Characterization of Aromatic Liquor by Gas Chromatography and Principal Component Analysis

References

• Arribas, A. S., M. Martínez-Fernández, M. Moreno, E. Bermejo, A. Zapardiel, and M. Chicharro. 2014. Classification of Spanish white wines using their electrophoretic profiles obtained by capillary zone electrophoresis with amperometric detection. Electrophoresis 35 (11):1693–700. doi:10.1002/elps.201300638
   PubMed Web of Science ®Google Scholar
• Burin, V. M., V. Caliari, and M. T. Bordignon-Luiz. 2016. Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation. Food Chemistry 202:417–25. doi:10.1016/j.foodchem.2016.01.096
   PubMed Web of Science ®Google Scholar
• Casale, M., P. Oliveri, C. Armanino, S. Lanteri, and M. Forina. 2010. NIR and UV–vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterization of Italian red wines. Analytica Chimica Acta 668:143–48. doi:10.1016/j.aca.2010.04.021
   PubMed Web of Science ®Google Scholar
• Chen, H., C. Tan, T. Wu, L. Wang, and W. Zhu. 2014. Discrimination between authentic and adulterated liquors by near-infrared spectroscopy and ensemble classification. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 130:245–49. doi:10.1016/j.saa.2014.03.091
   PubMed Web of Science ®Google Scholar
• Cheng, P., W. Fan, and Y. Xu. 2014. Determination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemometric technique. Food Control 35:153–58. doi:10.1016/j.foodcont.2013.07.003
   Web of Science ®Google Scholar
• Cynkar, W., R. Dambergs, P. Smith, and D. Cozzolino. 2010. Classification of Tempranillo wines according to geographic origin: Combination of mass spectrometry based electronic nose and chemometrics. Analytica Chimica Acta 660 (1/2):227–31. doi:10.1016/j.aca.2009.09.030
   PubMed Web of Science ®Google Scholar
• Du, H., W. Fan, and Y. Xu. 2011. Characterization of Geosmin as source of earthy odor in different aroma type Chinese liquors. Journal of Agricultural and Food Chemistry 59:8331–37. doi:10.1021/jf201171b
   PubMed Web of Science ®Google Scholar
• Fan, W., and M. C. Qian. 2006a. Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis. Journal of Agricultural and Food Chemistry 54:2695–704. doi:10.1021/jf052635t
   PubMed Web of Science ®Google Scholar
• Fan, W., and M. C. Qian. 2006b. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography/olfactometry. Flavour and Fragrance Journal 21:333–42. doi:10.1002/ffj.1621
   Web of Science ®Google Scholar
• Fan, W., H. Shen, and Y. Xu. 2011. Quantification of volatile compounds in Chinese Soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry. Journal of the Science of Food and Agriculture 91:1187–98. doi:10.1002/jsfa.4294
   PubMed Web of Science ®Google Scholar
• Fan, W., Y. Xu, and Y. Zhang. 2007. Characterization of pyrazines in some Chinese liquors and their approximate concentrations. Journal of Agricultural and Food Chemistry 55:9956–62. doi:10.1021/jf071357q
   PubMed Web of Science ®Google Scholar
• Gao, W., W. Fan, and Y. Xu. 2014. Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies. Journal of Agricultural and Food Chemistry 62:5796–804. doi:10.1021/jf501214c
   PubMed Web of Science ®Google Scholar
• Kong, Y., Q. Wu, Y. Zhang, and Y. Xu. 2014. In situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquor. Applied and Environmental Microbiology 80:3667–76. doi:10.1128/aem.04219-13
   PubMed Web of Science ®Google Scholar
• Le, V. D., X. W. Zheng, J. Y. Chen, and B. Z. Han. 2012. Characterization of volatile compounds in Fen-Daqu – A traditional Chinese liquor fermentation starter. Journal of the Institute of Brewing 118:107–13. doi:10.1002/jib.8
   Web of Science ®Google Scholar
• Li, Z., P. P. Wang, C. C. Huang, H. Shang, S. Y. Pan, X. J. Li. 2014. Application of vis/NIR spectroscopy for Chinese liquor discrimination. Food Analytical Methods 7:1337–44. doi:10.1007/s12161-013-9755-9
   Web of Science ®Google Scholar
• Li, C. W., J. P. Wei, Q. Zhou, and S. Q. Sun. 2008. Rapid identification of Chinese sauce liquor from different fermentation positions with FT-IR spectroscopy. Journal of Molecular Structure 883:99–102. doi:10.1016/j.molstruc.2007.12.012
   Web of Science ®Google Scholar
• Marquez, A., M. P. Serratosa, J. Merida, L. Zea, and L. Moyano. 2014. Optimization and validation of an automated DHS-TD-GC-MS method for the determination of aromatic esters in sweet wines. Talanta 123:32–38. doi:10.1016/j.talanta.2014.01.052
   PubMed Web of Science ®Google Scholar
• Martelo-Vidal, M. J., F. Domínguez-Agis, and M. Vázquez. 2013. Ultraviolet/visible/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: A case study of Rías Baixas. Australian Journal of Grape and Wine Research 19:62–67. doi:10.1111/ajgw.12003
   Web of Science ®Google Scholar
• Martelo-Vidal, M. J., and M. Vázquez. 2014. Classification of red wines from controlled designation of origin by ultraviolet–visible and near infrared spectral analysis. Ciência e Técnica Vitivinícola 29:35–43.
