Analysis of the flavor of aged spirits made from sweet potato and rice by gas chromatography–mass spectrometry

Abstract

Flavor patterns of sweet potato spirits (SPS) made from - manufactured by sweet potato showed an increasing tendency for aging from 64 to 128 weeks. When the SPS was blended with spirits made from - manufactured by rice in a 7:3 ratio, showing an increase for aging from 16 to 60 weeks, using a gas chromatography-mass spectrometry with solid-phase microextration. The main compounds showing increasing tendency of the SPS and blended spirits (BS) were iso-amyl alcohol, n-propanol. Especially, ethyl caprylate, and ethyl acetate increased in SPS. The results were cross-checked by an electronic nose. For the results of SPS in the flavor pattern, a decrease was noted by main ion fragments. For the BS, a decrease was noted. These cross-checked results were useful for controlling quality of aging spirits, especially SPS. Based on these results, it was considered that further experiments are needed to identify key compounds for accurate correlation analysis.

Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit

“…The method of Lee et al. ( 2018 ) was used with some modifications. 70 kg of raw materials was divided, peeled, destemmed, and crushed, and then all placed in 20‐L stainless steel tanks, and 60 mg/L sulfur dioxide was added for preservation.…”

“…Today, the consumption of distilled spirit has become increasingly and wildly popular in the world. Globally, famous distilled spirits such as whiskey, brandy, and rum occupy most of the domestic alcohol market because of recognition as high‐quality products (Lee et al., 2018 ). And there have been numerous studies regarding the volatile aroma compounds in fermented wine and distilled spirit.…”

“…Lee et al. ( 2018 ) analyzed the flavor of aged spirits made from sweet potato and rice by gas chromatography‐mass spectrometry. Zheng et al.…”

Community Structure of Phyllosphere Bacteria in Different Cultivars of Fingered Citron (Citrus medica ‘Fingered’) and Their Correlations With Fragrance

“…Qualitative: The volatile compounds in the fingered citron were identified using gas chromatography-mass spectrometry through the retention index (RI) and comparison with the NIST, and volatile compounds with positive and negative matching degrees greater than 800 were selected (Lee et al, 2018). The retention index was calculated using Equation 1:…”