Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

Fan, Wenlai; Qian, Michael C.

doi:10.1002/ffj.1621

Cited by 226 publications

(172 citation statements)

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“…Ethyl acetate, isoamyl formate, diethyl succinate and ethyl lactate were the major esters in the 27 samples. The fatty acid esters primarily contributed fruity aromas (Escudero et al, 2004), diethyl succinate contributed a fruity and sweet aroma (Fan and Qian, 2006), and isoamyl formate produced a mulberry aroma. These compounds may be important contributors to the aroma of the Chinese rice wine samples.…”

Section: Resultsmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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The feasibility of the discrimination of Chinese rice wines with respect to their geographic origin and wine age using volatile profiles and chemometric methods was investigated. Stir bar sorptive extraction with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was used for the determination of volatile compounds. A total of 63 volatile compounds were identified, including 30 esters, 9 alcohols, 9 aldehydes, 7 acids, 4 ketones, 3 volatile phenols and 1 miscellaneous compound. The major compounds in Chinese rice wine were ethanol, isoamyl formate, ethyl acetate, diethyl succinate, phenylethyl alcohol, benzaldehyde, ethyl lactate, 2-butanol and ethyl butyrate. Principal component analysis (PCA) and cluster analysis (CA) were used to characterize the different Chinese rice wine samples by geographic origin and wine age. The PCA results showed that the characterization of Chinese rice wine by SBSE-TD-GC-MS was highly related to geographic origin and wine age.The CA results indicated that geographic origin had more of an effect than wine age on the character of Chinese rice wine, and that 5-year old wines had a transition of flavor. The results showed that SBSE-TD-GC-MS together with chemometric methods could provide a practical reference for the characterization of Chinese rice wines.Keywords: Chinese rice wine, wine age, geographic origin, classification, chemometric methods IntroductionChinese rice wine, in addition to wine and beer, is one of the most ancient wines in the world (Wang and Yi, 2001). It is fermented from rice with wheat Qu (source of microorganisms and crude enzymes) and yeast (Mo et al., 2010). The best-known Chinese rice wine is Shaoxing rice wine. Comparable to the European Denomination of Origin, the National Standard of China GB/T 17946-2008 (Shaoxing rice wine) defines that Shaoxing rice wine isfermented from high quality glutinous rice and wheat as well as water from Mirror Lake in the region near Shaoxing city in the Zhejiang province, China. Before their sale, certain Chinese rice wines are stored in ceramic pottery to age. The aged Chinese rice wines have a smoother, mellower and richer mouth feel and a more harmonious flavor than the non-aged wines (Shen et al., 2012).To protect producers by guaranteeing their reputation and to protect consumers by ensuring consistent character of the wine, research has been conducted to discriminate wines by their geographic origin or their wine age/vintage. The volatile compounds are centrally important to ensuring the identity of wine (Pereira et al., 2010), as their contents depend on the brewing technology, geographic origin and aging process (Tredoux et al., 2008). Much attention has been paid to the volatile profiles of wine, including research on the classification of liqueur wines (Pereira et al., 2010), the discrimination of white wine (Hernanz et al., 2009), the characterization of Vino (Gil et al., 2006) and the classification of red wine (Zhang et al., 2010; Alejandro Calleja and Falqué, 2005).Sample preparation ...

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Section: Resultsmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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“…Among these compounds, guaiacol (2-methoxyphenol) has a smoky, phenolic, aromatic, burnt, and burnt bacon aroma, while 4-methylguaiacol (4-methyl-2-methoxyphenol) has a smoky aroma [6][7][8]25 . Eugenol contributes to clove and balsamic aromas, and it has a sensory threshold of 6 µg/L 9 , while isoeugenol gives a floral aroma, and its threshold is 6 µg/L in a 10% water /ethanol mixture 6 .…”

Section: Effect Of the Geographical Origin Of Oak Chipsmentioning

confidence: 99%

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Fan

2006

Journal of the Institute of Brewing

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The effects of different geographical origin, levels of toasting, dosage and the aging time of oak chips on volatile compounds released into ciders were studied. The oak chips tested were the same size and with three different toast levels (light, medium and heavy) from French, American and Chinese oak. The oak wood chips were immersed in identical ciders. Higher alcohols, acids and esters were determined by headspace (HS)-solid phase microextraction (SPME) and gas chromatography (GC)-mass spectrometry (MS), while oak-related aroma compounds including trans-and cis-oak lactones, guaiacol, 4-methylguaiacol, furfural, 5-methylfurfural, vanillin, eugenol and isoeugenol, were determined by liquid-liquid extraction by means of ultrasound and GC /MS selective ion monitoring (SIM). The results showed that there was little difference between the oak-related volatile compositions of ciders aged with French oak chips and those aged with American oak chips, but that there were obvious differences with Chinese oak chips. It was observed that oak chips, at medium toasting levels, released the highest concentrations of volatile components into the ciders. Most of the oak-related volatile aroma compounds extracted had an increase that depended on the oak chip dosage with the exception of guaiacol and furfural.

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“…Information about nonaroma compounds is less extensive. An interesting example is Chinese liquor (Fan and Qian, 2006) which has strong fruit, pineapple and banana-like aromas. Sixty-eight volatile components, including alcohols, esters, acids, acetals, ketones, aldehydes and heterocyclic compounds, have been identified in Chinese liquors (Fan and Qian, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…It would be very important the knowing of equilibrium concentration data to the aroma of Chinese aroma-type liquor, based on the calculated odour activity value. Up to now, no studies have reported on the contribution of aroma compounds to the characteristic bouquet of this liquor (Fan and Qian, 2006). Juices were already characterized by sugar, amino acid, carboxylic acid and ash pseudocomponents in aqueous solution (Abderafi and Bounahmidi, 1999).…”

Section: Introductionmentioning

confidence: 99%

Solubility of Butyl Acetate in Unsatured Aqueous Mixtures of Glucose, Sucrose and Fructose at Low Temperatures.

Silva¹,

Franco²

2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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Interactions between water and flavour molecules have been widely studied and are characterized by the hydrophobicity and volatility. The influence of different types of sugar should be known in case of they are part from the material. Flavour release from complex food matrices is difficult to predict and solubility data would be helpful. Thus, interactions between flavour molecules and other compounds are often investigated in binary and ternary model systems (e.g., water, flavour compounds, carbohydrates) to characterize specific release mechanisms. In this paper, the solubility of butyl acetate from pure water and various lowviscosity aqueous solutions (D-Sucrose, D-Glucose, D-Fructose), at 10-30 gL -1 , was investigated. Static isothermal method was used and concentrations of the aroma or flavour compound at thermodynamic equilibrium were monitored by analyzing liquid samples using gaseous chromatography. Experiments were carried out at temperature range of 278.25 -298.2 K. Flavour solubility from mixtures decreased with increasing temperature and decreased with molecular superficial area of the sugar compound. The flavour compound was retained more extensively in the presence of glucose agent, compared to in pure water, while an increase in the solubility was observed in presence of sucrose and fructose. All aqueous solutions had similar behavior as sugar concentration was increased, although it was expected that sugar molecular weight tended to have influences in the equilibrium concentration. A correlation between temperature (or sugar concentration) and butyl acetate solubility in the low-viscosity solutions was evident.

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Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry

Cited by 226 publications

References 33 publications

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Influence of Oak Chips Geographical Origin, Toast Level, Dosage and Aging Time on Volatile Compounds of Apple Cider

Solubility of Butyl Acetate in Unsatured Aqueous Mixtures of Glucose, Sucrose and Fructose at Low Temperatures.

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