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首页> 外文会议>International conference on applied biotechnology >Comparison of Aroma Compounds in Sauce-Flavor and Sesame-Flavor 'Shan Zhuang Lao Jiu' Liquors by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
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Comparison of Aroma Compounds in Sauce-Flavor and Sesame-Flavor 'Shan Zhuang Lao Jiu' Liquors by Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

机译：通过气相色谱 - 质谱与气相色谱 - 质谱相耦合酱油味和芝麻味和芝麻味“山庄老九”液体的味道和芝麻油的比较

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The study has revealed the aroma similarities and differences of the two Chinese liquors. The results showed that a total of 120 aroma compounds were identified in the two liquors, and the unique components of sauce-flavor and sesame-flavor liquors were 5 and 17 kinds, respectively. According to the chemical structure, aroma compounds were grouped as esters, alcohols, acids, aldehydes, ketones, alkanes, furans, phenols, pyrazines, sulphur-containing compounds and aromatic compound. The main aroma compounds were esters, alcohols and aldehydes. However, the content of acids was relatively less in the two liquors. Meanwhile, the content of some key aroma compounds had great difference. Among them, isoamyl alcohol showed the highest content in sauce-flavor liquor, while ethyl hexanoate showed the highest content in sesame-flavor liquor. And butyl acetate was a unique compound of the sesame-flavor liquor. Therefore, this study demonstrated that aroma profile was the key factor for flavor and taste of Chinese liquors produced by the different brewing processes and raw materials.
机译：该研究揭示了两种中国白酒的香气相似性和差异。结果表明，在两种液体中鉴定了总共120种芳香化合物，酱油香料和芝麻烧杯的独特组分分别为5和17种。根据化学结构，芳香化合物被分组为酯，醇，酸，醛，酮，烷烃，呋喃，酚，吡嗪，含硫化合物和芳族化合物。主要的香气化合物是酯，醇和醛。然而，两种液体中酸的含量相对较少。同时，一些关键香气化合物的含量有很大差异。其中，IsoaMyl醇在酱油液中显示出最高含量，而己酸乙酯在芝麻油液中显示出最高含量。乙酸丁酯是芝麻油液的独特化合物。因此，本研究表明，香气谱是由不同酿造工艺和原材料产生的中国液体风味和味道的关键因素。

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