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Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

Fan, Wenlai ; Shen, Haiyue ; Xu, Yan

Journal of the science of food and agriculture, 2011-05, Vol.91 (7), p.1187-1198 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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Título:
Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry
Autor: Fan, Wenlai ; Shen, Haiyue ; Xu, Yan
Assuntos: Alcoholic Beverages - analysis ; aroma compounds ; baijiu (Chinese liquor) ; Biological and medical sciences ; Chromatography ; Condiments ; Edible Grain - chemistry ; Food engineering ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; gas chromatography-mass spectrometry (GC-MS) ; Gas Chromatography-Mass Spectrometry - methods ; General aspects ; Liquor ; Mass spectrometry ; Odorants - analysis ; Principal Component Analysis ; principal component analysis (PCA) ; Soy Foods - analysis ; Soy products ; Stir bar sorptive extraction (SBSE) ; Taste ; VOCs ; Volatile organic compounds ; Volatile Organic Compounds - analysis
É parte de: Journal of the science of food and agriculture, 2011-05, Vol.91 (7), p.1187-1198
Notas: istex:31CE077434403B322E6B4374E1650DD3E7451616
ArticleID:JSFA4294
Natural Science Foundation of China (NSFC) - No. 20872050
Ministry of Science and Technology, PR China - No. 2007BAK36B02; No. 2008BAI63B06
ark:/67375/WNG-VR5Q4PCJ-6
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Descrição: BACKGROUND: Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor). RESULTS: Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen‐containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide‐containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups. CONCLUSION: SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor. Copyright © 2011 Society of Chemical Industry
Editor: Chichester, UK: John Wiley & Sons, Ltd
Idioma: Inglês

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Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

Fan, Wenlai ; Shen, Haiyue ; Xu, Yan

Chichester, UK: John Wiley & Sons, Ltd

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