   Web of Science ®Google Scholar
• Niu, Y., D. Yu, Z. Xiao, J. Zhu, S. Song, and G. Zhu. 2015. Use of stir bar sorptive extraction and thermal desorption for gas chromatography–mass spectrometry characterization of selected volatile compounds in Chinese Liquors. Food Analytical Methods 8:1771–84. doi:10.1007/s12161-014-0060-z
   Web of Science ®Google Scholar
• Peng, Q., R. Dong, S. Xun, M. Yang, Y. Feng, D. Sun, and P. Geng. 2013. Determination of volatile phenols in Chinese liquors by high-performance liquid chromatography associated with β-cyclodextrin and a protective barrier layer. Flavour and Fragrance Journal 28:137–43. doi:10.1002/ffj.3139
   Web of Science ®Google Scholar
• Perestrelo, R., C. L. Silva, and J. S. Câmara. 2015. Quantification of furanic derivatives in fortified wines by a highly sensitive and ultrafast analytical strategy based on digitally controlled microextraction by packed sorbent combined with ultrahigh pressure liquid chromatography. Journal of Chromatography A 1381:54–63. doi:10.1016/j.chroma.2015.01.020
   PubMed Web of Science ®Google Scholar
• Petropulos, V. I., E. Bogeva, T. Stafilov, M. Stefova, B. Siegmund, N. Pabi, and E. Lankmayr. 2014. Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chemistry 165:506–14. doi:10.1016/j.foodchem.2014.05.144
   PubMed Web of Science ®Google Scholar
• Qin, H., D. Huo, L. Zhang, L. Yang, S. Zhang, M. Yang, C. Shen, and C. Hou. 2012. Colorimetric artificial nose for identification of Chinese liquor with different geographic origins. Food Research International 45:45–51. doi:10.1016/j.foodres.2011.09.008
   Web of Science ®Google Scholar
• Sánchez-Palomo, E., R. Alonso-Villegas, and M. A. González Viñas. 2015. Characterisation of free and glycosidically bound aroma compounds of La Mancha Verdejo white wines. Food Chemistry 173:1195–202. doi:10.1016/j.foodchem.2014.10.148
   PubMed Web of Science ®Google Scholar
• Schueuermann, C., B. Khakimov, S. B. Engelsen, P. Bremer, and P. Silcock. 2016. GC–MS metabolite profiling of extreme Southern pinot noir wines: Effects of vintage, barrel maturation, and fermentation dominate over vineyard site and clone selection. Journal of Agricultural and Food Chemistry 64 (11):2342–51. doi:10.1021/acs.jafc.5b05861
   PubMed Web of Science ®Google Scholar
• Shen, F., D. Yang, Y. Ying, B. Li, Y. Zheng, and T. Jiang. 2012a. Discrimination between Shaoxing wines and other Chinese rice wines by near infrared spectroscopy and chemometrics. Food and Bioprocess Technology 5 (2):786–95. doi:10.1007/s11947-010-0347-z
   Web of Science ®Google Scholar
• Shen, F., Y. Ying, B. Li, Y. Zheng, and X. Liu. 2012b. Discrimination of blended Chinese rice wine ages based on near-infrared spectroscopy. International Journal of Food Properties 15:1262–75. doi:10.1080/10942912.2010.519078
   Web of Science ®Google Scholar
• Tan, C., H. Chen, Z. Lin, T. Wu, L. Wang, and K. Zhang. 2015. Classification of liquor using near-infrared spectroscopy and chemometrics. Analytical Letters 48:291–300. doi:10.1080/00032719.2014.938343
   Web of Science ®Google Scholar
• Vararu, F., J. Moreno-García, C. I. Zamfir, V. V. Cotea, and J. Moreno. 2016. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains. Food Chemistry 197:373–81. doi:10.1016/j.foodchem.2015.10.111
   PubMed Web of Science ®Google Scholar
• Wang, X., W. Fan, and Y. Xu. 2014. Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis. European Food Research and Technology 239:813–25.
