The volatile compounds in Qingke Baijiu were characterized by headspace solid phase microextraction coupled with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and their differences in manufacturing season were analyzed. A total of 448 compounds were identified, which included common alcohols, aldehydes, acids and esters, as well as furans, nitrogenous compounds, sulfides, lactones and terpenes. There were 83 components showed significant differences in concentration among Qingke Baijiu manufactured in different seasons. For Baijiu manufactured in summer, the contents of β-damascone and diene aldehydes were significantly high, while in spring, 1-octene-3-one, dimethyl trisulfide and ethyl cinnamate were remarkably high. Moreover, pyrazines and ethyl 4-methylvalerate were higher in autumn manufactured Baijiu and Baijiu manufactured in winter had relatively low content of flavor compounds. Overall, this study provides useful information for comprehensive understanding of the differences on volatile components in Baijiu.
LIU Zhipeng
,
CHE Fuhong
,
LI Shanwen
,
FENG Shengbao
,
CHEN Shuang
,
XU Yan
. Volatile profile of highland barley (Qingke) Baijiu characterized by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J]. Food and Fermentation Industries, 2019
, 45(15)
: 218
-226
.
DOI: 10.13995/j.cnki.11-1802/ts.020615
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