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Food Chem

Title:		Reducing the background interference of liquid-liquid extraction method during Baijiu aroma analysis
Author(s):		Dong W; Lin W; Chen X; Lian X; Shen C; Liu M; Lin F; Sun X; Xu Y; Xiong Y; Deng B;
Address:		"Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000, China. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. Electronic address: sxt_btbu66@163.com. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China"
Journal Title:		Food Chem
Year:		2023
Volume:		20221010
Issue:		Pt A
Page Number:		134557 -
DOI:		10.1016/j.foodchem.2022.134557
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Liquid-liquid extraction coupled with gas chromatography-mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by LLE have rarely been investigated. In the present study, synthetic Baijiu was analyzed by traditional LLE-GC/MS to assess background problems, and a series of ghost peaks of some compounds were detected within the retention time of 47.0-60.0 min, including 2,4-di-tert-butylphenol (2,4-DTBP), palmitic acid and oleanitrile. 2,4-DTBP, which has a phenolic odor, is an important component in both strong and light-flavor Baijiu. Single-factor experiments confirmed that 2,4-DTBP is not a constituent of Baijiu but migrates from sodium sulphate and sodium chloride, and, high-temperature baking was an effective approach to eliminate these compounds. A combined strategy using standard cleaning coupled with high-temperature baking was proposed to reduce the background problems during LLE. Furthermore, more trace compounds could be identified through this process in the future"
Keywords:		"*Odorants/analysis *Volatile Organic Compounds/analysis Phenols/analysis Liquid-Liquid Extraction 2, 4-di-tert-butyl phenol (2, 4-DTBP) Aroma analysis Background reduction Baijiu;"
Notes:		"MedlineDong, Wei Lin, Wenxuan Chen, Xiaoman Lian, Xudong Shen, Caihong Liu, Miao Lin, Feng Sun, Xiaotao Xu, Youqiang Xiong, Yanfei Deng, Bo eng England 2022/10/15 Food Chem. 2023 Mar 15; 404(Pt A):134557. doi: 10.1016/j.foodchem.2022.134557. Epub 2022 Oct 10"