Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Xiao, Zuobing; Yu, Dan; Chen, Feng; Song, Shiqing; Zhu, Jiancai; Zhu, Guangyong

doi:10.1016/j.jchromb.2013.11.032

Cited by 168 publications

(119 citation statements)

References 46 publications

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“…The small ellipse indicated 50% of the explained variance and the big ellipse is the unit-circle indicating 100% of the explained variance. [45,46] It was entailed that aroma compounds between the two ellipses can be considered as correlated with sensory attributes, and those inside the inner ellipse are poorly connected with sensory attributes.…”

Section: Relationship Between Sensory Attributes and Volatile Compoundsmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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Section: Relationship Between Sensory Attributes and Volatile Compoundsmentioning

confidence: 99%

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Yang

Xia

Wang

et al. 2017

International Journal of Food Properties

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“…2, which presents peaks of butanoic acid ethyl ester and ethanol. This is due to different polarity of stationary phases of these columns (Xiao et al 2014). The difference in retention times between the two columns was about 1.5 s.…”

Section: Chromatography Analysismentioning

confidence: 95%

“…This type of electronic nose was used for the study presented in this paper. In literature can be found an information about application of this equipment for comparison of aroma profiles of whiskey originating from different distilleries (Kundu et al 2006), differentiation of grape wine varied of age and brand (Yang et al 2012), comparison and discrimination of aroma profiles of Chinese liqueurs (Peng et al 2015;Xiao et al 2014), and discrimination spirits according botanical origin (Wiśniewska et al 2015b). There is minor information about the application of electronic nose based on fast GC for the analysis of homemade nalewka and commercial liqueurs made from cherries.…”

Section: Introductionmentioning

confidence: 99%

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

et al. 2016

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The possibility of application of electronic nose based on fast GC for differentiation of three types of cherry liqueurs, namely Polish homemade liqueurs called nalewka, commercially available liqueurs labeled as nalewka, and commercial liqueurs, was investigated. This device was equipped with two parallel connected columns with different stationary phases coupled to two ultrasensitive flame ionization detectors (μ-FIDs). Four data analysis methods were used, namely principal component analysis (PCA), discriminant function analysis (DFA), soft independent modeling of class analogies (SIMCA), and statistical quality control (SQC). Application of electronic nose based on fast GC system allows identification of volatile organic compounds and compare aroma profiles of all three types of cherry liqueurs. Only DFA allows for full discrimination of all groups of samples. Application of PCA, SIMCA, and SQC analysis allows only for the differentiation of homemade and commercial liqueurs, but not for separation between two groups of commercial liqueurs. The electronic nose based on fast GC provides a possibility of effective and rapid aroma profile comparison (the total time of analysis is 93 s) of selected alcohols. In addition, the identification and tentative semiqualitative comparison of the amount of selected compounds of the volatile fraction of these beverages using the HS-SPME/GC×GC-TOFMS technique were done. This work presents the proposal of protection of this traditional product through elaborated methodology and rapid authentication assessment of Polish nalewka made from cherries.

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“…Therefore, the characterization of the volatile fraction becomes an important part in maintaining the quality of liquors [70,71]. Some volatile components are universally found in all liquors and some volatile components are specific to a certain type of alcoholic beverage.…”

Section: Detector Conditionsmentioning

confidence: 99%

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

Yadav

Sharma

2017

AJFSFM

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In this review, various sample preparation techniques for GC-MS analysis of alcoholic beverages have been discussed along with its applications. GC-MS based analysis is less time consuming, more sensitive and more accurate. Therefore, it is important to develop more sensitive methods for the analysis of alcoholic beverages. In this review, an attempt has been made to summarize the work accomplished so far in the field of analysis and detection of alcoholic beverages. ‫با�ستخدام‬ ‫الكحولية‬ ‫للم�سروبات‬ ‫اجلنائي‬ ‫التو�سيف‬

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Characterization of aroma compounds of Chinese famous liquors by gas chromatography–mass spectrometry and flash GC electronic-nose

Cited by 168 publications

References 46 publications

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Application of Electronic Nose Based on Fast GC for Authenticity Assessment of Polish Homemade Liqueurs Called Nalewka

Forensic Characterization of Liquor Samples by Gas Chromatography-Mass Spectrometry (GC-MS) – A Review

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