved that 2-methyl-3-furanthiol, methional, Me 2-methyl-3-furyl disulfide, di-Me trisulfide, 2-furfurylthiol, methanethiol, di-Me disulfide, and bis(2-methyl-3-furyl)disulfide with higher concentrations were generally responsible for the pickle-like off-odor in Moutai-aroma type Baijiu.
Journal of Agricultural and Food Chemistry published new progress about Baijiu. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Quality Control of 505-10-2.
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