Journal
FOODS
Volume 12, Issue 13, Pages -Publisher
MDPI
DOI: 10.3390/foods12132464
Keywords
Saccharomyces cerevisiae; baijiu; daqu; benzenemethanethiol; formation mechanism
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Baijiu, a popular alcoholic beverage, contains over 2000 aroma compounds, with the sulfur-containing compounds being the most influential in shaping its flavor. This study isolated 12 yeast strains capable of producing benzenemethanethiol from baijiu daqu, and identified Saccharomyces cerevisiae strain J14 as the most promising. The optimal fermentation conditions for producing benzenemethanethiol were determined to be 28°C for 24 hours with a 4% inoculum of 3.025 g/L L-cysteine.
Baijiu, a prevalent alcoholic beverage, boasts over 2000 aroma compounds, with sulfur-containing compounds being the most influential in shaping its flavor. Benzenemethanethiol, a distinctive odorant in baijiu, is known to enhance the holistic flavor profile of baijiu. Despite its importance, there is very little literature on the biotransformation mechanism of benzenemethanethiol. Thus, extensive research efforts have been made to elucidate the formation mechanism of this compound in order to improve baijiu production. In this study, 12 yeast strains capable of generating benzenemethanethiol were isolated from baijiu daqu, and the Saccharomyces cerevisiae strain J14 was selected for further investigation. The fermentation conditions were optimized, and it was found that the optimal conditions for producing benzenemethanethiol were at 28 & DEG;C for 24 h with a 4% (v/v) inoculum of 3.025 g/L L-cysteine. This is the first time that yeast has been shown to produce benzenemethanethiol isolated from the baijiu fermentation system. These findings also suggest that benzenemethanethiol can be metabolized by yeast using L-cysteine and benzaldehyde as precursor substrates.
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