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Biotechnology

Year: 2008 | Volume: 7 | Issue: 4 | Page No.: 718-724
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Authors

K. Wechgama

L. Laopaiboon

P. Laopaiboon

Keywords

Research Article

Quantitative Analysis of Main Volatile and Other Compounds in Traditional Distilled Spirits from Thai Rice

K. Wechgama, L. Laopaiboon and P. Laopaiboon
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 °C and the oven temperature programme was as follows: 6 min at 40 °C, 10 °C min-1 to 55 °C, 1 min at 55 °C, 10 °C min-1 to 120 °C, 15 min at 120 °C, 10 °C min-1 to 129 °C, 3 min at 129 °C, 10 °C min-1 to 150 °C and 22 min at 150 °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 °C, 12 °C min-1 to 220 °C and 26 min at 220 °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.
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