Analysis on Main Aromatic Components of Chinese Traditional Fen-flavor Sichuan Xiaoqu Liquor by GC with Direct Injection

Jian-Gang Yang,Su-Yi Zhang,Xiao Dou,Jian Zhou,He-Chuan Wu,Ying-Ying Ma

doi:10.19026/ajfst.12.2828

Jian-Gang Yang, Su-Yi Zhang + Show 4 more

Open Access

https://doi.org/10.19026/ajfst.12.2828

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Abstract

Commercially available Sichuan Xiaoqu Liquor of Chongqing Jiangjin, Chongqing Yongchuan, Sichuan Kaijiang, Sichuan Zigong were studied in this experiment. Gas Chromatography (GC) with direct injection was used for analysis on main aromatic components i.g., fusel oil (advanced alcohol), ethyl acetate, etc. The results showed that chromatogram with the similar peaks and kinds of aromatic components in four samples. And the highest among all aromatic components in Xiaoqu Liquor samples of Chongqing Jiangjin, Chongqing Yongchuan, Sichuan Kaijiang were isoamyl alcohol. The concentrations in these saples were 99.53 mg/100 mL, 117.01 mg/100 mL, 77.21 mg/100 mL, respectively. But the highest in the liquor of Sichuan Zigong was the ethyl acetate, mass concentration was up to 208.08 mg/100 mL. Isoamyl alcohol and normal propyl alcohol had close quantity relative ratio relationships in four samples, the ratio respectively were 1.0, 1.2, 1.1, 1.5, isoamyl alcohol and isobutyl alcohol ratio were 2.5, 1.8, 2.2, 2.4, respectively. Special ratio relationships among fusel oil can be used as a sign of Sichuan Xiaoqu Liquor. The main aromatic components of recovery test results was 82.09-116.53%, Relative Standard Deviation (RSD) was 1.23-6.88%. The method had fine accuracy and precision and suitable for quantitative analysis of aromatic constituents of Sichuan Xiaoqu Liquor.

Highlights

According to the classification of odor type, Chinese liquor can be divided as follows: Luzhouflavour, Maotai-flavour, Fen-flavor, Rice-flavor, Xifeng-flavor liquor and others (Soybean-flavor, Sesame-flavor, Site-flavour liquor, etc.) (Shen, 2007)
The Xiaoqu liquor of Chongqing, Dazhou and Zigong city of China were the representative of Fen-Flavor Sichuan Xiaoqu liquor and so four kinds of commercially available liquor from three areas in Sichuan were choose as the object of this study with certain representativeness in experiment
Samples: Four kinds of commercially available Fenflavor Sichuan Xiaoqu liquor samples were obtained from four main productive Sichuan Xiaoqu liquor production base (Jiangjin district and Yongchuan district of Chongqing city; Kaijiang County and Zigong city of Sichuan province; China)

Summary

Introduction

According to the classification of odor type, Chinese liquor can be divided as follows: Luzhouflavour, Maotai-flavour, Fen-flavor, Rice-flavor, Xifeng-flavor liquor and others (Soybean-flavor, Sesame-flavor, Site-flavour liquor, etc.) (Shen, 2007). Some main features are as follows: Using the whole grain of raw materials and pure rhizopus and yeast, with less Koji (about 0.3-0.4% of raw materials) and short fermentation period (about 7 days), high liquor yield (liquor degree is not less than 65%vol) and flavor is soft, sweet and pure, simple devices and lowcost. For these enterprises, they adapted the needs of the development of township and formed the situation of steady development (Wang et al, 2011). Analysis of the mass concentration and the quantity relationship of fusel oil (normal propyl alcohol, isobutyl alcohol, isoamyl alcohol, etc.) and the liquor common esters (ethyl acetate, ethyl caproate and ethyl lactate, ethyl butyrate, etc.) in Sichuan Xiaoqu liquor was conducive to clarify the forming law of aromatic components (Xu et al, 2012; Zhang et al, 2007)

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