Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 20, 2005, Pages 7931-7938

  Fan, Wenlai ^a   Qian, Michael C ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Aroma; Chinese liquor; Gas chromatography olfactometry; HS SPME; Yanghe Daqu; Young and aged liquor

Indexed keywords

ESTER;

ALCOHOLIC BEVERAGE; ARTICLE; CEREAL; CHINA; FEMALE; FERMENTATION; GAS CHROMATOGRAPHY; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; TIME;

ALCOHOLIC BEVERAGES; CEREALS; CHINA; CHROMATOGRAPHY, GAS; ESTERS; FEMALE; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; SMELL; TIME FACTORS;

EID: 27144469542     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051011k     Document Type: Article

References (32)

1. Shen, Y. Manual of Chinese Liquor Manufactures Technology; Light Industry Publishing House of China: Beijing, China, 1996.
2. Fan, W.; Teng, K. Brewing technology of Yanghe Daqu liquor. Niangjiu 2001, 28, 36-37.
3. Shen, Y. Progress of liquor production techniques in China. Liquor Making Sci. Technol. 2002, 5-10.
4. Wang, L.; Xu, Y.; Zhao, G.; Li, J. Rapid analysis of flavor volatiles in apple wine using headspace solid-phase microextraction. J. Inst. Brew. 2004, 110, 57-65.
5. Castro, R.; Natera, R.; Benitez, P.; Barroso, C. G. Comparative analysis of volatile compounds of 'fino' sherry wine by rotatory and continuous liquid-liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry. Anal. Chim. Acta 2004, 513, 141-150.
6. Demyttenaere, J. C. R.; Martinez, J. I. S.; Verhe, R.; Sandra, P.; Kimpe, N. D. Analysis of volatiles of malt whiskey by solid-phase microextraction and stir bar sorptive extraction. J. Chromatogr. A 2003, 985, 221-232.
7. Conner, J. M.; Paterson, A.; Piggott, J. R. Release of distillate flavor compounds in Scotch malt whiskey. J. Sci. Food Agric. 1999, 79, 1015-1020.
8. Watts, V. A.; Butzke, C. E.; Boulton, R. B. Study of aged Cognac using solid-phase microextraction and partial least-squares regression. J. Agric. Food Chem. 2003, 51, 7738-7742.
9. Ebeler, S. E.; Terrien, M. B.; Butzke, C. E. Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction. J. Agric. Food Chem. 2000, 80, 625-630.
10. Nonato, E. A.; Carazza, F.; Silva, F. C.; Carvalho, C. R.; Cardeal, Z. d. L. A headspace solid-phase microextraction method for the determination of some secondary compounds of Brazilian sugar cane spirits by gas chromatography. J. Agric. Food Chem. 2001, 49, 3533-3539.
11. Vallejo-Cordoba, B.; González-Córdova, A. F.; Estrada-Montoya, M. d. C. Tequila volatile characterization and ethyl ester determination by solid-phase microextraction gas chromatography/mass spectrometry analysis. J. Agric. Food Chem. 2004, 52, 5567-5571.
12. Bazemore, R.; Goodner, K. L.; Rouseff, R. L. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid-phase microextraction and GC-olfactometry. J. Food Sci. 1999, 64, 800-803.
13. Kim, T. H.; Lee, S. M.; Kim, Y.-S.; Kim, K. H.; Oh, S.; Lee, H. J. Aroma dilution method using GC injector split ratio for volatile compounds extracted by headspace solid-phase microextraction. Food Chem. 2003, 83, 151-158.
14. Martí, M. P.; Mestres, M.; Sala, C.; Busto, O.; Guasch, J. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. J. Agric. Food Chem. 2003, 51, 7861-7865.
15. Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D. Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry. J. Agric. Food Chem. 2004, 52, 5124-5134.
16. Fan, W.; Qian, M. C. Identification of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry. Flavour Fragrance J. 2005, published online May 12, http:// www3.interscience.wiley.com/cgi-bin/jissue/105560382.
17. Grosch, W. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem. Senses 2001, 26, 533-545.
18. Cates, V. E.; Meloan, C. E. Separation of sulfones by gas chromatography. J. Chromatogr. A 1963, 11, 472-478.
19. Rocha, S.; Ramalheira, V.; Barros, A.; Delgadillo, I.; Coimbra, M. A. Headspace solid-phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. J. Agric. Food Chem. 2001, 49, 5142-5151.
20. Wondra, M.; Berovic, M. Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technol. Biotechnol. 2001, 39, 141-148.
21. Ledauphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D. Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants. J. Agric. Food Chem. 2003, 51, 433-442.
22. Fan, W.; Xu, Y.; Lu, H.; Dao, Y. Study on esterifying power and rate of breaking-up ester from Daqu f Chinese strong flavored liquor. Niangjiu 2003, 30, 10-12.
23. Ledeuphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D. Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants. J. Agric. Food Chem. 2003, 51, 433-442.
24. Ferrari, G.; Lablanquie, O.; Cantagrel, R.; Ledauphin, J.; Payot, T.; Fournier, N.; Guichard, E. Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation. J. Agric. Food Chem. 2004, 52, 5670-5676.
25. Peinado, R. A.; Moreno, J.; Bueno, J. E.; Moreno, J. A.; Mauricio, J. C. Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem. 2004, 84, 585-590.
26. Delfini, C.; Gaia, P.; Bardi, L.; Mariscalco, G.; Contiero, M.; Pagliara, A. Production of benzaldehyde, benzyl alcohol and benzoic acid by yeasts and Botrytis cinerea isolated from grape musts and wines. Vitis 1991, 30, 253-263.
27. Fan, W.; Chen, X. Study on increase of ratio of famous product in Luzhou-flavor Baijiu by sandwich fermentation with mud. Niangjiu 2001, 28, 71-73.
28. Chen, X.; Fan, W.; Dai, Q.; Zhao, G. A. Breeding and application of clostridia. Niangjiu 2001, 28, 44-46.
29. Mestres, M.; Busto, O.; Guasch, J. Analysis of organic sulfur compounds in wine aroma. J. Chromatogr. A 2000, 881, 569-581.
30. Martínez, A. T.; Camarero, S.; Gutiérrez, A.; Bocchini, P.; Galletti, G. C. Studies on wheat lignin degradation by Pleurotus species using analytical pyrolysis. J. Anal. Appl. Pyrol. 2001, 55-59, 401-411.
31. Rizzi, G. P. A mechanistic study of alkylpyrazine formation in model system. J. Agric. Food Chem. 1972, 20, 1081-1085.
32. Owens, J. D.; Allagheny, N.; Kipping, G.; Ames, J. M. Formation of volatile compounds during Bacillus subtilis fermentation of soya beans. J. Sci. Food Agric. 1997, 74, 132-140.