2007
DOI: 10.1016/j.aca.2007.07.007
|View full text |Cite
|
Sign up to set email alerts
|

Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
4
1

Citation Types

0
154
0

Year Published

2011
2011
2017
2017

Publication Types

Select...
6
3

Relationship

0
9

Authors

Journals

citations
Cited by 177 publications
(154 citation statements)
references
References 12 publications
0
154
0
Order By: Relevance
“…The research includes microorganism composition analysis (1,2), the isolation and characterization of functional strains (3), fl avour component determination (4,5), and the analysis of the relationships between the microorganisms and fl avour compounds (6,7). However, the utilization of multiple fermentation and distillation steps, a very special technique for Maotai-fl avoured liquor manufacturing, has not received enough academic att ention so far.…”
Section: Introductionmentioning
confidence: 99%
“…The research includes microorganism composition analysis (1,2), the isolation and characterization of functional strains (3), fl avour component determination (4,5), and the analysis of the relationships between the microorganisms and fl avour compounds (6,7). However, the utilization of multiple fermentation and distillation steps, a very special technique for Maotai-fl avoured liquor manufacturing, has not received enough academic att ention so far.…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, more and more often, two-dimensional gas chromatography (GC×GC) is used to analyze alcoholic beverages. The GC×GC-time-offlight mass spectrometry (TOFMS) technique has found application in wine (Weldegergis et al 2011;Welke et al 2012;Samykanno et al 2013;Bordiga et al 2013), cachaça (Cardeal et al 2008;Cardeal and Marriott 2009;Capobiango et al 2013), and selected spirit beverages (such as vodka, whisky, tequila) (Cardeal and Marriott 2009), also fruit spirit (Villière et al 2012;Capobiango 2015), Japanese sake (Takahashi et al 2016), and Chinese liqueur (Zhu et al 2007;Yao et al 2015) analysis.…”
Section: Introductionmentioning
confidence: 99%
“…The highest concentrations of 4-ethylphenol and 4-ethyl-2-methoxyphenol were monitored in the tail spirit, with the concentration of 1.92 mg/L and 6.51 mg/L, respectively. Similarly, these two phenols were also identified in Yanghe spirit (Fan and Qian, 2006b), Maotai spirit (Zhu et al, 2007) and whisky (Caldeira et al, 2007). High boiling point (217 and 236℃) could determine the concentration of them only emerging in the tail raw spirit because the last stage with higher flow rate and temperature comparing with other stages is always applied to gelatinize and liquefy the starch of grains.…”
Section: Aldehydes and Ketonesmentioning
confidence: 99%
“…The volatile compositions of them have been previously studied, and more than seven hundreds components have been identified (Fan and Qian, 2006b;Zhu et al, 2007). Whereas, few attention was paid on the characteristics of volatile compounds in different distilling stages (head, heart and tail fraction).…”
Section: Introductionmentioning
confidence: 99%