Analysis of Volatile Compounds in Fermented Grains of ChineseGujinggong Liquor by Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O

doi:10.7506/spkx1002-6630-201624013

FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (24): 87-93.doi: 10.7506/spkx1002-6630-201624013

• Component Analysis • Previous Articles Next Articles

Analysis of Volatile Compounds in Fermented Grains of ChineseGujinggong Liquor by Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O

SUN Jinyuan, GONG Lili, LIU Guoying, LI Hehe, SUN Xiaotao, HUANG Mingquan, ZHENG Fuping, SUN Baoguo

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; 3. Anhui Gujing Group Co. Ltd., Bozhou 236000, China

Online:2016-12-25 Published:2016-12-21

Abstract

Abstract: The volatile compounds of fermented grains of Chinese Gujinggong liquor were extracted by solvent-assisted flavor evaporation (SAFE) and analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatographyolfactometry (GC-O) by comparison of their retention indices (RI) with those of standards. A total of 148 volatile compounds were identified, with 21 of these being the most important flavor compounds. An internal standard method was used to quantify the 21 compounds and odor activity value (OAV) was used to rank their contributions to the overall aroma of fermented grains. It turned out that hexanoic acid ethyl ester (OAV = 2 817), octanoate (OAV = 534), ethyl butyrate (OAV = 519), and 3-methyl butyl acetate (OAV = 137) made the greatest contributions, followed by ethyl decanoate, butyric acid, ethyl lactate, ethyl phenylacetate, benzenepropanoic acid ethyl ester, benzene ethyl acetate, caproate, 2,3-butanediol, acetic acid, propionic acid and benzyl alcohol.

Key words: solvent assisted flavor evaporation (SAFE), fermented grains, aroma compounds, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV)

CLC Number:

TS262.3

SUN Jinyuan, GONG Lili, LIU Guoying, LI Hehe, SUN Xiaotao, HUANG Mingquan, ZHENG Fuping, SUN Baoguo. Analysis of Volatile Compounds in Fermented Grains of ChineseGujinggong Liquor by Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O[J]. FOOD SCIENCE, 2016, 37(24): 87-93.

[1]	ZHANG Boqin, FANG Zizhuang, CHENG Chifang, ZHANG Ruyi, DUAN Changqing, YAN Guoliang. Screening of Five Non-Saccharomyces Strains with Low Ethanol Yield and Evaluation of Their Oenological Properties [J]. FOOD SCIENCE, 2021, 42(8): 114-121.
[2]	ZHANG Qin, ZHOU Dandan, PENG Jing, PAN Leiqing, TU Kang. Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage [J]. FOOD SCIENCE, 2021, 42(6): 206-214.
[3]	HU Xiaolong, WANG Kangli, SONG Lili, HOU Jianguang, CAO Zhenhua, WU Lili, NIU Guangjie, MA Geli, ZHAO Shumin, ZHAO Dong. Comparative Assessment of Modified Sodium Dodecyl Sulfate-Phenol Method and Other Methods for Total RNA Extraction from Fermented Grains of Chinese Strong-Flavor Baijiu [J]. FOOD SCIENCE, 2021, 42(2): 74-82.
[4]	QIN Dan, HE Fei, FENG Shengbao, LI Hehe, ZHANG Ning. Characterization of the Volatile Aroma Compounds of Qingke Baijiu Stored for Different Periods [J]. FOOD SCIENCE, 2021, 42(16): 99-107.
[5]	ZHAO Yu, ZHAN Ping, WANG Peng, TIAN Honglei. Analysis of Key Aroma Compounds in Kiwifruits [J]. FOOD SCIENCE, 2021, 42(16): 118-124.
[6]	YAN Han, FAN Wenlai, XU Yan. Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation [J]. FOOD SCIENCE, 2021, 42(16): 133-137.
[7]	WEI Chunhui, ZHEN Pan, ZHANG Lanlan, REN Zhiqiang, HUANG Zhiguo, DENG Jie. Changes in Fungal Community Structure in Fermented Grains for Fenjiu, a Traditional Chinese Liquor [J]. FOOD SCIENCE, 2021, 42(14): 121-128.
[8]	LIANG Qiang, YAO Yingzheng, ZENG Shiqin, XIONG Wei, DONG Ling, XUAN Pu. Analysis of Nutritional Composition and Aroma Compounds of Potato-Rice Wine [J]. FOOD SCIENCE, 2020, 41(8): 208-214.
[9]	LI Aihua, WANG Lingyun, SU Jun, WANG Qianqian, ZHANG Linyu, TAO Yongsheng. Odor Activity Modulation of Aroma Compounds in Spine Grape Wine by Mixed Fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae [J]. FOOD SCIENCE, 2020, 41(6): 72-78.
[10]	ZHANG Ting, NI Hui, WU Ling, HU Yang, WU Yinglong, HUANG Gaoling, LI Lijun. Analysis of Flavor Characteristics and Volatile Compounds of Kangzhuan Tea [J]. FOOD SCIENCE, 2020, 41(6): 215-221.
[11]	FENG Shuaishuai, YAN Chengtai, ZHANG Tianhao, ZHANG Li, JI Miaomiao, WANG Fan, GAO Hua. Effect of Bagging on Aroma Volatiles and Related Gene Expression in ‘Ruixue’ Apple Fruit [J]. FOOD SCIENCE, 2020, 41(4): 185-192.
[12]	MA Shicheng, WANG Mengqi, LIU Chunmei, MA Wanjun, ZHU Yin, LIN Zhi, LÜ Haipeng. Analysis of Volatile Composition and Key Aroma Compounds of Liupao Tea [J]. FOOD SCIENCE, 2020, 41(20): 191-197.
[13]	SHEN Jingyun, ZHANG Boqin, DUAN Changqing, YAN Guoliang. Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties [J]. FOOD SCIENCE, 2020, 41(2): 148-157.
[14]	LIN Hongbin, BI Xiaopeng, FANG Jiaxing, LIU Yan, LIU Ping, DING Wenwu, CHE Zhenming, HE Qiang. Pattern of Variations in Volatile Substances and Formation Mechanism of Characteristic Aroma Substances in Pixian Broad-Bean Paste [J]. FOOD SCIENCE, 2020, 41(2): 259-266.
[15]	LIU Bingbing, ZHOU Kaixin, YE Lijing, YU Yingying, LI Xuesi, YAN Peixun, GUO Shuxian. Identification and Flavor Analysis of an Aroma-producing Bacterium Isolated from Fermented Grains of Strong Flavor Baijiu in Songhe Town [J]. FOOD SCIENCE, 2020, 41(18): 105-112.

Analysis of Volatile Compounds in Fermented Grains of ChineseGujinggong Liquor by Solvent-Assisted Flavor Evaporation Combined with GC-MS and GC-O

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments