Analysis of volatile components in Bengue shochu by different extraction methods with gas chromatography- mass spectrometry

Simultaneous distillation extraction( SDE),headspace solid- phase micro- extraction( HS- SPME) and solid phase extraction method of trapping agent( Mono Trap) were individually used to extract the volatile components in Bengue shochu. The volatile components were analyzed by gas chromatography- mass spectrometry( GC- MS) and combined with the retention index method to validate qualitative results. A total of 94 compounds were identified by the three methods,including 10 alcohols,38 esters,7 aromatics,9 terpenes,9 acids,5 ketones,14 hydrocarbons and 7 other compounds.The three methods detected 56( SDE),47( HS- SPME) and 52( Mono Trap) compounds respectively. Comparison of the three methods showed,HS- SPME suit for low boiling point and volatile compounds,SDE suit for high boiling compounds,such as higher alcohol and hydrocarbon,Mono Trap can not only extract high- boiling compounds,but also get low- boiling compounds,it is an effective method of extracting volatile components of wine.