Study Of Aroma Compounds In Three Chinese Moutai Liquors Of Different Ages

Chinese Moutai liquor is crowned as the "National Liquor" in China. It is a typical representative of soy sauce aroma type liquors. The kind and amount of aroma compounds is important to the quality of Chinese Moutai liquor. The aroma compounds in three Chinese Moutai liquors, aged 1 year, 15 years and 30 years were investigated in this study. The contents of this paper are as follows:(1) The aroma compounds in Chinese Moutai liquors were extracted by liquid-liquid extraction (LLE) and then 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 key aroma compounds. A total of 35 aroma compounds were found with FD values > 64 simultaneously in three Chinese Moutai liquors, they were recognized as key aroma compound. The 35 key aroma compounds were quantified, the results indicated that total contents of 35 key aroma compounds were decreased along with the growth of the age.The odor activity values (OAVs) of 35 key aroma compounds were calculated. The relationships between 35 key aroma compounds and seven sensory attributes (sauce,ageing,cellar, caramel, floral, fruity and grain) were studied.(2) The nitrogen-containing compounds were extracted by headspace solid-phase microextraction (HS-SPME),then were analysed by gas chromatography-nitrogen phosphorous detector (GC-NPD). A total of 10 nitrogen-containing compounds were identified, including 6 pyrazines, 1 pyrrole, 2 thiazoles and 1 quinoxaline. The result of quantitative analysis showed that total contents of 10 nitrogen-containing compounds were increased along with the growth of the age. The relationships between 10 nitrogen-containing compounds and seven sensory attributes were studied.(3) The sulfur-containing compounds were extracted by headspace HS-SPME, then were analysed by gas chromatography-flame photometric detection (GC-FPD). A total of 8 sulfur-containing compounds were identified. The quantitative analysis indicated that total contents of 8 sulfur-containing compounds were first increased and then decreased along with the growth of the age. The relationships between 8 sulfur-containing compounds and seven sensory attributes were studied.