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KMID : 0380620150470050567
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.567 ~ p.573
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Volatile Component Analysis of Commercial Japanese Distilled Liquors (Shochu) by Headspace Solid-Phase Microextraction
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Shin Kwang-Jin
Lee Seung-Joo
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Abstract
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In this study, volatile compounds in nine commercial Japanese distilled liquors (Shochu) were isolated by headspace solid-phase microexrraction (SPME) and analyzed by gas chromatography (GC) and GC-mass spectrometry (MS). A total of 76 volatile components, including 48 esters, 13 alcohols, and 15 miscellaneous components, were identified. Esters and alcohols constituted the largest groups of quantified volatiles. Differences in volatile components among the distilled liquors and possible sample grouping were examined by applying principal component analyses to the GC-MS data sets. The first and second principal components explained 77.92% of the total variation across the samples. The samples using barley koji showed higher overall concentrations of total volatile components. Additionally, the principal component analysis did not reveal any sample grouping based on the raw material used.
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KEYWORD
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Japanese distilled liquors, volatile components, headspace solid-phase microextraction, gas chromatography-mass spectrometry
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