Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

The aroma of Chinese rice wine Qu is one of the most important factors that influences the flavor of Chinese rice wine. To better understand the aroma of Qu, aroma compounds in four wheat Qus and two xiao Qus were identified by chromatography−olfactometry (GC-O) after solvent extraction followed by...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-02, Vol.58 (4), p.2462-2469
Main Authors: Mo, Xinliang, Xu, Yan, Fan, Wenlai
Format: Article
Language:English
Subjects:
Aspergillus oryzae - physiology
Biological and medical sciences
Calibration
Cereal and baking product industries
China
evaporation
Fermented food industries
flavor compounds
Flavors and Aromas/Chemosensory Perception
food analysis
food composition
Food industries
Fundamental and applied biological sciences. Psychology
Gas Chromatography-Mass Spectrometry
headspace analysis
Humans
odor compounds
Odorants - analysis
Oryza
Rhizopus - physiology
rice wines
sensory properties
Smell
Solid Phase Microextraction - methods
Solvents
Taste
traditional foods
Wine - analysis
Wine - microbiology
winemaking
Wines and vinegars
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Summary:The aroma of Chinese rice wine Qu is one of the most important factors that influences the flavor of Chinese rice wine. To better understand the aroma of Qu, aroma compounds in four wheat Qus and two xiao Qus were identified by chromatography−olfactometry (GC-O) after solvent extraction followed by solvent-assisted flavor evaporation (SAFE). A total of 39 aroma compounds were characterized by GC-O. On the basis of aroma intensity, 1-hexanal, ethyl hexanoate, 1-octen-3-ol, and phenylacetaldehyde were found to be the most important aroma compounds in all six Qus. In addition, 3-methylbutanol and 2-phenylethanol also played an important role in the aroma of two xiao Qus. Headspace solid-phase microextraction (HS-SPME) was used for quantifying aroma compounds identified in the Qus. The method enabled limits of detection and quantification of
ISSN:0021-8561
1520-5118
DOI:10.1021/jf903631w