2,422
Views
31
CrossRef citations to date
0
Altmetric
Original Articles

Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory evaluation

, , , , &
Pages S735-S745 | Received 07 Nov 2016, Accepted 18 Mar 2017, Published online: 12 Jul 2017

References

  • Xiao, Z.B.; Yu, D.; Niu, Y.W.; Chen, F.; Song, S.Q.; Zhu, J.C.; Zhu, G.Y. Characterization of Aroma Compounds of Chinese Famous Liquors by Gas Chromatography-Mass Spectrometry and Flash GC Electronic-Nose. Journal of Chromatography B Analytical Technologies in the Biomedical & Life Sciences, 2014, 92, 945–946.
  • Du, H.; Fan, W.L.; Xu, Y. Characterization of Geosmin as Source of Earthy Odor in Different Aroma Type Chinese Liquors. Journal of Agricultural and Food Chemistry, 2011, 59, 8331−8337.
  • Xu, Y.; Wang, D.; Fan, W.L.; Mu, X.; Chen, J. Traditional Chinese Biotechnology. Biotechnology in China II, 2011, 122, 189−233.
  • Gao, W.; Fan, W.L.; Xu, Y. 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, 2014, 62, 5796−5804.
  • Wang, H.; Zhang, X.; Zhao, L.; Xu, Y. Analysis and Comparison of the Bacterial Community in Fermented Grains during the Fermentation for Two Different Styles of Chinese Liquor. Journal of Industrial Microbiology & Biotechnology, 2008, 35, 603−609.
  • Zheng, J.; Liang, R.; Wu, C.; Zhou, R.; Liao, X. Discrimination of Different Kinds of Luzhou-Flavor, Raw Liquors Based on Their Volatile Features. Food Research International, 2014, 56, 77−84.
  • Wang, P.P.; Li, Z.; Qi, T.T.; Li, X.; Pan, S.Y. 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, 2015, 169, 230−240.
  • Zhang, W.; He, S. Analysis of Flavor Components of Soybean-Flavor Liquor. Liquor-Making Science & Technology, 2010, 12, 58−64.
  • Zhu, S.; Lu, X.; Ji, K.; Guo, K.; Li, Y.; Wu, C.; Xu, G. Characterization of Flavor Compounds in Chinese Liquor Moutai by Comprehensive Two-Dimensional Gas Chromatography/Time-Of-Flight Mass Spectrometry. Analytica Chimica Acta, 2007, 597, 340–348.
  • Yang, C.X.; Liao, Y.H.; Hu, J.H.; Hu, J.Y.; Xie, J.C. Comparison of Aroma Compounds in Erguotou Liquor by Liquid-Liquid Extraction and Solid Phase Microextraction. Science and Technology of Food Industry, 2012, 33, 68−74.
  • Schieberle, P.; Grosch, W. Evaluation of the Flavour of Wheat and Rye Bread Crusts by Aroma Extract Dilution Analysis. European Food Research and Technology, 1987, 185, 111−113.
  • Ullrich, F.; Grosch, W. Identification of the Most Intense Volatile Flavour Compounds Formed during Autoxidation of Linoleic Acid. European Food Research and Technology, 1987, 184, 277−282.
  • Cates, V.E.; Meloan, C.E. Separation of Sulfones by Gas Chromatography. Journal of Chromatography A, 1963, 11, 472−478.
  • Iso, S.;. Analysis-General Guidance for the Design of Test Room; IHS: Geneva, Switzerland, 2007.
  • Pérez-López, A.J.; Carbonell-Barrachina, A.A. Volatile Odour Components and Sensory Quality of Fresh and Processed Mandarin Juices. Journal of the Science of Food and Agriculture, 2006, 86, 2404–2411.
  • Forde, C.G.; Cox, A.; Williams, E.R. Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production. Journal of Agricultural and Food Chemistry, 2011, 59, 2573–2583.
  • Nguyen, H.; Campi, E.M.; Jackson, W.R.; Patti, A.F. Effect of Oxidative Deterioration on Flavour and Aroma Components of Lemon Oil. Food Chemistry, 2009, 112, 388–393.
  • Choi, H.S.;. Characteristic Odor Components of Kumquat (Fortunella Japonica Swingle) Peel Oil. Journal of Agricultural and Food Chemistry, 2005, 53, 1642−1647.
  • Zellner, B.D.; Dugo, P.; Dugo, G.; Mondello, L. Gas Chromatography- Olfactometry in Food Flavour Analysis. Journal of Chromatography A, 2008, 1186, 123−143.
  • Lan Phi, N.T.; Shimamura, T.; Ukeda, H.; Sawamura, M. Chemical and Aroma Profiles of Yuzu (Citrus Junos) Peel Oils of Different Cultivars. Food Chemistry, 2009, 115, 1042−1047.
  • Wondra, M.; Berovic, M. Analyses of Aroma Components of Chardonnay Wine Fermented by Different Yeast Strains. Food Technology & Biotechnology, 2001, 39, 141–148.