   Web of Science ®Google Scholar
• Wang, P. P., Z. Li, T. T. Qi, X. J. Li, and S. Y. Pan. 2015. Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol-gel fibre. Food Chemistry 169:230–40. doi:10.1016/j.foodchem.2014.07.150
   PubMed Web of Science ®Google Scholar
• Welke, J. E., V. Manfroi, M. Zanus, M. Lazzarotto, and C. Alcaraz Zini. 2013. Differentiation of wines according to grape variety using multivariate analysis of comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometric detection data. Food Chemistry 141 (4):3897–905. doi:10.1016/j.foodchem.2013.06.100
   PubMed Web of Science ®Google Scholar
• Welke, J. E., M. Zanus, M. Lazzarotto, F. H. Pulgati, and C. A. Zini. 2014. Main differences between volatiles of sparkling and base wines accessed through comprehensive two dimensional gas chromatography with time-of-flight mass spectrometric detection and chemometric tools. Food Chemistry 164:427–37. doi:10.1016/j.foodchem.2014.05.025
   PubMed Web of Science ®Google Scholar
• Wu, Q., L. Chen, and Y. Xu. 2013. Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor. International Journal of Food Microbiology 166:323–30. doi:10.1016/j.ijfoodmicro.2013.07.003
   PubMed Web of Science ®Google Scholar
• Wu, Q., B. Chen, and Y. Xu. 2015. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor. International Journal of Food Microbiology 200:39–46. doi:10.1016/j.ijfoodmicro.2015.01.012
   PubMed Web of Science ®Google Scholar
• Wu, Q., and Y. Xu. 2012. Transcriptome profiling of heat-resistant strain Bacillus licheniformis CGMCC3962 producing Maotai flavor. Journal of Agricultural and Food Chemistry 60:2033–38. doi:10.1021/jf204270h
   PubMed Web of Science ®Google Scholar
• Wu, J. F., and Y. Xu. 2013. Comparison of pyrazine compounds in seven Chinese liquors using headspace solid-phase micro-extraction and GC-nitrogen phosphourus detection. Food Science and Biotechnology 22:1253–58. doi:10.1007/s10068-013-0209-3
   Web of Science ®Google Scholar
• Wu, X. H., X. W. Zheng, B. Z. Han, J. Vervoort, and M. J. R. Nout. 2009. Characterization of Chinese liquor starter, ‘Daqu’, by flavor type with 1H NMR-based nontargeted analysis. Journal of Agricultural and Food Chemistry 57:11354–59. doi:10.1021/jf902881p
   PubMed Web of Science ®Google Scholar
• Wu, Q., W. Zhu, W. Wang, and Y. Xu. 2015. Effect of yeast species on the terpenoids profile of Chinese light-style liquor. Food Chemistry 168:390–95. doi:10.1016/j.foodchem.2014.07.069
   PubMed Web of Science ®Google Scholar
• Xiao, Z., D. Yu, Y. Niu, F. Chen, S. Song, J. Zhu, and G. Zhu. 2014. Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose. Journal of Chromatography B 945–46:92–100. doi:10.1016/j.jchromb.2013.11.032
   Web of Science ®Google Scholar
• Yan, S., S. Wang, G. Wei, and K. Zhang. 2015. Investigation of the main parameters during the fermentation of Chinese Luzhou-flavour liquor. Journal of the Institute of Brewing 121:145–54. doi:10.1002/jib.193
   Web of Science ®Google Scholar
• Yao, F., B. Yi, C. Shen, F. Tao, Y. Liu, Z. Lin, and P. Xu. 2015. Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. Scientific Reports 5:9553. doi:10.1038/srep09553
   PubMed Web of Science ®Google Scholar
• Zhang, C., Z. Ao, W. Chui, C. Shen, W. Tao, and S. Zhang. 2012. Characterization of the aroma-active compounds in Daqu: A tradition Chinese liquor starter. European Food Research and Technology 234:69–76. doi:10.1007/s00217-011-1616-4
   Web of Science ®Google Scholar
• Zheng, J., R. Liang, C. Wu, J. Huang, R. Zhou, and X. Liao. 2015. Development of a rapid discrimination tool for Luzhou-flavor pit mud classification by the Kohonen artificial neural network model. Food Analytical Methods 8:1734–38. doi:10.1007/s12161-014-0040-3
   Web of Science ®Google Scholar
• Zheng, J., R. Liang, C. Wu, R. Zhou, and X. Liao. 2014. Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features. Food Research International 56:77–84. doi:10.1016/j.foodres.2013.12.011
   Web of Science ®Google Scholar
• Zheng, X. W., Z. Yan, B. Z. Han, M. H. Zwietering, R. A. Samson, T. Boekhout, and M. J. R. Nout. 2012. Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods. Food Microbiology 31:293–300. doi:10.1016/j.fm.2012.03.008
   PubMed Web of Science ®Google Scholar
• Zhong, J., and X. Qin. 2016. Rapid quantitative analysis of corn starch adulteration in Konjac Glucomannan by chemometrics-assisted FT-NIR spectroscopy. Food Anal Methods 9:61–67. doi:10.1007/s12161-015-0176-9
   Web of Science ®Google Scholar
• Zhu, S., X. Lu, K. Ji, K. Guo, Y. Li, C. Wu, and G. Xu. 2007. Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. Analytica Chimica Acta 597:340–48.
   PubMed Web of Science ®Google Scholar