Analysis of Aroma Components in Chinese Herbaceous Aroma Type Liquor

Aroma compounds in Chinese herbaceous aroma type liquor,Dongjiu,were investigated with normal phase chromatography followed by gas chromatography-olfactometry(GC-O).The dongjiu liquol sample was fractionated into water-acidic and neutral-basic fractions.The neutral-basic fraction was further separated into seven fractionations,using silica gel normal phase chromatography(pentane-diethyl ether of 100∶0,95∶5,90∶10,80∶20,70∶30,50∶50,and 100% methanol).The results showed that dongjiu liquor aroma was mainly contributed by fatty acids,esters,terpenoids,alcohols,aromatic compounds,phenols,sulphur compounds,ketones and aldehydes.According to the osme value,butanoic acid,ethyl hexanoate,hexanoic acid,dimethyl trisulfide,ethyl butanoate,2-phenylethyl alcohol,3-methylbutanoic acid,4-methylphenol,4-methylguaiacol,β-damascenone,ethyl pentanoate,(E,Z)-2,6-nonadienal,(-)-borneol and fenchol had the high osme values.Those were the most important aroma compounds in dongjiu liquor of Chinese herbaceous aroma type liquor.