Analysis of Volatile Compounds of Bandaojing Sesame-Flavor Liquor

doi:10.7506/spkx1002-6630-201404013

Abstract

Abstract:

The volatile compounds in Bandaojing-brand sesame-flavor liquor were extracted by liquid-liquid extraction
and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 179 volatile compounds were qualitatively
identified by comparison with authentic standards, NIST 11 library searching and retention index, including 54 esters, 51
alkanes, 20 acids, 19 alcohols, 17 aromatic compounds, 7 aldehydes, 7 furans and 4 ketones. Among them, the prominent
compounds were 2-hydroxy-propanoic acid, ethyl ester (15.72%), 3-methyl-1-butanol (11.20%), acetic acid (8.94%),
hexanoic acid, ethyl ester (4.77%) and furfural (4.17%).

Key words: sesame-flavor of liquor, liquid-liquid extraction, gas chromatography-mass spectrometry, aroma components

CLC Number:

TS207.3

ZHENG Yang1, ZHAO Ji-wen2, ZHANG Feng-guo2, HUANG Ming-quan1,*, SUN Bao-guo1, ZHENG Fu-ping1, SUN Jin-yuan1. Analysis of Volatile Compounds of Bandaojing Sesame-Flavor Liquor[J]. FOOD SCIENCE, 2014, 35(4): 60-65.

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