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Abstract : |
This research aims to identify and quantify main volatile and other compounds in Thai traditional distilled spirits from Thai rice using capillary gas chromatography. The optimal chromatographic condition for volatile compound separation was the initial oven temperature of 40 أƒâ€ڑأ‚آ°C and the oven temperature programme was as follows: 6 min at 40 أƒâ€ڑأ‚آ°C, 10 أƒâ€ڑأ‚آ°C min-1 to 55 أƒâ€ڑأ‚آ°C, 1 min at 55 أƒâ€ڑأ‚آ°C, 10 أƒâ€ڑأ‚آ°C min-1 to 120 أƒâ€ڑأ‚آ°C, 15 min at 120 أƒâ€ڑأ‚آ°C, 10 أƒâ€ڑأ‚آ°C min-1 to 129 أƒâ€ڑأ‚آ°C, 3 min at 129 أƒâ€ڑأ‚آ°C, 10 أƒâ€ڑأ‚آ°C min-1 to 150 أƒâ€ڑأ‚آ°C and 22 min at 150 أƒâ€ڑأ‚آ°C. At the optimal conditions, the compounds were separated within 54 min. For acid and vanillin separations, the optimal conditions were the initial oven temperature of 70 أƒâ€ڑأ‚آ°C, 12 أƒâ€ڑأ‚آ°C min-1 to 220 أƒâ€ڑأ‚آ°C and 26 min at 220 أƒâ€ڑأ‚آ°C. Acids and vanillin were separated within 40 min. The results showed that 12 commercial Thai traditional distilled spirit samples from Thai rice contained at least 28 compounds at various concentrations. From all compounds identified in the Thai traditional distilled spirits, 11 compounds were determined to be the most powerful odourants (aroma index > 1): ethyl acetate, ethyl butyrate, ethyl decanoate, acetaldehyde, ethyl laurate, ethyl caprylate, 2-phenethyl acetate, 1-hexanol, phenethyl alcohol, isoamyl alcohol and 2-furaldehyde., |
