Changing Patterns of Volatile Flavor Components of Miscellaneous-Type Chinese Liquor during Storage

doi:10.7506/spkx1002-6630-201424022

FOOD SCIENCE

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Changing Patterns of Volatile Flavor Components of Miscellaneous-Type Chinese Liquor during Storage

HUANG Qin1,2, CHEN Mao-bin2, DING An-zi3, QIAO Yu3, CHEN Hao1,4,*

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Department of Light
Industry, Hubei University of Technology, Wuhan 430068, China; 3. Institute of Processing of Agricultural Produce and
Nuclear Agricultural Research, Agricultural Products Processing Subcenter of Hubei Agricultural Science and Technology
Innovation Center, Hubei Academy of Agricultural Science, Wuhan 430064, China;
4. College of Science, Huazhong Agricultural University, Wuhan 430070, China

Online:2014-12-25 Published:2014-12-29
Contact: CHEN Hao

Abstract

Abstract:

In this work, volatile compounds and three-dimensional fluorescence spectra of fresh and stored samples of miscellaneoustype
Chinese liquor were measured. Volatile compounds were extracted by solid-phase micro-extraction, and qualitative and
quantitative analyses were carried out by GC-MS and internal standard method. The changing patterns of sixty-three compounds in
the liquor were investigated. The results showed that the relative content of acids increased, so did alcohols, and esters tended to rise or
decrease. The relationships between three-dimensional fluorescence spectra and liquor age were also investigated

Key words: solid-phase microextraction, gas chromatography-mass spectrometry, liquor, volatile compounds, threedimensional fluorescence

CLC Number:

TS261.4

HUANG Qin1,2, CHEN Mao-bin2, DING An-zi3, QIAO Yu3, CHEN Hao1,4,*. Changing Patterns of Volatile Flavor Components of Miscellaneous-Type Chinese Liquor during Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424022.

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Changing Patterns of Volatile Flavor Components of Miscellaneous-Type Chinese Liquor during Storage

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