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Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor

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Title: Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor

Authors: Ying-Ying Ma, Gao-Jian Cao, He-Chuan Wu, Xiao Dou, Jia-Xiu Guo, Qi Zhang, Chang- Qing Zhao, Hong-Mei Ming, Qingbin Liu, Jian-Gang Yang

Journal: International journal of food processing technology

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Publisher: Cosmos Scholars Publishing House

Year: 2016

Volume: 3

Issue: 2

Language: en

Keywords: gas chromatography-mass spectrometervolatile componentsSichuan xiaoqu liquorHeadspace solid-phase microextraction

Categories
Food Science (9432) Beverage Science (5) Fermentation (214) Chemistry (7379) Analytical Chemistry (1778)

Abstract

Volatile components in Sichuan Xiaoqu liquor of Chongqing Jiangjin District, Chongqing Yongchuan District, Sichuan Kaijiang County, Sichuan Zigong were studied by the method of combining headspace solid-phase microextraction (HS-SPME) with gas chromatography coupled with mass spectrometry (GC-MS). Results showed that 29, 31, 44, 45 kinds of aromatic components were identified from the Xiaoqu liquor of Jiangjin, Chongqing Yongchuan, Kaijiang and Zigong respectively. Esters, alcohols as well as aldehydes and ketones are the main substances. According to peak area relative percentage contents, content of ethyl acetate, isoamyl alcohol and ethyl caprate in the 4 kinds of Xiaoqu liquor is relatively high.

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