Analysis of Aroma Components in Fen-flavor Hengjiu from Shanxi by HS-SPME/LLME-GC-MS and Sensory Evaluation
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The aroma components in three series of Fen-flavor liquor of Hengshan liquor were analyzed qualitatively and quantitatively by gas chromatography, headspace solid phase microextraction (SPME)/ liquid-liquid microextraction (LLME) combined with gas chromatography-mass spectrometry (GC-MS) to calculate the odor activity value (OAV) and identify the contributing aroma components. The liquor flavor was analyzed macroscopically and the contributing aroma components were further verified by sensory evaluation, and 57 kinds of aroma components were qualitatively and quantitatively identified. 14 kinds of important aromas components were determined by OAV values (OAV≥10), which were ethyl caprylate, ethyl valerate, ethyl butyrate, β-damascone, ethyl isovalerate, acetic ether, ethyl caproate, ethyl lactate, hexanal, isoamyl acetate, γ-nonalactone, pentanoic acid, geosmin, and octanal. 10 descriptors of sensory aroma were identified by sensory evaluation: vinegar, light aroma, wheat, fruity, soy sauce, Quxiang, distillers grains, empyreumatique, strong aroma and flowers. The experimental results provided some references for the improvement of quality, differentiated design and development of new products.
