Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 239 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029119

Characterization of volatile compounds in Fuhe-flavor Baijiu by GC×GC-TOF-MS

  • CHENG Wei ,
  • CHEN Xuefeng ,
  • CHEN Xingjie ,
  • ZHOU Duan ,
  • FU Huan ,
  • PAN Tianquan ,
  • XUE Xijia ,
  • YANG Jinyu
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  • 1(School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China)
    2(Jinzhongzi Distillery Co.Ltd., Fuyang 236023, China)
    3(Shaanxi Research Institute of Agricultural Product Processing Technology, Xi'an 710021, China)

Received date: 2021-08-23

  Revised date: 2021-10-20

  Online published: 2022-06-23

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Abstract

The characteristic aroma components of Fuhe-flavor Baijiu were analyzed by headspace solid-phase microextraction combined with two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-TOF-MS). The results showed that a total of 729 chromatographic peaks were detected in special-quality Fuhe-flavor Baijiu. 341 volatile compounds with high reliability were identified, mainly including 117 esters, 70 alcohols, 43 organic acids, 47 aldehydes, ketones and acetals, nine nitrogenous compounds (including seven pyrazines), 16 furans, 14 sulfur compounds, and 25 other species. The volatile sulfur compounds and pyrazine compounds identified in Fuhe-flavor Baijiu can be used as characteristic components. The study provides a basis for the evaluation of the component characteristics of Fuhe-flavor Baijiu.

Key words： Fuhe-flavor Baijiu; comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry(HS-SPME-GC×GC-TOF-MS); volatile sulfur containing compounds; pyrazines

Cite this article

CHENG Wei , CHEN Xuefeng , CHEN Xingjie , ZHOU Duan , FU Huan , PAN Tianquan , XUE Xijia , YANG Jinyu . Characterization of volatile compounds in Fuhe-flavor Baijiu by GC×GC-TOF-MS[J]. Food and Fermentation Industries, 2022 , 48(11) : 239 -245 . DOI: 10.13995/j.cnki.11-1802/ts.029119

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