title: Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre.
abstract: Aroma compositions of Chinese Daohuaxiang liquors, including five kinds of commercial liquors and three kinds of base liquors, were extracted by solid phase microextraction using a sol-gel divinylbenzene/hydroxy-terminated silicone oil fibre. The effectiveness of the fibre was evaluated in comparison with commercial fibres and liquid-liquid extraction. After identification by GC-MS and GC-O, the compounds were accurately quantified by GC-FID using internal standards. Wide linear ranges, low limits of detection, satisfactory precision and recoveries were achieved. A total of 57 volatile compounds were detected and 28 of them were quantified. Most of them were common in these liquors but differed in terms of their relative amounts. Thirteen out of the 28 compounds had odour activity values greater than 1 in all of the liquors, and are suggested to be the key aroma-contributing substances of Daohuaxiang liquors. Besides, the differences among different aroma types and kinds of Daohuaxiang liquors were also discussed.
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Pei-Pei
authors.initials: PP
authors.lastname: Wang
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China; Caidian District Quality and Safety Monitoring and Controlling Station for Agricultural Products, Wuhan 430100, China.
authors.forename: Zhao
authors.initials: Z
authors.lastname: Li
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Ting-Ting
authors.initials: TT
authors.lastname: Qi
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: lixj78@126.com.
authors.forename: Xiu-Juan
authors.initials: XJ
authors.lastname: Li
authors.affiliation: Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, China.
authors.forename: Si-Yi
authors.initials: SY
authors.lastname: Pan
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D002681:China; D004043:Dietary Fiber; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D059625:Liquid-Liquid Extraction; D009812:Odorants / Q000032:analysis*; D052617:Solid Phase Microextraction / Q000379:methods*
keywords: 3-Methyl butanal (PubChem CID: 11552); Aroma compounds; Chinese liquor; Divinylbenzene (PubChem CID: 66666); Ethyl butyrate (PubChem CID: 7762); Ethyl hexanoate (PubChem CID: 31265); Ethyl isovalerate (PubChem CID: 7945); Ethyl octanoate (PubChem CID: 7799); Ethyl valerate (PubChem CID: 10882); Gas chromatography; Hexanoic acid (PubChem CID: 8892); Odour activity value; Solid phase microextraction