Journal
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
Volume 945, Issue -, Pages 92-100Publisher
ELSEVIER
DOI: 10.1016/j.jchromb.2013.11.032
Keywords
Chinese liquor; Aroma compounds; Gas chromatography-mass spectrometry; Electronic nose; PCA; HCA
Funding
- National Youth Science Foundation of China [21306114]
- Shanghai Climbing Plan International Cooperation Projects [11290707600]
- Shanghai Engineering Technology Research Center of Fragrance and Flavor [12DZ2251400]
- Shanghai Institute of Technology Talent Importing Fund [YJ2013-60]
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Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash gas chromatographic electronic nose system. Eighty-six aroma compounds were identified, including 5 acids, 34 esters, 10 alcohols, 9 aldehydes, 4 ketones, 4 phenols, and 10 nitrous and sulfuric compounds. To investigate possible correlation between aroma compounds identified by GC-MS and sensory attributes, multivariate ANOVA-PLSR (APLSR) was performed. It turned out that there were 30 volatile composition, ethyl acetate, ethyl propanoate, ethyl 2-methyl butanoate, ethyl 3-methyl butanoate, ethyl lactate, ethyl benzenacetate, 3-methylbutyl acetate, hexyl acetate, 3-methyl-1-butanol, 1-heptanol, phenylethyl alcohol, acetaldehyde, 1,1-diethoxy-3-methyl butane, furfural, benzaldehyde, 5-methyl-2-furanal, 2-octanone, 2-n-butyl furan, dimethyl trisulfied and 2,6-dimethyl pyrazine, ethyl nonanoate, isopentyl hexanoate, octanoic acid, ethyl 5-methyl hexanoate, 2-phenylethyl acetate,ethyl oleate, propyl hexanoate, butanoic acid and phenol, ethyl benzenepropanoate, which showed good coordination with Chinese liquor characteristics. The multivariate structure of this electronic nose responses was then processed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). According to the obtained results, GC-MS and electronic nose can be used for the differentiation of the liquor origins and flavor types. (C) 2013 Elsevier B.V. All rights reserved.
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