Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities
The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with th...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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De Gruyter
2021-05-01
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| Series: | Open Chemistry |
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| Online Access: | https://doi.org/10.1515/chem-2021-0039 |
| _version_ | 1798030234214203392 |
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| author | Wang Kai Ma Bowen Feng Tao Chen Da Yao Linyun Lu Jun Sun Min |
| author_facet | Wang Kai Ma Bowen Feng Tao Chen Da Yao Linyun Lu Jun Sun Min |
| author_sort | Wang Kai |
| collection | DOAJ |
| description | The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects. |
| first_indexed | 2024-04-11T19:36:59Z |
| format | Article |
| id | doaj.art-17e5f0d1739f421f8fa3452d32cc64d2 |
| institution | Directory Open Access Journal |
| issn | 2391-5420 |
| language | English |
| last_indexed | 2024-04-11T19:36:59Z |
| publishDate | 2021-05-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Chemistry |
| spelling | doaj.art-17e5f0d1739f421f8fa3452d32cc64d22022-12-22T04:06:48ZengDe GruyterOpen Chemistry2391-54202021-05-0119151852910.1515/chem-2021-0039Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activitiesWang Kai0Ma Bowen1Feng Tao2Chen Da3Yao Linyun4Lu Jun5Sun Min6Technology Centre of China Tobacco Yunnan Industrial Co., Ltd, Kunming 650231, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaDepartment of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH43210, United States of AmericaSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaDepartment of Health and Environmental Sciences, Auckland University of Technology, Auckland, New ZealandSchool of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, ChinaThe aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.https://doi.org/10.1515/chem-2021-0039volatile flavor compoundchinese functional liquorshs-spme-gc-mspcatotal polyphenols contentsantioxidant capacities |
| spellingShingle | Wang Kai Ma Bowen Feng Tao Chen Da Yao Linyun Lu Jun Sun Min Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities Open Chemistry volatile flavor compound chinese functional liquors hs-spme-gc-ms pca total polyphenols contents antioxidant capacities |
| title | Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities |
| title_full | Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities |
| title_fullStr | Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities |
| title_full_unstemmed | Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities |
| title_short | Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities |
| title_sort | quantitative analysis of volatile compounds of four chinese traditional liquors by spme gc ms and determination of total phenolic contents and antioxidant activities |
| topic | volatile flavor compound chinese functional liquors hs-spme-gc-ms pca total polyphenols contents antioxidant capacities |
| url | https://doi.org/10.1515/chem-2021-0039 |
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