Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year‐old cellars

• Published in: Journal of the Institute of Brewing Vol. 126; no. 1; pp. 116 - 130
• Main Authors: Wang, Ming‐yao, Zhang, Qi, Yang, Jian‐gang, Zhao, Jing‐song, Su, Chang, Zhao, Qing‐song, Ao, Zong‐hua, Shen, Cai‐hong
• Format: Journal Article
• Language: English
• Published: London Institute of Brewing & Distilling 2020
• Subjects: Alcohols; Aldehydes; Brewing; Carboxylic acids; Chinese baijiu; direct injection method; Distillation; Esters; Fermented food; Gas chromatography; gas chromatography–mass spectrometry; Grain; Headspace; headspace solid‐phase microextraction; Injection; Ketones; Mass spectrometry; Mass spectroscopy; Solid phase methods; Solid phases; Spirits; volatile components; Volatile compounds

Baijiu – Chinese white spirits – contain a plethora of volatile compounds of which only some have been identified. This study reports two pre‐treatments, direct injection and headspace solid phase microextraction (HS‐SPME), coupled with gas chromatography mass spectrometry to analyse the volatile co...