Skip to main content
Log in

1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Roasted-sesame-like aroma and flavour type liquor is extensively welcomed by consumers owing to its typical aroma, particularly in the north of China. To our knowledge, age markers which can distinguish between fresh and aged raw liquor have not been investigated. 1,1-Diethoxymethane and methanethiol were identified and quantified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry. The results showed that 1,1-diethoxymethane was not detected in all fresh raw liquors, and the contents increased with raw liquor age, contrary to the great decrease of methanethiol. Both of them showed good correlations with raw liquor age (R 2 = 0.955 and R 2 = 0.695, respectively). Furthermore, the reduction in the concentrations of methanethiol and derivatives (rotten cabbage aroma) might be responsible for the mild aromas of aged raw liquors. Therefore, our research suggested that 1,1-diethoxymethane and methanethiol could be used as effective age markers of roasted-sesame-like aroma and flavour type raw liquor.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. Fan W, Xu Y, Qian MC (2012) Identification of aroma compounds in Chinese “Moutai” and “Langjiu” liquors by normal phase liquid chromatography fractionation followed by gas chromatography/olfactometry. In: Qian MC, Shellhammer TH (eds) Flavor chemistry of wine and other alcoholic beverages. American Chemical Society, Washington, pp 303–338

    Chapter  Google Scholar 

  2. Zhou L, Zhao D, Lai A, Cao J, Liu J (2008) The technics and style characteristic of Jingzhishenniang liquor. Liquor Mak 35(3):27–29

    CAS  Google Scholar 

  3. Fan W, Qian MC (2005) Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors. J Agric Food Chem 53(20):7931–7938

    Article  CAS  Google Scholar 

  4. Ma Y, Qiao H, Wang W, Chen T, Du X et al (2014) Variations in physicochemical properties of Chinese Fenjiu during storage and high-gravity technology of liquor aging. Int J Food Prop 17(4):923–936

    Article  CAS  Google Scholar 

  5. Perestrelo R, Barros A, Câmara J, Rocha S (2011) In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction. J Agric Food Chem 59(7):3186–3204

    Article  CAS  Google Scholar 

  6. Câmara J, Alves M, Marques J (2006) Changes in volatile composition of Madeira wines during their oxidative ageing. Anal Chim Acta 563(1):188–197

    Article  Google Scholar 

  7. Aquino F, Rodrigues S, Nascimento R, Casimiro A (2006) Simultaneous determination of aging markers in sugar cane spirits. Food Chem 98(3):569–574

    Article  Google Scholar 

  8. Pino JA, Tolle S, Gök R, Winterhalter P (2012) Characterisation of odour-active compounds in aged rum. Food Chem 132(3):1436–1441

    Article  CAS  Google Scholar 

  9. Quesada G, Villalón M, Lopez G, Lopez M (1996) Influence of aging factors on the furanic aldehyde contents of matured brandies: aging markers. J Agric Food Chem 44(6):1378–1381

    Article  Google Scholar 

  10. Taira J, Tsuchiya A, Furudate H (2012) Initial volatile aroma profiles of young and aged Awamori shochu determined by GC/MS/pulsed FPD. Food Sci Technol Res 18(2):177–181

    Article  CAS  Google Scholar 

  11. Peterson A, Gambuti A, Waterhouse A (2014) Rapid analysis of heterocyclic acetals in wine by stable isotope dilution gas chromatography-mass spectrometry. Tetrahedron 71(20):3032–3038

    Article  Google Scholar 

  12. Zhou Q (2015) Odor profile of Chinese roasted-sesame-like aroma type liquor. Jiangnan University, Wuxi, China

  13. Savchuk S, Kolesov G (2005) Chromatographic techniques in the quality control of cognacs and cognac spirits. J Anal Chem 60(8):752–771

    Article  CAS  Google Scholar 

  14. Chopade S, Sharma M (1997) Reaction of ethanol and formaldehyde: use of versatile cation-exchange resins as catalyst in batch reactors and reactive distillation columns. React Funct Polym 32(1):53–65

