Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry
Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A tot...
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| Autor*in: |
LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch ; Chinesisch |
| Erschienen: |
2023 |
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| Übergeordnetes Werk: |
In: Shipin Kexue - China Food Publishing Company, 2023, 44(2023), 6, Seite 235-243 |
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| Übergeordnetes Werk: |
volume:44 ; year:2023 ; number:6 ; pages:235-243 |
| Links: |
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| DOI / URN: |
10.7506/spkx1002-6630-20220609-091 |
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| Katalog-ID: |
DOAJ089736176 |
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| 520 | |a Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. | ||
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10.7506/spkx1002-6630-20220609-091 doi (DE-627)DOAJ089736176 (DE-599)DOAJ0d7d297368ad41fda4648a3ac8214f3c DE-627 ger DE-627 rakwb eng chi TP368-456 LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo verfasserin aut Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 6, Seite 235-243 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:6 pages:235-243 https://doi.org/10.7506/spkx1002-6630-20220609-091 kostenfrei https://doaj.org/article/0d7d297368ad41fda4648a3ac8214f3c kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-030.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 6 235-243 |
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10.7506/spkx1002-6630-20220609-091 doi (DE-627)DOAJ089736176 (DE-599)DOAJ0d7d297368ad41fda4648a3ac8214f3c DE-627 ger DE-627 rakwb eng chi TP368-456 LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo verfasserin aut Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 6, Seite 235-243 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:6 pages:235-243 https://doi.org/10.7506/spkx1002-6630-20220609-091 kostenfrei https://doaj.org/article/0d7d297368ad41fda4648a3ac8214f3c kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-030.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 6 235-243 |
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10.7506/spkx1002-6630-20220609-091 doi (DE-627)DOAJ089736176 (DE-599)DOAJ0d7d297368ad41fda4648a3ac8214f3c DE-627 ger DE-627 rakwb eng chi TP368-456 LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo verfasserin aut Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 6, Seite 235-243 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:6 pages:235-243 https://doi.org/10.7506/spkx1002-6630-20220609-091 kostenfrei https://doaj.org/article/0d7d297368ad41fda4648a3ac8214f3c kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-030.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 6 235-243 |
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10.7506/spkx1002-6630-20220609-091 doi (DE-627)DOAJ089736176 (DE-599)DOAJ0d7d297368ad41fda4648a3ac8214f3c DE-627 ger DE-627 rakwb eng chi TP368-456 LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo verfasserin aut Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 6, Seite 235-243 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:6 pages:235-243 https://doi.org/10.7506/spkx1002-6630-20220609-091 kostenfrei https://doaj.org/article/0d7d297368ad41fda4648a3ac8214f3c kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-030.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 6 235-243 |
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10.7506/spkx1002-6630-20220609-091 doi (DE-627)DOAJ089736176 (DE-599)DOAJ0d7d297368ad41fda4648a3ac8214f3c DE-627 ger DE-627 rakwb eng chi TP368-456 LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo verfasserin aut Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds Food processing and manufacture In Shipin Kexue China Food Publishing Company, 2023 44(2023), 6, Seite 235-243 (DE-627)574787356 (DE-600)2445067-4 10026630 nnns volume:44 year:2023 number:6 pages:235-243 https://doi.org/10.7506/spkx1002-6630-20220609-091 kostenfrei https://doaj.org/article/0d7d297368ad41fda4648a3ac8214f3c kostenfrei https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-030.pdf kostenfrei https://doaj.org/toc/1002-6630 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 44 2023 6 235-243 |
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A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. 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LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo |
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LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo misc TP368-456 misc baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds misc Food processing and manufacture Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry |
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LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo |
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TP368-456 Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds |
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Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry |
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LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo |
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analysis of aroma components of five steamed grains for production of nongxiangxing baijiu by simultaneous distillation and extraction combined with gas chromatography-mass spectrometry |
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TP368-456 |
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Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry |
| abstract |
Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. |
| abstractGer |
Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. |
| abstract_unstemmed |
Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time. |
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Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry |
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