Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quan...

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Veröffentlicht in:Scientific reports 2017-01, Vol.7 (1), p.39671-39671, Article 39671
Hauptverfasser: Xu, M. L., Yu, Y., Ramaswamy, H. S., Zhu, S. M.
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Sprache:eng
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639/638/11/296
639/705/1041
Aging
Alcohols
Aldehydes
Chromatography
Esters
Furans
Furfural
Gas chromatography
Humanities and Social Sciences
Lactic acid
Liquor
multidisciplinary
Pesticides
Propionic acid
Science
Science (multidisciplinary)
Statistical analysis
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Ramaswamy, H. S.
Zhu, S. M.
description Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decreased significantly in the first year of aging, maintained the same levels (p > 0.05) for next three years and decreased again (p 
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L.</au><au>Yu, Y.</au><au>Ramaswamy, H. S.</au><au>Zhu, S. M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics</atitle><jtitle>Scientific reports</jtitle><stitle>Sci Rep</stitle><addtitle>Sci Rep</addtitle><date>2017-01-06</date><risdate>2017</risdate><volume>7</volume><issue>1</issue><spage>39671</spage><epage>39671</epage><pages>39671-39671</pages><artnum>39671</artnum><issn>2045-2322</issn><eissn>2045-2322</eissn><abstract>Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decreased significantly in the first year of aging, maintained the same levels (p &gt; 0.05) for next three years and decreased again (p &lt; 0.05) in the fifth year. On the contrary, a significant increase was observed in propionic acid, furfural and phenylethanol. Ethyl lactate was found to be the most stable aroma component during aging process. Results of PCA and CA demonstrated that young liquor (fresh) and aged liquors were well separated from each other, which is in consistent with the evolution of aroma components along with the aging process. 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subjects 639/638/11/296
639/705/1041
Aging
Alcohols
Aldehydes
Chromatography
Esters
Furans
Furfural
Gas chromatography
Humanities and Social Sciences
Lactic acid
Liquor
multidisciplinary
Pesticides
Propionic acid
Science
Science (multidisciplinary)
Statistical analysis
title Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics
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