Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation.
The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography-olfactometry (GC-O) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 79 aroma compounds were identified. Aroma extract dilution analysis (AEDA) was further employed to identify the aroma-active compounds. A total of 35 aroma-active compounds with flavour dilution (FD) values ≧ 64 simultaneously in three Chinese Moutai liquors were quantitated. Among them, ethyl acetate, ethyl lactate and acetic acid appeared with the highest concentrations. They were all >1000 mg/L. Then, the relationships between the aroma-active compounds and seven sensory attributes were studied.
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.
Yunwei
Y
Niu
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.
Xiaomei
X
Chen
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.|b Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology , Shanghai , PR China.
Zuobing
Z
Xiao
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.
Ning
N
Ma
a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China.
Jiancai
J
Zhu
D000328:Adult; D000434:Alcoholic Beverages / Q000032:analysis*; D002849:Chromatography, Gas / Q000379:methods; D005260:Female; D005504:Food Analysis / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis / Q000737:chemistry
D055549:Volatile Organic Compounds
Chinese Moutai liquors; GC–MS; GC–O; aroma-active compounds; sensory evaluation