A study on characteristic flavor compounds in traditional Chinese rice wine-Guyue Longshan rice wine

Journal of the Institute of Brewing

Volumn 116, Issue 2, 2010, Pages 182-189

  Cao, Yu ^a   Xie, Guangfa ^b,c   Wu, Chun ^a   Lu, Jian ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Zhejiang Guyue Longshan Shaoxing Wine Co Ltd   (China)

^c China Shaoxing Rice Wine Group Co   (China)

Author keywords

Chinese rice wine; Flavor compounds; Guyue Longshan; Principal component analysis (PCA)

Indexed keywords

FATTY ACIDS; GAS CHROMATOGRAPHY; LACTIC ACID; PRINCIPAL COMPONENT ANALYSIS; WINE;

CHINESE RICE WINE; ETHYL BENZOATE; ETHYL BUTYRATE; FUMARIC ACIDS; GUYUE LONGSHAN; LAURIC ACID; METHYL OLEATE; PHENYLACETATE;

FLAVOR COMPOUNDS;

EID: 77956290433     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00416.x     Document Type: Article

References (20)

1. Alonso-Salces, R. M., Herrero, C., Barranco, A., Berrueta, L. A., Gallo, B. and Vicente, F., Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions. Food Chem., 2005, 93(1), 113-123.
2. Bao, Z. D. and Xu, R. H., The analysis of aroma compounds in Chinese rice wine. Liquor-making Science & Technology, 1999, 95(5), 66-67.
3. Calderbank, J. and Hammond, J. R. M., Influence of higher alcohol availability on ester formation by yeast. J. Am. Soc. Brew. Chem., 1994, 52(2), 84-90.
4. Câmara, J. S., Alves, M. A. and Marques, J. C., Classification of Boal, Malvazia, Sercial and Verdelho wines based on terpenoid patterns. Food Chem., 2007, 101(2), 475-484.
5. Erten, H., Tanguler, H. and Cakiroz, H., The effect of pitching rate on fermentation and flavour compounds in high gravity brewing. J. Inst. Brew., 2007, 113(1), 75-79.
6. Fan, W. and Qian, M. C., Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors. J. Agric. Food Chem., 2005, 53(20), 7931-7938.
7. Fang, H., Cao, Y., Lu, J. and Xie, G. F., The molecular identification and classification of the main mold from wheat starter. Liquor-making Science & Technology, 2006, 141(14), 45-47.
8. Fu, J. Q., Technology of Chinese rice wine producing. Chemical Industry Press of China: Beijing, 2005, pp. 49-53.
9. Gallart, M., Francioli, S., Viu-Marco, A., López-Tamames, E. and Buxaderas, S., Determination of free fatty acids and their ethyl esters in musts and wine. J. Chromatogr. A, 1997, 776(2), 283-291.
10. Gu, G. X., Technology of Brewing Wine. 2nd Ed., Light Industrial Press of China: Beijing, 1996, pp. 484-489.
11. Guo, X., Hu, P. X., Xu, Y. and Zhao, G. A., Research on the volatile flavoring substances in yellow rice wine. Liquormaking Science & Technology, 2004, 125(5), 79-81.
12. Liu, C. F., Zheng, F. Y., Li, Y. X., Wang, L. X., Li, Q. and Gu, G. X., Determination of free fatty acids in beer by multilevel solvent extraction gas chromatography. Chin. J. Anal. Lab., 2008, 27(2), 26-29.
13. Luo, T., Fan, W. L. and Xu, Y., Characterization of volatile and semi-volatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatographymass spectrometry. J. Inst. Brew., 2008, 114(2), 172-179.
14. Mato, I., Suárez-luque, S. and Huidobro, J. F., A review of the analytical methods to determine organic acids in grape juices and wines. Food Res. Int., 2005, 38(10), 1175-1188.
15. Ng, L. K., Analysis by gas chromatography/mass spectrometry of fatty acids and esters in alcoholic beverages and tobaccos. Anal. Chim. Acta, 2002, 465(1-2), 309-318.
16. Rosillo, L., Salinas, M. R., Garijo, J. and Alonso, G. L., Study of volatiles in grapes by dynamic headspace analysis: application to the differentiation of some Vitis vinifera varieties. J. Chromatogr. A, 1999, 847(1-2), 155-159.
17. Sikorska, E., Chmielewski, J., Górecki, T., Khmelinskii, I., Sikorski, M. and De Keukeleire, D., Discrimination of beer flavours by analysis of volatiles using the mass spectrometer as an electronic nose. J. Inst. Brew., 2007, 113(1), 110-116.
18. Wang, L., Xu, Y., Zhao, G. and Li, J., Rapid analysis of flavor volatiles in apple wine using headspace solid-phase microextraction. J. Inst. Brew., 2004, 110(1), 57-65.
19. Wondra, M. and Berovic, M., Analysis of aroma components of Chardonnay wine fermented by different yeast strains. Food Technol. Biotechnol., 2001, 39(2), 141-148.
20. Xiang, Y., Li, Q. and Gu, G. X., Study on composition of organic acids in domestic beer for comprehensive evaluation. Food Sci., 2007, 28(1), 266-270.