Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry

• Published in: Analytica chimica acta Vol. 597; no. 2; pp. 340 - 348
• Main Authors: Zhu, Shukui, Lu, Xin, Ji, Keliang, Guo, Kunliang, Li, Yanli, Wu, Caiying, Xu, Guowang
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 10.08.2007; Elsevier
• Subjects: Analytical chemistry; Chemistry; Chinese liquor; Chromatographic methods and physical methods associated with chromatography; Comprehensive two-dimensional gas chromatography; Exact sciences and technology; Flavor compounds; Gas chromatographic methods; Moutai; Spectrometric and optical methods; Time-of-flight mass spectrometry; Moutai; Chinese liquor; Comprehensive two-dimensional gas chromatography; Time-of-flight mass spectrometry; Flavor compounds; Volatile compound; Two dimensional chromatography; Data processing; Flavor; Optimization; Automatic processing; Gas chromatography; Retention index; Liqueur; Time of flight method; Database; Software; Aroma; Mass spectrometry
• ISSN: 0003-2670; 1873-4324; 1873-4324
• DOI: 10.1016/j.aca.2007.07.007

In this paper, a method to characterize the volatile compounds in Chinese liquors by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry has been developed. The selection of column combination and the optimization of temperature program are discussed. With the optimized conditions, ordered chromatograms are achieved in the two-dimensional plane, which is useful for the identification of unknown compounds. According to the automated data processing by TOFMS software, combining with the ordered chromatogram and the retention index database developed by our group, a total of 528 components are identified in a Moutai liquor sample, including organic acids, alcohols, esters, ketones, aldehydes, acetals, lactones, nitrogen-containing and sulfur-containing compounds, etc. In addition, the contribution of some important aroma compounds to flavor of Moutai liquor has also been studied.