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Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
J Sci Food Agric. 2011 May; 91(7):1187-98.JS

Abstract

BACKGROUND

Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor).

RESULTS

Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen-containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide-containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups.

CONCLUSION

SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Fan W
Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Shen H
No affiliation info available
Xu Y
No affiliation info available

MeSH

Alcoholic BeveragesEdible GrainGas Chromatography-Mass SpectrometryOdorantsPrincipal Component AnalysisSoy FoodsTasteVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Validation Study

Language

eng

PubMed ID

21384368

Citation

Fan, Wenlai, et al. "Quantification of Volatile Compounds in Chinese Soy Sauce Aroma Type Liquor By Stir Bar Sorptive Extraction and Gas Chromatography-mass Spectrometry." Journal of the Science of Food and Agriculture, vol. 91, no. 7, 2011, pp. 1187-98.
Fan W, Shen H, Xu Y. Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry. J Sci Food Agric. 2011;91(7):1187-98.
Fan, W., Shen, H., & Xu, Y. (2011). Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry. Journal of the Science of Food and Agriculture, 91(7), 1187-98. https://doi.org/10.1002/jsfa.4294
Fan W, Shen H, Xu Y. Quantification of Volatile Compounds in Chinese Soy Sauce Aroma Type Liquor By Stir Bar Sorptive Extraction and Gas Chromatography-mass Spectrometry. J Sci Food Agric. 2011;91(7):1187-98. PubMed PMID: 21384368.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry. AU - Fan,Wenlai, AU - Shen,Haiyue, AU - Xu,Yan, Y1 - 2011/03/07/ PY - 2010/04/11/received PY - 2010/11/23/revised PY - 2010/12/10/accepted PY - 2011/3/9/entrez PY - 2011/3/9/pubmed PY - 2012/2/22/medline SP - 1187 EP - 98 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 7 N2 - BACKGROUND: Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography-mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor). RESULTS: Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen-containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide-containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups. CONCLUSION: SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21384368/Quantification_of_volatile_compounds_in_Chinese_soy_sauce_aroma_type_liquor_by_stir_bar_sorptive_extraction_and_gas_chromatography_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -
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