    Article  CAS  Google Scholar 

  15. Zhu M, Fan W, Xu Y (2015) Characterization of formaldehyde from distillation cut, raw liquor of different vintage, and finished Chinese liquor. Food Ferment Ind 41(9):153–157

    CAS  Google Scholar 

  16. Mestres M, Busto O, Guasch J (2000) Analysis of organic sulfur compounds in wine aroma. J Chromatogr A 881(1):569–581

    Article  CAS  Google Scholar 

  17. Xiao Q, Yu C, Xing J, Hu B (2006) Comparison of headspace and direct single-drop microextraction and headspace solid-phase microextraction for the measurement of volatile sulfur compounds in beer and beverage by gas chromatography with flame photometric detection. J Chromatogr A 1125(1):133–137

    Article  CAS  Google Scholar 

  18. Masuda M, Nishimura K (1982) Changes in volatile sulfur compounds of whisky during aging. J Food Sci 47(1):101–105

    Article  Google Scholar 

  19. Fan W, Qian MC (2006) Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis. J Agric Food Chem 54(7):2695–2704

    Article  CAS  Google Scholar 

  20. Wainwright T, McMahon J, McDowell J (1972) Formation of methional and methanethiol from methionine. J Sci Food Agric 23(7):911–914

    Article  CAS  Google Scholar 

  21. Chin H, Lindsay R (1994) Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulfide and dimethyl trisulfide. Food Chem 49(4):387–392

    Article  CAS  Google Scholar 

  22. Ronkainen P, Denslow J, Leppänen O (1973) The gas chromatographic analysis of some volatile sulfur compounds. J Chromatogr Sci 11(7):384–390

    Article  CAS  Google Scholar 

  23. Zheng J, Liang R, Huang J, Zhou R, Chen Z et al (2014) Volatile compounds of raw spirits from different distilling stages of Luzhou-flavor spirit. Food Sci Technol Res 20(2):283–293

    Article  CAS  Google Scholar 

  24. Gao W, Fan W, Xu Y (2014) Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography–olfactometry, quantitative measurements, aroma recombination, and omission studies. J Agric Food Chem 62(25):5796–5804

    Article  CAS  Google Scholar 

  25. ASTM E679–04 (2011) Standard practice for determination of odor and taste thresholds by a forced-choice ascending concentration series method of limits. ASTM Intl. West Conshohocken, PA. doi:10.1520/E0679-04R11

  26. Panosyan A, Mamikonyan G, Torosyan M, Gabrielyan E, Mkhitaryan S et al (2001) Determination of the composition of volatiles in cognac (brandy) by headspace gas chromatography–mass spectrometry. J Anal Chem 56(10):945–952

    Article  CAS  Google Scholar 

  27. Be Anocibar, Bertrand A (1995) Study on sulfur compounds in wine: preliminary results. Ital J Food Sci 7(3):279–289

    Google Scholar 

  28. Wang X, Fan W, Xu Y (2014) Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry, chemical quantitative and odor activity values analysis. Eur Food Res Technol 239(5):813–825

    Article  CAS  Google Scholar 

  29. Fan W, Xu Y (2011) Determination of odor thresholds of volatile aroma compounds in Baijiu by a forced-choice ascending concentration series method of limits. Liquor Mak 38(4):80–84

    CAS  Google Scholar 

Download references

Acknowledgments

The authors thank financial supports from the National High Technology Research and Development Program of China (program 863) under No. 2013AA102108.

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Wenlai Fan.

Ethics declarations

Conflict of interest

None.

Human and animal rights

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zhu, M., Fan, W., Xu, Y. et al. 1,1-Diethoxymethane and methanethiol as age markers in Chinese roasted-sesame-like aroma and flavour type liquor. Eur Food Res Technol 242, 1985–1992 (2016). https://doi.org/10.1007/s00217-016-2697-x

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2697-x

Keywords

Navigation