Analysis of volatile composition of Chinese oat wine and Chinese quinoa wine by headspace solid phase micro-extraction and gas chromatography-mass spectrometry

The volatile characteristics of Chinese oat wine and Chinese quinoa wine were investigated using headspace solid phase micro-extraction and gas chromatography-mass spectrometry. A total of 86 volatile components were identified with 26 kinds existing simultaneously in both. And there were 57 and 55 volatile components in Chinese oat wine and Chinese quinoa wine respectively. The volatile composition of Chinese quinoa wine was 15 kinds of volatile compounds(64.09%),7 kinds of alcohols(29.36%),13 kinds of esters(4.37%) and 22 kinds of other compounds(2.18%) while the Chinese oat wine was composed of 14 kinds of volatile compounds(43.77%),6 kinds of alcohols(27.39%),15 kinds of esters(22.66%) and 22 kinds of others(6.18%). The volatile compounds in high content were phenylethyl alcohol and 3-methyl-1-butanol. Some compounds such as BHA and BHT were also detected in both two wines and which suggested that Chinese oat wine and Chinese quinoa wine might have strong anti-oxidant activity.