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SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor.
J Food Sci. 2022 Mar; 87(3):939-956.JF

Abstract

Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent-assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography-mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcohols, acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma-active compounds by the application of the aroma extract dilution analysis coupled with gas chromatography-olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma-active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma-active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ma L
Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China.
Meng Q
Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China.
Chen F
Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA.
Gao W
Department of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai, P. R. China.

MeSH

Alcoholic BeveragesGas Chromatography-Mass SpectrometryOdorantsOlfactometryVolatile Organic Compounds

Pub Type(s)

Journal Article

Language

eng

PubMed ID

35122437

Citation

Ma, Longhua, et al. "SAFE and SBSE Combined With GC-MS and GC-O for Characterization of Flavor Compounds in Zhizhonghe Wujiapi Medicinal Liquor." Journal of Food Science, vol. 87, no. 3, 2022, pp. 939-956.
Ma L, Meng Q, Chen F, et al. SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. J Food Sci. 2022;87(3):939-956.
Ma, L., Meng, Q., Chen, F., & Gao, W. (2022). SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. Journal of Food Science, 87(3), 939-956. https://doi.org/10.1111/1750-3841.16031
Ma L, et al. SAFE and SBSE Combined With GC-MS and GC-O for Characterization of Flavor Compounds in Zhizhonghe Wujiapi Medicinal Liquor. J Food Sci. 2022;87(3):939-956. PubMed PMID: 35122437.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. AU - Ma,Longhua, AU - Meng,Qingran, AU - Chen,Feng, AU - Gao,Wenjie, Y1 - 2022/02/04/ PY - 2021/11/28/revised PY - 2021/05/06/received PY - 2021/12/13/accepted PY - 2022/2/6/pubmed PY - 2022/3/5/medline PY - 2022/2/5/entrez KW - Wujiapi liquor KW - aromas KW - gas chromatography-mass spectrometry KW - gas chromatography-olfactometry KW - solvent-assisted flavor evaporation extraction KW - stir bar sorptive extraction SP - 939 EP - 956 JF - Journal of food science JO - J Food Sci VL - 87 IS - 3 N2 - Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent-assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography-mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcohols, acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma-active compounds by the application of the aroma extract dilution analysis coupled with gas chromatography-olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma-active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma-active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/35122437/SAFE_and_SBSE_combined_with_GC_MS_and_GC_O_for_characterization_of_flavor_compounds_in_Zhizhonghe_Wujiapi_medicinal_liquor_ DB - PRIME DP - Unbound Medicine ER -

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