Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns,Journal of the Institute of Brewing

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Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns
Journal of the Institute of Brewing ( IF 2.4 ) Pub Date : 2020-02-09 , DOI: 10.1002/jib.603
Xi He ₁ , Anna Gaca ₁ , Henryk H. Jeleń ₁

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Baijiu is a Chinese spirit which is produced by a complex process involving solid state fermentation with various raw materials and a consortium of microorganisms resulting in an abundance of fermentation by products. A method was developed for quantification of 62 compounds in Baijiu spirits using simultaneous direct injection to two columns (CPWax‐57CB and DB‐624). Dual column analysis substantially increased the reliability of identification using a flame ionisation detector. The method had high linearity ‐ for all but one compound ‐ indicated by the coefficient of determination (R²) of ≥ 0.999 (in a range of 0.3 – 260 mg/L) and reproducibility (for the majority of compounds at a concentration of ca. 1 mg/L, < 5% for the DB‐624 columns and < 8% for the CPWax‐57CB column). The limit of detection was < 1 mg/L for all compounds. The method was used to analyse volatile compounds in 38 samples of Baijiu, from different regions and flavour types. The main group of compounds in the volatile fraction were esters and higher alcohols. Based on Orthogonal Partial Least Squares Discriminant Analysis it was not possible to separate the samples in terms of region, but it was possible to distinguish between strong and soy sauce types of Baijiu from the other samples. © 2020 The Institute of Brewing & Distilling

更新日期：2020-02-09

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