Abstract
In this study, a total of 25 main compounds of three sauce-aroma Chinese liquors were identified by GC-MS and high-resolution mass spectrometry, and 6 of them (methyl palmitate, ethyl palmitate, methyl linoleate, ethyl linoleate, methyl oleate, and ethyl oleate) were speculated to be characteristic substances of the Maotai series with sauce-aroma type. This study aims to find out the characteristic fingerprint of Chinese liquor and provide a new way for the rapid identification of liquor type and quality. Further experiments are needed to verify the suppose.
Highlights
Chinese liquor, which is one of the oldest distilled spirits in the world, is favored by domestic and foreign consumers because of its exquisite traditional technology, typical style, and excellent product quality
Based on the detection method of GC-MS combined with high resolution mass spectrometry (HRMS), HP-INNOWAX and PEG-20M capillary columns are more suitable for fingerprint analysis of organic matter characteristics of Chinese liquor [12]
GC-FID was no longer used for the pre-treatment method of solid phase extraction for detection in this study as the purpose of this study was to find out the characteristic peaks of this series of liquors, instead of the quantitative analysis of specific components
Summary
Chinese liquor, which is one of the oldest distilled spirits in the world, is favored by domestic and foreign consumers because of its exquisite traditional technology, typical style, and excellent product quality. Sauce-aroma Chinese liquor has a special production process including high temperature Daqu starter, high temperature accumulation, high temperature fermentation, high temperature distillation, long production cycle, long storage time, large dosage of Daqu, and multiple fermentation to get liquor [3], which leads to more complicated composition and unique flavor. Some scholars have systematically reviewed and summarized the research on sauce flavor substances in Chinese liquor of sauce-aroma type, putting forward the conjecture. There is still no exact conclusion about the main fragrance of the sauce-aroma type [4]. It is of guiding significance for liquor brand classification, brewing technology improvement, liquor identification to detect its symbolic organic matter composition
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