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J Agric Food Chem

Title:		Characterization of aroma compounds of chinese 'Wuliangye' and 'Jiannanchun' liquors by aroma extract dilution analysis
Author(s):		Fan W; Qian MC;
Address:		"Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331-6602, USA"
Journal Title:		J Agric Food Chem
Year:		2006
Volume:		54
Issue:		7
Page Number:		2695 - 2704
DOI:		10.1021/jf052635t
ISSN/ISBN:		0021-8561 (Print) 0021-8561 (Linking)
Abstract:		"Aroma compounds in Chinese 'Wuliangye' liquor were identified by gas chromatography-olfactometry (GC-O) after fractionation. A total of 132 odorants were detected by GC-O in Wuliangye liquor on DB-wax and DB-5 columns. Of these, 126 aromas were identified by GC-mass spectrometry (MS). Aroma extract dilution analysis (AEDA) was further employed to identify the most important aroma compounds in 'Wuliangye' and 'Jiannanchun' liquors. The results showed that esters could be the most important class, especially ethyl esters. Various alcohols, aldehydes, acetals, alkylpyrazines, furan derivatives, lactones, and sulfur-containing and phenolic compounds were also found to be important. On the basis of flavor dilution (FD) values, the most important aroma compounds in Wuliangye and Jiannanchun liquors could be ethyl butanoate, ethyl pentanoate, ethyl hexanoate, ethyl octanoate, butyl hexanoate, ethyl 3-methylbutanoate, hexanoic acid, and 1,1-diethoxy-3-methylbutane (FD > or = 1024). These compounds contributed to fruity, floral, and apple- and pineapple-like aromas with the exception of hexanoic acid, which imparts a sweaty note. Several pyrazines, including 2,5-dimethyl-3-ethylpyrazine, 2-ethyl-6-methylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, and 3,5-dimethyl-2-pentylpyrazine, were identified in these two liquors. Although further quantitative analysis is required, it seems that most of these pyrazine compounds had higher FD values in Wuliangye than in Jiannanchun liquor, thus imparting stronger nutty, baked, and roasted notes in Wuliangye liquor"
Keywords:		"Acetals/analysis Alcoholic Beverages/*analysis Aldehydes/analysis China Chromatography, Gas/*methods Esters/analysis Lactones/analysis Odorants/*analysis Phenols/analysis Pyrazines/analysis Smell;"
Notes:		"MedlineFan, Wenlai Qian, Michael C eng 2006/03/30 J Agric Food Chem. 2006 Apr 5; 54(7):2695-704. doi: 10.1021/jf052635t"