Development of a method for identification and accurate quantitation of aroma compounds in Chinese Daohuaxiang liquors based on SPME using a sol–gel fibre. (15th February 2015)

• Record Type: Journal Article
• Authors: Wang, Pei-Pei; Li, Zhao; Qi, Ting-Ting; Li, Xiu-Juan; Pan, Si-Yi
• Is Part Of: Food chemistry. Volume 169(2015)
• Page Start: 230
• Page End: 240
• Publication Date: 2015-02-15
• Subjects: Chinese liquor -- Aroma compounds -- Solid phase microextraction -- Gas chromatography -- Odour activity value; Divinylbenzene (PubChem CID: 66666) -- Ethyl hexanoate (PubChem CID: 31265) -- Ethyl valerate (PubChem CID: 10882) -- Ethyl butyrate (PubChem CID: 7762) -- Ethyl octanoate (PubChem CID: 7799) -- Ethyl isovalerate (PubChem CID: 7945) -- Hexanoic acid (PubChem CID: 8892) -- 3-Methyl butanal (PubChem CID: 11552); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.07.150
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Volatile and aroma compositions of Chinese Daohuaxiang liquors were analysed. SPME coupled with GC–FID, GC–MS and GC–O was developed with a new fibre. The fibre had good sensitivity, high solvent stability and long lifetime. Wide linear ranges, low LODs, satisfactory precision and recoveries were achieved. Thirteen analytes were found to be the key aroma compounds of Daohuaxiang liquors. Abstract: Aroma compositions of Chinese Daohuaxiang liquors, including five kinds of commercial liquors and three kinds of base liquors, were extracted by solid phase microextraction using a sol–gel divinylbenzene/hydroxy-terminated silicone oil fibre. The effectiveness of the fibre was evaluated in comparison with commercial fibres and liquid–liquid extraction. After identification by GC–MS and GC–O, the compounds were accurately quantified by GC–FID using internal standards. Wide linear ranges, low limits of detection, satisfactory precision and recoveries were achieved. A total of 57 volatile compounds were detected and 28 of them were quantified. Most of them were common in these liquors but differed in terms of their relative amounts. Thirteen out of the 28 compounds had odour activity values greater than 1 in all of the liquors, and are suggested to be the key aroma-contributing substances of Daohuaxiang liquors. Besides, the differences among different aroma types and kinds of Daohuaxiang liquors were also discussed.