Variation of flavor components in the distillation process of strong aroma type liquor analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
Variation of flavor components in the distillation process of strong aroma type liquor analyzed by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
This study employed headspace solid-phase microextraction(HS-SPME)in conjunction with comprehensive two-dimen-sional gas chromatography time-of-flight mass spectrometry(GC × GC-TOFMS)to thoroughly analyze the evolution of flavor components in strong aroma type liquor during distillation.Precise identification and quantification of 318 flavor components were achieved through metic-ulous comparisons of mass spectra,retention indices with standard and databases.The results revealed a systematic decline in esters,alde-hyde,ketone,acetals,and sulfur-containing compounds during distillation.Conversely,alcohol and phenol compounds exhibited an initial increase followed by a decrease.Acid and aromatic compounds steadily increased,while lactones,terpenes,and nitrogen-containing com-pounds notably rose in the later distillation stages.This pioneering study provides a comprehensive understanding of the dynamic changes in 318 flavor components during strong aroma type liquor distillation,offering valuable insights for the scientific distillation of Chinese liquor.
关键词
浓香型白酒/蒸馏/风味物质/变化规律/全二维气相色谱飞行时间质谱
Key words
strong aroma type liquor/distillation/flavor compounds/change rules/comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
维普
万方数据