Quantitative detection method for aroma compounds in Baijiu

A quantitative detection method and detection method technology are applied in the detection field to achieve the effect of good repeatability
CN110514756AInactive Publication Date: 2019-11-29JIANGNAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
JIANGNAN UNIV
Publication Date
2019-11-29
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a quantitative detection method for aroma compounds in Baijiu and belongs to the technical field of detection. According to the method, an SPME Arrow technology and a GC-MS technology are combined, so that the SPME Arrow extraction technology can be optimized; and 82 aroma compounds (such as esters, alcohols, fatty acids, aldehydes, ketones, furans, pyrazines, sulfur-containing compounds, phenols, terpenes and lactones) in Baijiu are subjected to qualitative and quantitative analysis by using the optimized extraction method and gas chromatography-mass spectrometry (GC-MS). It has been verified that the quantitative method has high repeatability, intra-day and inter-day precision and accuracy. SPME Arrow is a method capable of effectively extracting volatile components of Baijiu and other distilled liquors, and can be used for researching the compositions of volatile compounds in different types of Baijiu.
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Description

technical field

[0001] The invention relates to a quantitative detection method for aroma compounds in liquor, belonging to the technical field of detection. Background technique

[0002] The aroma profile is one of the most important characteristics of distilled spirits and is influenced by several factors such as the different types of raw materials used, as well as the conditions used during production and aging. Over a thousand volatile compounds have been identified through the analysis of different distilled spirits from around the world. However, less than 5% of these volatile compounds identified were aroma active. Identification and analysis of these aroma-active compounds in distilled spirits is an important tool for understanding the sensory properties of products and controlling their quality. The complex production process produces a variety of flavor substances, which endow liquor with various flavors. It has been reported that more than 200 aroma compounds ...

Claims

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