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Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS |
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| Authors: | Jia Zheng Zhanglan He Kangzhuo Yang Zhipeng Liu Dong Zhao Michael C Qian |
| Institution: | 1.Flavor Science Innovation Center, Technology Research Center, Wuliangye Yibin Co., Ltd., 150# Minjiang West Road, Cuiping District, Yibin 644000, China; (Z.H.); (K.Y.); (Z.L.); (D.Z.);2.Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA |
| Abstract: | Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut® EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut® EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut® EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more esters and alcohols were detected in the SPE-based extraction. The SPE fractionation and GC×GC-TOFMS analysis resulted in the identification of about 500 volatile compounds in more than 3000 peaks of the Wuliangye baijiu. The approach simplifies the complex baijiu composition into functional group-based fractions for reliable identification and analysis. This study provided a confidence volatile identification approach for Chinese baijiu based on the SPE fractionation GC×GC-TOFMS. |
| Keywords: | baijiu volatile fractionation Wuliangye LiChrolut® EN SPE GC× GC-TOFMS |