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J Chromatogr B Analyt Technol Biomed Life Sci

Title:		Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose
Author(s):		Xiao Z; Yu D; Niu Y; Chen F; Song S; Zhu J; Zhu G;
Address:		"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, PR China. Electronic address: yunweiniu@163.com. Department of Food, Nutrition and Packaging Sciences, Clemson University, SC 29634, United States"
Journal Title:		J Chromatogr B Analyt Technol Biomed Life Sci
Year:		2014
Volume:		20131125
Issue:
Page Number:		92 - 100
DOI:		10.1016/j.jchromb.2013.11.032
ISSN/ISBN:		1873-376X (Electronic) 1570-0232 (Linking)
Abstract:		"Aroma composition of five Chinese premium famous liquors with different origins and liquor flavor types was characterized by gas chromatography-mass spectrometry (GC-MS) and flash gas chromatographic electronic nose system. Eighty-six aroma compounds were identified, including 5 acids, 34 esters, 10 alcohols, 9 aldehydes, 4 ketones, 4 phenols, and 10 nitrous and sulfuric compounds. To investigate possible correlation between aroma compounds identified by GC-MS and sensory attributes, multivariate ANOVA-PLSR (APLSR) was performed. It turned out that there were 30 volatile composition, ethyl acetate, ethyl propanoate, ethyl 2-methyl butanoate, ethyl 3-methyl butanoate, ethyl lactate, ethyl benzenacetate, 3-methylbutyl acetate, hexyl acetate, 3-methyl-1-butanol, 1-heptanol, phenylethyl alcohol, acetaldehyde, 1,1-diethoxy-3-methyl butane, furfural, benzaldehyde, 5-methyl-2-furanal, 2-octanone, 2-n-butyl furan, dimethyl trisulfied and 2,6-dimethyl pyrazine, ethyl nonanoate, isopentyl hexanoate, octanoic acid, ethyl 5-methyl hexanoate, 2-phenylethyl acetate,ethyl oleate, propyl hexanoate, butanoic acid and phenol, ethyl benzenepropanoate, which showed good coordination with Chinese liquor characteristics. The multivariate structure of this electronic nose responses was then processed by principal component analysis (PCA) and hierarchical cluster analysis (HCA). According to the obtained results, GC-MS and electronic nose can be used for the differentiation of the liquor origins and flavor types"
Keywords:		Alcoholic Beverages/*analysis Cluster Analysis Gas Chromatography-Mass Spectrometry/*methods Odorants/*analysis Principal Component Analysis *Smell Volatile Organic Compounds/*analysis Aroma compounds Chinese liquor Electronic nose Gas chromatography-mass;
Notes:		"MedlineXiao, Zuobing Yu, Dan Niu, Yunwei Chen, Feng Song, Shiqing Zhu, Jiancai Zhu, Guangyong eng Research Support, Non-U.S. Gov't Netherlands 2013/12/18 J Chromatogr B Analyt Technol Biomed Life Sci. 2014 Jan 15; 945-946:92-100. doi: 10.1016/j.jchromb.2013.11.032. Epub 2013 Nov 25"