International Journal of Food Processing Technology  (Volume 3 Issue 2)
 Comparison of the Volatile Components in Chinese Traditional Xiaoqu Liquor  International Journal of Food Processing Technology
Pages 36-42

Ying-Ying Ma, Gao-Jian Cao, He-Chuan Wu, Xiao Dou, Jia-Xiu Guo, Qi Zhang, Chang-Qing Zhao, Hong-Mei Ming, Qingbin Liu and Jian-Gang Yang

Published: 28 July 2016
Volatile components in Sichuan Xiaoqu liquor of Chongqing Jiangjin District, Chongqing Yongchuan District, Sichuan Kaijiang County, Sichuan Zigong were studied by the method of combining headspace solid-phase microextraction (HS-SPME) with gas chromatography coupled with mass spectrometry (GC-MS). Results showed that 29, 31, 44, 45 kinds of aromatic components were identified from the Xiaoqu liquor of Jiangjin, Chongqing Yongchuan, Kaijiang and Zigong respectively. Esters, alcohols as well as aldehydes and ketones are the main substances. According to peak area relative percentage contents, content of ethyl acetate, isoamyl alcohol and ethyl caprate in the 4 kinds of Xiaoqu liquor is relatively high.
Sichuan xiaoqu liquor, Headspace solid-phase microextraction, Gas chromatography-mass spectrometer, Volatile components.