E3S Web Conf.
Volume 185, 20202020 International Conference on Energy, Environment and Bioengineering (ICEEB 2020)
|Number of page(s)||5|
|Section||Chemical Engineering and Food Biotechnology|
|Published online||01 September 2020|
Characterization of organic matter in sauce-aroma Chinese liquors by GC-MS and high resolution mass spectrometry
China University of Petroleum (Beijing), College of Chemical Engineering and Environment, 102249Beijing, China
* Corresponding author: email@example.com
In this study, a total of 25 main compounds of three sauce-aroma Chinese liquors were identified by GC-MS and high-resolution mass spectrometry, and 6 of them (methyl palmitate, ethyl palmitate, methyl linoleate, ethyl linoleate, methyl oleate, and ethyl oleate) were speculated to be characteristic substances of the Maotai series with sauce-aroma type. This study aims to find out the characteristic fingerprint of Chinese liquor and provide a new way for the rapid identification of liquor type and quality. Further experiments are needed to verify the suppose.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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