Identification of volatile compounds in potato and its distilled liquors

The“XIN- Da ping”potato was used to make distilled liquors by liquefying- saccharifying- fermenting-distilling steps.After that,the aromatic components of potato and potato distilled liquors were extracted by solid-phase microextraction( SPME) and identified by gas chromatography- mass spectrometry( GC- MS) and computer retrieval.Their relative contents were determined by peak area normalization methods.The results showed that the major aromatic compounds of potato distilled liquors were alcohols and esters.The relative contents of liquors were64.39% while esters were 24.27%,while the aromatic compounds in potato were alcohols( 13.29%),carbonyl groups( 17.53%) and other groups( 17.48%),respectively. It was indicated that potato distilled liquors produced more amount of alcohols and esters after fermentation.