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Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation.
Nat Prod Res. 2017 Apr; 31(8):938-944.NP

Abstract

The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography-olfactometry (GC-O) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 79 aroma compounds were identified. Aroma extract dilution analysis (AEDA) was further employed to identify the aroma-active compounds. A total of 35 aroma-active compounds with flavour dilution (FD) values ≧ 64 simultaneously in three Chinese Moutai liquors were quantitated. Among them, ethyl acetate, ethyl lactate and acetic acid appeared with the highest concentrations. They were all >1000 mg/L. Then, the relationships between the aroma-active compounds and seven sensory attributes were studied.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Niu Y
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.
Chen X
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.
Xiao Z
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China. b Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology , Shanghai , PR China.
Ma N
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.
Zhu J
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.

MeSH

AdultAlcoholic BeveragesChromatography, GasFemaleFood AnalysisGas Chromatography-Mass SpectrometryHumansMaleOdorantsOlfactometryTime FactorsVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27834102

Citation

Niu, Yunwei, et al. "Characterization of Aroma-active Compounds in Three Chinese Moutai Liquors By Gas Chromatography-olfactometry, Gas Chromatography-mass Spectrometry and Sensory Evaluation." Natural Product Research, vol. 31, no. 8, 2017, pp. 938-944.
Niu Y, Chen X, Xiao Z, et al. Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation. Nat Prod Res. 2017;31(8):938-944.
Niu, Y., Chen, X., Xiao, Z., Ma, N., & Zhu, J. (2017). Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation. Natural Product Research, 31(8), 938-944. https://doi.org/10.1080/14786419.2016.1255892
Niu Y, et al. Characterization of Aroma-active Compounds in Three Chinese Moutai Liquors By Gas Chromatography-olfactometry, Gas Chromatography-mass Spectrometry and Sensory Evaluation. Nat Prod Res. 2017;31(8):938-944. PubMed PMID: 27834102.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation. AU - Niu,Yunwei, AU - Chen,Xiaomei, AU - Xiao,Zuobing, AU - Ma,Ning, AU - Zhu,Jiancai, Y1 - 2016/11/11/ PY - 2016/11/12/pubmed PY - 2017/6/7/medline PY - 2016/11/12/entrez KW - Chinese Moutai liquors KW - GC–MS KW - GC–O KW - aroma-active compounds KW - sensory evaluation SP - 938 EP - 944 JF - Natural product research JO - Nat Prod Res VL - 31 IS - 8 N2 - The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography-olfactometry (GC-O) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 79 aroma compounds were identified. Aroma extract dilution analysis (AEDA) was further employed to identify the aroma-active compounds. A total of 35 aroma-active compounds with flavour dilution (FD) values ≧ 64 simultaneously in three Chinese Moutai liquors were quantitated. Among them, ethyl acetate, ethyl lactate and acetic acid appeared with the highest concentrations. They were all >1000 mg/L. Then, the relationships between the aroma-active compounds and seven sensory attributes were studied. SN - 1478-6427 UR - https://www.unboundmedicine.com/medline/citation/27834102/Characterization_of_aroma_active_compounds_in_three_Chinese_Moutai_liquors_by_gas_chromatography_olfactometry_gas_chromatography_mass_spectrometry_and_sensory_evaluation_ DB - PRIME DP - Unbound Medicine ER -
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