| Title: | "Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation" |
| Author(s): | Niu Y; Chen X; Xiao Z; Ma N; Zhu J; |
| Address: | "a School of Perfume and Aroma Technology , Shanghai Institute of Technology , Shanghai , PR China. b Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai Institute of Technology , Shanghai , PR China" |
| DOI: | 10.1080/14786419.2016.1255892 |
| ISSN/ISBN: | 1478-6427 (Electronic) 1478-6419 (Linking) |
| Abstract: | "The aroma-active compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The aroma compounds were analysed by gas chromatography-olfactometry (GC-O) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 79 aroma compounds were identified. Aroma extract dilution analysis (AEDA) was further employed to identify the aroma-active compounds. A total of 35 aroma-active compounds with flavour dilution (FD) values >== 64 simultaneously in three Chinese Moutai liquors were quantitated. Among them, ethyl acetate, ethyl lactate and acetic acid appeared with the highest concentrations. They were all >1000 mg/L. Then, the relationships between the aroma-active compounds and seven sensory attributes were studied" |
| Keywords: | "Adult Alcoholic Beverages/*analysis Chromatography, Gas/methods Female Food Analysis/methods *Gas Chromatography-Mass Spectrometry/methods Humans Male Odorants/*analysis Olfactometry/methods Time Factors Volatile Organic Compounds/analysis/chemistry Chine;" |
| Notes: | "MedlineNiu, Yunwei Chen, Xiaomei Xiao, Zuobing Ma, Ning Zhu, Jiancai eng England 2016/11/12 Nat Prod Res. 2017 Apr; 31(8):938-944. doi: 10.1080/14786419.2016.1255892. Epub 2016 Nov 11" |
