Characteristic Aroma Compounds of Chinese Dry Rice Wine by Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry

摘要

Aroma compounds in Chinese rice wines were studied by gas chromatography-olfactometry (GC-O) and quantitative analysis. 57 aroma compounds were identified by GC-0 followed by gas chromatography-mass spectrometry (GC-MS), among which 2-methylbutanol, 3-methylbutanol, butanoic acid, 3-methylbutanoic acid, 2-phenylethanol, phenol, 4-vinylguaiacol, furfural, and y-nonalactone were identified with the highest aroma intensities. The quantitative analysis results shown 23 out of the quantified compounds could be found at concentrations higher than their corresponding odor thresholds in Chinese rice wines. On the basis of odor activity values (OAVs), the most potent odorants were dimethyl trisulfide. Other components, such as ethyl octanoate, ethyl butanoate, phenylacetaldehyde, ethyl hexanoate, 3-(methylthio) propanol, 2-phenylethanol, y-nonalactone, and ethyl 2-methylpropanoate were also determined to be powerful odorants in Chinese rice wines.