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

Zhu, Shizheng; Lü, Xin; Ji, Keliang; Ke, Guo; Li, Yanli; Wu, Caiying; Xu, Guowang

doi:10.1016/j.aca.2007.07.007

Cited by 177 publications

(154 citation statements)

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“…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%

Investigating the Variation of Volatile Compound Composition in Maotai Liquor During Its Multi-Rounds Brewing Process Using Statistical Methods

Xue-jun

Zhu

et al. 2016

Food Technol. Biotechnol.

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SummaryThe use of multiple fermentations is one of the most specifi c characteristics of Maotai--fl avoured liquor production. In this research, the variation of volatile composition of Maotai-fl avoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the fi rst two fermentation steps show the greatest diff erence, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor. Back-propagation neural network (BNN) models were developed that satisfactorily predict the number of fermentation steps and the organoleptic evaluation scores of liquor samples from their volatile compositions. Mean impact value (MIV) analysis shows that ethyl lactate, furfural and some high-boiling-point acids play important roles, while pyrazine contributes much less to the improvement of the fl avour and taste of Maotai-fl avoured liquor during its production. This study contributes to further understanding of the mechanisms of Maotai-fl avoured liquor production.

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Section: Introductionmentioning

confidence: 99%

Investigating the Variation of Volatile Compound Composition in Maotai Liquor During Its Multi-Rounds Brewing Process Using Statistical Methods

Xue-jun

Zhu

et al. 2016

Food Technol. Biotechnol.

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“…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%

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

et al. 2016

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The BOnisiówka^nalewka liqueur is a regional Polish alcoholic beverage, which is inscribed on the list of regional and traditional products of the Ministry of Agriculture and Rural Development in Poland. It is produced from multiflower honey, black elderberry flower syrup, and spirit. Due to fact that the BOnisiówka^nalewka liqueur has never been investigated, these studies are the foundation for further work on this regional alcoholic beverage. The main aim of this work is the authenticity assessment of the BOnisiówka^nalewka liqueurs by means of qualitative characteristics of volatile fraction and sensory evaluation. Tentative identification has been performed using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). Application of GC×GC-TOFMS allowed for detection of around 350 compounds present in the volatile fraction of the BOnisiówka^from which 102 compounds were tentatively identified. PCA results showed that the first two principal components constitute 96.98% of total variance. Statistical analysis was used to visualize relations between tentatively identified compounds; therefore, it has been demonstrated that 23 chemical compounds may have significant influence on the overall flavor and taste of the BOnisiówka^. These substances belong to four chemical classes, in which the greatest number is represented by esters (13), aldehydes (6), alcohols (3), and one terpene compound.According to the sensory evaluation, the Onisiówka is characterized by sweet, honey, fruity, flowery, bitter, and spirituous flavor and taste.

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“…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%

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Zheng

Liang

Huang

et al. 2014

FSTR

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The manufacturing procedures of spirits in the world such as whisky, brandy, rum, vodka, cachaça, and Chinese spirits are constituted of three consecutive processes: fermentation, distillation and ageing. For these processes, distillation process is closely correlated with the quality and yield of the raw spirit. Alembic stills and column stills are applied to the distillation of brandy, whisky, and cachaça. The former has no trays or appreciable reflux and requires multiple distillation to achieve high-proof raw spirits, while the latter has a reflux column to decreases the concentration of the congeners in raw spirits (Claus and Berglund, 2005). A distinct device called as Zeng-tong (Li et al., 2012) has been widely applied to the distillation of Chinese spirits for a long history. The Zeng-tong is composed of reboiler, taper barrel, condenser and other attachments, such as stream pipes, lid and tube type heat exchanger (shown in Figure 1A). Similar to fruit brandy (Claus and Berglund, 2005), the operation mode of Chinese spirits belongs to a batch distillation. The main production process of Chinese spirits is as follows ( Figure 1B). Prior to the spirit distillation, the fresh grains and grain hull are mixed with the fermented grains to adjust Short communication

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

Cited by 177 publications

References 12 publications

Investigating the Variation of Volatile Compound Composition in Maotai Liquor During Its Multi-Rounds Brewing Process Using Statistical Methods

Investigating the Variation of Volatile Compound Composition in Maotai Liquor During Its Multi-Rounds Brewing Process Using Statistical Methods

Authenticity Assessment of the “Onisiówka” Nalewka Liqueurs Using Two-Dimensional Gas Chromatography and Sensory Evaluation

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

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