title: Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
abstract: Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash gas chromatographic electronic nose system. Eighty-six aroma compounds were identified, including 5 acids, 34 esters, 10 alcohols, 9 aldehydes, 4 ketones, 4 phenols, and 10 nitrous and sulfuric compounds. To investigate possible correlation between aroma compounds identified by GC-MS and sensory attributes, multivariate ANOVA-PLSR (APLSR) was performed. It turned out that there were 30 volatile composition, ethyl acetate, ethyl propanoate, ethyl 2-methyl butanoate, ethyl 3-methyl butanoate, ethyl lactate, ethyl benzenacetate, 3-methylbutyl acetate, hexyl acetate, 3-methyl-1-butanol, 1-heptanol, phenylethyl alcohol, acetaldehyde, 1,1-diethoxy-3-methyl butane, furfural, benzaldehyde, 5-methyl-2-furanal, 2-octanone, 2-n-butyl furan, dimethyl trisulfied and 2,6-dimethyl pyrazine, ethyl nonanoate, isopentyl hexanoate, octanoic acid, ethyl 5-methyl hexanoate, 2-phenylethyl acetate,ethyl oleate, propyl hexanoate, butanoic acid and phenol, ethyl benzenepropanoate, which showed good coordination with Chinese liquor characteristics. The multivariate structure of this electronic nose responses was then processed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). According to the obtained results, GC-MS and electronic nose can be used for the differentiation of the liquor origins and flavor types.
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Zuobing
authors: Z
authors: Xiao
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Dan
authors: D
authors: Yu
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: yunweiniu@163.com.
authors: Yunwei
authors: Y
authors: Niu
authors: Department of Food, Nutrition and Packaging Sciences, Clemson University, SC 29634, United States.
authors: Feng
authors: F
authors: Chen
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Shiqing
authors: S
authors: Song
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Jiancai
authors: J
authors: Zhu
authors: School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China.
authors: Guangyong
authors: G
authors: Zhu
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D016000:Cluster Analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D025341:Principal Component Analysis; D012903:Smell; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds
keywords: Aroma compounds; Chinese liquor; Electronic nose; Gas chromatography–mass spectrometry; HCA; PCA