LIU Huijie, WANG Juan, WANG Zhongchao, HUANG Mingquan, LIU Yongguo, WU Jihong, ZHANG Jinglin
The volatile compounds in Fangxian Huangjiu (FXHJ) were analyzed by sensory evaluation, headspace solid phase microextraction (HS-SPME) combined with two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). Three samples, including Fuzhi (fermented for 3 d), dry-type and sweet-type Huangjiu were investigated. The sensory evaluation results showed that the main aroma profiles of FXHJ were rice aroma, alcoholic, floral, fruity, sweet, acidic, Zao-aroma (fermented grain aroma) and roast aroma, and the characteristic attributes of FXHJ were the strong aroma of rice, fruity and floral. A total of 205 volatile compounds were detected in FXHJ. The total content of volatiles in Fuzhi (fermented for 3 d) was the highest 20 867.26 μg/L, followed by dry-type 16 020.60 μg/L, and sweet-type Huangjiu had the lowest concentrations 14 287.75 μg/L. Partial least squares regression analysis predicted the β-phenylethanol, 3-methylthio-1-propanol, ethyl propionate, 3-methylbutanal, 1-octen-3-ol, 4-ethylphenol, ethyl acetate, nonanal, 3-methyl-1-butanol, 1-propanol, 3-methylbutanoic acid, 2-methyl-1-propanol and phenylethyl acetate significantly positively associated with the rice and sweet aroma, while diethyl succinate, ethyl lactate, isoamyl acetate, 4-octanone, and ethyl pentadecanoate significantly associated with the acidic, fruit, Zao-aroma and alcoholic notes.