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.
strong aroma type liquordistillationflavor compoundschange rulescomprehensive two-dimensional gas chromatography time-of-flight mass spectrometry
万方数据
维普
