Analysis of Volatile and Semi-volatile Compounds in Yellow Rice Wine by Headspace Solid Phase Microextraction (SPME) and Gas Chromatography-Mass Spectrometry (GC-MS)

The volatile and semi-volatile compounds in yellow rice wine were extracted by HS-SPME. Sixty-three compounds were detected and identified by GC-MS. 32 of them were firstly reported. Esters (the maximum varieties) and aromatic compounds (the highest content) were the main compounds in yellow rice wine. The results indicated that HS-SPME combined with GC-MS was a good technique for analyzing volatile and semi-volatile compounds in yellow rice wine. Compared with traditional methods, such technique was simple to operate and better effects could be achieved.