Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation
- PMID: 27834102
- DOI: 10.1080/14786419.2016.1255892
Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation
Abstract
The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography-olfactometry (GC-O) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 79 aroma compounds were identified. Aroma extract dilution analysis (AEDA) was further employed to identify the aroma-active compounds. A total of 35 aroma-active compounds with flavour dilution (FD) values ≧ 64 simultaneously in three Chinese Moutai liquors were quantitated. Among them, ethyl acetate, ethyl lactate and acetic acid appeared with the highest concentrations. They were all >1000 mg/L. Then, the relationships between the aroma-active compounds and seven sensory attributes were studied.
Keywords: Chinese Moutai liquors; GC–MS; GC–O; aroma-active compounds; sensory evaluation.
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