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HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
Food Res Int. 2020 11; 137:109590.FR

Abstract

Volatile compounds in Chinese medicinal liquor, Zhizhonghe Wujiapi (WJP liquor), were extracted by headspace-solid-phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE), respectively, and identified and quantified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that a total of 133 volatile compounds (i.e., 99 by HS-SPME, 67 by SDE, and 33 by both) including esters, alcohols, acids, aldehydes, ketones, furans, terpenes, and other miscellaneous compounds were identified by GC-MS. A total of 66 aroma active compounds were further recognized by GC-O, and 43 of them were confirmed as key aroma compounds owing to their high OAV values. After making a simulated reconstitute by mixing 31 characterized aroma compounds (OAVs ≥ 1) based on their measured concentrations, the aroma profile of the reconstitute showed a good similarity to the aroma of the original WJP liquor. Omission test further corroborated 25 key aroma-active compounds in the WJP liquor. The analysis of the volatile components of this special Chinese medicinal liquor is expected to provide some insights in terms of its quality improvement and aroma profile optimization.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ma L
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai Institute of Technology, Shanghai 201418, PR China.
Gao W
Department of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, PR China.
Chen F
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Meng Q
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: qmeng@sit.edu.cn.

MeSH

DistillationGas Chromatography-Mass SpectrometryOlfactometrySolid Phase MicroextractionVolatile Organic Compounds

Pub Type(s)

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

Language

eng

PubMed ID

33233196

Citation

Ma, Longhua, et al. "HS-SPME and SDE Combined With GC-MS and GC-O for Characterization of Flavor Compounds in Zhizhonghe Wujiapi Medicinal Liquor." Food Research International (Ottawa, Ont.), vol. 137, 2020, p. 109590.
Ma L, Gao W, Chen F, et al. HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. Food Res Int. 2020;137:109590.
Ma, L., Gao, W., Chen, F., & Meng, Q. (2020). HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. Food Research International (Ottawa, Ont.), 137, 109590. https://doi.org/10.1016/j.foodres.2020.109590
Ma L, et al. HS-SPME and SDE Combined With GC-MS and GC-O for Characterization of Flavor Compounds in Zhizhonghe Wujiapi Medicinal Liquor. Food Res Int. 2020;137:109590. PubMed PMID: 33233196.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. AU - Ma,Longhua, AU - Gao,Wenjie, AU - Chen,Feng, AU - Meng,Qingran, Y1 - 2020/07/25/ PY - 2020/05/04/received PY - 2020/07/02/revised PY - 2020/07/22/accepted PY - 2020/11/25/entrez PY - 2020/11/26/pubmed PY - 2021/5/15/medline KW - Aromas KW - GC-O KW - GC–MS KW - HS-SPME KW - SDE KW - Wujiapi liquor SP - 109590 EP - 109590 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 137 N2 - Volatile compounds in Chinese medicinal liquor, Zhizhonghe Wujiapi (WJP liquor), were extracted by headspace-solid-phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE), respectively, and identified and quantified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that a total of 133 volatile compounds (i.e., 99 by HS-SPME, 67 by SDE, and 33 by both) including esters, alcohols, acids, aldehydes, ketones, furans, terpenes, and other miscellaneous compounds were identified by GC-MS. A total of 66 aroma active compounds were further recognized by GC-O, and 43 of them were confirmed as key aroma compounds owing to their high OAV values. After making a simulated reconstitute by mixing 31 characterized aroma compounds (OAVs ≥ 1) based on their measured concentrations, the aroma profile of the reconstitute showed a good similarity to the aroma of the original WJP liquor. Omission test further corroborated 25 key aroma-active compounds in the WJP liquor. The analysis of the volatile components of this special Chinese medicinal liquor is expected to provide some insights in terms of its quality improvement and aroma profile optimization. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/33233196/HS_SPME_and_SDE_combined_with_GC_MS_and_GC_O_for_characterization_of_flavor_compounds_in_Zhizhonghe_Wujiapi_medicinal_liquor_ DB - PRIME DP - Unbound Medicine ER -