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Comparison of pyrazine compounds in seven Chinese liquors using headspace solid-phase micro-extraction and GC-nitrogen phosphourus detection

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Abstract

Pyrazine compounds in Chinese liquors are one of the most important factors that affect the flavor. However, only limited information is available regarding pyrazine compounds in Chinese liquors. An analytical method for pyrazine compounds (9 pyrazines) was developed using head space solid phase microextraction (HS-SMPE) and gas chromatography with nitrogen-phosphorus detection (GC-NPD). Pyrazine compounds in different types of Chinese liquors collected from different plants were also evaluated and compared by the methods devised in this study. The linearity and recovery with this method were satisfactory in all test cases. Quantitative results revealed that concentrations of 7 pyrazines were higher in the liquors from King’s Luck than from other plants. Further research is needed on the mechanism responsible for high concentrations of pyrazine compounds in Chinese liquors.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, 214122, China

    Jian-Feng Wu & Yan Xu

  2. Key laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu, 214122, China

    Jian-Feng Wu & Yan Xu

  3. Jiangsu King’s Luck Brewer Co., Ltd., Jiangsu, 223411, China

    Jian-Feng Wu

Authors
  1. Jian-Feng Wu
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  2. Yan Xu
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Correspondence to Yan Xu.

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Wu, JF., Xu, Y. Comparison of pyrazine compounds in seven Chinese liquors using headspace solid-phase micro-extraction and GC-nitrogen phosphourus detection. Food Sci Biotechnol 22, 1–6 (2013). https://doi.org/10.1007/s10068-013-0209-3

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  • DOI: https://doi.org/10.1007/s10068-013-0209-3

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