Food and Fermentation Industries >

2025 , Vol. 51 >Issue 2: 338 - 344

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039347

Variation of flavor components in the distillation process of strong aroma type liquor analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

  • LIU Zhipeng ,
  • YANG Kangzhuo ,
  • WANG Jianli ,
  • HE Zhanglan ,
  • ZHAO Dong ,
  • YANG Yunxia ,
  • ZHENG Jia
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  • (Technology Research Center, Wuliangye Yibin Co., Ltd.Yibin 644007, China)

Received date: 2024-03-25

  Revised date: 2024-04-30

  Online published: 2025-02-14

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Abstract

This study employed headspace solid-phase microextraction (HS-SPME) in conjunction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) to thoroughly analyze the evolution of flavor components in strong aroma type liquor during distillation.Precise identification and quantification of 318 flavor components were achieved through meticulous comparisons of mass spectra, retention indices with standard and databases.The results revealed a systematic decline in esters, aldehyde, ketone, acetals, and sulfur-containing compounds during distillation.Conversely, alcohol and phenol compounds exhibited an initial increase followed by a decrease.Acid and aromatic compounds steadily increased, while lactones, terpenes, and nitrogen-containing compounds notably rose in the later distillation stages.This pioneering study provides a comprehensive understanding of the dynamic changes in 318 flavor components during strong aroma type liquor distillation, offering valuable insights for the scientific distillation of Chinese liquor.

Key words： strong aroma type liquor; distillation; flavor compounds; change rules; comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

Cite this article

LIU Zhipeng , YANG Kangzhuo , WANG Jianli , HE Zhanglan , ZHAO Dong , YANG Yunxia , ZHENG Jia . Variation of flavor components in the distillation process of strong aroma type liquor analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry[J]. Food and Fermentation Industries, 2025 , 51(2) : 338 -344 . DOI: 10.13995/j.cnki.11-1802/ts.039347

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