Session: General Poster:

Wuliangye baijiu is famous Chinese liquor with a protected geographical indication in the bilateral agreement between China and the EU. Due to its volatile composition complexity, fractionation into the simpler composition is often needed for reliable aroma identification and analysis. In this study, solid-phase extraction (SPE) and liquid-liquid extraction (LLE) were used to extract aroma compounds in Wuliangye baijiu. Both extracts were fractionated into ten groups on LiChrolut^® EN SPE column with different pentane and dichloromethane ratios. All the fractions were subjected to comprehensive GC × GC-Tof-MS. The work resulted in the identification of a total of 668 volatile compounds in the Wuliangye baijiu. Compared with LLE, more alcohols, aldehydes, aromatics, furans, and ketones were detected in the SPE-based extraction. The fractionation on the LiChrolut^® EN SPE column was successful, and the elution orders were esters = acetals ≤ β-damascenone < alcohols = pyrazine = furans ≤ aromatics < fatty acids with increased solvent polarity from 100% of pentane to 100% of dichloromethane. Most esters were eluted in fraction 1 (100% pentane) and fraction 2 (98% pentane in dichloromethane), alcohols were main eluted in fraction 4 (90% pentane in dichloromethane), and acids were main in fraction 10 (100% dichloromethane). The comprehensive fractionation and two-dimensional GC × GC-Tof-MS analysis revealed the complex volatile composition of Wuliangye baijiu. This is the first report based on the SPE fractionation-GC × GC-Tof-MS for the study of volatile compounds in baijiu.

Zhanglan He

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