A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine — Guyue Longshan Rice Wine |
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| Authors: | Yu Cao Guangfa Xie Chun Wu Jian Lu |
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| Affiliation: | 1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, P. R. China.;2. School of Biotechnology, Jiangnan University, Wuxi 214122, P. R. China.;3. Zhejiang Guyue Longshan Shaoxing Wine Co. Ltd., Shaoxing 312000, P. R. China.;4. Key Laboratory of Technology and Equipment for Chinese Rice Wine, Zhejiang Province, China Shaoxing Rice Wine Group Co. Ltd., Shaoxing 312000, P. R. China. |
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| Abstract: | The objective of the study was to systematically investigate flavor compounds in Chinese rice wine (CRW) using chromatography technology. In twelve CRW samples, 93 different flavor compounds were detected and identified including 16 alcohols in addition to ethanol, 29 esters, 9 aldehydes, 9 organic acids, 19 amino acids and 11 fatty acids. Statistical analysis by principal component analysis (PCA) indicated that seventeen flavor compounds in Guyue Longshan rice wine made a large contribution to its special flavor. These compounds were benzaldehyde, acetaldehyde, ethyl 2‐hydroxy‐4‐methylvalerate, ethyl butyrate, phenyl ethyl isobutyrate, ethyl benzoate, ethyl phenyl‐acetate, methyl dodecanoate, methyl oleate, ethyl dedecanoate, 1‐butanol, 3‐ethoxyl‐1‐propanol, 1‐enanthol, dodecanol, lactic acid, fumaric acid and lauric acid. |
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| Keywords: | Chinese rice wine flavor compounds Guyue Longshan principal component analysis (PCA) |
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