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JIANG Xiao-kun, YING Tie-jin. Analysis and comparison of aroma compounds from traditional Tongshan sorghum liquor and samples of improved fermentation process by GC-MS[J]. Science and Technology of Food Industry, 2016, (04): 87-91. doi: 10.13386/j.issn1002-0306.2016.04.008
Citation: JIANG Xiao-kun, YING Tie-jin. Analysis and comparison of aroma compounds from traditional Tongshan sorghum liquor and samples of improved fermentation process by GC-MS[J]. Science and Technology of Food Industry, 2016, (04): 87-91. doi: 10.13386/j.issn1002-0306.2016.04.008

Analysis and comparison of aroma compounds from traditional Tongshan sorghum liquor and samples of improved fermentation process by GC-MS

doi: 10.13386/j.issn1002-0306.2016.04.008
  • Received Date: 2015-05-29
  • Aroma compounds from fen-flavor traditional Tongshan sorghum liquor,as well as samples of improved fermentation process were extracted by using headspace solid phase microextraction(HS-SPME) followed by gas chromatography-mass spectrometry(GC-MS). The results showed that the total of 61 aroma compounds were identified in the three samples of fen-flavor liquor :35 aroma compounds were identified in traditional Tongshan sorghum liquor,mainly including esters,alcohols and aromatics,and the main aroma compounds such as hexanoic acid ethyl ester,ethyl acetate,3-methyl-1-butanol,1,1-diethoxy-ethane and butanoic acidethyl ester. 45 aroma compounds were identified in Sample Ⅰ,mainly including esters,alcohols,alkanes and olefins,such as ethyl acetate,1,1-diethoxy-ethane,3-methyl-1-butanol,D-Limonene and dodecane. In Sample Ⅱ,41 aroma compounds were identified,mainly including esters,alkanes,olefins and aromatics,such as ethyl acetate,1,1-diethoxy-ethane,3-methyl-1-butanol,D-Limonene and tetradecane. The results indicate that the aroma compounds in Sample Ⅰ and Ⅱ increase significantly after fermentation process improvement,with the melioration of taste and flavor.
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