Gao, Xianli published the artcileCharacterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce, Formula: C4H10OS, the main research area is black soybean sauce aroma active compound quality control; (E)-β-Damascenone (PubChem CID 5366074); 1-Octen-3-ol (PubChem CID 18827); 2,6-Dimethylpyrazine (PubChem CID 7938); 2-Methylbutanal (PubChem CID 7284); 2-Methylbutanoic acid (PubChem CID 8314); 2-Phenylethanol (PubChem CID 6054); 3-Methylbutanal (PubChem CID 11552); 3-Methylbutanol (PubChem CID 31260); 3-Methylbutyl acetate (PubChem CID 31276); 3-Methylthiopropanal (PubChem CID 18635); 4-Ethylguaiacol (PubChem CID 62465); 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (PubChem CID 19309); 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (PubChem CID 33931); 4-Vinylguaiacol (PubChem CID 332); Aroma compound; Aroma recombination; Benzeneacetaldehyde (PubChem CID 998); Black soybean; Black soybean sauce; Dimethyl trisulfide (PubChem CID 19310); Ethanol (PubChem CID 702); Ethyl 2-methylbutanoate (PubChem CID 24020); Ethyl 3-methylbutanoate (PubChem CID 7945); Ethyl propanoate (PubChem CID 7749); Soy sauce.
Black soybean sauce’s (BSS) aroma was scarcely investigated, which seriously affected BSS’s quality and consumers’ preference. Thus the aroma compounds in BSS were characterized using gas chromatog.-mass spectrometry/gas chromatog.-olfactometry coupling with recombination and omission experiments Sensory evaluation showed the fruity odor was increased by 63% and the malty, alc., floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), Et propanoate (144%), Et 3-methylbutanoate (70%), Et 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement. Food Chemistry published new progress about Food quality. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Formula: C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts