Video Experimental Relacionado

Updated: Feb 22, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

Relación entre compuestos de azufre y el sabor del Baijiu: composición, características de sabor y modulación

Ting Li¹, Ying Lang², Yangyang Huo¹

¹Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing 100048, China.

|February 20, 2026

Resumen

Los compuestos de azufre son clave para el Baijiu

Área de la Ciencia:

Química de Alimentos
Química Analítica
Ciencia Sensorial

Sus antecedentes:

El Baijiu, un destilado tradicional chino, es muy popular en China.
Su complejo aroma es fundamental para la calidad y la preferencia del consumidor.
Los compuestos de azufre, a pesar de ser componentes traza, impactan significativamente el aroma del Baijiu debido a sus bajos umbrales de olor.

Objetivo del estudio:

Revisar los avances actuales en la detección y caracterización de compuestos de azufre en el Baijiu.
Explorar los roles sensoriales, las interacciones y las estrategias de regulación de los compuestos de azufre durante la producción de Baijiu.

Principales métodos:

Revisión exhaustiva de la literatura de estudios sobre la composición del aroma del Baijiu.
Análisis de compuestos de azufre volátiles, aroma-activos y clave aroma-activos reportados.
Examen de los hallazgos relacionados con las contribuciones sensoriales de los compuestos de azufre y la regulación de la producción.

Principales resultados:

Se han identificado un total de 228 compuestos de azufre volátiles, 44 aroma-activos y 5 clave aroma-activos en el Baijiu.
El Baijiu con sabor a Jiang muestra la mayor diversidad con hasta 125 compuestos de azufre.
El trisulfuro de dimetilo puede alcanzar concentraciones extremadamente altas (33 360 μg/L) en el Baijiu con sabor a Nong.
Los compuestos de azufre contribuyen con notas de bodega, encurtido y sésamo, mejorando la complejidad del sabor a través de interacciones con ésteres y ácidos.

Conclusiones:

Los compuestos de azufre son contribuyentes indispensables al perfil de aroma característico del Baijiu.
Comprender sus diversos roles y concentraciones en diferentes sabores de Baijiu es crucial para el control de calidad.
Las estrategias de regulación efectivas durante la fermentación, destilación y envejecimiento son vitales para gestionar los compuestos de azufre y optimizar la calidad del Baijiu.

Palabras clave:

Bebidas alcohólicas Compuestos aroma-activos Sabor Interacciones sensoriales Trazas de compuestos

Más Videos Relacionados

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Videos de Conceptos Relacionados

Electrophilic Aromatic Substitution: Sulfonation of Benzene

Electrophilic Aromatic Substitution: Sulfonation of Benzene

Sulfonation of benzene is a reaction wherein benzene is treated with fuming sulfuric acid at room temperature to produce benzenesulfonic acid. Fuming sulfuric acid is a mixture of sulfur trioxide and concentrated sulfuric acid.

Structure and Nomenclature of Thiols and Sulfides

Structure and Nomenclature of Thiols and Sulfides

Thiols and sulfides are sulfur analogs of alcohols and ethers, respectively, where the sulfur atom takes the place of the oxygen atom. Thus, thiols are generally represented as RSH, where R is an alkyl substituent and —SH is the functional group. On the other hand, in sulfides, the central sulfur atom is bonded to two hydrocarbon groups on either side. Depending upon the type of group, sulfides can be either symmetrical or asymmetrical. Both thiols and sulfides display a bent geometry,...

Gustation

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.

The Physiology of Taste

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...

Sulfur Assimilation

Sulfur Assimilation

Sulfur is an essential element in biological systems, contributing to synthesizing key biomolecules, including amino acids such as cysteine and methionine, and cofactors such as coenzyme A and biotin. Microorganisms primarily assimilate sulfur as sulfate (SO₄²⁻) from the environment, which must undergo a series of biochemical transformations before it can be incorporated into cellular components. As sulfate is highly oxidized, it must undergo assimilatory sulfate reduction to...

Preparation and Reactions of Sulfides

Preparation and Reactions of Sulfides

Sulfides are the sulfur analog of ethers, just as thiols are the sulfur analog of alcohol. Like ethers, sulfides also consist of two hydrocarbon groups bonded to the central sulfur atom. Depending upon the type of groups present, sulfides can be symmetrical or asymmetrical. Symmetrical sulfides can be prepared via an SN2 reaction between 2 equivalents of an alkyl halide and one equivalent of sodium sulfide.