Chinese rice wine has been the most popular traditional alcoholic beverage in China for thousands of years due to its unique flavor. In this study the volatile compounds in Chinese rice wine were extracted with LiChrolut EN sorbents and eluted with dichloromethane. The extract was separated into acidic and neutral fractions. The neutral fraction was further separated into 16 fractions by silica gel normal phase liquid chromatography performed on a FPLC system. The aroma compounds in each fraction were analyzed by GC�O and GC�MS.  A total of 78 aroma-active compounds were identified by GC-O and GC-MS in this study, and the results suggested that the most potentially important aroma compounds in neutral fraction were geosmin, benzaldehyde, ethyl butanoate, ethyl hexanoate, 3-methylbutanal, 2-phenylethanol, and 3-methylbutanol. The most potentially important aroma compounds in acidic fraction were vanillin, acetic acid, 3-methylbutanoic acid, furfural, guaiacol, and ?-nonalactone.

Identification of aroma compounds in Chinese rice wine by normal phase liquid chromatography fractionation followed by gas chromatography-olfactometry

244th National Meeting (2012)

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