Characetrization of volatile aroma componentsin Chinese soy sauce aroma type Xijiu liquor by GC-O and GC-MS

The aroma-active compounds in Chinese soy sauce aroma type liquor,Xijiu liquor,was investigated in this study.The aroma components were isolated using liquid-liquid extraction(LLE),and further fractionated into acidic/water-soluble,basic,and neutral fractions.The aroma compounds of three fractions were separately detected and identified by gas chromatography-olfactometry(GC-O) and gas chromatography-mass spectrometry(GC-MS).The total of 72 aroma compounds were detected in the typical soy sauce aroma type Xijiu liquor,including 29 of acidic/water-soluble components,43 of neutral components,and 22 of basic components,respectively.14 aroma compounds were detected in both fractions or among all fractions.The results showed that the aroma and flavors in Xijiu liquor was mainly contributed by volatile esters,alcohols,fatty acids,furans,aromatic compounds,phenols,pyrazines,sulphur compounds,ketones,and aldehydes.According to the osme value,ethyl butanoate,ethyl hexanoate,1-propanol,3-methylbutanol,acetic acid,3-methylbutanoicacid,furfural,2,3,5,6-tetramethylpyrazine and dimethyl trisulfide had the high osme values.Those were the most important aroma compounds in Xijiu liquor of Chinese soy sauce aroma type liquor.