Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu

The empty cup aroma in soy sauce aroma type baijiu (SSB) is distinct, but the specific compounds responsible for its unique aroma remain unknown. The aroma characteristics of SSB and the empty cup were investigated using molecular sensory science. Fifty-three and 27 aroma active compounds were identified in SSB and empty cup aroma, respectively. AEDA of the empty cup showed ethyl 3-phenylpropanoate, phenylethyl alcohol, sotolon, p-cresol, and 2,3-dimethyl-5-ethyl pyrazine could be the most important aroma contributors to the empty cup aroma due to their high FD values. Sotolon, characterized by its seasoning-like and herbal aroma, was identified as a crucial aroma compound for the empty cup aroma for the first time. Lactic acid was found to decrease the olfactory threshold of sotolon markedly in both 53% ethanol water solution and empty cup, promoting the contribution of sotolon to the empty cup aroma.

An accurate single-step LLE method using keeper solvent for quantification of trace amounts of sotolon in Port and white table wines by HPLC-DAD

Sotolon has been reported to play an important role in the typical aroma of aged Port wines. A simple and cheap single-step liquid-liquid extraction (LLE) using glycerol as a keeper for liquid chromatography/ultra-violet absorption quantification of sotolon in Port wines is proposed in this work. The glycerol plays a protective role during the concentration of the extracts increasing the sotolon recovery as well the method repeatability. The proposed method yields chromatograms without interfering compounds and a forty-fold enrichment of sotolon. The detection and quantification limits were far below the sotolon odour threshold in Port wine (19 μg/L). The method was also validated for dry white table wines with good validation parameters. The methodology was successfully applied to selected commercial Tawny, Ruby, and White Port wines, being reported the presence of sotolon in young Ruby and White Port wines for the first time, although below the olfactory detection threshold.

Sotolon is a natural virulence mitigating agent in Serratia marcescens

Serratia marcescens is an emerging opportunistic bacterium that can cause healthcare-associated infections. The high rate of multidrug resistance and the ability to produce a set of virulence factors, by which it can produce infectious diseases makes it urgent to find an alternative approach to the treatment of such infections. Disarming of virulence by targeting of quorum sensing (QS) as the regulating mechanism of virulence is a promising approach that has no effect on bacterial growth that is considered a key factor in emergence of resistance. This study was designed to investigate the ability of sub-inhibitory concentrations (sub-MICs) of sotolon to attenuate virulence of a clinical isolate of S. marcescens. Sotolon at 25 and 50 μg/ml inhibited 35.2 and 47.5% of biofilm formation, respectively. The inhibition of swimming motility were 41.4 and 69.3%, while that of swarming motility were 77.6 and 86.8% at 25 and 50 µg/ml, respectively. Moreover, sotolon reduced prodigiosin production by 76.6 and 87.6% at concentrations of 25 and 50 µg/ml, respectively. Protease activity was reduced by 25 µg/ml of sotolon by 54.8% and was completely blocked at 50 µg/ml. The relative expression of genes regulating virulence factors decreased by 40% for fimA, 29% for fimC, 59% for flhC, 57% for flhD, 39% for bsmB, 37% for rssB, 49% for rsmA, 54% for pigP, and 62% for shlA gene in the presence of 50 µg/ml sotolon. In conclusion, sotolon is an anti-virulence agent that could be used for the treatment of S.marcescens hospital-acquired infections.