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Analyzing and detecting method of flavor compound in white spirit

A detection method and technology of flavor substances, applied in the field of analysis and detection of flavor compounds in liquor, to achieve the effects of filling the technical gap, simple operation, and improving quality

Active Publication Date: 2014-05-28
WULIANGYE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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  • Analyzing and detecting method of flavor compound in white spirit
  • Analyzing and detecting method of flavor compound in white spirit
  • Analyzing and detecting method of flavor compound in white spirit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Example 1 Analysis and detection of characteristic flavor compounds in wine with koji flavor

[0058] First, a 70° Wuliangye first-grade wine with a particularly strong koji aroma was screened out by professional tasters. After collecting through liquid phase separation, 6 professional tasters carried out identification and sensory description on the collected samples. The recorded results are shown in the table. 1~3:

[0059] Method ①: mobile phase: 99.9% water and 0.1% formic acid for 0-40 minutes, 100% absolute ethanol for 40-70 minutes; flow rate: 1ml / min; analytical column: SBC18 column, injection volume 100ul; ultraviolet absorption wavelength: 210nm ;The column temperature is 20°C;

[0060] Using method ① to collect samples and sensory information are shown in Table 1:

[0061] Table 1

[0062]

[0063] Method ②: Mobile phase: 99.9% water and 0.1% formic acid for 0-40 minutes, 70% water and 30% absolute ethanol for 40-70 minutes; flow rate: 1ml / min; analyti...

Embodiment 2

[0084] Example 2 Analysis and detection of characteristic flavor compounds in wine with koji flavor

[0085] Firstly, professional tasters screened out koji-flavored seasoning wine with particularly strong koji flavor. After collecting through liquid phase separation, 6 professional tasters carried out identification and sensory description on the collected samples respectively. The recorded results are shown in Tables 6-8. :

[0086] Method ①: mobile phase: 99.9% water and 0.1% formic acid for 0-40 minutes, 100% absolute ethanol for 40-70 minutes; flow rate: 1ml / min; analytical column: SBC18 column, injection volume 100ul; ultraviolet absorption wavelength: 210nm ;The column temperature is 20°C;

[0087] The samples collected by method ① and the sensory information are shown in Table 6:

[0088] Table 6

[0089]

[0090] Method ②: Mobile phase: 99.9% water and 0.1% formic acid for 0-40 minutes, 70% water and 30% absolute ethanol for 40-70 minutes; flow rate: 1ml / min; an...

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Abstract

The invention belongs to the technical field of white spirit flavor substance analysis, and particularly relates to an analyzing and detecting method of a flavor compound in white spirit. The method provided by the invention comprises the following steps: collecting separated white spirit in sections after tasting by professional people for tasting by utilizing liquid chromatogram separation, and then analyzing and detecting the flavor compound in a sample after section collection by utilizing a gas chromatograph-mass spectrometer and a multifunctional sampler, thereby determining the flavor compound in white spirit. The method can be suitable for detecting, authenticating and confirming flavor compounds in highly flavored white spirit, is easy to operate, is good in reproducibility, is high in accuracy, and provides a good approach for analyzing and detecting white spirit flavor substances.

Description

technical field [0001] The invention belongs to the technical field of liquor flavor analysis, in particular to an analysis and detection method for flavor compounds in liquor. Background technique [0002] Baijiu is a kind of distilled liquor unique to China. It is mostly made of rice, sorghum, wheat, barley, corn, etc., using Daqu, Xiaoqu, etc. Products containing various minor components. [0003] At present, it is well known that 1-2% of the trace components in liquor contribute to the wine quality, and a small amount of characteristic flavor substances play a very important role in the sensory quality of the wine. The role of flavor substances in liquor, the national 169 plan has done a lot of work, but after pretreatment methods such as liquid-liquid extraction, headspace solid-phase microextraction, solid-phase extraction, aroma extraction and dilution, nitrogen blowing concentration or Rotary concentration, combined with GC / MS, GC-O or GC*GC / TOF for detection and a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/14
Inventor 彭智辅谢正敏练顺才李杨华廖勤俭赵东乔宗伟叶华夏王小琴
Owner WULIANGYE
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