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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aut.relation.endpage529
aut.relation.issue1en_NZ
aut.relation.journalOpen Chemistryen_NZ
aut.relation.startpage518
aut.relation.volume19en_NZ
aut.researcherDrabsch, Julie
dc.contributor.authorWang, Ken_NZ
dc.contributor.authorMa, Ben_NZ
dc.contributor.authorFeng, Ten_NZ
dc.contributor.authorChen, Den_NZ
dc.contributor.authorYao, Len_NZ
dc.contributor.authorLu, Jen_NZ
dc.contributor.authorSun, Men_NZ
dc.date.accessioned2022-03-21T04:07:14Z
dc.date.available2022-03-21T04:07:14Z
dc.date.copyright2021en_NZ
dc.date.issued2021en_NZ
dc.description.abstractThe 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.en_NZ
dc.identifier.citationOpen Chemistry, 19(1), 518-529. https://doi.org/10.1515/chem-2021-0039
dc.identifier.doi10.1515/chem-2021-0039en_NZ
dc.identifier.issn2391-5420en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/15011
dc.publisherDe Gruyter
dc.relation.urihttps://www.degruyter.com/document/doi/10.1515/chem-2021-0039/html
dc.rights© 2021 Kai Wang et al., published by De Gruyter This work is licensed under the Creative Commons Attribution 4.0 International License.
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectVolatile flavor compound; Chinese functional liquors; HS-SPME-GC-MS; PCA; Total polyphenols contents; Antioxidant capacities
dc.titleQuantitative Analysis of Volatile Compounds of Four Chinese Traditional Liquors by SPME-GC-MS and Determination of Total Phenolic Contents and Antioxidant Activitiesen_NZ
dc.typeJournal Article
pubs.elements-id430948
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Public Health & Interdisciplinary Studies
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Public Health & Interdisciplinary Studies/Biosciences Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HI Interprofessional 2018 PBRF
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