Author(s): JIANG Xiao-kun, YING Tie-jin, College of Biosystems Engineering and Food Science, Zhejiang University
Pages: 87-91+96
Year: 2016 Issue:  4
Journal: Science and Technology of Food Industry
Keyword:  aroma compounds; Tongshan fen-flavor sorghum liquor; the optimization of fermentation process; headspace solid phase microextraction(HP-SPME); gas chromatography-mass spectrometry(GC-MS);
Abstract: Aroma compounds from fen-flavor traditional Tongshan sorghum liquor,as well as samples of improved fermentation process were extracted by using headspace solid phase microextraction(HS-SPME) followed by gas chromatography-mass spectrometry(GC-MS). The results showed that the total of 61 aroma compounds were identified in the three samples of fen-flavor liquor :35 aroma compounds were identified in traditional Tongshan sorghum liquor,mainly including esters,alcohols and aromatics,and the main aroma compounds such as hexanoic acid ethyl ester,ethyl acetate,3-methyl-1-butanol,1,1-diethoxy-ethane and butanoic acidethyl ester. 45 aroma compounds were identified in Sample Ⅰ,mainly including esters,alcohols,alkanes and olefins,such as ethyl acetate,1,1-diethoxy-ethane,3-methyl-1-butanol,D-Limonene and dodecane. In Sample Ⅱ,41 aroma compounds were identified,mainly including esters,alkanes,olefins and aromatics,such as ethyl acetate,1,1-diethoxy-ethane,3-methyl-1-butanol,D-Limonene and tetradecane. The results indicate that the aroma compounds in Sample Ⅰ and Ⅱ increase significantly after fermentation process improvement,with the melioration of taste and flavor.