Characterization of Aroma Compounds of Chinese “Wuliangye” and “Jiannanchun” Liquors by Aroma Extract Dilution Analysis

• DOI: 10.1021/jf052635t
• Publication Date: 2006-03-29T05:47:58Z
• Authors: Wenlai Fan; Michael C. Qian
• Keywords: Dilution

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 derivatives, lactones, sulfur-containing phenolic also found important. On basis flavor (FD) values, Jiannanchun liquors butanoate, pentanoate, hexanoate, octanoate, butyl 3-methylbutanoate, hexanoic acid, 1,1-diethoxy-3-methylbutane (FD > or = 1024). These contributed fruity, floral, apple- pineapple-like with exception which imparts a sweaty note. Several pyrazines, including 2,5-dimethyl-3-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 3,5-dimethyl-2-pentylpyrazine, these two Although quantitative is required, it seems pyrazine had higher FD values than liquor, thus imparting stronger nutty, baked, roasted notes liquor.