Characterization Of Organic Matter In Sauce-Aroma Chinese Liquors By Gc-Ms And High Resolution Mass Spectrometry

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.