Identification and Aroma Impact of Volatile Terpenes in Moutai Liquor

Abstract

Terpenes are very important impact aroma compounds in wines, and we discovered some trace volatile terpenes in Chinese liquors in this study. The volatile compounds in Kweichow Moutai liquor (Maotai) were enriched and isolated by liquid–liquid extraction and further separated by silica gel normal phase chromatography, then investigated by gas chromatography–olfactometry and gas chromatography–mass spectrometry. A total of 55 terpenes were finally identified in Moutai liquor by mass spectrum data from NIST11 a.L and wiley7n.L mass-spectral library, retention indices, and authentic standards. A majority of terpenes were reported in Chinese liquors for the first time. A headspace–solid phase microextraction coupled with gas chromatography–mass spectrometry was developed to determine terpenes in Moutai liquor and other aroma-type Chinese liquors. According to the gas chromatography–olfactometry and odor activity values analysis, terpenes were the important aroma compounds in Moutai liquor which led the liquor more elegant and delicate.