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Food Chem. 2019 Sep 30;293:8-14. doi: 10.1016/j.foodchem.2019.03.071. Epub 2019 Mar 15.

Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry.

Author information

1
Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418,China.
2
School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
3
Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai 201418,China. Electronic address: tianhx@sit.edu.cn.

Abstract

To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds. On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds. Ethyl isovalerate, ethyl butyrate, ethyl acetate, ethyl hexanoate, and phenylethyl alcohol were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, ethyl benzoate, ethyl phenylacetate, 2-octanone, and furfural; that of YH wine was ethyl 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid ethyl ester, and 3-methyl-1-butanol.

KEYWORDS:

Chinese rice wine; Gas chromatography–mass spectrometry; Gas chromatography–olfactometry; Key aroma compounds; Partial least squares regression

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