Citation: LIU Jingke, ZHANG Aixia, LI Shaohui, ZHAO Wei, ZHANG Yuzong, XING Guosheng. Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction[J]. Chinese Journal of Chromatography, ;2017, 35(11): 1184-1191. doi: 10.3724/SP.J.1123.2017.07012 shu

Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction

1.
Institute Millet Crops of Hebei Academy of Agriculture and Forestry, National Millet Improvement Center of China, Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China;
2.
Shijiazhuang Wine Factory, Shijiazhuang 050061, China

Received Date: 14 July 2017

Fund Project: Modern Agricultural Industry Technology System (No. CARS-06-13.5-A29)

To comprehensively understand flavor compounds and aroma characteristics of foxtail millet wine, extraction conditions were optimized with 85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm carboxen (CAR)/PDMS and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers. The flavor compounds in foxtail millet wine were investigated by gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid phase microextraction (HS-SPME), and the odor characteristics and intensity were analyzed by odor active values (OAVs). The samples of 8 mL were placed in headspace vials with 1.5 g NaCl, then the headspace vials were heated at 60℃ for 40 min. Using HS-SPME with different fibers, a total of 55 flavor compounds were identified from the samples, including alcohols, esters, benzene derivatives, hydrocarbons, acids, aldehydes, ketones, terpenes, phenols and heterocycle compounds. The main flavor compounds were alcohols compounds. According to their OAVs, phenylethyl alcohol, styrene, 1-methyl-naphthalene, 2-methyl-naphthalene, benzaldehyde, benzeneacetaldehyde and 2-methoxy-phenol were established to be odor-active compounds. Phenylethyl alcohol and benzeneacetaldehyde were the most prominent odor-active compounds. PA and PDMS fibers had good extraction effect for polar and nonpolar compounds, respectively. CAR/PDMS and DVB/CAR/PDMS provided a similar compounds profile for moderate polar compounds. This research comprehensively determined flavor compounds of foxtail millet wine, and provided theoretical basis for product development and quality control.
- gas chromatography-mass spectrometry (GC-MS),
- headspace solid phase microextraction (HS-SPME),
- flavor compounds,
- foxtail millet wine
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沈阳化工大学材料科学与工程学院沈阳 110142