Abstract
A method was used for the analysis of aroma compounds in sauce-flavor and sesame-flavor “Shan Zhuang Lao Jiu” liquors based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). By the method, a total of 120 aroma compounds were identified, of which 103 aroma compounds were identified in sauce-flavor liquor and 115 in sesame-flavor liquor. Both the sauce-flavor liquor aroma and sesame-flavor liquor aroma were mainly contributed by esters, alcohols and aldehydes. However, the content of acids (1.27 and 0.84%) was relatively less. Moreover, seventeen key aroma compounds were quantified by the approximated curve using the linear least-squares method. Among, isoamyl alcohol showed the highest content (468.59 mg/L) in sauce-flavor liquor, while ethyl hexanoate showed the highest content (667.09 mg/L) in sesame-flavor liquor. Butyl acetate (2.06 mg/L) was a unique compound of the sesame-flavor liquor.
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Liu, F., Yin, W., Du, L., Xiao, D. (2018). Comparison of Aroma Compounds in Sauce-Flavor and Sesame-Flavor “Shan Zhuang Lao Jiu” Liquors by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry. In: Liu, H., Song, C., Ram, A. (eds) Advances in Applied Biotechnology. ICAB 2016. Lecture Notes in Electrical Engineering, vol 444. Springer, Singapore. https://doi.org/10.1007/978-981-10-4801-2_25
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DOI: https://doi.org/10.1007/978-981-10-4801-2_25
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