Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Fryi
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Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine Weidong Bai 1,2 & Shuangge Sun 1 & Wenhong Zhao 1,2 & Min Qian 1 & Xiaoyan Liu 1 & Weixin Chen 2
Received: 11 November 2016 / Accepted: 11 December 2016 # Springer Science+Business Media New York 2016
Abstract Wine frying status is one of the most important processes in the brewing of Chinese yellow rice wine (CYW) and has a great influence on the quality and flavor of CYW. The present work determined the ethyl carbamate (EC) concentration by gas chromatography-mass spectrometry (GC-MS) and aroma compounds by headspace solid-phase microextraction GC-MS (HS-SPME-GC-MS) during wine frying status in CYW. In addition, effects of wine frying conditions on the changes of EC and aroma compounds were also investigated. Results indicated that EC concentration increased along with the increase of wine frying temperature and time. Pearson test indicated that EC had highly significant correlation (p < 0.01) with temperature and time. Esters, alcohols, and ethers consisted of the most aroma components and constituted the main flavor of CYW. Considering EC concentration, main flavor, unique ingredients, and proportions of volatile aroma compounds, 70 °C and 11–20 min are the most appropriate temperature and time for wine frying of CYW. It is necessary to control wine frying conditions influencing EC formation and aroma compounds in CYW brewing. Electronic supplementary material The online version of this article (doi:10.1007/s12161-016-0754-5) contains supplementary material, which is available to authorized users. * Wenhong Zhao [email protected] Weidong Bai [email protected] 1
College of Light Industry and Food Sciences, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China
2
College of Food Science, South China Agricultural University, Guangzhou 510642, China
Keywords Chinese yellow rice wine . GC-MS . Wine frying . Ethyl carbamate . Aroma compounds . Urea
Introduction Chinese yellow rice wine (CYW), a traditional alcoholic beverage, is widely consumed in South China and some other countries due to its unique aroma, subtle flavor, rich nutrients, and low alcoholicity (Wang et al. 2014; Luo et al. 2008; Chen et al. 2013). It has been reported that CYW has hypocholesterolemic, antioxidative, antihypertensive, and antimicrobial properties because of its abundance in bioactive components such as amino acids, vitamins, phenolic compounds, oligosaccharides, microelements, and mineral elements (Lu et al. 2015; Wu et al. 2016; Shen et al. 2010; Han and Xu 2011). In addition, in some previous literatures, CYW has been proved to have favorable effects on the prevention of diabetes, cardiovascular disease, atherosclerosis, as well as aging and even cancer (Que et al. 2006a, b; Chen et al. 2002). CYW is typically fermented by sticky rice with yeast and wheat Qu. Among them, glutinous rice is used as a starchy substrate, while wheat Qu served as a so
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