Fraction intensities are not additive whole-beverage flavor scores. A compound found in several fractions is not a new compound each time. Identification confidence varies; 'whisky lactone' detection does not prove oak origin. The sample does not represent all baijiu or American whiskey. Fresh September28: PDF297 tetramethylpyrazine4–7 differs from PDF320TableVII11/8. TableV reuses/shifts odorIDs, so these are not global compound keys. Imported prior-study concentration ranges are not new quantitative measurements of these bottles.
One2004 bottle of each brand; two trained assessors, repeated fraction measurements. Sample/method293–295; compound discussion296–305, tables299–322, synthesis323 and references324. Several cited thresholds specifically use46% ethanol-water.
Fractionation and GC-O/GC-MS disclosed a broad aroma-active inventory in two 53% ethanol commercial baijiu samples. Of186 detected aroma compounds,184 were identified or tentatively identified and two remained unknown. Esters, acids, pyrazines, aromatic compounds and lactones contributed strong signals in separated fractions.
324
289
Chapter 17; PDF-page numbering
September28: full chapter freshly read and relevant figures/tables inspected. Paraphrase remains a bounded source representation; new numerical/method qualifications added. PDF locators retained.
No access
Evidence
Fractionation and GC-O/GC-MS disclosed a broad aroma-active inventory in two 53% ethanol commercial baijiu samples. Of186 detected aroma compounds,184 were identified or tentatively identified and two remained unknown. Esters, acids, pyrazines, aromatic compounds and lactones contributed strong signals in separated fractions.
Location and context
Wenlai Fan, Yan Xu, and Michael C. Qian. Chapter 17: Identification of Aroma Compounds in Chinese Moutai and Langjiu Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry. Supplied PDF 289–324.
One2004 bottle of each brand; two trained assessors, repeated fraction measurements. Sample/method293–295; compound discussion296–305, tables299–322, synthesis323 and references324. Several cited thresholds specifically use46% ethanol-water.
Annotation
Fraction intensities are not additive whole-beverage flavor scores. A compound found in several fractions is not a new compound each time. Identification confidence varies; 'whisky lactone' detection does not prove oak origin. The sample does not represent all baijiu or American whiskey.
Fresh September 28 qualification: PDF297 tetramethylpyrazine4–7 differs from PDF320TableVII11/8. TableV reuses/shifts odorIDs, so these are not global compound keys. Imported prior-study concentration ranges are not new quantitative measurements of these bottles.
Verification checklist
Verified as an accurate representation of this source, not an independent replication of its results.