Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

• Published in: European food research & technology Vol. 239; no. 5; pp. 813 - 825
• Main Authors: Wang, Xiaoxin, Fan, Wenlai, Xu, Yan
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 01.11.2014; Springer Berlin Heidelberg; Springer Nature B.V
• Subjects: 1-propanol; acetates; Agriculture; Analytical Chemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Chromatography; Distilleries; Ethanol; Food; Food Science; Forestry; Fruit juices; Gas chromatography; hexanoic acid; Laboratories; Liquor; Liquor industry; Manufacturing; odor compounds; Odors; Original Paper; Scientific imaging; Sodium; Soy products; soy sauce; Studies; China; Odor activity value; Gas chromatography–mass spectrometer; Chinese liquor; Gas chromatography–olfactometry; Aroma compounds

In order to elucidate the differences on aroma compounds in Chinese liquors with different aroma styles and the reasons, aroma compounds of Xijiu in soy sauce aroma and strong aroma type were investigated in the research. By gas chromatography–olfactometry (GC–O), aroma compounds in Chinese liquor w...