The Occurrence of Propyl Lactate in Chinese Baijius (Chinese Liquors) Detected by Direct Injection Coupled with Gas Chromatography-Mass Spectrometry.
As one of the oldest distillates in the world, flavor compounds of Chinese Baijiu (Chinese liquor) were extremely complex. Propyl lactate was ﬁrstly detected by direct injection and gas chromatography-mass spectrometry (GC-MS) in 72 Chinese Baijius. The objectives were to detect the contents of propyl lactate and evaluate its contribution to the aroma of Chinese Baijiu based on odor activity values (OAVs). The levels of propyl lactate in these distillates were determined by internal standard method and selective ion monitoring (SIM), which ranged from 0.050 to 1.900 mg∙L(-1) under investigation. Its detection threshold was determined by Three-Alternative Forced-Choice (3-AFC) and curve fitting (CF), which was 0.740 mg∙L(-1) in 38% ethanol solution. The contribution of propyl lactate on the aroma of these distillate drinks was evaluated by their odor activity values (OAVs), which varied from 0.066 to 4.440. The OAVs of propyl lactate were found to exceed 1 in 13 Chinese Baijius, including 50° Jingzhi Guniang 5 years (4.440), 52° Jingzhi Guniang 10 years (3.024), Jingyanggang (2.568), Xianghe Ronghe Shaofang (2.313), and 1956 Laolang (1.431), which indicated that propyl lactate was one of odor-active components in these Chinese Baijius.
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. wujihong12@126.com.|Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. wujihong12@126.com.
Jihong
J
Wu
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. an2zhengyang@126.com.|Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. an2zhengyang@126.com.
Yang
Y
Zheng
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. sunbg@btbu.edu.cn.|Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. sunbg@btbu.edu.cn.|Beijing Innovation Centre of Food Nutrition and Human Health, Beijing 100048, China. sunbg@btbu.edu.cn.
Baoguo
B
Sun
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. sunxiaotao@th.btbu.edu.cn.|Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. sunxiaotao@th.btbu.edu.cn.
Xiaotao
X
Sun
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. sunjinyuan@th.btbu.edu.cn.|Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. sunjinyuan@th.btbu.edu.cn.
Jiyuan
J
Sun
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. zhengfp@th.btbu.edu.cn.|Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. zhengfp@th.btbu.edu.cn.
Fuping
F
Zheng
School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China. huangmq@th.btbu.edu.cn.|Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China. huangmq@th.btbu.edu.cn.|Beijing Innovation Centre of Food Nutrition and Human Health, Beijing 100048, China. huangmq@th.btbu.edu.cn.
Mingquan
M
Huang
D000433:1-Propanol / Q000737:chemistry*; D000434:Alcoholic Beverages / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D019344:Lactic Acid / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry
D055549:Volatile Organic Compounds; D019344:Lactic Acid; D000433:1-Propanol
Chinese Baijiu; gas chromatography-mass spectrometry (GC-MS); odor activity values (OAVs); propyl lactate; threshold