Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography
In order to establish an efficient and accurate method for detecting various trace components in strong-flavor (Nongxiangxing) Baijiu, a gas chromatography (GC) method for the detection of 53 volatile flavor components in strong-flavor Baijiu was established by optimizing the column types, split rat...
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-276.pdf |
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| author | XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu |
| author_facet | XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu |
| author_sort | XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu |
| collection | DOAJ |
| description | In order to establish an efficient and accurate method for detecting various trace components in strong-flavor (Nongxiangxing) Baijiu, a gas chromatography (GC) method for the detection of 53 volatile flavor components in strong-flavor Baijiu was established by optimizing the column types, split ratio and programmed temperature conditions. The results showed that the optimal GC conditions were as follows: CP-WAX 57 CB capillary column (50 m×0.25 mm×0.2 μm), a split ratio of 40:1, and a programmed temperature (initial temperature 35 ℃ for 5 min, increased at 4 ℃/min to 45 ℃ for 3 min, increased at 8 ℃/min to 140 ℃ for 2 min, then increased at 20 ℃/min to 205 ℃ for 16 min). This method could detect 53 volatile flavor substances in strong-flavor Baijiu within 44 min, achieving good linearity for each component within their respective concentration ranges (R<sup>2</sup>≥0.998 6). The limits of detection was 0.26-5.09 mg/L, limits of quantification was 0.87-18.97 mg/L, spiked recovery rate was 80.10%-113.21%, and the relative standard deviation for precision tests was 0.25%-2.75%. The results indicated that the method was simple to perform, with a short detection time and good separation performance, and could meet the requirements for detecting main flavor components in strong-flavor Baijiu. |
| format | Article |
| id | doaj-art-8974d984c4cd4800bdc84922a75b2f29 |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-8974d984c4cd4800bdc84922a75b2f292025-08-20T02:33:09ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-04-0144427628410.11882/j.issn.0254-5071.2025.04.040Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatographyXU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu01.SHEDE Spirits Co., Ltd., Suining 629200, China;;2.School of Chemical Engineering, Sichuan University of Science & Engineering, Zigong 643000, China;In order to establish an efficient and accurate method for detecting various trace components in strong-flavor (Nongxiangxing) Baijiu, a gas chromatography (GC) method for the detection of 53 volatile flavor components in strong-flavor Baijiu was established by optimizing the column types, split ratio and programmed temperature conditions. The results showed that the optimal GC conditions were as follows: CP-WAX 57 CB capillary column (50 m×0.25 mm×0.2 μm), a split ratio of 40:1, and a programmed temperature (initial temperature 35 ℃ for 5 min, increased at 4 ℃/min to 45 ℃ for 3 min, increased at 8 ℃/min to 140 ℃ for 2 min, then increased at 20 ℃/min to 205 ℃ for 16 min). This method could detect 53 volatile flavor substances in strong-flavor Baijiu within 44 min, achieving good linearity for each component within their respective concentration ranges (R<sup>2</sup>≥0.998 6). The limits of detection was 0.26-5.09 mg/L, limits of quantification was 0.87-18.97 mg/L, spiked recovery rate was 80.10%-113.21%, and the relative standard deviation for precision tests was 0.25%-2.75%. The results indicated that the method was simple to perform, with a short detection time and good separation performance, and could meet the requirements for detecting main flavor components in strong-flavor Baijiu.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-276.pdfstrong-flavor baijiu|trace component|detection|gas chromatography |
| spellingShingle | XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography Zhongguo niangzao strong-flavor baijiu|trace component|detection|gas chromatography |
| title | Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography |
| title_full | Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography |
| title_fullStr | Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography |
| title_full_unstemmed | Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography |
| title_short | Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography |
| title_sort | determination of 53 volatile flavor components in strong flavor baijiu by gas chromatography |
| topic | strong-flavor baijiu|trace component|detection|gas chromatography |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-276.pdf |
| work_keys_str_mv | AT xujialiaolizouyongfangganqiaojingxiongpenghouboqianyu determinationof53volatileflavorcomponentsinstrongflavorbaijiubygaschromatography |