Flavor Compounds Of Chinese Kongfujia Liquor

Chinese―Kongfujia‖liquor, based on strong aroma type, light aroma type and soy saucetype‘s manufacturing practices, merged their advantages and developed a consumer-likeliquor. Because there were no researches on Kongfujia liquor‘s the flavor compounds, whichlimit the production and quality control. In this paper, the flavor compounds was studied,including the determination of trace amount flavor compounds, quantification of the volatileflavor compounds and identification of the important flavor compounds. The flavorcompounds detection system in Chinese liquor have been basically established, except forsome trace amount flavor compounds which have important contribution to liquor flavor. Inorder to enriching this detection system and providing theoretical basis for Chinese liquormanufacturing, a new method was developed for quantification of carbonyl compounds inChinese liquor.The main work are as follows:(1) The trace amount flavor compounds in Kongfujia liquor were detected by gaschromatography coupled with mass spectrometer (GC–MS), which enriched by theliquid-liquid extraction (LLE) and separated by normal phase chromatography into9fractions.There were totally530compounds detected in Kongfujia liquor, in which368compoundswere identified and the other164compounds were unknown.(2) The LLE coupled with gas chromatography-olfactometry (GC–O) and GC–MS wereused in the detection of aroma compounds in3kind of Kongfujia basic liquor which wasseparated into acid-water, neutral and basic fraction.17compounds, which were most fattyacid and alcohols, were detected in acid-water fraction,39compounds in neutral fractionwhich were mainly esters and11compounds in basic fraction.(3) The head-space microextraction (HS–SPME), liquid-liquid micro-extraction couplingwith GC–MS and GC–FID were applied to quantify97flavor compounds in Kongfujialiquors. Ethyl lactate (4.56g·L-1), ethyl acetate (3.34g·L-1), ethyl hexanoate (1.85g·L-1)andethyl butanoate (0.87g·L-1) were the high concentration compounds.(4) According to the analysis of OAV value of all the quantification compounds inKongfujia liquors, the most important compounds to the flavor of Kongfujia liquor wereesters, acetal and dimethyl trisulfide. Overall, the main flavor of Kongfujia was constituted ofesters, alcohols, fatty acids and aldehydes.(5) A new method based on the simultaneous extraction/derivatization witho-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine (PFBHA) as derivatization reagent byHS–SPME coupled with GC–MS–SIM was developed for quantification of carbonyl cmpounds in Chinese liquor. There were totally53carbonyl compounds detected.50carbonylcompounds,42compounds more than the routine HS–SPME, were quantified in Chineseliquor. The lowest limit of detection was0.01μg·L-1(trans-2-heptenal).(6) The concentration of carbonyl compounds in different aroma type liquors werequantified using HS–SPME simultaneous extraction/derivatization method. There werediffereces between different aroma type liquors in the compounds‘species and concentration.The raw material, plant‘s area and manufacturing practice maybe the main reason of thesedifferences. The highest total concentration of carbonyl compounds was detected in soy saucearoma type liquor (0.62g·L-1). The highest total concentration of straight chain saturated fattyaldehyde was detected in strong aroma type liquor (44.17mg·L-1). The total concentration ofunsaturated fatty aldehyde was detected in soybean aroma type liquor (754.27μg·L-1). Thetotal concentration of furans was detected in soy sauce aroma type liquor (89.22mg·L-1).