  • Noguerol-Pato, R.; González-Álvarez, M.; González-Barreiro, C.; Cancho-Grande, B.; Simal-Gándara, J. Evolution of the Aromatic Profile in Garnacha Tintorera, Grapes during Raisining and Comparison with that of the Naturally Sweet Wine Obtained. Food Chemistry, 2013, 139, 1052–1061.
  • Peinado, R.A.; Moreno, J.J.; Maestre, O.; Ortega, J.M.; Medina, M.; Mauricio, J.C. Gluconic Acid Consumption in Wines by Schizosaccharomyces Pombe and Its Effect on the Concentrations of Major Volatile Compounds and Polyols. Journal of Agricultural and Food Chemistry, 2004, 52, 493–497.
  • Mun˜oz, D.; Peinado, R.A.; Medina, M.; Moreno, J. Biological Aging of Sherry Wines Using Pure Cultures of Two Flor Yeast Strains under Controlled Microaeration. Journal of Agricultural and Food Chemistry, 2005, 53, 5258–5264.
  • Ledauphin, J.; Guichard, H.; Saint-Clair, J.F.; Picoche, B.; Barillier, D. Chemical and Sensorial Aroma Characterization of Freshly Distilled Calvados. 2. Identification of Volatile Compounds and Key Odorants. Journal of Agricultural and Food Chemistry, 2003, 51, 433–442.
  • Peinado, R.A.; Moreno, J.; Bueno, J.E.; Moreno, J.A.; Mauricio, J.C. Comparative Study of Aromatic Compounds in Two Young White Wines Subjected to Pre-Fermentative Cryomaceration. Food Chemistry, 2004, 84, 585–590.
  • Martı´Nez, A.T.; Camarero, S.; Gutie´Rrez, A.; Bocchini, P.; Galletti, G.C. Studies on Wheat Lignin Degradation by Pleurotus, Species Using Analytical Pyrolysis. Journal of Analytical & Applied Pyrolysis, 2001, 58, 401–411.
  • González-Álvarez, M.; González-Barreiro, C.; Cancho-Grande, B.; Simal-Gándara, J. Impact of Phytosanitary Treatments with Fungicides (Cyazofamid, Famoxadone, Mandipropamid and Valifenalate) on Aroma Compounds of Godello, White Wines. Food Chemistry, 2012, 131, 826–836.
  • Matsumoto, M.; Nishimura, Y. Hydrogen Production by Fermentation Using Acetic Acid and Lactic Acid. Journal of Bioscience & Bioengineering, 2001, 103, 236–241.
  • Cui, S.L.; Yang, Y.Z.; Jie, X.J. Breeding Selection of Caproic Acid Bacteria and Its Application. Liquor-Making Science & Technology, 2003, 4, 38–42.
  • Rizzi, G.P.;. Mechanistic Study of Alkylpyrazine Formation in Model Systems. Journal of Agricultural and Food Chemistry, 1972, 20, 1081–1085.
  • Owens, J.D.; Allagheny, N.; Kipping, G.; Ames, J.M. Formation of Volatile Compounds during Bacillus Subtilis, Fermentation of Soya Beans. Journal of the Science of Food and Agriculture, 1997, 74, 132–140.
  • Xiao, Z.B.; Yu, D.; Niu, Y.W.; Ma, N.; Zhu, J.C. Characterization of Different Aroma-Types of Chinese Liquors Based on Their Aroma Profile by Gas Chromatography- Mass Spectrometry and Sensory Evaluation. Flavour and Fragrance Journal, 2016, 31, 217–227.
  • Fan, W.L.; Xu, Y.; Lu, H.Z.; Dao, Y.Q. Study on Esterifying Power and Rate of Breaking-Up Ester from Daqu F Chinese Strong Flavored Liquor. Niangjiu, 2003, 30, 10–12.
  • Noguerolpato, R.; Gonzálezbarreiro, C.; Canchogrande, B.; Simalgándara, J. Quantitative Determination and Characterisation of the Main Odourants of Mencía Monovarietal Red Wines. Food Chemistry, 2009, 117, 473–484.
  • Flanzy, C. Enolog4emistryetermination and Characterisation; AMV Ediciones: Ediciones Mundi-Prensa, Madrid; 2003, 2nd ed.
  • Shinohara, T.;. Gas Chromatographic Analysis of Volatile Fatty Acids in Wines. Agric Biol Chem. Agricultural & Biological Chemistry. Agricultural and Biological Chemistry, 1985, 49, 2211–2212.
  • Fan, W.L.; Xu, Y.; Zhang, Y.H. Characterization of Pyrazines in Some Chinese Liquors and Their Approximate Concentrations. Journal of Agricultural and Food Chemistry, 2007, 55, 9956–9962.
  • Ribéreau-Gayon, P.; Glories, Y.; Maujean, A.; Dubourdieu, D. The Chemistry of Wine Stabilization and Treatments. Hand Book of Enology, 2006, 2nd ed.
  • Liang, H.Y.; Chen, J.Y.; Reeves, M.; Han, B.Z.; Reeves, M. Aromatic and Sensorial Profiles of Young Cabernet Sauvignon Wines Fermented by Different Chinese Autochthonous Saccharomyces Cerevisiae, Strains. Food Research International, 2013, 51, 855−865.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.