Analysis by gas chromatography/mass spectrometry of fatty acids and esters in alcoholic beverages and tobaccos

Ng, Lay-Keow

doi:10.1016/s0003-2670(01)01497-0

Cited by 33 publications

(15 citation statements)

References 25 publications

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“…Most were released or produced by yeast during the fermentation process (Gallart et al, 1997;Ng, 2002). The XT sample group lacked acids such as hexanoic acid.…”

Section: Resultsmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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The feasibility of the discrimination of Chinese rice wines with respect to their geographic origin and wine age using volatile profiles and chemometric methods was investigated. Stir bar sorptive extraction with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was used for the determination of volatile compounds. A total of 63 volatile compounds were identified, including 30 esters, 9 alcohols, 9 aldehydes, 7 acids, 4 ketones, 3 volatile phenols and 1 miscellaneous compound. The major compounds in Chinese rice wine were ethanol, isoamyl formate, ethyl acetate, diethyl succinate, phenylethyl alcohol, benzaldehyde, ethyl lactate, 2-butanol and ethyl butyrate. Principal component analysis (PCA) and cluster analysis (CA) were used to characterize the different Chinese rice wine samples by geographic origin and wine age. The PCA results showed that the characterization of Chinese rice wine by SBSE-TD-GC-MS was highly related to geographic origin and wine age.The CA results indicated that geographic origin had more of an effect than wine age on the character of Chinese rice wine, and that 5-year old wines had a transition of flavor. The results showed that SBSE-TD-GC-MS together with chemometric methods could provide a practical reference for the characterization of Chinese rice wines.Keywords: Chinese rice wine, wine age, geographic origin, classification, chemometric methods IntroductionChinese rice wine, in addition to wine and beer, is one of the most ancient wines in the world (Wang and Yi, 2001). It is fermented from rice with wheat Qu (source of microorganisms and crude enzymes) and yeast (Mo et al., 2010). The best-known Chinese rice wine is Shaoxing rice wine. Comparable to the European Denomination of Origin, the National Standard of China GB/T 17946-2008 (Shaoxing rice wine) defines that Shaoxing rice wine isfermented from high quality glutinous rice and wheat as well as water from Mirror Lake in the region near Shaoxing city in the Zhejiang province, China. Before their sale, certain Chinese rice wines are stored in ceramic pottery to age. The aged Chinese rice wines have a smoother, mellower and richer mouth feel and a more harmonious flavor than the non-aged wines (Shen et al., 2012).To protect producers by guaranteeing their reputation and to protect consumers by ensuring consistent character of the wine, research has been conducted to discriminate wines by their geographic origin or their wine age/vintage. The volatile compounds are centrally important to ensuring the identity of wine (Pereira et al., 2010), as their contents depend on the brewing technology, geographic origin and aging process (Tredoux et al., 2008). Much attention has been paid to the volatile profiles of wine, including research on the classification of liqueur wines (Pereira et al., 2010), the discrimination of white wine (Hernanz et al., 2009), the characterization of Vino (Gil et al., 2006) and the classification of red wine (Zhang et al., 2010; Alejandro Calleja and Falqué, 2005).Sample preparation ...

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“…Most were released or produced by yeast during the fermentation process (Gallart et al, 1997;Ng, 2002). The XT sample group lacked acids such as hexanoic acid.…”

Section: Resultsmentioning

confidence: 99%

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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“…A high content of free fatty acids may result in a mellower taste. A few of the fatty acids in rice wine originate from the raw materials 10 , but most are released or produced by yeast during the fermentation process 9,15 . In addition, the main free fatty acids observed in the CRW were palmitic acid and stearic acid, followed by caproic acid and capric acid, while the content of other acids only accounted for about 5%.…”

Section: Free Fatty Acids In Chinese Rice Winementioning

confidence: 99%

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

Cao

Xie²,

Chun

et al. 2010

Journal of the Institute of Brewing

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The objective of the study was to systematically investigate flavor compounds in Chinese rice wine (CRW) using chromatography technology. In twelve CRW samples, 93 different flavor compounds were detected and identified including 16 alcohols in addition to ethanol, 29 esters, 9 aldehydes, 9 organic acids, 19 amino acids and 11 fatty acids. Statistical analysis by principal component analysis (PCA) indicated that seventeen flavor compounds in Guyue Longshan rice wine made a large contribution to its special flavor. These compounds were benzaldehyde, acetaldehyde, ethyl 2-hydroxy-4-methylvalerate, ethyl butyrate, phenyl ethyl isobutyrate, ethyl benzoate, ethyl phenylacetate, methyl dodecanoate, methyl oleate, ethyl dedecanoate, 1-butanol, 3-ethoxyl-1-propanol, 1-enanthol, dodecanol, lactic acid, fumaric acid and lauric acid.

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“…Volatile components such as ethyl esters of fatty acids, benzaldehyde, and flavour compounds were analysed by gas chromatography using mass selective detection (MSD) (Wardencki 2003;Pino 2002;Ng 2002;Gomez 2005;Pawliszyn 2000;Soufleros 2004). The apparatus used was a Finnigan gas chromatograph.…”

Section: Gas Chromatographymentioning

confidence: 99%

Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses

Winterova¹,

Mikulíková²,

Mazáč³

et al. 2008

Czech J. Food Sci.

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Winterová R., Mikulíková R., Mazáč J., Havelec P. (2008): Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses. Czech J. Food Sci., 26: 368-375.The gas chromatographic (GC) determination of volatile constituents and the determination of 13 C/ 12 C isotope ratios by isotope ratio mass spectrometry -IRMS analysis as well as SNIF-NMR analysis of (D/H)I and (D/H)II ratios in ethanol are prospective analytical methods which can be used for checking the authenticity of fruit spirits and for detecting their adulteration. Different concentrations of volatile compounds such as acetaldehyde, ethyl acetate, diethyl acetal, methanol, 1-butanol, 2-butanol, 1-propanol, 2-methyl-1-propanol, 2-and 3-methyl-1-butanol, volatile fatty acids and isotopic data were demonstrated using discriminant analysis. The results show that the determination of isotope ratios can be used especially for distinguishing between fruit spirits and others spirits, i.e. those made from beet sugar, maize, cane sugar, grain, potato, or synthetic alcohol. Gas chromatography also makes it possible to discriminate between respective spirits derived from one kind of fruit such as sweet cherry brandy, sour cherry brandy, pear brandy, apple brandy, apricot brandy, or plum brandy.

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Analysis by gas chromatography/mass spectrometry of fatty acids and esters in alcoholic beverages and tobaccos

Cited by 33 publications

References 25 publications

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses

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