Abstract:Raw cereal materials are the basis for Chinese liquor making,which determine the quality of liquor. In order to have a better understanding of aroma compounds in raw brewing materials,the bound aroma compounds which exist in the style of precursors were analyzed in this study. The precursors could be got from several processes:extraction with organic solvent,dryness with rotary evaporator in vacuo,and SPE. The free compounds were released from precursors after acid hydrolysis. Then these bound aroma compounds were investigated by HS-SPME-GC-MS. In this study,bound aroma compounds in 6 cereals were analyzed and the total of 35 bound aroma compounds were identified and quantified,including 4 kinds of alcohols,3 kinds of esters,10 kinds of ketones and aldehydes,6 kinds of acids,4 kinds of aromatic compounds,6 kinds of terpenoids,and 2 kinds of heterocycle compounds.
