| Title: | HS-SPME and SDE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor |
| Author(s): | Ma L; Gao W; Chen F; Meng Q; |
| Address: | "School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai Institute of Technology, Shanghai 201418, PR China. Department of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, PR China. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China; Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: qmeng@sit.edu.cn" |
| DOI: | 10.1016/j.foodres.2020.109590 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Volatile compounds in Chinese medicinal liquor, Zhizhonghe Wujiapi (WJP liquor), were extracted by headspace-solid-phase microextraction (HS-SPME) and simultaneous distillation and extraction (SDE), respectively, and identified and quantified by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results showed that a total of 133 volatile compounds (i.e., 99 by HS-SPME, 67 by SDE, and 33 by both) including esters, alcohols, acids, aldehydes, ketones, furans, terpenes, and other miscellaneous compounds were identified by GC-MS. A total of 66 aroma active compounds were further recognized by GC-O, and 43 of them were confirmed as key aroma compounds owing to their high OAV values. After making a simulated reconstitute by mixing 31 characterized aroma compounds (OAVs >/= 1) based on their measured concentrations, the aroma profile of the reconstitute showed a good similarity to the aroma of the original WJP liquor. Omission test further corroborated 25 key aroma-active compounds in the WJP liquor. The analysis of the volatile components of this special Chinese medicinal liquor is expected to provide some insights in terms of its quality improvement and aroma profile optimization" |
| Keywords: | Distillation Gas Chromatography-Mass Spectrometry Olfactometry *Solid Phase Microextraction *Volatile Organic Compounds/analysis Aromas Gc-o Gc-ms Hs-spme Sde Wujiapi liquor; |
| Notes: | "MedlineMa, Longhua Gao, Wenjie Chen, Feng Meng, Qingran eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109590. doi: 10.1016/j.foodres.2020.109590. Epub 2020 Jul 25" |
