Study On Aroma Components Of Fen-flavor Chiese Baijiu

The aroma characteristics are an important part of the quality of the fragrance-type liquor,and the trace volatile components are the material basis for the unique aroma characteristics of the fragrance-type liquor.The study of characteristic aroma components is of great significance to improve the quality of China's fragrance-type liquor products.At present,the research on trace aroma components in China's fragrance-type liquor is still very superficial,and the aroma characteristic components that constitute the fragrance-type liquor need further research.This subject takes China's national characteristic alcoholic beverage-fragrant flavor liquor as the research object and adopts modern flavor chemistry research methods to try to analyze the flavor chemical essence and its changing rules that constitute the unique aroma characteristics of our fragrance liquor.The main research contents are as follows:(1)Gas chromatography(GC)combined with internal standard method was used to detect and quantify the content of ethyl acetate in scented spirits.By optimizing the conditions of ethyl acetate chromatography,the content of ethyl acetate in spirits was detected.The amount of hydrochloric acid was determined to be 50 ?L,the temperature of the water bath was 35?,and the time of the water bath was 40 min.Under this condition,the ethyl acetate in the wine sample has a good linear relationship(R2>0.99)in the range of 0.01%to 0.40%by volume,and the relative standard deviation(RSD)is ?8.0%.The content of ethyl acetate in the six kinds of flavor liquor samples ranged from 0.416-1.562 g/L.(2)n-propanol,isobutanol,isoamyl alcohol,2,3-butanediol and?-phenylethanol in 6 Fen-flavor Chinese Baijiu samples were detected by vortex assisted dispersion liquid-liquid microextration(DLLME)combined with gas chromatography(GC).The results showed that the optimum extraction conditions were dichloromethane 60 ?l,dispersant acetone 100 ?l,sample pH value 5.5,alcohol content 15%vol,NaCl concentration 0.19 g/ml,extraction time 30 s.The results indicated that the calibration curves for the five analytes displayed a good linearity(R2>0.99)in the ranges of 1.00-40.00 mg/L,1.00-40.00 mg/L,1.25-50.00 mg/L,1.00-150.00 mg/L,and 0.25-10.00 mg/L,respectively.the detection limits were 0.03,0.01,0.01,0.02,and 0.02 mg/L,respectively;Standard deviation(RSD)<7.0%.Under different levels of addition,the recovery was 83.1%-108.3%.The method was successfully employed to detect the analytes in 6 Fen-flavor Chinese Baijiu samples and the results showed that all the samples contained 0.064-0.116 g/L n-propanol,0.057-0.127 g/L isobutanol,0.262-0.450 g/L isoamyl alcohol,0.017-0.035 g/L 2,3-butanediol,and 0.008-0.012 g/L ?-phenylethanol.(3)Using GC×GC-TOF-MS to conduct in-depth research on the characteristics of volatile components in Chinese special fragrance liquor samples.The results showed that alcohols,esters,acids,aldehydes,acetals,ketones,phenols,aromatic compounds,furans,pyrazines,sulfides,and lactones such as thiazole were detected in 6 kinds of fragrance liquors;The content of esters,fatty acids and alcohols is relatively high.Ethyl acetate is the main aroma component.The complexity and diversity of the characteristics of volatile components in fragrance liquor.