Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities

The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with th...

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Autores principales:	Wang Kai, Ma Bowen, Feng Tao, Chen Da, Yao Linyun, Lu Jun, Sun Min
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	volatile flavor compound chinese functional liquors hs-spme-gc-ms pca total polyphenols contents antioxidant capacities Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/17e5f0d1739f421f8fa3452d32cc64d2
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spelling	oai:doaj.org-article:17e5f0d1739f421f8fa3452d32cc64d22021-12-05T14:10:43ZQuantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities2391-542010.1515/chem-2021-0039https://doaj.org/article/17e5f0d1739f421f8fa3452d32cc64d22021-05-01T00:00:00Zhttps://doi.org/10.1515/chem-2021-0039https://doaj.org/toc/2391-5420The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.Wang KaiMa BowenFeng TaoChen DaYao LinyunLu JunSun MinDe Gruyterarticlevolatile flavor compoundchinese functional liquorshs-spme-gc-mspcatotal polyphenols contentsantioxidant capacitiesChemistryQD1-999ENOpen Chemistry, Vol 19, Iss 1, Pp 518-529 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	volatile flavor compound chinese functional liquors hs-spme-gc-ms pca total polyphenols contents antioxidant capacities Chemistry QD1-999
spellingShingle	volatile flavor compound chinese functional liquors hs-spme-gc-ms pca total polyphenols contents antioxidant capacities Chemistry QD1-999 Wang Kai Ma Bowen Feng Tao Chen Da Yao Linyun Lu Jun Sun Min Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities
description	The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.
format	article
author	Wang Kai Ma Bowen Feng Tao Chen Da Yao Linyun Lu Jun Sun Min
author_facet	Wang Kai Ma Bowen Feng Tao Chen Da Yao Linyun Lu Jun Sun Min
author_sort	Wang Kai
title	Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities
title_short	Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities
title_full	Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities
title_fullStr	Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities
title_full_unstemmed	Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities
title_sort	quantitative analysis of volatile compounds of four chinese traditional liquors by spme-gc-ms and determination of total phenolic contents and antioxidant activities
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/17e5f0d1739f421f8fa3452d32cc64d2
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Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities

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