Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry
BACKGROUND: Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor). RESULTS: Based on the results of optimization, a total of 76 volatil...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2011-05, Vol.91 (7), p.1187-1198 |
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| creator | Fan, Wenlai Shen, Haiyue Xu, Yan |
| description | BACKGROUND: Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor).
RESULTS: Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen‐containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide‐containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups.
CONCLUSION: SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor. Copyright © 2011 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.4294 |
| format | Article |
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RESULTS: Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen‐containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide‐containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups.
CONCLUSION: SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor. Copyright © 2011 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4294</identifier><identifier>PMID: 21384368</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Alcoholic Beverages - analysis ; aroma compounds ; baijiu (Chinese liquor) ; Biological and medical sciences ; Chromatography ; Condiments ; Edible Grain - chemistry ; Food engineering ; Food industries ; Food science ; Fundamental and applied biological sciences. Psychology ; gas chromatography-mass spectrometry (GC-MS) ; Gas Chromatography-Mass Spectrometry - methods ; General aspects ; Liquor ; Mass spectrometry ; Odorants - analysis ; Principal Component Analysis ; principal component analysis (PCA) ; Soy Foods - analysis ; Soy products ; Stir bar sorptive extraction (SBSE) ; Taste ; VOCs ; Volatile organic compounds ; Volatile Organic Compounds - analysis</subject><ispartof>Journal of the science of food and agriculture, 2011-05, Vol.91 (7), p.1187-1198</ispartof><rights>Copyright © 2011 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited May 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5524-a9f274b5f30ffeaab071f0f9ad6a579ad5d8f8275cd7d9b07b5f2e2e76dfbe0c3</citedby><cites>FETCH-LOGICAL-c5524-a9f274b5f30ffeaab071f0f9ad6a579ad5d8f8275cd7d9b07b5f2e2e76dfbe0c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.4294$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.4294$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24038191$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21384368$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Fan, Wenlai</creatorcontrib><creatorcontrib>Shen, Haiyue</creatorcontrib><creatorcontrib>Xu, Yan</creatorcontrib><title>Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor).
RESULTS: Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen‐containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide‐containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups.
CONCLUSION: SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor. Copyright © 2011 Society of Chemical Industry</description><subject>Alcoholic Beverages - analysis</subject><subject>aroma compounds</subject><subject>baijiu (Chinese liquor)</subject><subject>Biological and medical sciences</subject><subject>Chromatography</subject><subject>Condiments</subject><subject>Edible Grain - chemistry</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gas chromatography-mass spectrometry (GC-MS)</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>General aspects</subject><subject>Liquor</subject><subject>Mass spectrometry</subject><subject>Odorants - analysis</subject><subject>Principal Component Analysis</subject><subject>principal component analysis (PCA)</subject><subject>Soy Foods - analysis</subject><subject>Soy products</subject><subject>Stir bar sorptive extraction (SBSE)</subject><subject>Taste</subject><subject>VOCs</subject><subject>Volatile organic compounds</subject><subject>Volatile Organic Compounds - analysis</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAUhSMEotPCghdAFlKFWKS1nTiOl9WIFqoKKL9L645jdzwkcWo7bfMePDAOMxQJCbG6ls93zpV9suwZwUcEY3q8CQaOSirKB9mCYMFzjAl-mC2SRnNGSrqX7YewwRgLUVWPsz1KirosqnqR_bgcoY_WWAXRuh45g25cm86tRsp1gxv7JiDbo-Xa9jpoFNyEAoxKI_CuAxSnQaPWXo_Oo1WSok0TfOL8EO2NRvouelC_wqFv0BUEpNazNborD8N6yjsIAYVBq5iudfTTk-yRgTbop7t5kH05ff15-Sa_eH_2dnlykSvGaJmDMJSXK2YKbIwGWGFODDYCmgoYT4M1takpZ6rhjUhqQqmmmleNWWmsioPs5TZ38O561CHKzgal2xZ67cYgBSYVLwrG_kvWFa7rAjORyBd_kRs3-j49I0G05ISLOe7VFlLeheC1kYO3HfhJEiznSuVcqZwrTezzXeC46nRzT_7uMAGHOwCCgtZ46JUNf7gSFzURJHHHW-42lTv9e6M8_3R6sludbx02RH137wD_XaZ_4Ux-e3cmv35kl-WH5bmsip-Zh8uW</recordid><startdate>201105</startdate><enddate>201105</enddate><creator>Fan, Wenlai</creator><creator>Shen, Haiyue</creator><creator>Xu, Yan</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201105</creationdate><title>Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry</title><author>Fan, Wenlai ; Shen, Haiyue ; Xu, Yan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5524-a9f274b5f30ffeaab071f0f9ad6a579ad5d8f8275cd7d9b07b5f2e2e76dfbe0c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Alcoholic Beverages - analysis</topic><topic>aroma compounds</topic><topic>baijiu (Chinese liquor)</topic><topic>Biological and medical sciences</topic><topic>Chromatography</topic><topic>Condiments</topic><topic>Edible Grain - chemistry</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gas chromatography-mass spectrometry (GC-MS)</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>General aspects</topic><topic>Liquor</topic><topic>Mass spectrometry</topic><topic>Odorants - analysis</topic><topic>Principal Component Analysis</topic><topic>principal component analysis (PCA)</topic><topic>Soy Foods - analysis</topic><topic>Soy products</topic><topic>Stir bar sorptive extraction (SBSE)</topic><topic>Taste</topic><topic>VOCs</topic><topic>Volatile organic compounds</topic><topic>Volatile Organic Compounds - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fan, Wenlai</creatorcontrib><creatorcontrib>Shen, Haiyue</creatorcontrib><creatorcontrib>Xu, Yan</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fan, Wenlai</au><au>Shen, Haiyue</au><au>Xu, Yan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2011-05</date><risdate>2011</risdate><volume>91</volume><issue>7</issue><spage>1187</spage><epage>1198</epage><pages>1187-1198</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Considering the important of aroma compounds on the quality of baijiu, stir bar sorptive extraction (SBSE) coupled with gas chromatography–mass spectrometry was applied to the aromas analysis of baijiu (Chinese liquor).
RESULTS: Based on the results of optimization, a total of 76 volatile compounds were identified from 14 Chinese liquors, including 25 esters, 10 alcohols, 9 aldehydes and ketones, 8 aromatic compounds, 5 furans, 3 nitrogen‐containing compounds, 6 acids, 4 phenols, 3 terpenes, 1 sulfide‐containing compound, 1 lactone, and 1 acetal. By principal component analysis based on quantification results, 14 Chinese liquor samples could be classified into three groups.
CONCLUSION: SBSE is a fast, simple, effective, and reliable method for extracting volatile compounds from Chinese liquor. The chemometrics approach revealed that LJ liquor with soy sauce aroma could exhibit more prominent sauce flavor through extending the time of storage, and its peculiar manufacturing practice was responsible for the soy sauce flavor. Copyright © 2011 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>21384368</pmid><doi>10.1002/jsfa.4294</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Alcoholic Beverages - analysis aroma compounds baijiu (Chinese liquor) Biological and medical sciences Chromatography Condiments Edible Grain - chemistry Food engineering Food industries Food science Fundamental and applied biological sciences. Psychology gas chromatography-mass spectrometry (GC-MS) Gas Chromatography-Mass Spectrometry - methods General aspects Liquor Mass spectrometry Odorants - analysis Principal Component Analysis principal component analysis (PCA) Soy Foods - analysis Soy products Stir bar sorptive extraction (SBSE) Taste VOCs Volatile organic compounds Volatile Organic Compounds - analysis |
| title | Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry |
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