Comparison of Aroma Compounds of Chinese‘Miscellaneous Style’ and‘Strong Aroma Style’Liquors by GC-Olfactometry

Aroma compounds in Chinese 'miscellaneous style' and 'strong aroma style' liquors were extracted by liquid-liquid extraction (LLE) and then analyzed by GC-O and GC-MS. A total of 90 aroma compounds were identified, the most important compounds contributed to Chinese 'miscellaneous style' liquor were ethyl hexanoate, 4-vinylguaiacol, hexanoic acid, 3-methylbutanol, ethyl 3-methylbutanoate, 4-ethylguaiacol, vanillin, 2-phenylethyl acetate and butanoic acid. Compared with the main aroma compounds of 'strong aroma style' liquor, it is suggested that esters are important aroma compounds of 'miscellaneous style' liquor, and aromatic compounds, phenols, heterocyclic compounds play a more important role in 'miscellaneous style' liquor.