Quantitative Analysis of Volatile Compounds of Four Chinese Traditional Liquors by SPME-GC-MS and Determination of Total Phenolic Contents and Antioxidant Activities
aut.relation.endpage | 529 | |
aut.relation.issue | 1 | en_NZ |
aut.relation.journal | Open Chemistry | en_NZ |
aut.relation.startpage | 518 | |
aut.relation.volume | 19 | en_NZ |
aut.researcher | Drabsch, Julie | |
dc.contributor.author | Wang, K | en_NZ |
dc.contributor.author | Ma, B | en_NZ |
dc.contributor.author | Feng, T | en_NZ |
dc.contributor.author | Chen, D | en_NZ |
dc.contributor.author | Yao, L | en_NZ |
dc.contributor.author | Lu, J | en_NZ |
dc.contributor.author | Sun, M | en_NZ |
dc.date.accessioned | 2022-03-21T04:07:14Z | |
dc.date.available | 2022-03-21T04:07:14Z | |
dc.date.copyright | 2021 | en_NZ |
dc.date.issued | 2021 | en_NZ |
dc.description.abstract | 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. | en_NZ |
dc.identifier.citation | Open Chemistry, 19(1), 518-529. https://doi.org/10.1515/chem-2021-0039 | |
dc.identifier.doi | 10.1515/chem-2021-0039 | en_NZ |
dc.identifier.issn | 2391-5420 | en_NZ |
dc.identifier.uri | https://hdl.handle.net/10292/15011 | |
dc.publisher | De Gruyter | |
dc.relation.uri | https://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.accessrights | OpenAccess | en_NZ |
dc.subject | Volatile flavor compound; Chinese functional liquors; HS-SPME-GC-MS; PCA; Total polyphenols contents; Antioxidant capacities | |
dc.title | Quantitative Analysis of Volatile Compounds of Four Chinese Traditional Liquors by SPME-GC-MS and Determination of Total Phenolic Contents and Antioxidant Activities | en_NZ |
dc.type | Journal Article | |
pubs.elements-id | 430948 | |
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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