Journal
NATURAL PRODUCT RESEARCH
Volume 31, Issue 8, Pages 938-944Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/14786419.2016.1255892
Keywords
Chinese Moutai liquors; aroma-active compounds; GC-O; GC-MS; sensory evaluation
Categories
Funding
- National Youth Science Foundation of China [21306114]
- National Natural Science Foundation of China [2147614090]
- Shanghai Engineering Technology Research Center of Fragrance and Flavor [15DZ2280100]
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The aroma-active compounds in three Chinese Moutai liquors, aged 1year, 15years and 30years 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 >1000mg/L. Then, the relationships between the aroma-active compounds and seven sensory attributes were studied.
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