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KMID : 0903520090520030275
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2009 Volume.52 No. 3 p.275 ~ p.282
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Comparison of the Volatile Components in Two Chinese Wines, Moutai and Wuliangye
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Kim Joo-Shin
Kam Shuk-Fan
Chung Hau-Yin
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Abstract
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Volatile and odorous components in two Chinese wines, Moutai and Wuliangye, were partially investigated by direct solvent extraction. Sample extracts were analyzed by gas chromatography/mass spectrometry and gas chromatography-olfactometry. Fifty-six and thirty-eight compounds were found in Moutai and Wuliangye, respectively, including esters (19, 20), alcohols (8, 7), acids (6,3), furans (5, 2), acetals (5, 2), phenols (2, 2), ketones (7, 0) and miscellaneous compounds (4, 2). Based on olfactometry, ethyl acetate, furfural and 2-furanmethanol were perceived only in the Moutai whereas diethyl succinate was recognized only in the Wuliangye. However, 1,1-Diethyoxyehtane, ethyl hexanoate, ethyl benzoate and pentanoic acid were found in both wines.
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KEYWORD
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Chinese wine, gas chromatography-olfactometry, gas chromatography/mass spectrometry, volatile components
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