Analysis of Flavor Components of Soybean-flavor Liquor

Quantitative analysis of the flavor components of Jiujiang soybean-flavor liquor was carried out.Different pretreatment methods were adopted and various advanced analytic apparatus was applied to establish a new quantitative analytic method.Previous quantitative analysis could only analyze 66 kinds of flavoring compounds,however,present quantitative analysis could analyze more than 100 kinds of flavoring compounds.Meanwhile,some accomplishements had also been achieved in the qualitative analysis and the research on aroma-producing compounds of Jiujiang soybean-flavor liquor.