Abstract
In this paper, trace volatile components in Luzhou flavor Baijiu were analyzed by using different solvents, liquid-liquid extraction and solid-phase extraction combined with gas chromatography-mass spectrometry. A total of 166 substances were identified, including 23 substances with concentrations above 10mg/L, 9 substances with concentrations between 5mg/L-10mg/L, 38 substances with concentrations between 1mg/L-5mg/L, and the remaining 96 substances with concentrations below 1mg/L. There is a certain degree of complementarity between compounds extracted by solvents with different polarities, and solid-phase extraction performs poorly in extracting compounds with higher polarities.
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