HS-SPME and SDE combined with GC–MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

SAFE and SBSE combined with GC‐MS and GC‐O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor

“…The two fractions mentioned were dried with anhydrous sodium sulfate for 12 h. The drying solution was concentrated to 5 ml with a rotary evaporator, and then concentrated to 0.5 ml with nitrogen. GC-O analysis was performed according to our previous method (Ma et al, 2020), and an Agilent 7890A GC equipped with an Gerstel ODP 3 Olfactometer, an Agilent HP-Innowax capillary column (60 m × 0.25 mm × 0.25 µm), and an Agilent DB-5 capillary column (60 m × 0.25 mm × 0.25 µm) were used. The chromatographic conditions were identical to that given in Section 2.5 GC-MS analysis, and panelists trained with pretreated samples and standard aroma chemicals were selected for the olfactory analysis.…”

“…Just like many Chinese Baijiu, esters gave the typical fruit and floral aromas to the WJP liquor. In addition, a large number of terpenes and terpenoids in the TCMs were extracted and transferred into the base liquor during the liquor production, which formed the unique medicinal, spicy, and woody aromas of the WJP liquor (Ma et al, 2020). Besides, alcohol compounds gave a mellow and fruity aroma to the WJP liquor; aldehydes brought a flower and fatty aroma; acids mainly played the role of soft taste; ketone aromas provided a grassy and woody aroma; furan aromas provided a fatty and sweet aroma; phenolic aromas showed a spicy woody and medicinal aroma; the other two aroma substances, anethole and 4-allylanisole, gave the WJP liquor a spicy aroma.…”

“…Other unreferenced compounds were determined according to the method described by Czerny et al (2008), where the 32% ethanol/water solution was used as the matrix. OAV was expressed as the ratio of the concentration to its odor threshold (Ma et al, 2020).…”

“…), filtration, and aging. The typical representative of this type of CML is Wujiapi liquor (WJP liquor), which is made from several precious TCMs including Cortex acanthopanacis, Gardenia jasminoides, Polygonatum odoratum, Cinnamomum cassia, Fructus amomi, Chinese angelica, and Syzygium aromaticum, and has been produced for hundreds of years in China (Ma et al, 2020). The other method is one in which the TCMs components (or fresh medicine juice) are directly added to starch or sugar raw materials.…”

“…were scarce. In our previous study of WJP medicinal liquor, 40 terpenes and terpenoids with relatively high concentrations were successfully identified and quantified (Ma et al, 2020).…”