Identification and Aroma Impact of Volatile Terpenes in Moutai Liquor

Abstract

Terpenes are very important impact aroma compounds in wines, and we discovered some trace volatile terpenes in Chinese liquors in this study. The volatile compounds in Kweichow Moutai liquor (Maotai) were enriched and isolated by liquid-liquid extraction (LLE) and further separated by silica gel normal phase chromatography, then investigated by gas chromatographyolfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). A total of 55 terpenes were finally identified in Moutai liquor by mass spectrum data from NIST11 a.L and wiley7n.L mass-spectral library, retention indices (RIs) and authentic standards. A majority of terpenes were reported in Chinese liquors for the first time. A headspace-solid phase microextraction (HS-SPME) coupled with GC-MS was developed to determine terpenes in * A c c e p t e d M a n u s c r i p t 2 Moutai liquor and other aroma type Chinese liquors. According to the GC-O and odor activity values (OAVs) analysis, terpenes were the important aroma compounds in Moutai liquor which led the liquor more elegant and delicate.

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

“…[32,33] It has been accepted that volatile compound with concentration above its door threshold (OAV > 1) could significantly contribute its flavour notes to the overall aroma of wine. [34,35] OAVs were calculated using the results from GC-MS analysis and a list of their aroma descriptors is provided in supplemental Table S2.…”

Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

“…The GC-O technique conduces to develop a better understanding of the aroma chemistry of Chinese liquor; however, it can be hard to provide concentration information since the odor threshold of aroma components is different for each component. To quantify aroma components in Chinese liquor, gas chromatography-mass spectrometry (GC-MS) has been widely used in a large number of researches789101112. GC-MS technique equipped with commercial databases performs well in quantitative analysis, especially when aroma components of the sample are rather complicated as in Chinese liquor.…”

Characterization of aroma-active compounds in choch (Lucuma hypoglauca Standley) fruit

“…[11] One approach to separating odor-active volatiles from the bulk of odorless food volatiles is to correlate the concentrations of the individual odorants with the respective odor thresholds using the odor activity value (OAV) concept. [11][12][13] As summarized in Table 2, the results yielded six aroma-active compounds with OAV > 1, which have been arranged following their retention indices. By far, the highest value was found for (E)-3-penten-2-one with the characteristic ethereal-fruity odor.…”