Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS
The volatile flavor compounds in strong-flavor (Nongxiangxing) Baijiu were detected and analyzed by four pretreatment methods including solid phase extraction (SPE), liquid-liquid microextraction (LLME), headspace-solid phase microextraction (HS-SPME) and immersion-solid phase microextraction (DI-SP...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-266.pdf |
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| Summary: | The volatile flavor compounds in strong-flavor (Nongxiangxing) Baijiu were detected and analyzed by four pretreatment methods including solid phase extraction (SPE), liquid-liquid microextraction (LLME), headspace-solid phase microextraction (HS-SPME) and immersion-solid phase microextraction (DI-SPME), combined with gas chromatograph mass spectrometry (GC-MS). The results showed that a total of 130 volatile flavor compounds were identified including 53 esters, 15 alcohols, 15 acids, 10 aromatics, 20 aldehydes (including 14 acetals), 8 ketones, 6 furans and 3 pyrazines. The types of volatile flavor substances measured by different pretreatment methods were similar, but the quantities and contents showed significant differences. SPE and LLME were suitable for the extraction of most substances. They had good extraction rates for hydrophilic substances with lg P<6 and hydrophobic substances with lg P<2 or >6, especially aldehyde substances. The relative contents of esters and aromatic substances measured by HS-SPME and DI-SPME were higher than those by SPE and LLME methods, and were particularly suitable for the determination of hydrophobic ester substances with 2<lg P<6. The research results provided a theoretical basis for further studies on the flavor composition of strong-flavor Baijiu. |
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| ISSN: | 0254-5071 |