Abstract
Volatile and odorous components in two Chinese wines, Moutai and Wuliangye, were partially investigated by direct solvent extraction. Sample extracts were analyzed by gas chromatography/ mass spectrometry and gas chromatography-olfactometry. Fifty-six and thirty-eight compounds were found in Moutai and Wuliangye, respectively, including esters (19, 20), alcohols (8, 7), acids (6, 3), furans (5, 2), acetals (5, 2), phenols (2, 2), ketones (7, 0) and miscellaneous compounds (4, 2). Based on olfactometry, ethyl acetate, furfural and 2-furanmethanol were perceived only in the Moutai whereas diethyl succinate was recognized only in the Wuliangye. However, 1,1-Diethyoxyehtane, ethyl hexanoate, ethyl benzoate and pentanoic acid were found in both wines.
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Abbreviations
- GC-MS:
-
gas chromatography/mass spectrometry
- GC-O:
-
gas chromatography-olfactometry
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Kim, JS., Kam, S.F. & Chung, H.Y. Comparison of the volatile components in two Chinese wines, Moutai and Wuliangye . J. Korean Soc. Appl. Biol. Chem. 52, 275–282 (2009). https://doi.org/10.3839/jksabc.2009.049
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DOI: https://doi.org/10.3839/jksabc.2009.049