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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(3): 330-337
Determination of acetaldehyde, methanol and fusel oils in distilled liquors and sakès by headspace gas chromatography
Yan Qin1 • Jung-Ah Shin1 • Ki-Teak Lee1
1 Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
ABSTRACT
In this study, a headspace gas chromatography (HS-GC) method was carried out to determine the contents of acetaldehyde, methanol and fusel oils in distilled liquors and sakès from different countries. A DB-Wax column was adopted in HS-GC, which showed good linearity, high precision and accuracy and low LOQ and LOD on all the compounds. Results showed that distilled liquors contained higher levels of acetaldehyde with the values of 12.88–35.53 mg/L than sakès (0.83–29.13 mg/L). Methanol was only detected in a few distilled liquors with small amounts. Amyl alcohols, including isoamyl alcohol (2methyl-1-butanol) and active amyl alcohol (3-methyl-1butanol), isobutanol (2-methyl-1-propanol) and 1-propanol were the main fusel oils among the distilled liquors and sakès analyzed. Amyl alcohols contents were 2 to 4 times higher in Korean distilled liquors (203.01–428.66 mg/L) than that in Chinese distilled liquors (28.52–42.77 mg/L) and all the sakès (61.90–166.59 mg/L).
KEYWORD
Volatile compounds·Distilled liquors·Sakes· Headspace gas chromatography · Validation
Food Science and Biotechnology 2020 ; 29(3): 330-337
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