Important volatile aroma compounds in Chinese roasted-sesame-like aroma type Jingzhi liquors

After 1949,roasted-sesame-like aroma type liquor,a new type liquor,was developed,and up to now,its' important aroma compounds was unknown. The total of 86 volatile aroma compounds in Jingzhi liquors were quantified by headspace solid- phase microextraction( HS- SPME) and liquid- liquid microextraction(LLME) coupled with gas chromatography-mass spectrometer(GC-MS) and gas chromatography-flame ion detector(GC-FID),respectively. Among them,α-cedrene(45.34 μg/L) and α-terpineol(15.77 μg/L) were first reported in this study. Combined with odor active values(OAVs) analysis,the most important aroma compounds(OAV >1000) were ethyl octanoate,ethyl hexanoate,ethyl butanoate,3-methylbutanal,dimethyl trisulfide,ethyl3- methylbutanoate, ethyl 2- methylpropanoate, and ethyl pentanoate. Dissecting important volatile aroma compounds in Chinese roasted-sesame-like aroma type liquor could provide theoretical basis and practical guidance for controling the roasted-sesame-like aroma type liquors' flavor.