Aroma compounds in Chinese "Wuliangye" liquor were identified by gas chromatography-olfactometry (GC-O) after fractionation. A total of 132 odorants detected GC-O Wuliangye on DB-wax and DB-5 columns. Of these, 126 aromas GC-mass spectrometry (MS). extract dilution analysis (AEDA) was further employed to identify the most important aroma "Jiannanchun" liquors. The results showed that esters could be class, especially ethyl esters. Various alcohols, aldehydes, acetals, alkylpyrazines, furan...

The light aroma type liquor is widely welcomed by consumers due to its pleasant fruity and floral aroma, particularly in northern China. To answer the puzzling question of which key compounds are responsible for typical three liquors were studied this paper. A total 66 identified means gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), 27 odorants further screened out as important according quantitative study odor activity values (OAVs). For OAV calculation,...

The popularity of texiang aroma type baijiu (liquor), known for its unique production technology and multilayered flavor, has been steadily increasing among consumers. So far, no research determined key compounds characterizing the which is purpose this paper. Using gas chromatography–olfactometry (GC–O) coupled with GC–mass spectrometry (GC–MS) method, 87 aroma-active were identified screened out intensity values ≥2.0. 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) was first confirmed by GC–O...

The aroma compounds of young and aged Chinese "Yanghe Daqu" liquor samples were extracted by solid phase microextraction (SPME) analyzed gas chromatography (GC)-olfactometry dilution analysis. original diluted with deionized water to give a final alcohol content 14% (v/v). stepwise (1:1) (by volume) ethanol-water solution then headspace SPME. preequilibrated at 50 degrees C for 15 min stirring the same temperature 30 prior injection into GC. identified both GC-MS GC-olfactometry using DB-Wax...

Aroma compounds in Chinese 'Yanghe Daqu' liquor were investigated with normal phase chromatography fractionation followed by gas chromatography–olfactometry (GC–O). Yanghe Daqu was extracted Freon 11, and then separated into acidic neutral[sol ]basic fractions. The fraction further four fractions, using silica gel chromatography. each analysed GC–O GC–MS. results showed that aroma mainly contributed esters fatty acids. Among them, ethyl hexanoate (Osme value =15), butanoate ≥14) probably the...

Pyrazines are very important impact aroma compounds in Chinese liquors. The identification of pyrazine derivatives was carried out by liquid–liquid extraction (LLE). liquor sample adjusted to the H+ concentration 1 N with 12 HCl and then concentrated rotatory evaporator under vacuum condition. extracted diethyl ether, residual aqueous phase pH 10. basic were detected identified gas chromatography (GC)–mass spectrometry (MS). A total 27 pyrazines liquors, mainly alkyl- acetylpyrazines. method...

The aroma-active compounds in two apple ciders were identified using gas chromatography−olfactometry (GC-O) and GC−mass spectrometry (MS) techniques. volatile extracted solvent-assisted flavor evaporation (SAFE) headspace solid-phase microextraction (HS-SPME). On the basis of odor intensity, most important aroma cider samples 2-phenylethanol, butanoic acid, octanoic 2-methylbutanoic 2-phenylethyl acetate, ethyl 2-methylbutanoate, butanoate, hexanoate, 4-ethylguaiacol, eugenol, 4-vinylphenol....

Chixiang aroma-type liquor is extensively welcomed by consumers owing to its typical fatty aroma, particularly in southern China. To our knowledge, no comprehensive characterization of aroma and flavor from chixiang has been published. It still a confused question which components are the most important characterizing unique aroma. A total 56 odorants were identified extract dilution analysis (AEDA), different quantitative measurements, 34 compounds further demonstrated as according odor...

The aroma of Chinese rice wine Qu is one the most important factors that influences flavor wine. To better understand Qu, compounds in four wheat Qus and two xiao were identified by chromatography−olfactometry (GC-O) after solvent extraction followed solvent-assisted evaporation (SAFE). A total 39 characterized GC-O. On basis intensity, 1-hexanal, ethyl hexanoate, 1-octen-3-ol, phenylacetaldehyde found to be all six Qus. In addition, 3-methylbutanol 2-phenylethanol also played an role...

Abstract BACKGROUND: Considering the important of aroma compounds on quality baijiu , stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry was applied to aromas analysis (Chinese liquor). RESULTS: Based results optimization, a total 76 volatile were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen‐containing 6 acids, 4 phenols, terpenes, 1 sulfide‐containing compound,...

The volatile and semi-volatile compounds of Chinese rice wines were extracted by headspace solid phase microextraction (HS-SPME) analyzed gas chromatography-mass spectrum (GC-MS). original wine samples diluted with deionized water to a final concentration 6% (v/v) ethanol then HS-SPME. pre-equilibrated at 50°C for 15 min stirring the same temperature 45 prior injection into GC-MS. A total 97 identified from ten typical samples, including 13 alcohols, 8 acids, 28 esters, 4 aldehydes ketones,...

The aroma compounds in grapes of Cabernet gernischt, sauvignon, franc, and Merlot have been studied by gas chromatography-olfactometry (GC-O). GC-O study revealed the presence 58 which 53 odorants were identified. most significant odor active volatiles 4 grape berries beta-damascenone, hexanal, (Z)-3-hexen-1-ol, (E,Z)-2,6-nonadienal, beta-ionone, unknown (RI = 1612). quantification volatile was developed using headspace solid phase microextraction (HS-SPME) coupled with chromatography-mass...

Earthy odor is one of the most frequent and serious causes for aroma deterioration in Chinese liquor, which a dirty dusty impression. The liquor similar to that rice husk, kind auxiliary material widely used as filler distillation process. So it experientially hypothesized such may derive from husk. In this paper, gas chromatography-olfactometry (GC-O) technique chromatography-mass spectrometry (GC-MS) were discover identify characteristic odoriferous zone marked by earthy odor. Geosmin was...

An anaerobic, Gram-stain-positive, rod-shaped, motile and spore-forming bacterium, designated strain LBM18003 T , was isolated from pit clay used for making Chinese strong aroma-type liquor. Growth occurred at 20–40 °C (optimum, 30–37 °C), pH 4.5–9.5 6.5–7.0) in the presence of 0.0–1.0 % (w/v) sodium chloride 0 %). The predominant fatty acids were C 16:0 14:0 DMA 3-OH, major polar lipids diphosphatidylglycerol, phosphatidylglycerol, two unidentified phospholipids nine glycolipids....