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• W4304080452 abstract "Liquid–liquid extraction coupled with gas chromatography–mass spectrometry (LLE-GC/MS) is a useful methodology for Baijiu aroma analysis. However, the background problems caused by LLE have rarely been investigated. In the present study, synthetic Baijiu was analyzed by traditional LLE-GC/MS to assess background problems, and a series of ghost peaks of some compounds were detected within the retention time of 47.0–60.0 min, including 2,4-di-tert-butylphenol (2,4-DTBP), palmitic acid and oleanitrile. 2,4-DTBP, which has a phenolic odor, is an important component in both strong and light-flavor Baijiu. Single-factor experiments confirmed that 2,4-DTBP is not a constituent of Baijiu but migrates from sodium sulphate and sodium chloride, and, high-temperature baking was an effective approach to eliminate these compounds. A combined strategy using standard cleaning coupled with high-temperature baking was proposed to reduce the background problems during LLE. Furthermore, more trace compounds could be identified through this process in the future." @default.
• W4304080452 created "2022-10-10" @default.
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• W4304080452 date "2023-03-01" @default.
• W4304080452 modified "2023-09-25" @default.
• W4304080452 title "Reducing the background interference of liquid–liquid extraction method during Baijiu aroma analysis" @default.
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• W4304080452 doi "https://doi.org/10.1016/j.foodchem.2022.134557" @default.
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